Egg bhurji, to me, is like an Indian version of scrambled eggs. It’s not that a traditional scrambled eggs is not sufficient. It’s just that we love our spices, and we love to show them off!
Breakfast, on a weekday, is a two-minute business for us. I love to start my day with a cup of tea made by my wife, and then follow it up with some muesli and cold milk.
A sit-down breakfast is a luxury that we save for the weekends. Some such weekends, we spice up the menu with some aromatic, spicy egg bhurji, and pair it with toast, chapati or aloo parathas.
Cooking up a good egg bhurji will not take more than 5 mins! This means you can have it on any day of the week (without having to spend a lot of time in the kitchen). It’s a healthy source of protein, and a great way to start your day.
Try this recipe today! There is nothing complicated here. Some cumin seeds tempered in oil, fried with onions, green chillies and ginger, scrambled with eggs and spices. It’s as easy as it can get!
Prep the ingredients. Finely chop the onions, green chillies, ginger, and tomatoes.
Beat the eggs by whisking vigorously until they are foamy. This adds air, and provides a great texture to your scrambled eggs. I add salt also in this step.
Heat oil in a pan, and add a pinch of cumin seeds. Let them pop. Ensure you add just enough cumin seeds, so that they don't overpower the flavours. Now add the chopped green chillies, onions, and ginger. OPTIONAL: Add some butter if you want to bring an element of richness to your scrambled eggs.
Cook till the onions are tender. Add chopped tomatoes, and a dash of cilantro.
Mix well, and cook until you get the tomatoes all mushy. Now pour the whisked eggs (give it one last whisk before adding it to the pan). Add chilli powder, coriander powder, and turmeric powder. Mix well, and scramble to cook the eggs.
The eggs will go dry if you overcook them. So cook just enough.