Test Kitchen: Scrambled Eggs with Spring Onions

Breakfast is the most important meal of the day, and that’s why we’re bringing you today a unique egg recipe from the author ofValley of the Rats (Cormorant Books) – Mahtab Narsimhan.  Are you ready to eat scrambled eggs that go great with fried mushrooms, a slice of whole wheat toast and a hash brown?


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  • 4 eggs
  • 2-3 cloves garlic peeled and sliced
  • 2-3 Spring onions sliced finely
  • 2 tbsp oil
  • 1 tbsp garlic butter
  • 2 tbsp whipping cream
  • Salt and Pepper to taste
 Method: 1) In a small bowl, beat the eggs with some salt and pepper and keep aside. Keep all the other ingredients close at hand. 
 2) Heat oil in a pan and add the garlic butter. 
3)    Add the garlic and saute until golden brown.
4)    Add the spiring onions and saute for 2-3 minutes. Make sure the garlic or onions do not burn, but they should get a nice golden colour.
5)    Add the beaten eggs and stir gently.
6)    Add the whipped cream and mix well.
7)    Mix till you’ve reached the desired consistency for the eggs and switch off the stove.
8)    Serve with your choice of sides. I served my scrambled eggs with fried mushrooms, a slice of whole wheat toast and a hash brown. 

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Thanks to Mahtab Narsimhan for providing this recipe! If you enjoyed this recipe, sign up for her newsletter COOKING THE BOOKS. She shares tried and tested recipes, writing tips, and book recommendations. Plus she announces giveaways from time to time. Mahtab’s middle-grade adventure novel Valley of the Rats is available now.