Ingredients with Measurements:
- 4 eggs
- 1 medium onion, finely chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. Heat oil in a non-stick frying pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger-garlic paste and green chili, and sauté for a minute.
5. Add turmeric powder, red chili powder, and salt to taste, and mix well.
6. Crack the eggs directly into the pan and scramble them with a spatula.
7. Keep stirring the eggs until they are cooked through and no longer runny.
8. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
2-3 servings
Nutritional information:
Calories: 200
Protein: 12g
Fat: 16g
Carbohydrates: 3g
Fiber: 1g
Substitutions for ingredients:
- You can use any cooking oil of your choice instead of oil.
- You can use any type of chili powder instead of red chili powder.
- You can use any fresh herbs of your choice instead of coriander leaves.
Variations:
- You can add diced tomatoes or bell peppers for extra flavor and nutrition.
- You can add shredded cheese for a creamy texture.
- You can add cooked and crumbled sausage or bacon for a meaty twist.
Tips and tricks:
- Make sure to sauté the onions until they turn translucent to bring out their sweetness.
- Keep stirring the eggs constantly to prevent them from sticking to the pan.
- You can adjust the amount of spices according to your taste preference.
Storage instructions:
Refrigerate any leftover egg bhurji in an airtight container for up to 2 days.
Reheating instructions:
Reheat the egg bhurji in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the egg bhurji in a bowl or on a plate, garnished with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with toasted bread or naan for a filling breakfast or brunch.
- Serve with rice and dal for a complete meal.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the eggs are sticking to the pan, add a little more oil or butter.
- If the eggs are too dry, add a splash of milk or cream to make them creamy.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
- Store any leftover egg bhurji in the refrigerator within 2 hours of cooking.
Food history:
Egg bhurji is a popular Indian breakfast dish that originated in North India. It is a quick and easy dish that is made with scrambled eggs, onions, and spices.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve hot with bread or rice for a filling and satisfying meal.
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Region: Indian