Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 2
Base
Eggs
Finish
Equipment
Frying pan; bowl; fork; spatula; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Cook the vegetables · About 6 min
- Heat 15 ml neutral oil; cook 100 g onion, finely chopped and 1 green chili, chopped for 3 minutes. Add 100 g tomato, finely chopped, ¼ tsp turmeric and ¼ tsp salt; cook for 3 minutes.
Check: The tomato releases liquid, then thickens.
Scramble · About 4 min
- Beat 4 eggs. Add to the pan over medium-low heat; fold continuously for 2–4 minutes.
Check: Eggs are set with no runny parts; an egg dish should reach 71°C / 160°F.
Finish · About 1 min
- Add 10 g coriander leaves and serve immediately.
Tips
- Cook off watery tomato liquid before adding eggs.
- Use gentle heat to prevent dry, rubbery eggs.
Substitutions
- Omit green chili for a mild version.
- Use butter instead of oil.
Storage
- Get perishable Egg bhurji into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Egg bhurji within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Egg bhurji to 74°C / 165°F, stirring or turning it for even heating. When Egg bhurji is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Chop vegetables one day ahead and refrigerate.
- Beat eggs just before cooking for the best texture.
FAQ
Can I add cheese?
Fold in a little grated cheese after the eggs set.
Why is bhurji watery?
The tomato may not have cooked down before the eggs were added.
Can I reheat it?
Yes. Chill promptly and reheat to 74°C / 165°F; the texture becomes firmer.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
