[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-en-akuri":3},{"id":4,"title":5,"body":6,"description":141,"extension":142,"meta":143,"navigation":188,"path":189,"seo":190,"stem":191,"__hash__":192},"guides\u002Fen\u002Fguides\u002Fakuri.md","Akuri",{"type":7,"value":8,"toc":132},"minimark",[9,14,45,49,61,70,79,95,111,120],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39,42],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"20 g butter",[18,25,26],{},"½ onion, finely chopped",[18,28,29],{},"1 small tomato, finely chopped",[18,31,32],{},"1 green chilli, finely chopped, optional",[18,34,35],{},"½ tsp finely grated ginger",[18,37,38],{},"¼ tsp turmeric",[18,40,41],{},"¼ tsp salt",[18,43,44],{},"1 tbsp chopped coriander",[10,46,48],{"id":47},"method","Method",[50,51,57],"cook-step",{"cue":52,"diagram":53,"number":54,"title":55,"scene":56},"The onion is soft without a dark crust.","stir","1","Cook aromatics","plated\u002Faromatics",[58,59,60],"p",{},"Beat the eggs in the small bowl and set aside. Melt butter over moderate heat. Soften onion for 4–5 minutes, then add ginger and optional chilli for 30 seconds.",[50,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"The tomato breaks down into the onion.","sauce","2","Reduce tomato",[58,68,69],{},"Add tomato, turmeric and salt. Cook for 2–3 minutes until excess moisture evaporates.",[50,71,76],{"cue":72,"diagram":53,"number":73,"title":74,"scene":75},"Fine, moist curds form without drying.","3","Scramble gently","plated\u002Ffold-in-sauce",[58,77,78],{},"Lower the heat and pour the beaten eggs into the pan. Scrape and fold continuously for 2–3 minutes. Lift the pan away if curds set quickly.",[50,80,85,88],{"cue":81,"diagram":82,"number":83,"title":84},"The egg holds a soft mound without a raw pool.","assemble","4","Finish softly",[58,86,87],{},"Fold in coriander and remove while still creamy. Transfer immediately to plates.",[58,89,90,94],{},[91,92,93],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[96,97,99,102,105],"guide-notes",{"title":98},"Equipment & heat",[10,100,98],{"id":101},"equipment-heat",[58,103,104],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.",[58,106,107,110],{},[91,108,109],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[96,112,114,117],{"title":113},"Troubleshooting",[10,115,113],{"id":116},"troubleshooting",[58,118,119],{},"Dry akuri has cooked too long or too hot. Prep the serving plates and stop before the curds lose their moisture.",[96,121,123,126,129],{"title":122},"About this version",[10,124,122],{"id":125},"about-this-version",[58,127,128],{},"This Parsi-style version keeps the egg softer than the bhurji guide. Family recipes vary in tomato, chilli and herbs.",[58,130,131],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":133,"searchDepth":134,"depth":134,"links":135},"",2,[136,137,138,139,140],{"id":12,"depth":134,"text":13},{"id":47,"depth":134,"text":48},{"id":101,"depth":134,"text":98},{"id":116,"depth":134,"text":113},{"id":125,"depth":134,"text":122},"Soft Parsi scrambled eggs with aromatics and fresh herbs.","md",{"slug":144,"family":145,"region":146,"aliases":147,"texture":148,"difficulty":150,"prep":151,"cook":151,"wait":133,"servings":65,"tools":152,"equipment":156,"nonstick":168,"related":169,"art":173,"photo":133,"status":174,"sources":175,"plain":185},"akuri","Around the world","Parsi cuisine, India",[],[149],"Creamy","Easy",10,[153,154,155],"20–24 cm frying pan","Silicone spatula","Small bowl",[157,160,162,164,165,167],[158,159],"induction","nonstick",[158,161],"steel",[163,159],"gas",[163,161],[166,159],"electric",[166,161],"A good fit. Use a silicone or wooden utensil.",[170,171,172],"egg-bhurji","soft-scrambled","menemen","bhurji","Researched",[176,179,182],{"title":177,"url":178},"Meherwan Irani — Parsi akuri","https:\u002F\u002Fwww.spicewallabrand.com\u002Fblogs\u002Frecipes\u002Fakuri-parsi-style-masala-scrambled-eggs",{"title":180,"url":181},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":183,"url":184},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",{"ingredients":186,"note":187},[20,23,41],"Skip steps 1 and 2. Melt the butter on low heat, add the salt to the eggs, and start at step 3. Leave out the coriander.",true,"\u002Fen\u002Fguides\u002Fakuri",{"title":5,"description":141},"en\u002Fguides\u002Fakuri","gtrYVhbmMyD8nD-mXGgZ26vgKOOGs8Xhrt9KqplEdGY",1791403720959]