[{"data":1,"prerenderedAt":188},["ShallowReactive",2],{"guide-akuri":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":141,"description":142,"difficulty":143,"equipment":144,"extension":156,"family":157,"meta":158,"navigation":162,"nonstick":163,"path":164,"photo":133,"prep":141,"region":165,"related":166,"seo":170,"servings":66,"slug":171,"sources":172,"status":179,"stem":180,"texture":181,"tools":183,"wait":133,"__hash__":187},"guides\u002Fguides\u002Fakuri.md","Akuri",[],"bhurji",{"type":9,"value":10,"toc":132},"minimark",[11,16,47,51,62,71,79,95,111,120],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38,41,44],"ul",{},[20,21,22],"li",{},"3 large eggs",[20,24,25],{},"20 g butter",[20,27,28],{},"½ onion, finely chopped",[20,30,31],{},"1 small tomato, finely chopped",[20,33,34],{},"1 green chilli, finely chopped, optional",[20,36,37],{},"½ tsp finely grated ginger",[20,39,40],{},"¼ tsp turmeric",[20,42,43],{},"¼ tsp salt",[20,45,46],{},"1 tbsp chopped coriander",[12,48,50],{"id":49},"method","Method",[52,53,58],"cook-step",{"cue":54,"diagram":55,"number":56,"title":57},"The onion is soft without a dark crust.","stir","1","Cook aromatics",[59,60,61],"p",{},"Melt butter over moderate heat. Soften onion for 4–5 minutes, then add ginger and optional chilli for 30 seconds.",[52,63,68],{"cue":64,"diagram":65,"number":66,"title":67},"The tomato breaks down into the onion.","sauce","2","Reduce tomato",[59,69,70],{},"Add tomato, turmeric and salt. Cook for 2–3 minutes until excess moisture evaporates.",[52,72,76],{"cue":73,"diagram":55,"number":74,"title":75},"Fine, moist curds form without drying.","3","Scramble gently",[59,77,78],{},"Beat eggs, lower the heat, and pour into the pan. Scrape and fold continuously for 2–3 minutes. Lift the pan away if curds set quickly.",[52,80,85,88],{"cue":81,"diagram":82,"number":83,"title":84},"The egg holds a soft mound without a raw pool.","assemble","4","Finish softly",[59,86,87],{},"Fold in coriander and remove while still creamy. Transfer immediately to plates.",[59,89,90,94],{},[91,92,93],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[96,97,99,102,105],"guide-notes",{"title":98},"Equipment & heat",[12,100,98],{"id":101},"equipment-heat",[59,103,104],{},"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.",[59,106,107,110],{},[91,108,109],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[96,112,114,117],{"title":113},"Troubleshooting",[12,115,113],{"id":116},"troubleshooting",[59,118,119],{},"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",[12,124,122],{"id":125},"about-this-version",[59,127,128],{},"This Parsi-style version keeps the egg softer than the bhurji guide. Family recipes vary in tomato, chilli and herbs.",[59,130,131],{},"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":14,"depth":134,"text":15},{"id":49,"depth":134,"text":50},{"id":101,"depth":134,"text":98},{"id":116,"depth":134,"text":113},{"id":125,"depth":134,"text":122},10,"Soft Parsi scrambled eggs with aromatics and fresh herbs.","Easy",[145,148,150,152,153,155],[146,147],"induction","nonstick",[146,149],"steel",[151,147],"gas",[151,149],[154,147],"electric",[154,149],"md","Around the world",{"plain":159},{"ingredients":160,"note":161},[22,25,43],"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,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fakuri","Parsi cuisine, India",[167,168,169],"egg-bhurji","soft-scrambled","menemen",{"title":5,"description":142},"akuri",[173,176],{"title":174,"url":175},"Meherwan Irani — Parsi akuri","https:\u002F\u002Fwww.spicewallabrand.com\u002Fblogs\u002Frecipes\u002Fakuri-parsi-style-masala-scrambled-eggs",{"title":177,"url":178},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fakuri",[182],"Creamy",[184,185,186],"20–24 cm frying pan","Silicone spatula","Small bowl","ihW_Tc3lRQYqkW6yxmxK7lD0R59Baehlx1OU3AxmDJ8",1791339489508]