Ingredients:

• 10 eggs–2 eggs per serving.  These eggs came from my own free range chickens.
• 5 teaspoons of My Mom’s Yogurt.  I whisk in 1/2 a teaspoon of yogurt for every two eggs.  It adds a tangy flavor while making the eggs light and fluffy.
• 1 small bunch of cilantro.  If you are not a fan of cilantro, leave it out or use another herb that you like.  Cilantro is traditionally used in this recipe.
• 1 small onion or 1/2 medium onion
• 2 green chilies (I have used Serrano chilies)
• 2 large garlic cloves
• 2 teaspoon black mustard seeds
• 2 teaspoon cumin seeds
• 1 teaspoon red chili flakes
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric (optional)
• grape seed oil to coat the pan (you can use any fat that you like)
• fresh cracked pepper and salt to taste ( I used black Indian salt.  You can use any salt you like.)

Prep:

• finely chop the onion
• mince the garlic, chilies and ginger
• pull the leaves off the cilantro stems
• crack two eggs (per serving) into a bowl, add a 1/2 teaspoon of yogurt for every two eggs.  Add a pinch of each of the red chili flakes, garam masala, smoked paprika, and turmeric.  Salt and pepper to taste.  Whisk with a fork.

Recipe Notes:  You can crack all 10 eggs at once or cook two at a time to order.  If you crack all 10 eggs, add 5 teaspoons of yogurt and all the spices.  If you crack 2 eggs at a time, add 1/2 a teaspoon of yogurt and a pinch of each of the spices.

 

I have not used any turmeric with my eggs because the egg yolks are so yellow and delicious.  With store bought eggs it is best to add a pinch of turmeric to enhance the color.

Cook:

 

• Coat a nonstick skillet with grape seed oil.  Place on medium heat.
• Add the onion, garlic, ginger, chilies, black mustard seeds and cumin seeds
• Saute until golden brown and the seeds have popped
• Now turn the heat to low

Add the whisked egg mixture:

 

•  Let the outer edge of the egg mixture set
• Drag the set edges to the center with a silicone spatula.  Cook for another 2 minutes and flip the eggs over.  Turn the heat off.  Take the pan off the heat and break the eggs into large curds.  Transfer to a plate and serve immediately.

In the feature photo, I have served the Bhurji with buttered toast points and Indian Masala Chai.  This is a very typical Indian breakfast.

When my dear friend, Tiffany, came to visit I served this breakfast.  Tiffany told me these are her favorite eggs.  I promised her that I would post the recipe, so here it is.

Let me know if you have any questions about the recipe.  I hope you enjoy therse eggs as much as Tiffany and I do.