Monday, 11 May 2009

11th May 2009 - Dinner - Egg Bhurji

Egg bhurji, or anDa bhurji, the Indian version of scrambled eggs is a very easy-to-prepare dish, that acts as quite a filler, plus gives us our dose of protein in an other wise carbohydrate-high diet (potatotes, potatoes and more potatoes).

Today, decided to make Egg Bhurji. Chopped seven-ninths of an onion and a tomato, and stir fried them, finally adding 4 eggs (not-whipped) and then vigorously stirred it, so that it does not congeal into one mass. 

How did it look?

How to NOT make it the way it is made in IIT messes and canteens

OK, so all the while you make this, remember that ultimate aim!
  • Chop the onions finely, thick ones don't work equally well. Ditto with the tomatoes
  • Stir fry the onions and tomatoes, don't let them be too uncooked
  • Add Haldi
  • The most crucial, or mission-critical step is to vigorously stir the contents of the pan after adding the eggs. This has to be done to ensure that [1] the thing doesn't congeal, [2] the resulting bhurji is not coarse, but very fine and light, [3] the egg does not stick to the walls of the pan. 
  • Preferably made in a deep pan rather than a shallow one so that the stuff does not spill when you stir it.
  • If not stirred well, it will end up tasting like shredded omlette, which pretty much removes the fun out of it
  • I personally prefer it relatively drier. YMMV, but for people who are not very used to the smell of eggs, or who are probably trying out eggs for the first time, it is better to not make it sort of wet. The drier version has a fainter smell too.
The bhurji that is made in the mess is made on those large flat surfaces used for making Dosas etc, and the onions never get cooked enough, nor the mixture shredded enough, leading to raw onions and the congealed thing I was talking about.

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