Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

May 2, 2017

ANGLO-INDIAN RUMBLE TUMBLE or SCRAMBLED EGGS

ANGLO-INDIAN RUMBLE TUMBLE or SCRAMBLED EGGS Rumble-Tumble is another name given for Eggs that are scrambled. Scrambled eggs is a […]
ANGLO-INDIAN RUMBLE TUMBLE or SCRAMBLED EGGS
Rumble-Tumble is another name given for Eggs that are scrambled.
Scrambled eggs is a dish made from the whites and yolks of eggs that are stirred or beaten together,  then cooked gently in a pan that has been heated with a little butter or oil, with salt and  other ingredients. The beaten eggs are stirred frequently as they coagulate till just small bits are obtained. For savoury Rumble Tumble Eggs or Scrambled Eggs, chopped onions, green peppers, tomatoes, mushrooms, bits of bacon or sausage, etc are first fried in the oil or butter then added to the beaten eggs, poured into the pan and scrambled. Here is a simple recipe for Scrambled / Rumble Tumble Eggs with Tomatoes. This recipe is also featured in my Cookery Book  SIMPLE EGG DELICACIES 
SCRAMBLED EGGS / RUMBLE TUMBLE EGGS WITH TOMATOES
Serves 4   Preparation Time 20 minutes
Ingredients
4 eggs beaten well
2 onions chopped finely
1 medium size tomato chopped finely
2 green chillies chopped
1 teaspoon chopped coriander leaves
100 grams butter or 3 tablespoons oil
Salt to taste
Heat the butter or oil in a pan and saut√© the onions and green chillies till brown. Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan. Mix in the tomatoes and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves or chopped sprung onions  
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Article written by Bridget White-Kumar
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