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A delicious twist on classic scrambled eggs, Goan style! This bhurji is creamy from coconut milk, tangy with kokum, and perfectly spiced. It's a quick and satisfying meal, perfect for breakfast or a light dinner with some crusty pav.
For 4 servings
Preparation
Sauté Aromatics
Build the Masala Base
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A delicious twist on classic scrambled eggs, Goan style! This bhurji is creamy from coconut milk, tangy with kokum, and perfectly spiced. It's a quick and satisfying meal, perfect for breakfast or a light dinner with some crusty pav.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 388.2 calories per serving with 15.5g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Incorporate Goan Flavors & Eggs
Garnish and Serve
Replace the eggs with 400 grams of crumbled paneer (Indian cottage cheese). Add the paneer in step 4 and cook for 3-4 minutes until heated through.
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions for extra crunch and nutrition.
Add 1 cup of small, cleaned prawns or shrimp along with the tomatoes and cook until they turn pink before adding the coconut milk and eggs.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and maintaining healthy skin and hair.
Coconut oil and milk contain Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and converted into energy by the body.
The use of spices like turmeric, which contains the active compound curcumin, provides potent anti-inflammatory and antioxidant benefits, supporting overall wellness.
Eggs are a great source of choline, an essential nutrient that plays a vital role in brain development, memory, and mood regulation.
One serving of Goan Egg Bhurji contains approximately 330-350 calories, depending on the size of the eggs and the fat content of the coconut milk used. This estimate does not include any accompanying bread like pav or roti.
Yes, it can be a healthy and balanced meal. It's rich in protein from eggs, contains healthy fats from coconut, and gets antioxidants from spices like turmeric. To keep it healthy, use a moderate amount of oil and pair it with whole-grain bread.
If you can't find kokum, the best substitutes for its sour taste are 1 teaspoon of tamarind paste mixed with a little water, or 2 teaspoons of fresh lime or lemon juice. Add the lime/lemon juice at the end of cooking to preserve its fresh flavor.
Egg bhurji is best enjoyed fresh, as reheated scrambled eggs can become rubbery. However, you can prepare the masala base (up to step 3) ahead of time and store it in the refrigerator for up to 2 days. When ready to eat, simply reheat the masala and proceed with adding the coconut milk and eggs.
Store any leftover bhurji in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan over low heat or in the microwave in short bursts to avoid overcooking the eggs.
Traditionally, Goan Egg Bhurji is served with 'pav', a soft, fluffy local bread roll perfect for soaking up the flavors. It also pairs wonderfully with toasted sourdough, chapatis, or parathas.