Egg Bhurji (Indian-Style Masala Scrambled Eggs)
42kcal
Ingredients
- 2 Eggs
- 1 tbsp Red Onions diced
- 2 Green Chilies finely chopped (optional)
- 1 tsp Cilantro leaves chopped
- 1/4 tsp Salt adjust to taste
- 1/4 tsp Turmeric
- 1/4 tsp Kashmiri red chili powder substitute with cayenne (to make it hotter) or paprika
Method
Preparation
- Break the eggs into a bowl and add the diced onions, chopped green chilies, cilantro, salt, turmeric, and Kashmiri red chili powder.
- Using a fork or whisk, beat the eggs just enough to combine all the ingredients and spices evenly. Avoid over-beating; you simply want everything mixed so the vegetables and spices are evenly distributed throughout the eggs.
Cooking the Egg Bhurji
- Heat a pan over medium-high heat. Once the pan is hot and you can feel the heat coming from the surface, lightly coat the pan with cooking spray or a small amount of oil.
- Immediately pour the beaten eggs into the pan. The eggs should begin cooking right away with a gentle sizzle.
- Using a spatula, begin stirring and gently scraping the eggs from the bottom of the pan. Continue stirring slowly so the eggs form soft curds while cooking evenly.
- As the eggs begin to set, reduce the heat slightly and continue scrambling until the eggs are just cooked but still soft and moist. Turn off the heat and allow the residual warmth of the pan to finish cooking the eggs.
Nutrition
Calories42kcalCarbohydrates9gProtein0.4gFat1gSaturated Fat0.4gPolyunsaturated Fat0.1gMonounsaturated Fat0.03gCholesterol0.3mgSodium891mgPotassium38mgFiber3gSugar5gVitamin A160IUVitamin C12mgCalcium9mgIron0.3mg
Private Notes
Tried this recipe?
Let us know how it was!