Egg Bhurji: Indian Scrambled Eggs Recipe

Wednesday, August 17, 2011, 10:07

Egg bhurji is the quickest egg breakfast recipe for a sumptuous Indian breakfast. It is also locally known as anda bhurji and available in almost every nook and corner of India with mild variations. Bhurji is basically a scrambled eggs recipe but don't start thinking about the bland mix of white and yellow that you see on your plate when you order scrambled eggs from a continental restaurant. Egg bhurji is both colorful and spicy. It is a scrambled eggs recipe that is cooked with Indian spices instead of just salt and pepper.

For this breakfast eggs recipe you need a little more that just eggs but is as simple and quick as its other Western cousins. There is no one dominant spice in this scrambled eggs recipe. In fact, there are no stringent rules as far as ingredients are concerned. You can cook it with whatever ingredients are available in your kitchen. For example if you don't have coriander leaves which are generally used to cook egg bhurji then you can use curry leaves instead.

Ingredients:
1. Eggs 4
2. Onions 1 (chopped finely)
3. Garlic 4 cloves (chopped finely) [Optional}
4. Tomatoes 1 (chopped finely)
5. Capsicum or Bell peppers ' (chopped finely) [Optional]
6. Green chillies 2 (chopped finely)
7. Red chilli powder 1 teaspoon
8. Cumin powder 1 teaspoon
9. Coriander powder 1 teaspoon
10. Garam Masala powder 1 teaspoon (Contains pepper, cloves, cardamom, cinnamon and star anise) [Optional]
11. Salt
12. Oil 1 tablespoon

Procedure For Making Egg Bhurji:

Beat the eggs in a mixing bowl.

Add salt, red chilli powder, cumin powder, coriander powder and the chopped green chillies and beat again.

Heat oil in a shallow pan; saute the onions in it till they are golden brown.

Add the garlic; after about a minute stir in the tomatoes and capsicum, add a little salt and cook for 2 minutes.

Now add the beaten eggs and stir well.

The only trick is not let the beaten eggs solidify into one undifferentiated mass. Keep stirring it continuously till it cooks.

You can cook it as per your preference; leave it a little undercooked if you like but don't over cook it so much that it hardens and loses its taste.

Your egg bhurji is ready to serve. You can garnish it with garam masala and fresh coriander leaves. You can eat it with almost anything, bread or roties or even as a side dish with rice and dal.