Why this recipe works
Egg bhurji is fast, cheap, complete-protein cooking. The onion, tomato and spices build flavour, and the eggs, a genuinely complete protein, go in beaten and are scrambled through. The one technique that matters is gentle heat: eggs turn rubbery and dry if overcooked, so they come off the heat while still soft and just set.
Ingredients
- Eggs, beaten5
- Onion, tomato, green chilli1 + 1 + 2
- Cumin, turmeric1 tsp + 1/2 tsp
- Coriander, garam masalato taste
- Oil, salt1 tbsp
Method
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1
Bloom the cumin in oil, then cook the onion, green chilli and tomato with turmeric to a soft base.
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2
Pour in the beaten eggs and let them begin to set.
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3
Fold gently over low heat until just cooked, soft and moist.
Why gentle heat: eggs overcook fast and turn rubbery and dry, so low heat and taking them off while still soft keeps the bhurji tender.
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4
Finish with garam masala and coriander.
An honest word
Egg bhurji is a genuinely good quick meal: cheap, fast and rich in complete protein, with vegetables from the onion and tomato. The old worry about eggs and dietary cholesterol has softened considerably, and for most people an egg or two is perfectly healthy. Keep the oil modest and serve it with a whole-wheat roti, and it is a properly balanced, high-protein breakfast or quick dinner.