Awadhi Egg Bhurji

Name: Awadhi Egg Bhurji
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 8 pcs egg; 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

9/10

Soft, gently spiced scrambled eggs cooked the Awadhi way with onions, tomatoes, green chili, and warm whole spices. It comes together quickly and tastes wonderful with roti, paratha, or toast.

PREP

12m

COOK

12m

SERVES

1 KATORI

250 cal

SERVINGS

METHOD · 6 STEPS

prep · ~7 min
Chop the vegetables and crack the eggs.
1.Finely chop the onion, tomato, and green chili.
2.Grate the ginger and mince the garlic.
3.Crack the eggs into a bowl and beat until the yolks and whites are well mixed.
saute · ~6 min
Cook the whole spices and onions.
1.Heat the oil in a pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, and cloves; cook until fragrant (20-30 sec).
3.Add the chopped onion and cook until light golden (4-5 min).
TIPKeep the heat medium so the whole spices flavor the oil without burning.
saute · ~5 min
Build the masala base.
1.Add ginger, garlic, and green chili; cook until the raw smell fades (1 min).
2.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomatoes soften and the mixture looks jammy (3-4 min).
saute · ~3 min
Scramble the eggs into the masala.
Lower the heat and pour in the beaten eggs. Stir gently and continuously, scraping the pan so the eggs cook softly and stay moist. Sprinkle in garam masala near the end.
TIPTake the pan off the heat while the eggs still look slightly soft; they finish cooking from residual heat.
garnish
Finish with cilantro.
serve
Serve hot with roti, paratha, or toast.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Beat the eggs just until fully blended; over-beating can make the bhurji foam and cook up dry.
2
Lightly crush the cardamom before adding so it perfumes the oil without leaving the pods too dominant.
3
Cook the tomato masala until it turns jammy and the oil starts to separate, or the eggs will taste watery.
4
Keep the heat low when the eggs go in and stir gently for soft, creamy curds instead of dry bits.
5
Remove the bay leaf and whole cloves before serving if you want a smoother, easier-to-eat bhurji.
6
This bhurji reheats best very gently; add a spoon of water and warm on low to keep it moist.

RECIPE VARIATIONS