In India we don’t eat anything without a few spices in it. If I told someone that I only added salt and maybe a little pepper to my eggs I would get a puzzled look in return and the question, “Does it taste good like that?”. Growing up adding so many spices to food, especially vegetables, made them so much easier to eat because you would only taste the spices. As I’ve grown older, I’ve come to really appreciate the natural flavors of foods, and I use my spices to enhance these natural flavors - unless I’m trying to get my kids to eat their veggies, then it’s “spice on!”.
This brings me to the humble egg. I eat an egg for breakfast pretty often, usually over easy, with a little butter to add some flavor. Every once in awhile, on the weekends or when we eat eggs for dinner, I’ll make Egg Burji, which is pretty much a spiced up version of scrambled eggs. The onions, coriander leaves, and spices make it heartier than plain scrambled eggs and it can actually be quite satisfying when you’re in the mood for a light and quick dinner.
Egg Burji (Spiced scrambled eggs)
- 1 tbsp sunflower oil or butter
- ¼ onion (chopped fine)
- ¼ inch ginger (grated)
- ⅛ tsp turmeric powder
- ¼ tsp cumin powder
- 2 eggs (beaten)
- 4 stalks coriander leaves (chopped roughly)
- Salt to taste
Heat the oil in a stainless steel frying pan. Add the onions and ginger and sauté until the onions become translucent.
Add the turmeric and cumin powders and sauté until they release their flavors (about 1 minute).
Add the eggs and coriander leaves and scramble. Add salt to taste and turn off the heat as soon as the eggs are cooked.
Enjoy with toast or chapatis.
Eggs in moderation are good for all the doshas, but Pitta should avoid the yolk as it is heating.
Eggs should not be eaten with dairy as it can cause digestive upset and incomplete digestion.
Use 3 eggs and skip the yolks.
Add ⅛ tsp chilli powder with the other spices.