What comes first the egg or the chicken? I am still thinking about the answer . The question is irrelevant to today’s topic or maybe it’s relevant who knows… After more than two years in India reflecting on it I honestly felt like a flake ? why ?because I had never tried India’s signature scrambled egg, ANDA BHURJI which is a spicy scrambled egg , the truth is my ignorant self never thought eating eggs outside home breakfast was a thing until I came here , I was never in the mood , so a few days back I decided I would write an article on different types of scrambled eggs ,when I realized I had never tried Indian scrambled egg , I AM REPEATING MYSELF , but it’s just crazy that I had never tried it and now I can’t live without , well I can but I am most of the times craving it .
I love food with no exception, when it is bad it is bad when it is good it is good, after research I found out that the name of the egg is Egg Bhurji and you already know that , so I waited until night because that’s when all the egg stalls start opening reason unknown, I am a true believer that street food gives you a better idea of what it is supposed to taste if you were to eat it at home , ( don’t come at me ) , some restaurants just taste expensive and lose the all experience ,my personal choice… you came for the recipe here is the recipe .
Anda bhurji / Egg bhurji recipe
- 3 large onions
- 3 large tomatoes
- 4 green chilies
- 1 inch piece of ginger
- 2 tbsp butter
- 2 tbsp of vegetable oil
- 1 tbsp red chilly powder
- 1/2 tbsp turmeric powder
- 1 tbsp pav bhaji masala
- handful coriander leaves
- 6 large eggs
- chop onions finely , when they are cut and ready ,in a moderately hot pan add oil along with it butter , while the butter is still melting slide in the chopped onions , give it a quick stir and allow the onions to sweat a little.
- meanwhile lets chop the chilies and ginger , add it to the pan containing the onions a quick mix
- chop the tomatoes add them to the pan and continuing sauteing everything until it’s nice and pulpy
- sprinkle a little bit of salt , add turmeric , red chilly powder ( it is optional since you added the green chilies ) and then add the pav bhaji masala mix it well
- lower the flame and allow the masala’s to cook for five to seven minutes.
- meanwhile lets break the eggs and whisk them add salt to season the eggs always remembering that you added salt to the mix on the pan ,now whisk whisk whisk
- now add the beaten eggs to the mixture , mix everything steering it evenly nicely in a very low flame , keep scraping the sides and steering until the mixture has mixed well.
- once it has mixed well increase the flame a little and make sure you keep steering it until its completely well done .
- if you want it dry or moist it is your choice .
- turn off the flame and add fresh coriander and mix .
PS: an egg cooks at 60 degrees, so any temperature beyond that the egg is well done.
let me know if your experience was as good as mine .