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Eggs Perfectly Scrambled.

This entry is part 2 of 2 in the series The joys of a Mumbai Winter


The secret of the Perfectly Scrambled Egg


Image for Perfectly Scrambled Eggs


Breakfast is the perfect start to a day. Especially when it’s a good old scrambled egg to begin the day with. The soft, fluffy light as air, scrambled egg on a thick, buttered toast . It’s quite an art to make the perfect scrambled egg. Cook it a tad too much and it becomes hard and lumpy, with a runny liquid that makes the toast a soft and soggy.

So what is the secret to the perfectly, scrambled egg? One that leaves it light, soft and warm as it slips down your throat leaving you really satisfied.

It’s simple really :

The secret of the perfect scrambled egg is to stir in a just the right amount  of milk in a lightly beaten egg and cook over a slow fire, stirring all the time to prevent a lumpy mess.  Add a dash of butter and a pinch of salt to the egg and milk mixture and heat gently over slow heat till the egg just begins to set into a soft, custard. That’s the time , to take it off the heat and gently pour this gooey mess over a hot, buttered toast.

I allow the egg to cook in its own heat as I take the dish to the table. There I open my fresh newspaper and  sit down to a hearty breakfast . As I sip my cup of hot steaming coffee, I cut the toast into small squares and delicately lift one morsel at a time. I  pop it into my mouth and wait for a million sensations to just burst forth. It is a warm, fuzzy feeling that fills my entire being as I savour bit by bit of my perfectly scrambled egg.

Simply yummy Potato and Mince Patties





IMG_1293 My brother called late in the evening on Saturday asking if we could meet over Sunday.  Rather unusually I had my day planned out and the only time I could spare was breakfast, so we planned on meeting at Cafe Madras for the yummiest dosa in town.

Before I left home, I called to make sure our breakfast meeting was still on but he told me that he’d rather meet later in the day and at my place instead. Since he was making the long trek into town I decided to make a rather heavy breakfast and quickly served up some Akuri on toast and Keema Pao.

My brother is a very poor eater and naturally couldn’t go through both the akuri and the keema so I had a lot of mince left over even after dinner and lunch the next day. So I decided to make keema patties – the yummiest ever – as stale mutton always tastes better once the spices are completely absorbed in it. Continue reading “Simply yummy Potato and Mince Patties”

Chicken for breakfast anyone?

Breakfast is the most important meal of the day for me and when I’m travelling I like to make sure that I start out the day right with a satisfying and filling breakfast.

During my recent trip to Malaysia I was hosted by the Renaissance Hotel for  four nights in Kuala Lumpur.

Sharing my experiences of my allMy trip was sponsored by Tourism Malaysia and I was travelling with  a group of journalists attending the MEGA FAM  at KL.  Since most of my co-travellers were vegetarian  I didn’t have much of an opportunity to explore the culinary delights of Malaysia; which was a pity because Malaysia is a veritable melting pot of Asia with its Malay, Chinese and Indian ethnicities. Add to this the people of mixed descent and you get even more exotic cuisines to sample!

But  I loved going down to the breakfast buffet served at TEMPTATIONS  the restaurant in the East Wing that offers a wide array of Asian Fusion dishes.


The breakfast buffet at Temptations was wide and catered to every kind of palate with dishes like Dim Sum, Miso Soup, Porridge, Eggs to order, cold cuts, idli sambhar, paratha and even middle eastern delicacies on the menu.

But being a strong believer of doing in Rome as the Romans do, I went for the Malaysian Breakfast options

Loh Mai Kai

On the first day, I was intrigued by a steamer full of foil ramekins filled with rice –  Lo Mai Kai  said the label, describing it as glutinous rice with chicken. Rather tentatively, I picked up a container and tipped it over to reveal the most aromatic sweet smelling rice with pieces of chicken and mushroom at the top. This sticky rice which is normally cooked in a banana leaf is quite simply the yummiest way to start the day. It has a slightly sweet flavour of soya and the goodness of chicken which can keep you going the whole day.

Nasi Lemak

The next day I went for  the Nasi Lemak,  the traditional Malaysian breakfast dish which is  another calorie packed meal that can keep you going till dinner time. Essentially it is  rice cooked in coconut milk and served with accompaniments of spicy chicken curry and beef rengdang. Fried anchovies add  the crunch and the texture becomes intriguing with fried peanuts, finely sliced cucumber, and somecrumbled boiled egg . There’s always some sambal paste on the side to  tweak the pungency . Now if that’s not a satisfying breakfast what is?


Unfortunately I couldn’t take any photos of these yummy preparations so I took them off the net ( All Recipes). I haven’t yet tried any of the recipes because I’m still keeping away my stuff but I’m sure they won’t disappoint and will remind me of my Malaysian Interlude.


Scrambled Eggs on the Deccan Queen

Way back in the 60’s when the Deccan Queen was truly a majestic train, its dining car served the most amazing scrambled egg on toast – the memory of which still makes me drool.

The beauty of this dish was the fat, toast with soaked with butter that dripped on to the other side ( Polsons no less – a salty yellow butter that we grew up on) on which lay the fluffiest, gooiest, just about set scrambled egg.

Now making scrambled egg is truly an art – if it cooks just a bit too much the egg actually separates into solid and liquid while if it is underdone, it tastes distinctly of raw egg. So the trick is to get the eggs cooked just right.

Way back in the 70’s when old Mrs. D was in the neighbourhood, she taught my mom the secret to making perfectly gooey scrambled egg , in almost the same style as that of the Deccan Queen. That I realised was hard to replicate simply because the eggs we use nowadays have very pale yolks as is the butter which is a delicate shade of yellow rather than the lurid yellow that we used to get on the Deccan Queen. But Mrs. D’s tip is the closest I can get to the original.

On a cold winter’s day or late in the evening when you are looking for some warm comfort food , this is the best dish to make.

Here’s what I did

  • 1 egg
  • 1 tbspn butter or oil
  • 1 tbspn milk
  • salt & pepper to taste

To make them nice and easy, crack the egg in a cold pan. Whisk lightly with a wire whisk and then add the remaining ingredients . Place the pan on low heat and continue stirring the mixture till the eggs just begin to set. Turn off the heat and quickly transfer on top of a slice of toasted bread. The eggs will continue to cook in their own heat and by the time you transfer the first bite to your mouth, will be perfectly set!

I avoided the butter on the toast as an acknowledgement of   my battle of the bulge and it in no way detracted from the original pleasure. So go ahead and indulge in this delightful scrambled egg.


p.s. Another version of this egg preparation is the Bharuchi Akuri which is a great favourite at Parsi weddings. But that I’ll leave till my next breakfast indulgence…..

Mixed herb focaccia sandwich for breakfast


So finally our Diwali  is over.

On Sunday night the family met on the terrace of my daughter’s flat across the road from where I live , to celebrate the festival of Diwali with an After Party (a party after Diwali). This was largely due to the fact that she was busy working during Diwali and couldn’t host us then. Since it wasn’t a traditional celebration, she skipped the traditional meal which was just as well as our palates were jaded with non-stop festive food. Opting for our next favourite cuisine she decided to go Italian and asked me to pick up some Focaccia to accompany the meal.

Focaccia is a flat bread oven roasted much like a thick pizza and is often flavoured with herbs , olives, onions  or sun dried tomato….. It is also used to make sandwiches or pizzas or eaten plain dipped in a mix of olive oil and balsamic vinegar.

Focaccia comes in squares and not knowing how many squares to buy I bought one too many from the local Moshe’s outlet. I took the leftover bread home and decided to make it into a toasted sandwich for breakfast today since it was sufficiently stale.

So I cut it into two, slapped a slice of Britannia cheese, put some sliced black olives  soaked in brine and some finely chopped tomato. Then I put it in a heated grill with a dab of butter on top and below and got the yummiest herb focaccia sandwich