How To Make Egg Bhurjee

How To Make Egg Bhurjee

Egg Bhurjee Recipe. Alfred Prasad, Head chef at London's Michelin-starred Tamarind shows how to make his special Egg Bhurjee. This is a spicy cooked egg dish, fantastic with toast of hot chapattis for a classic Indian breakfast. Appreciate our Egg Bhurjee recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Prep =
5m
Cook =
20m
Total =
25m

Step 1: You will need

  • 2 tbsp Vegetable oil
  • 2 medium Onions
  • 2 Green chillies
  • 1 inch piece Ginger
  • 1/2 tsp Turmeric powder
  • 3/4 tsp Chilli powder
  • 2 Tomatoes
  • 4 Eggs
  • 110 ml Milk
  • to taste Salt
  • 1/2 Bunch coriander leaves
  • 1 mixing bowl
  • 1 whisk
  • 1 sharp knife
  • 1 non-stick frying pan
  • 1 wooden spoon

Step 2: Beat eggs

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

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

Step 3: Chop Vegetables

Cut the ends off an onion with a sharp knife. Then peel off the skin, cut in half, and chop finely.

Next, finely chop 2 green chillies.

Step 4: TOP TIP

Dip your fingers in oil before you chop the chillies. This will stop the juices inside the chillies stinging your fingers.

Also, don't forget to wash your hands really well after chopping the chillies.

Wash the two tomatoes, and finely chop.

Use a sharp knife to finely cut the rough outer skin off the ginger. Then, finely chop.

Roughly chop up half a bunch of coriander leaves. Coriander really adds a zingy flavour to the dish, but the exact amount you use depends on your preference.

Step 5: TOP TIP

To really clean coriander and select the freshest leaves, wash it after you've chopped it. Put the leaves into a bowl of cold water, and swirl them around for about 30 seconds. The freshest leaves will float on the top of the water. Remove these and leave to drain on kitchen paper or a strainer.

Step 6: Fry

Heat two tablespoons of vegetable oil in a large non-stick frying pan, over a medium heat.

Add the chopped onion and chilli to the pan, and cook until the onion is translucent. This should take about 5 minutes.

Step 7: Spices

Then, add the chopped ginger along with 1/2 teaspoon of turmeric and 3/4 teaspoon of chilli powder. Keep frying for another 5 minutes.

Step 8: Tomatoes

Add the chopped tomatoes. Stir everything together over a medium heat until the tomatoes have turned to pulp, and the mix resembles a sauce. You might need to add a little water along the way, to make this happen. Stir and cover. Leave to simmer for about 10 minutes

Step 9: Egg

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.

Step 10: Coriander

Gently stir in the chopped coriander leaves.

Step 11: Serve

Spoon into a dish. And serve.