A very widely held belief is that Egg is the ‘Perfect Food’. Not sure what that really means but it is certainly filling, versatile and healthful. That is, if you can avoid too much yolk. Not to mention, it’s quick and easy to cook.
So the ‘perfectionist’ in me started looking for the ‘perfect’ egg recipe. Many searches later, it suddenly dawned on me that the good old Egg Bhurji (Indian scrambled eggs) was what I was looking for. As a popular Hindi song goes – ‘Aao sikhaun tumhe main ande ka funda……yeh nahi pyare koi maamuli bandaa….’
- 8 egg whites with 4 yolks
- 1 medium onion, finely chopped
- 1 small jalapeno, finely chopped
- Vegetable/Canola oil – 3 tablespoons
- Jeera/Cumin seeds – ¼ teaspoon
- Hing/Asafoetida – 1 pinch
- Haldi/Turmeric – ¼ teaspoon
- Jeera/Cumin powder – 1 teaspoon (up to 1 ½ tsp for spicier bhurji)
- Red chilli powder – ¼ teaspoon
- 2 tablespoons fresh cilantro leaves, chopped
- Salt (to taste)
- Freshly ground black pepper (to taste)
How To Make:
Beat the egg whites and yolks together and set aside. Heat the oil in a wok (kadai), and add cumin seeds, hing and turmeric. Add the finely chopped onions and shallow fry until golden brown. Add the chopped jalapeno, jeera powder and red chilli powder and sauté for a couple of minutes.
Add the beaten egg mixture, salt and pepper. Stir continuously to incorporate the egg and onion mixture, until the egg is well scrambled. Avoid large chunks as bhurji is meant to be in small bits.
Make it a meal!
Serve with whole wheat bread and hot soup such as Tomato Carrot soup (see article ‘Mother of Invention’ for the soup recipe).
Till the next time, wishing y’all ‘Perfect’ health!