Akuri is Parsi-style scrambled eggs popularly relished for breakfast in Parsi households with pav or bread. It is creamy, spicy, and comes together in 10 minutes. Try it!
Here are some more egg recipes that you may like – Egg Idli, Egg Bhurji, Healthy Spinach Egg White Muffins, Egg Foo Young, Egg Dosa, Egg White Scramble, Mushroom Omelette, and Indian Masala Omelette.
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About This Recipe
Akuri is nothing but Parsi-style scrambled eggs (egg bhurji). Parsi is a community in India and they are known for their love for food. Some of their recipes are very unique and the cooking style is also very different.
Akuri is one of the signature Parsi recipes. It is basically eggs scrambled with onions and spices but unlike the regular egg bhurji, akuri is slightly runny, creamy, and soft.
You will find Akuri on the menu of most Parsi restaurants and it is served with a side of pav or toasted bread. Made using simple ingredients, it comes together in just 10 minutes.
The recipe to make akuri slightly differs from home to home. Some people add tomatoes to their recipe and some don’t. For some ginger garlic paste is a must while others add chopped ginger and garlic. These minor changes are totally fine but one thing that remains constant is that akuri must never be overcooked unless you want to offend a Parsi.
This recipe can be easily scaled up or down.
Ingredients
Eggs – White or brown, any eggs would do!
Milk – A little milk adds the perfect creaminess. Use whole (full-fat) or skim. You can replace milk with heavy cream for a creamier akuri.
Onions add that perfect crunch.
Oil – Vegetable oil works well for this scrambled eggs recipe. To make it richer, you can use butter as well.
Others – You will also need cumin seeds, garlic, green chilies, salt, turmeric powder, and cilantro (coriander)
Adjust the green chilies as per your taste.
How To Make Akuri
Preparation
Peel a small onion, rinse it and chop it. Peel a few cloves of garlic and chop them. Rinse a small green chili and some cilantro and chop them finely.
Gather the remaining ingredients.
Make The Akuri
Break 6 large eggs into a mixing bowl and whisk them well using a wire whisk. Set them aside.
Tip – The more you whisk the eggs, the fluffier and soft the akuri will be.
Heat 2 tablespoon vegetable oil in a pan over medium heat.
Once the oil is hot, add ½ teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add ¼ cup chopped onions and fry until they turn slightly brown in color. Keep stirring frequently while frying.
Now add 2 teaspoon chopped garlic and 1 teaspoon finely chopped green chilies and cook until the onions turn nicely browned.
Note – If you like tomatoes in your eggs, then add ¼ cup of finely chopped tomatoes at this stage and cook for 2-3 minutes.
Add ¼ teaspoon turmeric powder and cook for 1-2 seconds.
Now reduce the heat to low and add the whisked eggs, 2 tablespoon milk, and ½ teaspoon salt to the pan.
Using a spatula, keep scrambling the eggs until they are slightly cooked. Keep scraping the sides and the bottom of the pan while scrambling. The texture of the akuri should be soft, creamy, and slightly runny.
Tip – You can keep removing the pan from the heat if the eggs are scrambling too fast.
Keep in mind that the eggs will keep cooking from the residual heat, so remove the pan from the heat as soon as they are just set. Never overcook the eggs.
Garnish with chopped cilantro (coriander) and serve hot with toasted pav or bread.
Frequently Asked Questions
While the ingredients to make akuri and egg bhurji are almost the same, they both differ in texture. While in Akuri, the eggs are soft, slightly undercooked, and runny, the eggs are properly cooked in egg bhurji.
Bharuchi akuri is akuri with the addition of nuts such as cashews and raisins. It is mostly served on special occasions and festivals.
Serving Suggestions
Akuri is traditionally served with soft Pav in Parsi homes. You can also serve it with bread toast or even tawa paratha for your breakfast.
Storage Suggestions
I would not recommend you to store it, as it tastes the best when served right out of the pan – hot and creamy. It tends to dry when kept for longer and reheating can make the egg cook more which won’t taste like Akuri.
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Recipe Card
Akuri Recipe
Ingredients
- 6 large eggs
- 2 tablespoons vegetable oil (or butter)
- ½ teaspoon cumin seeds
- ¼ cup chopped onions
- 2 teaspoons chopped garlic
- 1 teaspoon finely chopped green chilies (adjust as per your taste)
- ¼ teaspoon turmeric powder
- 2 tablespoons milk (replace with heavy cream for creamier akuri)
- ½ teaspoon salt (or to taste)
- 2 tablespoons finely chopped cilantro (coriander)
Instructions
- Break eggs into a mixing bowl and whisk them well using a wire whisk. Set them aside.
- The more you whisk the eggs, the fluffier and soft the akuri will be.
- Heat vegetable oil in a pan over medium heat.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and fry until they turn slightly brown in color. Keep stirring frequently while frying.
- Now add garlic and green chilies and cook until the onions turn nicely browned.
- Note – If you like tomatoes in your eggs, then add ¼ cup of finely chopped tomatoes at this stage and cook for 2-3 minutes.
- Add turmeric powder and cook for 1-2 seconds.
- Now reduce the heat to low and add the whisked eggs, milk, and salt to the pan.
- Using a spatula, keep scrambling the eggs until they are slightly cooked. Keep scraping the sides and the bottom of the pan while scrambling. The texture of the eggs should be soft, creamy, and slightly runny.
- Tip – You can keep removing the pan from the heat if the eggs are scrambling too fast.
- Keep in mind that the eggs will keep cooking from the residual heat, so remove the pan from the heat as soon as the eggs are just set. Never overcook the eggs.
- Garnish with chopped cilantro (coriander) and serve hot with toasted pav or bread.
