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A delightful Indian twist on classic scrambled eggs, also known as Egg Bhurji. Fluffy eggs are cooked with sautéed onions, tomatoes, and a warm blend of aromatic spices, creating a savory and satisfying breakfast ready in just 15 minutes.
In a medium bowl, crack the eggs. Add milk (if using) and salt. Whisk lightly with a fork until the yolks and whites are just blended. Be careful not to over-whisk.
Heat ghee in a non-stick skillet or pan over medium heat. Once hot, add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
Add the grated ginger and chopped green chili to the pan. Sauté for another minute until the raw smell disappears and they become fragrant.
Stir in the chopped tomato and cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and turn mushy.
Add the spice powders: turmeric powder, red chili powder (if using), and garam masala. Mix well and cook for 30-40 seconds until the spices are aromatic and well-cooked.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for about 20-30 seconds until the edges begin to set.
Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft, large curds. Continue this process for 2-3 minutes until the eggs are cooked to your preference but still moist and soft.
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A delightful Indian twist on classic scrambled eggs, also known as Egg Bhurji. Fluffy eggs are cooked with sautéed onions, tomatoes, and a warm blend of aromatic spices, creating a savory and satisfying breakfast ready in just 15 minutes.
This indian recipe takes 15 minutes to prepare and yields 2 servings. At 261.26 calories per serving with 14.86g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve immediately.
Add 1/4 cup of shredded cheddar or mozzarella cheese in the last minute of cooking and stir until just melted.
Add 1/4 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for extra nutrition and crunch.
Replace the eggs with 200g of crumbled firm tofu. Add the tofu after the tomatoes and spices are cooked, and sauté for 5-7 minutes until heated through.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
This dish provides essential nutrients like Vitamin D, B12, and choline from eggs, and Vitamin C and lycopene from tomatoes, supporting brain health and immunity.
One serving of Garam Masala Scrambled Eggs contains approximately 250-300 calories, depending on the amount of ghee and milk used. It's a nutritious and filling breakfast option.
Yes, it is a healthy dish. It's an excellent source of high-quality protein from eggs, contains vitamins and minerals from the vegetables, and includes beneficial spices like turmeric and ginger, which have anti-inflammatory properties.
This dish is incredibly versatile. It pairs wonderfully with buttered toast, Indian pav (bread rolls), fresh rotis, or parathas. You can also use it as a filling for sandwiches and wraps.
Scrambled eggs are best served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
To reduce the spice level, you can omit the green chili and red chili powder entirely. The garam masala will still provide a warm, aromatic flavor without excessive heat.