Whenever I go on long rides (over 200 km), Egg Bhurji is my preferred meal. It’s because it keeps me full for hours and is incredibly tasty. The aroma of eggs cooked in Amul butter with plenty of chilli powder and chopped green chillies is irresistible. I especially don’t miss the Bhurji served in Lonavla on the old Mumbai-Pune highway, and my story continues with numerous food pit-stops, with Egg Bhurji & Pao remaining my top choice. I’ve eaten Bhurji at over a thousand places during my rides, each with a unique flavour. This has sparked my quest for the perfect Egg Bhurji. I favour a light, fluffy version that melts in the mouth, which I consider the ideal. My son loves the Bhurji I cook. My secret for a fluffy and light egg bhurji which delivers high on taste and I recommend adding a little milk to eggs, to make it smooth and mellow. Try my Egg Bhurji recipe for a delicious change—you’ll thank me later. Happy cooking!
Serves – 2
Ingredients:
Eggs – 6
Onion ( big ) – 1
Tomato – 1/2
Green Chillies – 3 pcs
Milk – 20 ml
Amul Butter – 20 gm
Red Chilli Powder – 1 tbsp
Ghati Masala – 1 tbsp ( use vegetable masala as an alternative )
Turmeric Powder – 1/2 tsp
Finely chopped Coriander leaves – 1 tbsp ( for garnish )
Salt – as per taste
Method:
1 ) Chop Onion, tomato and green chillies finely & set aside.
2 ) Beat eggs and milk to a smooth and fluffy texture.
3 ) Heat butter in a pan. Add onion, tomato and green chilli and fry for a minute on a high flame.
4 ) Add turmeric powder and ghati masala and fry further. Reduce flame.
5 ) Add the beaten eggs and scramble well. Add red chilli powder and salt and mix well. Make sure that the eggs are scrambled well. Add salt and stir continuously for a minute. Remove from flame and serve hot.
My favorite Egg Bhurji served at Vardes Food Stall, BKC
Another favorite, Egg Bhurji at a roadside stall at Lonavla.
