Ogu ruloung

Ogu ruloung

Scrambled eggs with flavourings

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This is part of the traditional range of stringhopper accompaniments. If stringhoppers aren’t available, try it with the mock stringhopper pilau.

Ingredients

Quantity Ingredient
8 large eggs
2 tablespoons fresh dill, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons ghee or oil
6 spring onions, thinly sliced
1 teaspoon dried curry leaves, crushed
or 1 tablespoon fresh curry leaves, chopped

Method

  1. Beat the eggs lightly with 2 tablespoons water. Stir in the dill, salt and pepper.
  2. Heat the ghee in a frying pan over medium heat. Add the spring onion and cook until pale golden, then add the curry leaves and cook for a further 1 minute. Add the egg and cook over low heat, stirring, until the egg begins to set — do not cook until dry; the eggs should be moist and creamy.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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