To begin making the Akuri Recipe, first chop onions, tomatoes and green chilies finely. Grate garlic cloves. Keep aside until ready to cook the Akuri.

Break all the eggs into a bowl, add salt to taste, pour in the cream and whisk well. The more you whisk the eggs, the fluffier the akuri will be. So take time to whisk the eggs thoroughly till frothy.

Place a pan on the heat, melt some butter into it. Add grated garlic, chopped green chilies and onions and saute it all up until onions turn pink, but take care not to brown them.

When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release its juices.

Now add the egg-cream Akuri mixture and allow it cook for a minute. Then gently scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble till the eggs are cooked, but not over cooked. They should be soft, slightly runny and creamy, and not shredded into separate bits.

Sprinkle some chopped coriander leaves, mix well and turn off the flame and the Parsi Style Seasoned Scrambled Eggs is ready.

Serve the Akuri Recipe (Parsi Style Seasoned Scrambled Eggs) hot with sliced bread or toast and tea or coffee.