Loading...
A delicious twist on the classic Indian scrambled eggs, this bhurji uses rich, creamy duck eggs for a more flavorful and satisfying dish. It's a quick and easy high-protein meal, perfect with hot rotis or toast.
For 3 servings
In a medium bowl, crack the 6 duck eggs. Add 1/4 tsp of the salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
Heat the oil or ghee in a non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and sauté for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-garlic paste and green chillies, and cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and pulpy. Add the turmeric powder, red chilli powder, and the remaining 3/4 tsp of salt. Mix well and cook the masala for 1-2 minutes until the oil begins to separate from the mixture.
Reduce the heat to low and pour the whisked duck eggs into the pan. Let them cook undisturbed for about 30-40 seconds until the edges start to set.
Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue to cook, stirring frequently, for 3-4 minutes until the eggs are cooked through but still moist and creamy. Avoid overcooking to keep them soft.
Turn off the heat. Sprinkle the garam masala and fresh coriander leaves over the bhurji. Give it a final gentle mix and serve immediately.
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A delicious twist on the classic Indian scrambled eggs, this bhurji uses rich, creamy duck eggs for a more flavorful and satisfying dish. It's a quick and easy high-protein meal, perfect with hot rotis or toast.
This indian recipe takes 25 minutes to prepare and yields 3 servings. At 397.83 calories per serving with 20g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Replace duck eggs with 300g of crumbled paneer (Indian cottage cheese). Add the paneer after the masala is cooked and sauté for 3-4 minutes.
Use 300g of crumbled firm tofu instead of eggs. You can add a pinch of black salt (kala namak) at the end for an 'eggy' flavor.
Stir in 1/4 cup of grated cheddar or mozzarella cheese at the very end, just after turning off the heat, for a gooey, cheesy twist.
For a Parsi-style 'Akuri', cook the eggs for a shorter time so they remain slightly runny and very soft. Garnish with fried potato straws (salli).
Duck eggs are a fantastic source of complete protein, containing all essential amino acids required for muscle repair, growth, and overall body function.
Packed with essential vitamins like B12 for nerve function, Vitamin D for bone health, and Vitamin A for vision, along with important minerals like iron and selenium.
The high choline content in duck eggs is vital for brain development and function, helping to improve memory, mood, and cognitive performance.
The combination of protein and healthy fats provides a steady source of energy, making it an excellent meal to start your day or refuel after physical activity.
Yes, it's a highly nutritious dish. Duck eggs are a great source of high-quality protein, healthy fats, and are richer in vitamins like B12, A, and D, and minerals like iron and selenium compared to chicken eggs. Using fresh vegetables and minimal oil makes it a balanced meal.
A single serving of Duck Egg Bhurji contains approximately 380-420 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Absolutely. This recipe works perfectly with chicken eggs. As a general rule, use 8 large chicken eggs as a substitute for 6 duck eggs. The flavor will be slightly less rich, but still delicious.
Store any leftover bhurji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan or in the microwave. Note that the texture of eggs can change slightly upon reheating.
It is traditionally served hot with Indian flatbreads like roti, chapati, or paratha. It also pairs wonderfully with pav (soft bread rolls) or simple buttered toast for a quick and hearty breakfast.