Parsi Akuri

Method

1. 1Beat eggs with salt and a splash of cream or milk — fluffier akuri.
2. 2Melt butter on lowest heat; add onion and a pinch of salt; cook 4 minutes without browning.
3. 3Add ginger and chilli, fry 30 seconds. Add tomato, turmeric, Kashmiri chilli; cook till jammy.
4. 4Lower heat to barely a flame; pour eggs in.
5. 5Stir constantly with a silicone spatula until just set but still shiny and creamy — like cottage cheese curds.
6. 6Off heat, gently mix in coriander. Pile on buttered toast and eat immediately.