Parsi akuri is one of the most recognisable dishes in Parsi cuisine, which is a soft, spiced scrambled egg preparation that has been eaten in Parsi households for generations. The name itself is thought to come from the Gujarati word for scrambled eggs, and the dish occupies a place of deep affection in the community. It is the default breakfast, a comfort food, and the dish most Parsis will tell you they miss most when away from home. What separates Parsi akuri from other scrambled egg preparations is not the ingredient list, which is simple enough, but the texture. Akuri must be soft, slightly runny, and never overcooked. The eggs are cooked over low heat, carefully scraped from the sides of the pan, and removed from the heat while still loosely set. The residual heat finishes the cooking. An overcooked akuri is almost blasphemy in Parsi cooking circles, and the dish will turn into a common egg egg bhurji, where the eggs are cooked fully and drier. The flavour of the Parsi akuri comes from fried onion, fresh tomato, ginger-garlic paste, green chillies, and turmeric and spice powders. These are kept ready before the eggs go in, giving the finished dish its characteristic savouriness and comforting flavours. Fresh coriander is a good addition and non-negotiable for some recipes. Parsi akuri is served with buttered pav or toasted bread.