Egg Bhurji with 3 Egg Whites and 1 Yolk
Egg Bhurji is a popular Indian dish made with scrambled eggs and spices. This recipe is low in carbs, high in protein, and gluten-free, making it suitable for a weight loss diet. The use of 3 egg whites and 1 egg yolk reduces the fat content while still providing the required protein. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg Allergy
Nutrition Facts
Per serving
Energy
160 kcal
Protein
15 g
Carbs
14 g
Fat
4 g
Fiber
2 g
Ingredients
Egg, poultry, yolk, raw
1 small (17g)
Onion Finely Chopped
1 small onion (80g)
chopped tomato
1 small bowl (100g)
Chillies, green-2
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Raw Egg White
3 small (90g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes, green chili, turmeric powder and salt. Mix well and cook for 3-4 minutes until the tomatoes are soft and mushy.
In a separate bowl, whisk 3 egg whites and 1 egg yolk together.
Pour the eggs into the pan and stir continuously until they are scrambled and cooked through.
Garnish with fresh coriander leaves and serve hot with roti or bread.