Egg Bhurji

When it comes to an unabating hunger pang, what could be better than some quick fixes like the Egg Bhurji? A variation of the mainstream scrambled eggs, the Egg Bhurji has gained a niche for itself among other street foods of India. Colloquially known as the Anda Bhurji, this dish is made with well-beaten eggs scrambled in oil with ginger, garlic, cumin seeds, chillies, black pepper and other customary Indian spices. But unlike its French counterpart, the eggs are cooked till dry and crumbly.

 
A unique aspect of the egg is that it acts more like a blank canvas ready to accommodate any condiment to suit your palate. You can throw in some tomatoes and bell peppers and garnish it with some chopped coriander, if you like. Egg Bhurji is usually served with rice, Pav (bread), Paratha or Roti (flat bread) but can also be a snack in itself.

 
Hailing from India, Egg Bhurji has often been compared with the Parsi dish Akuri. Although comparable in appearance, with similar aromatic masalas and garnishes, the texture and taste of the egg sets them apart. While the Egg Bhurji is typically overcooked and dry, the consistency of Akuri is left creamy. Another variant of the Akuri is the Bharuchi Akuri, originating from the city of Bharuch in Gujarat. This lesser known version, however, uses nuts and dry fruits.

 
One of the many local perspectives on the origin of Egg Bhurji finds the dish’s roots to be embedded in the traditional Persian dessert Gheyganak or Khagineh. British Indologist Sanford Arnot, while translating Mughal recipes from Persian and Hindustani, traced the presence of Khagina, deciphered to be a savoury, with onions and spices, resembling the contemporary Egg Bhurji. A delicacy at the Mughal court, the Khagina may have found its way into the subcontinent with its own modifications from the Persian lands.

Beyond the Indo-Persian platter, a lot of cultures around the world have imbibed the recipe into their cuisines, making it a true flag-bearer of globalised food. A common serving at French, American and English breakfasts, the more internationalised scrambled eggs are equally enjoyed in Syria as the Jaz Maz, which involves adding onions, tomatoes and Sabaa Baharat, a traditional Syrian spice mix. Migas is a Tex-Mex adaptation, which includes corn tortilla, vegetables, and meat. In Turkey and Egypt, the eggs are scrambled along with Sucuk (fermented sausage) or Pastirma (cured beef). Interestingly, these are only a few ways of having the Egg Bhurji and there might be a  Pandora’s Box of flavour notes hiding in more discrete cultural pockets yet to be opened.