Egg Bhurji Recipe

5 from 1 vote

This egg bhurji recipe makes the delicious classic Indian spicy scrambled eggs with a little twist courtesy of a different scrambled egg technique. Eaten at all times of the day with myriad kinds of Indian bread – as well as bread rolls – it's a rich fragrant version of the kind of scrambled eggs that we love.

Prep Time15

Cook Time9

Total Time24

Course: Breakfast, brunch, snack, street food

Cuisine: Indian

Servings: People

Calories: 306kcal

Author: Terence Carter

Ingredients

4 large eggs separated
2 tbsp neutral vegetable oil
1 tsp cumin seeds
1 large tomato peeled and deseeded
1 large white onion finely chopped
2 garlic cloves smashed
3 cm length ginger chopped
1 green chilli halved and chopped
1 tsp garam masala
1 tsp chilli powder
1 tsp turmeric powder

Garnish

2 tbsp coriander leaves or mint

Instructions

Separate the yolks and whites of the eggs. Whip the whites until you have large bubbles in the whites. Add the yolks, mix gently and stir through the turmeric. Add a little vegetable oil.
Pound the garlic and ginger into a paste.
In a large frying pan or wok, add most of the vegetable oil over medium heat. Add the cumin seeds and fry until they start to pop.
Add the onions and the green chilli and fry until translucent to just taking colour. Add ginger garlic paste and fry until aromatic.
Add the tomato and cook until most of the moisture has come out of the tomatoes.
Add the garam masala and chilli powder until your mix in the pan or wok has little excess moisture.
Turn the heat up to medium-high and add the eggs. Let the eggs cook for around 30 seconds before touching the mix. Using a silicone spatula, push cooked egg from the side into the centre of the pan. Do the same from the other side of the pan. Fill any bare pan with uncooked egg. Tilt the pan to cook any extra uncooked egg.
If serving for two, quarter the egg mix and place two pieces of the scrambled eggs on each plate.

Nutrition