Egg bhurji is a scrambled egg dish from India and Pakistan, made with various spices and ingredients such as onion, garlic, ginger, and tomatoes. It can be served as a main dish or used as a filling for bread or cakes.
Egg bhurji is a relatively simple type of scrambled egg that is served in India and Pakistan. It can be made with a variety of ingredients that can vary the taste from very aromatic and spicy to mild and neutral. The eggs in the dish are usually pan-fried and broken up into small pieces, although some preparations use hard-boiled eggs that have been chopped or mashed. The types of spices in egg bhurji can include turmeric, cumin and coriander, or they can be more robust, such as garam masala, red pepper flakes or coriander seeds. Variations on the dish include a version that uses cottage cheese instead of eggs, and some that include hash browns to create a heavier meal.
More traditional recipes for egg bhurji start with frying a diced onion in oil or ghee until translucent or browned. A common ingredient is a paste made by chopping garlic and ginger together with a little water and salt before frying. Once the onions are gone, the tomatoes are often added to the pan and left to simmer until most of the liquid has been cooked away.
The spices used in egg bhurji can vary, but typically include a base of turmeric and cumin which are pan-fried before the eggs are added. For heat, you can use red pepper flakes or diced red pepper. In some cases, a very spicy and complex Indian taste can be achieved by adding garam masala, or coriander and paprika. The type and amount of spices added should be balanced with the ingredients, because adding strong spices to a dish with little liquid and nothing but eggs and onions could become overwhelming.
Once the other ingredients are cooked, the eggs are added to the pan. They are usually whipped together first, sometimes with a little milk or cream added. As the eggs cook, they may settle in the bottom of the pan before the chef uses a spoon or spatula to break up the curds. This process is repeated until the pan is filled with small broken pieces of cooked egg which are evenly coated in the spices and mixed well with the other ingredients.
A completed egg bhurji can be served as is, garnished with fresh coriander and accompanied by Indian bread. It can also be used as a filling for bread or cakes or eaten as a sandwich. The dish can also be topped with green chilli sauce, tomato chutney or a spicy chilli curry.
Protect your devices with Threat Protection by NordVPN
