29 Jun Egg Bhujjia/Scrambled Eggs
Egg Bhujjia/Scrambled Eggs
Packed with the right amount of flavor and spice, this delicious “Egg Bhujjia/Scrambled Eggs” are perfect for any meal of the day!
This recipe needs minimal ingredients that are always available in your pantry. It is a quick and easy recipe that can be served with roti or paratha!
I always make this Egg Bhujjia whenever I am short on time. My mum used to make it for us in our childhood and that always tasted the best.
It has the basic ingredients like onions, tomatoes, green chilies and spices. You can add other vegetables of your choice to make it more tasty.
- 2 tbsp oil
- 1 onion, chopped
- 1 tsp chopped ginger
- 1 tomato, chopped
- 1 tsp green chili, chopped
- 1 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 4 eggs
- 1/4 tsp roasted cumin
- 1 tbsp chopped fresh coriander
Break the eggs and separate egg yolks and whites in different bowls and whisk well separately.
Heat oil in a heavy bottom pan on medium heat and saute onions along with the chopped ginger.
Saute onions and ginger for 3-5 minutes till they turn to golden brown.
Add tomatoes and green chilies and cook till the tomatoes become soft.
Sprinkle salt, red chili, black pepper and turmeric over the tomatoes, but do not mix here. Wait!
Now, add the egg yolks and stir on a low heat until they are scrambled. Now, add the whisked egg whites gradually and keep on stirring until the eggs are cooked well.
Turn off the heat and add roasted cumin on top and garnish with fresh coriander and serve with paratha/roti/flat bread or toasted bread.
- If you do not want too much spicy, then skip the green chilies.
- Always whisk the egg yolks and egg whites separately in making egg bhujjia because the scramble perfectly.
- You can serve it for the breakfast, lunch and dinner.
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