Sometimes all you want is a quick and easy dinner after a tiring day of work. The best part about egg bhurji is that it can be prepared in no time, has a good amount of protein and tastes absolutely delicious. Plus, you can customise it as you please.
In the Indian subcontinent, this dish known as egg bhurji comes from this scrambled eggs recipe which is a plain version of Roman scrambled eggs. Indians modified the dish putting all the Indian flavours, spices and Indian tadka and made their own desi version which tasted delicious and since then this recipe has been shared countrywide and has become one of the essential dishes to be served on the morning breakfast tables. But you can also have ot for your dinners when you have that sudden craving for comfort food.
This food is a common diet for the people living in the parts of Northern and Western India. The recipe may vary from region to region but the scrambled eggs. Indian spices, onions and tomatoes remain constant almost everywhere. This dish is sometimes also compared with the Parsi dish ‘Akuri’, but is different from it. To prepare egg bhurji in a frying pan, you will require eggs (yes, of course!), some vegetables of your choice, spices, and a simple frying pan. Using
Read MoreCrack large eggs in a bowl, add a little salt and whisk them. Set it aside.
Dice ½ an onion, 1 small tomato, and 1 green chilli. Heat a non-stick frying pan on medium-high heat for 2-3 minutes.
Add oil. Add cumin and let it splutter till it changes colour. Add in the diced onion and green chilli.
Sauté the onions till they brown. This will take around 5-7 minutes. Add in the diced tomatoes, spices, and salt. Mix it all well.
Cover the pan for around 2-3 minutes to soften the tomatoes. After the tomatoes have softened, add the whisked egg mixture.
Stir continuously to scramble the eggs, which will take around 1-2 minutes.
At this stage, you may add more red chilli powder, garam masala, and salt to your taste.
Cook until done, and switch off the heat. Garnish with coriander and serve.
You’re probably overcooking it or using excessive heat. Cook on low after adding the eggs and turn off early since the residual heat keeps it soft.
Cook the tomatoes completely until the oil separates. If they are undercooked, they release moisture, making the bhurji mushy.
The pan may not be hot enough to begin with, or there may be insufficient oil. A heavy kadhai or nonstick pan works best.
Yes, whisking creates an even texture. You can also add a splash of milk for softer bhurji.
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