Egg bhurji
Indian railroad cafés and street carts cook up all manner of incredible eggs. This is one you should definitely recreate in your own home. So aromatic. So buttery. So good.
The curds are cooked to the point of just seizing-up – a looser, runnier scramble would be more like Parsi akuri eggs. They’re particularly good if served with soft white rolls in the style of milk-enriched ladi pav. Brioche or potato burger buns do a good impression.
This recipe is an extract from Good Eggs: Over 100 Cracking Ways to Cook and Elevate Egg by Ed Smith (Quadrille).
Next, why not try more breakfast and brunch recipes from the House & Garden recipe archive?
Yield
Serves 2
Ingredients
Ingredients
Method
Step 1
Set a medium saucepan over a medium heat, add the oil and a little knob of butter, then add two-thirds of the shallots/onion and a pinch of salt. Cook gently for 5 minutes to soften and sweeten, without colouring too much. Add the tomato, increase the heat a little and cook for 3–4 minutes so the tomato juices cook away. Add around two-thirds of one chilli and the dried spices, and cook for 1 minute more.
Step 2
Meanwhile, melt a little extra butter in a separate pan and warm the buns, cut sides down, until bronzed.
Step 3
Increase the heat to high and pour the beaten eggs into the pan with the sauce. Stir continuously until the curds of the egg are small, bouncy and stiffening.
Step 4
Divide between two plates before the eggs have totally dried out. Top each pile of eggs with a generous slice of the remaining butter, and add a little mound of the remaining shallots or onions plus a few coriander leaves (if using) to each plate and the remaining fresh chilli to taste. Serve with the toasted buns alongside.
