Velvetty Egg Spread

Substitute olive oil with normal vegetable oil and parsley leaves with coriander leaves if you cannot find these ingredients. Parsley leaves give it a very unique flavour. You can
also add mixed Italian herbs to the egg.

Ingredients

• 3 eggs
• 1 green chilly finely chopped
• 2 tbsp of parsley leaves chopped
• Salt as per taste
• Black pepper powder as per taste
• 50 gm amul butter
• 3 tbsp of fresh thick cream
• 1 tbsp of olive oil

Method

• Take a thick bottomed saucepan
• Place it over the stove and add the oil
• Once it is slightly hot, take it off from the stove
• Break the eggs into the pan
• Add the butter
• Return the saucepan to the stove and keep stirring the egg with a spatula in a circular motion (like whisking the egg, but at a much slower pace)
• After about 20-25 seconds, take the pan off the stove and keep mixing the egg mixture
• Repeat the above two steps for about 2-3 minutes
• Midway through the above process add the cream to the egg
• Add the parsley leaves, salt (use very little salt since we have added salted butter), minced green chilly and pepper powder just before you take the dish off the fire for the last time
• When finished the consistency should be like mayannoise. Spread it over toasted bread, or chappati