Lila Lasan Nu Charvelu Edu – Scrambled Eggs with Green Garlic

In a Parsi household charvelu edu (scrambled eggs) is a hot favourite, for breakfast. The charvelu edu (eggs) gets special treatment during the winter months when green garlic floods the market. It’s then time to add some chopped green chilies, cilantro and those gorgeous garlic greens to the eggs. I rarely cook these days as I’m tied up with an ailing dad, but I do whip up simple stuff from time to time. Here goes with a very simple recipe. 

Ingredients:

6 eggs

10 shoots of garlic greens (with the garlic head), washed and chopped fine

A handful of cilantro (kothmir), washed and chopped fine

4 green chilies, slit and chopped fine

Salt to taste

Black Pepper, to taste (optional – I did use some coarsely ground black pepper)

4 tablespoons light cream or milk

3½ tablespoons Clarified Butter (Pure/Shudh Ghee)

Method:

1.    Heat ghee in a thick-bottomed wok or a non-stick wok. Add the green chilies, cilantro and garlic greens and sauté for a few seconds. Do not allow the green to burn or turn colour.

2.    Take the wok off the heat and add cream/milk, salt, pepper and eggs. Give it a good stir to break up the yolks evenly.

3.    Put the wok back on low heat (I cannot stress enough on the word LOW).

4.    Keep stirring the eggs continuously until you achieve a soft, creamy consistency. (Please read Chef Note, point number 5, for the perfect scramble egg technique)

5.    Serve with buttered toast.

Chefs Notes:

1.    I used gavran garlic chives coz they are readily available in the vegetable market this time of the year. The flavour imparted by the gavran variety of green garlic is way superior to that of the chives one buys from a supermarket. Trust me on that.

2.    While I did sauté the greens a wee bit, feel free to merely sauté the chilies and add raw greens and eggs together and scramble. Mum cannot handle raw cilantro hence sautéed the greens a wee bit before adding the eggs. Feel free to go with whatever you prefer.

3.    You may, of course, make scramble eggs in butter but Clarified Butter (Shudh Desi Ghee) imparts a superb aroma to the eggs. I’ve tried making scramble eggs with both, clarified butter and regular better; clarified butter definitely won the game in my kitchen.

4.    The best way to scramble eggs is always on very low flame. It takes time and patience, but the end result is so worth the time spent.

5.    To avoid overcooking the eggs, scramble on low heat for a bit. Then, take the wok of the hob and allow the eggs to cook in its residual heat; keep scrambling all the while, even when the eggs are off the heat. If the eggs aren’t yet cooked to soft-creamy texture, put the wok back on low heat for a few seconds more. This back and forth, on the heat-off the heat technique is what prevents eggs from getting overcooked. Eggs always continue cooking in residual heat so use the ‘on the stove-off the stove’ technique to ensure you never serve hard, overcooked eggs.

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