Egg Bhurjee


This is a spicy cooked egg dish, fantastic with toast of hot chapattis for a classic Indian breakfast.


You will need

* 2 Tbsp Vegetable oil
* 2 medium Onions
* 2 Green chillies
* 1 inch piece Ginger
* ½ tsp Turmeric powder
* ¾ tsp Chilli powder
* 2 Tomatoes
* 4 Eggs
* 110 ml Milk
* to taste Salt
* ½ Bunch coriander leaves
* 1 mixing bowl
* 1 whisk
* 1 sharp knife
* 1 non-stick frying pan
* 1 wooden spoon

Step 2:
Beat eggs
Get started by breaking 4 eggs, and putting the yolk and white into a mixing bowl. Add 1/4 of a cup of milk, and whisk. Make sure that the milk and eggs are totally blended.

Step 3:
Chop Vegetables
Cut the ends off an onion with a sharp knife. Then peel off the skin, cut in half, and chop finely. Next, finely chop 2 green chillies. Roughly chop up half a bunch of coriander leaves. Coriander really adds a zingy flavour to the dish, but the exact amount you use depends on your preference.

Step 4:
Fry
Heat two tablespoons of vegetable oil in a large non-stick frying pan, over a medium heat.

Add the chopped onion and chilli to the pan, and cook until the onion is translucent. This should take about 5 minutes.

Step 5:
Spices
Then, add the chopped ginger along with 1/2 teaspoon of turmeric and 3/4 teaspoon of chilli powder. Keep frying for another 5 minutes.

Step 6:
Tomatoes
Add the chopped tomatoes. Stir everything together over a medium heat until the tomatoes have turned to pulp, and the mix resembles a sauce. You might need to add a little water along the way, to make this happen. Stir and cover. Leave to simmer for about 10 minutes.

Step 7:
Egg
Now add the egg and milk mixture that you whisked earlier. Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks.

Step 8:
Coriander
Gently stir in the chopped coriander leaves.

Step 9:
Serve
Spoon into a dish. And serve.

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