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Scrambled Eggs (Egg Bhurji)

AuthoradminDifficultyIntermediate

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
2 Eggs
¼ tsp Salt (more to adjust)
2 tbsp Oil
½ tsp Cumin Seeds (jeera)
1 Large Onion (finely chopped)
1 Green Chili (slit or chopped)
¾ tbsp Ginger Garlic Paste (or 1/2 inch Ginger & 2 Garlic cloves minced finely)
¾ tsp Garam Masala or Pav bhaji masala (adjust to taste)
½ tsp Red Chili Powder (adjust to taste)
tsp Turmeric (haldi)
2 tbsp Coriander leaves or 1 sprig curry leaves or 8 mint leaves
1 Small Tomato
Preparation

1. Chop onions & tomatoes finely. Slit green chilli & cube bell peppers (optional).
2. Rinse a bowl and break the eggs to the bowl. This way egg doesn't stick to the bowl.
3. Check for shells. Add salt and turmeric. Beat the eggs until frothy & Set aside.

Making Egg Bhurji

1. Heat oil in a pan. Add cumin & curry leaves (optional).
2. When they begin to splutters add onions, chilies and fry until golden.
3. Add ginger garlic paste and fry till you get a nice aroma.
4. If using tomatoes, add them to the pan. Fry until they turn soft and oil begins to separate.
5. If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.
6. You can also add garam masala and red chilli powder at this stage.
7. Fry until the masala smells good. I prefer to add the spice powders later after cooking the eggs.
8. Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.
9. When the eggs are almost cooked, add garam masala powder & red chili powder. Stir well & fry just for a minute or 2.
10. Taste test and add more salt and red chilli powder if needed.
11. When the eggs are fully cooked, turn off the stove.
12. Garnish egg bhurji with coriander. You can also squeeze little lemon juice.
13. Serve egg bhurji with rice or bread/ pay or chapathi.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 251Calories from Fat 171
% Daily Value *
Total Fat 19g30%
Saturated Fat 2g10%
Cholesterol 164mg55%
Sodium 157mg7%
Potassium 407mg12%
Total Carbohydrate 14g5%
Dietary Fiber 4g16%
Sugars 6g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 Eggs
 ¼ tsp Salt (more to adjust)
 2 tbsp Oil
 ½ tsp Cumin Seeds (jeera)
 1 Large Onion (finely chopped)
 1 Green Chili (slit or chopped)
 ¾ tbsp Ginger Garlic Paste (or 1/2 inch Ginger & 2 Garlic cloves minced finely)
 ¾ tsp Garam Masala or Pav bhaji masala (adjust to taste)
 ½ tsp Red Chili Powder (adjust to taste)
  tsp Turmeric (haldi)
 2 tbsp Coriander leaves or 1 sprig curry leaves or 8 mint leaves
 1 Small Tomato

Directions

Preparation
1

1. Chop onions & tomatoes finely. Slit green chilli & cube bell peppers (optional).
2. Rinse a bowl and break the eggs to the bowl. This way egg doesn't stick to the bowl.
3. Check for shells. Add salt and turmeric. Beat the eggs until frothy & Set aside.

Making Egg Bhurji
2

1. Heat oil in a pan. Add cumin & curry leaves (optional).
2. When they begin to splutters add onions, chilies and fry until golden.
3. Add ginger garlic paste and fry till you get a nice aroma.
4. If using tomatoes, add them to the pan. Fry until they turn soft and oil begins to separate.
5. If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.
6. You can also add garam masala and red chilli powder at this stage.
7. Fry until the masala smells good. I prefer to add the spice powders later after cooking the eggs.
8. Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.
9. When the eggs are almost cooked, add garam masala powder & red chili powder. Stir well & fry just for a minute or 2.
10. Taste test and add more salt and red chilli powder if needed.
11. When the eggs are fully cooked, turn off the stove.
12. Garnish egg bhurji with coriander. You can also squeeze little lemon juice.
13. Serve egg bhurji with rice or bread/ pay or chapathi.

Scrambled Eggs (Egg Bhurji)

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