Scrambled Eggs, Indian Style
Ande ki Bhuji or Bhurji
Indian scrambled eggs are well cooked eggs compared to the traditional, rather soft and runny, Western scrambled eggs. This may be due to the legacy of the eggs in India in old days used to carry risk of salmonella infection. Both my daughters love Indian scrambled eggs with Poori, the deep fried Indian bread. They are equally good with a hot buttered toast.
Edited September 2023
6-8 eggs, depending on their size
1/2 onion, peeled and finely chopped (about 2 heaped tablespoons)
1 medium tomato, finely chopped (about 2 heaped tablespoons)
1 small green chilli, finely chopped or 1/4 tsp. flaked chillies or chilli powder(optional). Ajust amount to taste.
2 tbsp. chopped coriander leaves (optional)
Salt to taste
A good sprinkle of freshly ground black pepper
A pinch of nutmeg (optional)
1 tbsp. oil or butter
You can add other spices, but I prefer it simple.
Break the eggs into a bowl and beat well.
Add salt, pepper and chilli flakes, beat them in.
Add all other ingredients except oil/butter and mix well.
Heat a non-stick pan. Add 1 tablespoon of oil.
Once hot, add egg mix to the pan.
Let it set for 20-30 seconds and then start stirring it gently, until the eggs set, making sure that they are broken up, not in one lump like an omelette.
Serve hot on a buttered toast or with freshly made Plain Paratha.
Also see Sandwich Selection.