Urvaksh Hoyvoy, founder of Lower Parel’s Parsi da Dhaba, likes his eggs scrambled to perfection. The results aren’t subjective; the eggs must have an almost custard-like texture. “The consistency must be soft and creamy. If you overcook it, it will taste like cardboard,” he explains. 

If you didn’t already know, the Parsis take their eggs or eedu as they refer to it, very seriously. “Yes, the Parsis have a strange affection for eggs; it’s more a passion than just food,” he remarks, emphasising on the word ‘passion’. “I think the reason for this could be because we love a robust breakfast like Parsi poro, which is a hearty omelette or kheema per eedu, a spicy minced meat dish with a fried egg on top that must have a [soft] yolk. I’ve also heard stories of people eating a dozen eggs, scrambled, for breakfast,” he jokes.