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“Twenty-four-hour room service generally refers to the length of time that it takes for the club sandwich to arrive. This is indeed disheartening, particularly when you’ve ordered scrambled eggs.”

Fran Lebowitz

Looks like the series Breakfast with Egg recipes is well received by the readers. Each of Part 1 (Mughlai Paratha) and Part 2 (French Toast) has received over 50 views. Thanks for the encouragement. Continuing the series, this post will talk about Scrambled Eggs (Jhudi bhaja, or Dimer Bhujia in Bengali).

Scrambled egg

Scrambled egg

Interestingly, scrambled egg was the alternate name for Beatles record winning song “Yesterday” from the album Help! I couldn’t figure out why Paul McCartney named the song so. Talking about origin of scrambled egg, WikiAnswer page says that it originated in Ireland, and that too because of a mere accident.

Scrambled egg, though a very easy-to-cook preparation, has different versions spread throughout the world. In India,  there are at least two styles – the Parsi style called Akoori and Anda bhurji in Punjab.

In Europe and America scrambled egg is prepared whisking milk and egg together with little salt and frying it in butter till the eggs coagulate. Though the basic ingredient, egg remains the same while the other constituents (herbs and spices) vary with geography. Parsis add cumin, mint, ginger, garlic and many other herbs to their most popular traditional dish, Akoori, while in Nigerian cuisine the scrambled egg is made with thyme, green pepper and fried in ground nut oil.

The one I prepared was a simple one with little amount of herbs and spices in it. You can prepare this sumptuous breakfast with herbed cheese spread over brown bread and the smoking scrambled egg.

Preparation time: 5mins

Cooking time: 5mins

Serves: 2

Ingredients:

  • Eggs (Dim): 4
  • Onion (Peyaj): 1 large, coarsely chopped
  • Tomato: 1 medium size, chopped
  • Cilantro (Dhane pata): A small bunch, coarsely chopped
  • Green chili (Kacha lanka): 2, chopped
  • Turmeric powder (Halud guro): ½ teaspoon
  • Sunflower oil (Sada tel): 1 tablespoon
  • Salt to taste

Preparation:

  • Break the eggs in a large bowl along with the turmeric powder and salt, whisk and keep aside
  • Heat oil in a shallow pan, throw in the chopped onions and sauté for a few minutes till soft
  • Add the cilantro, tomatoes and green chilies and fry till the oil separates
  • Pour in the whisked egg and stir continuously till it dries up sufficiently
  • Take out from flame and serve hot with bread toast

Hot Tips: To make the breakfast heavy you can add minced meat, bacon, cottage cheese and/or shredded cheese, or anything you like.

Further Reading – Scrambled egg with Cavier, Anda Bhruji, Akoori Masala Dosa

Do you know of any other version of Scrambled Eggs?

Sending this Weekend Herb Blogging, hosted by Lynne of Cafe Lynnlu and to NTTC#5 event hosted by Sneh of Gel’s Kitchen.

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