English Scrambled Egg with Indian flavours

Scrambled Egg is a well known dish throughout the world. Every country have their uniqueness to it from ingredients to preparation method. I have slightly altered the dish with few ingredients but the preparation remains the same. A handful of chopped fresh coriander leaves, with a couple of pinches of Garam masala with milk tops up the flavor with softness. Two scrambled eggs with a glass of juice serves a good breakfast.

Ingredients:

1. Eggs - 2
2. Salt - to taste
3. Coriander leaves - a bunch - finely chopped
4. Garam masala - less than 1/4 tb spn
5. Milk - 1 tb spn
6. Water - 1 tb spn
7. Chaat masala - a pinch (optional)
8. Butter - 1 - 2 tb spn

Preparation:

1. Break eggs in a bowl, add all ingredients except for butter and Chaat masala beat well.
2. Heat a non stick pan, add the butter. Keep the heat low medium. Once the butter starts browning slightly pour the egg mixture and reduce the heat.
3. After few seconds start scooping the mixture together in the center using a spatula and let out the liquid egg to flow out, by tilting the pan slightly. Do not mix or stir. 
4. When almost no liquid mixture is left turn slowly and let it cook for around 10 - 20 seconds, remove from heat and transfer to a plate. This prevents the egg from turning hard and locks the moisture in with fluffy soft texture yet cooked.
5. Sprinkle a pinch of Chaat masala if you prefer while serving else can have it as it is, with some ketchup or nothing at all.