Hanh Koni Bhurji

1. 1
   prep · ~2 min

   Beat the duck eggs.

   Crack all 6 duck eggs into a mixing bowl. Add the salt and beat vigorously with a fork or whisk until the whites and yolks are fully combined and slightly frothy. Keep aside.

   TIPDuck eggs are richer than chicken eggs, so beat them well to incorporate some air for a fluffier scramble.
2. 2
   saute · ~5 min

   Fry the onions and green chilies.

   1.Heat the mustard oil in a heavy-bottomed pan over medium-high heat until it reaches its smoking point and the raw smell disappears.

   2.Reduce the heat to medium and add the finely chopped onions.

   3.Sauté until the onions turn soft and translucent (3-4 minutes).

   4.Add the slit green chilies and sauté for another 30 seconds.

   TIPHeating mustard oil to its smoking point is crucial to remove the sharp, pungent raw flavor, leaving behind a nutty taste.
3. 3
   saute · ~1 min

   Add turmeric and pour in the eggs.

   1.Sprinkle a pinch of turmeric powder over the onions and stir briefly.

   2.Pour the beaten egg mixture into the pan in a steady stream.

   3.Let the eggs set undisturbed for about 20-30 seconds.
4. 4
   saute · ~3 min

   Scramble to soft, creamy folds.

   Using a spatula, gently pull the eggs from the edges toward the center. Keep folding and scrambling on low to medium heat until the eggs are just set but still soft and moist. This should take about 2 to 3 minutes. Avoid overcooking to prevent the eggs from drying out.

   TIPTake the pan off the heat just before the eggs are fully done; the residual heat will finish cooking them to a creamy perfection.
5. 5
   garnish · ~1 min

   Garnish with fresh coriander and serve immediately.

   Transfer the bhurji to a serving bowl, top with freshly chopped coriander leaves, and serve hot.

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