The age old question – ‘how do you like your eggs?’ I can never decide! I was actually asked this question on my hen do as part of my ‘Mr and Mrs’ quiz. I initially said omelette, changed my mind to scrambled eggs, then to eggs benedict, but finally settled on eggs royale as my final answer! Mmm… I do love eggs royale – drenched in hollandaise! Yum! However, that’s not what this post is about.
This recipe is for another of my favourite ways to cook eggs – the way the burghers made them. Egg ruloung is essentially just spiced scrambled egg! Super easy, super tasty and super quick – this burgher dish is traditionally served as an accompaniment to string hoppers. They make a fantastic one at Colombo’s institutional Green Cabin. I always order a portion when I’m there. It makes a fantastic breakfast, lunch or dinner served with string hoppers, roti, or even just some toast!
Butter, oil or ghee, for frying
Splash of milk
3 spring onions
Sprinkle of freshly chopped herbs
1 tsp chili flakes
Curry leaves, chopped
Salt and pepper, to taste
- Beat the eggs with the milk, chopped herbs and the chili flakes. Season with salt and pepper.
- Heat the oil or butter in a saucepan and add the onions.
- Leave the onions to fry on a low heat for a couple of minutes before adding the curry leaves.
- Continue to fry for a further 30 seconds and then finally add the egg mixture.
- Keep the eggs moving by stirring constantly in the pan, until they begin to set.
- Remove from heat and serve immediately.