Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Spread it gently.
Sprinkle salt, chilli powder,turmeric powder, corinader powders one by one on the egg. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
Sprinkle salt, chilli powder,turmeric powder, corinader powders one by one on the egg. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
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