Egg Bhurji (Indian Scrambled Eggs)
Learn how to make egg bhurji - a classic Indian style scrambled egg dish that's a hearty and delicious breakfast staple.
Ingredients
- 3 eggs
- 1 tomato
- 1 onion
- ½ teaspoon garlic
- ½ teaspoon ginger
- 1 green chili
- ¼ teaspoon turmeric
- ¼ red chili powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 1 teaspoon cilantro
- 1 tablespoon oil
Instructions
- Heat oil in a pan over medium heat and sauté the chopped onions, garlic and ginger for a minute or two. Then, add the tomatoes and green chilies and sauté again.
- Whisk the eggs in a bowl along with a dash of salt.
- Pour the eggs into the pan and mix well. Turn down the heat and continue cooking while stirring continuously until the eggs are completely cooked.
- Add the spices and give it all a good mix. Let this cook for another minute or two.
- Take it off heat, top with lots of chopped cilantro and serve hot.
Notes
- Cook the eggs on medium-low heat. High heat will cause the eggs to lose moisture and dry up or even burn.
- To make the eggs nice and fluffy, add a teaspoon of milk into it while whisking it.
- If you want the egg bhurji to have a deeper, aromatic flavor, finish up with a sprinkle of homemade garam masala over it before you take it off heat.
- Avoid overcooking the eggs. Take them off heat when the eggs appear 80-90% done. You still want them to be soft, and remember that they'll continue to cook in the residual heat.
- Use a heavy-bottomed pan (ideally a non-stick pan) to make egg bhurji. It ensures nothing sticks or burns and you have those perfect fluffy eggs.
Nutrition
Calories: 133kcalCarbohydrates: 7gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 164mgSodium: 310mgPotassium: 226mgFiber: 2gSugar: 3gVitamin A: 669IUVitamin C: 10mgCalcium: 41mgIron: 1mg
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