If you already have some spices on hand, this masala egg can be made in the blink of an eye. It’s so flavourful and easy to cook, perfect for a busy weekday!
Table of Content
Why I Love This Masala Egg
- Mildly spiced and no chilli. Not like most of the Indian curry, this masala egg only uses turmeric and garam masala. And no chilli is added. If the garam masala you use is not that hot, kids will love this dish too!
- Couldn’t be easier to cook. If you know how to make a scrambled egg, you’ll also know how to cook this dish. Just added more flavour to it, that’s it!
- It goes well with rice. Like the classic Chinese tomato eggs or shrimp stir-fried eggs, masala egg is a good friend with rice!
- An easy way to eat spice. Spices are an excellent source of antioxidants, and they offer so much flavour to the dish.
How to Serve Masala Egg
I like to have this custardy masala egg with a colourful vegetable pulao (pilaf) and crunchy mangetout stir-fried with cumin. This stunning plate allows me to eat 10 different vegetables in one shot! (If you count spices then it’ll be even more!)
It is also very flavourful and consists of different textures that sing in my mouth – soft and tender egg, crunchy beans, some bites from beet greens, peas and corn in the pulao!
A Few Notes Before You Cook
- Don’t leave the spatula in contact with heat for a long time. Spatula is a great tool when cooking scrambled egg. It let you take out every single drop of egg from the bowl, and also helps scrape out the cooked egg clinging to the curved edge of a pan. Although silicone rubber spatula is often heat-resistant, I don’t recommend to let it sit on a pan for a long time as it’s not heat-proof.
- Know how to scramble an egg before cooking. When do the scramble part, it happens very quickly. Knowing you cook beforehand, will definitely help you master the scrambled egg.
How to Make Scrambled Egg Video
There are many ways to cook a nice scrambled egg. I usually cook like this video below.
Ingredients
Serves 1-2
- 2 large eggs
- 1 tbsp vegetable oil
- 1-2 scallions (or ½ small onion), chopped
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- ½ large tomato
- salt
- fresh coriander leaves for garnish
How to Make Custardy Masala Egg (Masala Bhurji)
- Heat the oil in a pan and cook the scallions with a pinch of salt over low heat until softened or lightly coloured. It will take about 8 minutes.
- Meanwhile, whisk the eggs with a pinch of salt in a bowl and set aside. Chop the tomato into dice size.
- Back to the pan, add the turmeric and garam masala. Let them sizzle in the oil for a while but not burn. Then add the tomatoes and cook until they become a bit mushy.
- Keep cooking at low heat, stir in the beaten egg and let the bottom set a little bit. Use a spatula to stir up the set parts and gently push them towards the centre. Swirl the pan to let the uncooked egg fill up the empty space. Turn off the heat. When the eggs are just set, immediately slide them onto a plate, otherwise it will overcook. Garnish with coriander leaves and serve.
More Easy Egg Recipes
- Moroccan Mezze Recipe: Courgette and Egg Salad with Cumin
- Japanese Easy Stir-fry Bean Sprouts Recipe (with Eggs)
- 3 Mins Poached Egg on Creamy Pasta
- Chinese Scramble Eggs with Shrimps
