Egg Bhurji

Method

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1. Heat the oil in a frying pan over a medium-high heat and fry the cumin for 20 seconds.

   Mark done

2. Add the onion and chillies and fry 3 minutes, until the edges catch.

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3. Add the turmeric and chilli powder and cook 15 seconds.

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4. Add the tomato and cook 2 minutes, until it softens.

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5. Beat the eggs with the salt and pour them in.

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6. Leave them 20 seconds, then push the setting egg from the edge to the middle. Repeat for 2 minutes.

   Mark done Start 2 min timer

7. Take the pan off the heat while the egg still looks slightly wet.

   Mark done

8. Stir in the garam masala and coriander and serve at once.

   Mark done

Chef’s Tips

• Hot pan, few stirs, curds rather than custard.
• Salt the eggs as they go in, not before.
• Off the heat while it still looks underdone.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Buttered pav or toast
• Masala chai
• Green chilli on the side

Storage & Reheating

Eat immediately. Scrambled egg does not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.