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Akoori

Prevent your screen from going dark

Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 3 tablespoons butter or neutral oil, like corn or grapeseed
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1/2 cup roughly chopped scallion
  • 1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or to taste
  • Salt and black pepper to taste
  • 8 eggs
  • 1/3 cup chopped fresh cilantro leaves

Instructions

1. Put the butter in a skillet, preferably nonstick, and turn the heat to medium-high. Add the garlic, ginger, scallion, chile, and a sprinkling of salt and pepper and cook, stirring occasionally, until the garlic begins to color, about 3 minutes.

2. Meanwhile, beat the eggs lightly with a little more salt and pepper. With the heat still at medium-high, add them to the pan and stir. Immediately remove the pan from the heat and stir until the curds stop forming, a minute or so. Return to the heat and cook, stirring constantly, until the eggs are creamy and thick but not dry (they will continue to cook under their own heat after you remove them, so stop a moment short of your desired consistency). Stir in the cilantro and serve immediately.

— Recipe from The Best Recipes in the World