Egg bhurji is a simple scrambled eggs dish made in Indian style.
- 3 eggs
- 1 large onion finely chopped
- 2 tbsp oil
- â½ to â¾ tsp red chili powder
- â½ tsp. cumin ((or jeera))
- 1 green chili slit or chopped
- â¾ to 1 tsp. garam masala or pav bhaji masala
- â½ tsp. ginger garlic paste
- 2 pinches turmeric ((or haldi))
- few coriander leaves or curry leaves
- â¼ cup bell pepper (or capsicum (optional))
- 1 small tomato (optional)
- Carbohydrate 10.552875 g
- Cholesterol 7.35 mg
- Fat 55.6357501095574 g
- Fiber 0.318750008940697 g
- Protein 6.288375 g
- Saturated Fat 8.0067450141855 g
- Serving Size 1 1 Serving (257g)
- Sodium 193.6875 mg
- Sugar 10.2341249910593 g
- Trans Fat 2.67939750525766 g
- Calories 558 calories
Step-by-step
- Ingredients : 3 eggs, 1 large onion finely chopped, 2 tbsp oil, â½ to â¾ tsp red chili powder, â½ tsp. cumin ((or jeera)), 1 green chili slit or chopped, â¾ to 1 tsp. garam masala or pav bhaji masala, â½ tsp. ginger garlic paste, 2 pinches turmeric ((or haldi)), few coriander leaves or curry leaves, â¼ cup bell pepper (or capsicum (optional)), 1 small tomato (optional)
Aromatic spices bloom in hot oil before rapidly binding with beaten eggs to create a curdled, savory scramble defined by contrasting textures of soft albumen and charred aromatics. Indian home cooking historically relied on this preparation as a rapid method to utilize surplus eggs and expiring vegetables before market days. Preserving this dish requires refrigeration in an airtight container for up to two days, though protein texture toughens upon reheating.
- Sweat onions until golden-brown edges appear around the thirty-percent mark of cooking to develop natural sweetness.
- Incorporate tomatoes during the final minute of onion frying to retain distinct acidity without releasing excessive water into the pan.
- Multiply quantities linearly when scaling for larger groups, but widen the skillet diameter to maintain adequate surface area for moisture evaporation.
- Maintain medium heat throughout the curdling process to prevent the proteins from tightening prematurely.
Leftover preparations transform effortlessly into stuffed paratha fillings or morning sandwich spreads. Gentle warming over low heat with a teaspoon of water restores moisture to refrigerated batches.
