High-Protein Egg Bhurji

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack 6 eggs into a mixing bowl.

   2.Whisk vigorously for 30 seconds until frothy and uniform in color.

   TIPWhisk well to incorporate air — this makes the bhurji fluffier.
2. 2
   temper · ~1 min

   Temper the cumin seeds.

   1.Heat 1 tbsp oil in a large non-stick skillet over medium heat.

   2.Add 0.5 tsp cumin seeds and let them crackle (30 seconds).

   TIPDon't let the cumin seeds burn — they should just turn a shade darker.
3. 3
   saute · ~5 min

   Sauté the aromatics.

   1.Add finely chopped onions and sauté until translucent (3-4 min).

   2.Add chopped green chilies, ginger, and minced garlic. Sauté until raw smell disappears (1-2 min).

   TIPKeep the heat medium — high heat burns the garlic and makes it bitter.
4. 4
   saute · ~5 min

   Cook the tomatoes and spices.

   1.Add chopped tomatoes and cook until soft and mushy (3-4 min).

   2.Add turmeric powder, red chili powder, and cumin powder. Stir and cook 1 minute.

   TIPCook until the tomatoes release oil at the edges — that's when the raw spice taste goes away.
5. 5
   fry · ~3 min

   Scramble the eggs with paneer.

   1.Pour the whisked eggs into the skillet.

   2.Let them set for 20 seconds, then start scrambling gently with a spatula.

   3.Add crumbled paneer and salt. Continue scrambling until eggs are just cooked through (2-3 min).

   TIPDon't overcook the eggs — remove from heat when slightly soft; carryover heat will finish them.
6. 6
   garnish · ~1 min

   Finish and serve hot.

   1.Sprinkle garam masala and chopped coriander leaves on top.

   2.Give one final gentle mix and serve immediately.

   TIPEgg bhurji tastes best fresh off the pan. Serve with roti or toast.

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