EGG BHURJI

Egg Bhurji is in a way Indian answer to the scrambled egg and  Spanish  omelet. It can  be made within minutes and tastes heaven. Bhurji can be had as a breakfast, Lunch or a Dinner option and every time it tastes divine. The most memorable moments of my childhood is when we use to travel my Ma would make this dish as a safe option and we cherished it wholeheartedly.

GOES WELL WITH: Roti, Dal-Rice, with Bread or  Bun it is simply the best.

WHAT TO DRINK: From Milk to Wine its a perfect combo with everything imaginable.

POINTERS:

• While dealing with eggs, always make  sure that the eggs are fresh. Wash the eggs before use. 
• While scrambling the eggs, never  ever whisk the eggs  or add salt to them before introducing them into the utensil. Break the eggs directly into the pan. Else the protein in the yolk and the Whites will start  combining with the salt would not give the fluffiness that we require in the scramble.
• Eggs go best with Olive oil, for best results try cooking eggs in Olive  Oil.

TIME TAKEN: 10 min

INGREDIENTS
5 Eggs
2 medium Onions
1  medium Tomato
1 large Potato
2 Green Chillies
few sprouts of Corriander leaves
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil

METHOD:

1. Chop the onions finely. keep aside. Cut the tomato, chillies and potatoes in Paysanne style, i.e.,small cubes of  flexible sizes. (Note: smaller the cube size of potatoes, lesser will be the time taken for the dish to cook).
2. Heat Oil  in a wok/ pan add the onion, when it gets translucent add the tomatoes, chillies and potatoes into the wok/ pan cover it with lid. 
3. Open the lid after 2 mins and add salt and  turmeric cover again till the potatoes are done.
4. Once the potatoes are done, break the eggs directly into the wok/ pan  and scramble the eggs, add the coriander. fry the eggs for a while. until the sides come out freely.
5. For best results eat the Bhurji with freshly toasted bread with a dollop of  butter.