Egg Bhurji is an Indian-styled scrambled eggs prepared with salted butter, onion, tomatoes and Indian spices. It’s a popular street-side late-night snack or a meal. Indian white bread known as ‘Pav’ goes really well with the bhurji. It’s a common brunch option in non-veg or eggetarian families.
- 8 organic cage-free eggs.
- 2 (US sized) medium-sized finely chopped tomatoes.
- 1 (US sized) large red onion finely chopped.
- 3 large cloves of garlic.
- 1 inch of peeled ginger.
- 2 green chilies.
- 2 tbsp of (salted) Amul butter.
- 3 tsp of Everest’s pav bhaji masala.
(Note: Amul butter and pav bhaji masala make the bhurji incredibly tasty.)
- 2 tsp of Everest’s garam masala.
- 3 tsp of Kashmiri chili powder.
- 1/2 tsp of turmeric powder.
- A handful of chopped cilantro.
- 1 tbsp of oil.
- Salt as per your taste.
- Mash ginger and garlic. Keep it aside.
- Heat oil in a pan.
- Add green chili, ginger and garlic paste and fry it for a minute.
- Put turmeric, red chili powder, pav bhaji masala, and garam masala.
- Mix it well and add finely chopped onions
- Sprinkle salt and stir fry onion for a couple of minutes. Salt helps onion and tomatoes to cook quickly.
- Add chopped tomatoes and let them cook for 3 to 4 minutes.
- Beat eggs using a hand blender (if you have one) till it’s frothy.
- Once tomatoes in the pan are pulpy, add Amul butter and let it melt in the masala.
- Pour whisked eggs in the pan, add some salt and let it cook.
- Continue cooking until thickened and no visible liquid egg remains. It takes about 5 minutes.
- Keep stirring till the bhurji is fine.
- Sprinkle some cilantro, mix and stir fry for a minute.
- Garnish and serve with a bread of your choice.
It’s important to whisk eggs before pouring it in the pan for the consistent and moist texture. Add 2 tbsp of heavy cream while whisking eggs if you want the bhurji to be more fluffy. Amul butter and pav bhaji masala are the secret ingredients used to enhance flavors and make it as delicious as street-side bhurji.