Wednesday, June 20, 2007

Egg Bhurjee Recipe Indian style

Step 1:

You will need

  • 2 Tbsp vegetable oil
  • 4 eggs
  • 2 medium onions
  • 2 green chillies
  • 1 tbsp ginger paste or 1 inch piece ginger
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tomatoes
  • 2 fl oz milk (1/4 cup of milk)
  • some salt
  • ½ bunch of coriander leaves
Step 2:

Beat eggs
Get started by breaking 4 eggs, and putting the yolk and white into a mixing bowl.

Add 1/4 a cup of milk, and whisk. Make sure that the milk and eggs are totally blended.
Step 3:

Peel and finely chop 2 onions, then 2 tomatoes.
Then chop 2 green chillies.

Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.
Step 4:

Start frying
Put a large non-stick frying pan over medium heat. Add 2 tablespoons of vegetable oil

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.
Step 6:


Add the chopped ginger along with 1/2 tsp of turmeric and 1 tsp of chilli powder. Keep frying for another 5 minutes.

Step 7:

Add the chopped tomatoes. Stir everything together over a medium heat for 2 minutes.
Step 8:


Now add the egg and milk mixture that you whisked earlier. Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks. Then stir in some salt.

Step 9:

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.
Step 10:


Lay the corriander leaves onto the egg bhurjee and serve

If you want the egg bhurjee very soft or not spicy add some more water or milk.

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