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Egg bhurji

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This is an old revision of this page, as edited by 2601:646:c600:b24d:1db:e0f9:9400:2c9a (talk) at 20:56, 26 April 2020 (Egg bhurji is a very specific recipe. Scrambled eggs is a category of 100s of variations that involves scrambling eggs in a pan with other ingredients. Using the words "sometimes confused with" is an inaccurate representation of that relationship between a dish and it's overarching category.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Egg bhurji
Egg Bhurjee (Hindi - Anda Bhurjee)
Alternative namesEgg Khagina, Anda Bhurji
Place of originIndian subcontinent
Main ingredientsEggs, onions, chilies, spices

Egg bhurji is a dish originating from the Indian subcontinent, a variant of scrambled eggs that is sometimes compared with the Parsi dish akuri. The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices.[1] It is usually served with rotis or naan or pav/bread in Mumbai.

Variations

  • Paneer may be substituted for the eggs.
  • Tomatoes can be added to the beaten eggs before adding them into the pan giving the dish a tangy flavor.
  • Boiled potatoes cut into small cubes are added to make the dish more filling.
  • Peas, carrots, capsicum and other similar vegetables can be added to the dish, improving the dish's taste and its nutritional value.

References

  1. ^ Egg bhurji, BBC GoodFood


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