4 Eggs (large – 60gms+, each)
1 tsp milk
½ tsp salt (can be increased based on taste requirements)
1/4 tsp ground black pepper
1/4 tsp red chilly powder (optional)
2 green chilies sliced
1 small onion chopped finely
11/2 tbsp fresh coriander, cut
¼ tsp ginger, minced
½ tomato, chopped
¼ tsp Pav Bhaji masala (store bought, optional)
¼ capsicum, chopped (optional)
1 tbsp butter, cut into small cubes
1 tsp oil
Beat the eggs until they froth a bit, with the salt, pepper, Pav Bhaji masala, butter cubes, milk and chilly powder.
To it add the ginger, green chilies, onions, tomato and capsicum. Keep aside.
In a thick-bottomed pan, add the oil, over a low flame. As it start to warm, add the egg mixture. Never cook eggs on a high flame, as the butter and eggs start to burn, giving rise to a bitter after-taste. Also it becomes overly done. You want creamy eggs.
Stir the egg mixture continuously with smooth, evenly paced movements, while the pan is over a low flame. As the egg starts to come together, mix in the coriander leaves, and take it off the flame - the residual heat will complete the cooking process.
Serve hot with buttered toast.