Eggs Bhurji (Scrambled Eggs)
Well, today* is a nasty day indeed. 70 k winds are blasting the tree limbs off
their very trunks, the noon day sky is charcoal grey, and the temperature is
above freezing, but with the wind chill…
Of course it could be worse. It
could be January, and the wind chill could be taking us down to -50 C, but that’s
another worry for another day.
Meanwhile
I needed something to both fortify and warm me up quickly. In our household, these are actually known as
‘scramblified eggs’. I'm afraid we have Salman Rushdie to blame for that. You'll notice I made enough
for only greedy guts me. If you’re more
generous than I, you’ll want to multiply these ingredients accordingly.
Ingredients
1 teaspoon mustard oil
½ teaspoon dark mustard seed
½ teaspoon cumin seed
¼ teaspoon fennel seed
1/3 red onion, sliced
2 slices ginger, julienned and chopped
2 kale leaves, stems removed and chopped
2 Anaheim peppers, julienned and chopped
1 teaspoon favourite masala
¼ teaspoon hot paprika powder
½ large sweet red pepper, diced roughly
2 beaten eggs
1 tiny lime, juiced
½ teaspoon dark mustard seed
½ teaspoon cumin seed
¼ teaspoon fennel seed
1/3 red onion, sliced
2 slices ginger, julienned and chopped
2 kale leaves, stems removed and chopped
2 Anaheim peppers, julienned and chopped
1 teaspoon favourite masala
¼ teaspoon hot paprika powder
½ large sweet red pepper, diced roughly
2 beaten eggs
1 tiny lime, juiced
Put the pan on high heat, and add the oil. Drop in a few mustard seeds, and when they
sizzle, add the rest. Add the cumin and let
sizzle, then the fennel. Turn the heat down
to medium and quickly add the onion, ginger, chili, masala and paprika and cook,
stirring for a minute or two. Add kale, and stir. Put a lid on the pan. Give this about five minutes for the kale to soften a bit. It still wants to be green, with some fight left
in it. Meanwhile, in a small bowl, beat the eggs. Add the eggs and chopped sweet red pepper, tilting
the pan to spread the eggs out. After about
three minutes, very gently break the eggs up, flipping them by bits, to get large
pieces of scrambled egg, which I think look nicer than the broken tiny bits you
see in a more traditional bhurji. Pour the
lime juice over it at the last minute, and stir that gently through the eggs. This scrambled egg dish has so much substance you
can skip the toast and marmalade! The additional heat and pop of fennel seed will warm your soul. Enjoy!
*Actually, I wrote this up on Monday. Today promises to be warm and sunny! Temperatures all the way to 15 C. Hooray!
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