But the Scrambled Eggs Cecilia were flawless, and the waiter explained what went into them: tomato and onion, then a fried spice mix including cumin, mustard seeds, garlic, ginger, and curry leaves, with a scattering of fresh coriander on top. And a little dried coriander, too, he emphasized, because the dried coriander is very flavorful in Goa. With the eggs came the toasted white buns known as “local bread”—a staple introduced by the Portuguese some 400 years ago.
As a life-long lover of eggs, I have a special affection for Indian omelets and scrambles. The ones we ate on our recent trip to Orissa were simple yet so Indian— eggs, hot green pepper, cilantro, onion. I made my own version over the weekend. All it lacked was the accompanying cup of instant coffee.