Anda Bhurji can at best be called egg bhurji in English; it can never be called scrambled eggs. Just like we understand the fact that “Chow mein” when translated to English is called stir fried noodles, not spaghetti, right? Similarly anda bhurji can be egg bhurji, but not scrambled eggs. The technique of cooking scrambled eggs and the list of ingredients required are both different. A scrambled egg, is essentially the slow cooking of a well whipped mixture of eggs and milk/ dairy cream. The pan and the mixture, both are continuously stirred while making scrambled eggs. When it comes to making egg bhurji, a lot more than dairy creamer or milk gets added to the eggs, before and after being transferred to the pan.
There can be many ways of preparing tasty egg bhurji and there can be scores of variations to it. Here is a recipe, try it out.
- 4 regular size eggs (not small)
- White homemade butter, 50 grams
- 2 tomatoes (chopped)
- 2 onions (chopped)
- 2 green chillies (chopped)
- Ginger, to taste (grated)
- Fresh coriander leaves ,a handful (roughly chopped)
- Black pepper powder, to taste
- Salt to taste
How to Make Egg Bhurji
- Place the pan on the fire.
- Half of the butter goes in first.
- Grated ginger follows, tossed a bit.
- Add onions and lightly toss them.
- Tomatoes and green chillies are added next.
- Eggs are whisked well in a bowl; salt and pepper are added, whisked to a consistency.
- Tossed vegetables are transferred to the bowl and the mixture is whisked lightly.
- Remaining half portion of the butter is added to the pan and allowed to melt.
- Egg mixture is transferred slowly, stirring as the mixture is poured in.
- Keep on shaking the pan after a while and tossing the mixture up and down.
- When almost dry, add 3/4 portion of freshly chopped coriander leaves.
- Turn off the heat, while still stirring.
- Transfer to a bowl. Add 1/4 portion of coriander leaves.