Scrambled Eggs, Indian Style
Ande ki Bhuji or Bhurji
Indian scrambled eggs are spicy. They are well cooked, compared to the traditional Western scrambled eggs, which are rather soft and runny. This may be due to the fact that eggs in India used to carry risk of salmonella infection until recently. Both my daughters love Indian scrambled eggs with Poori, the deep fried Indian bread. Serves 4-6.
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)
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.