Egg bhurji with crispy brown butter paneer and pink pickled onions
These scrambled eggs, made with Freshlay Farms Golden Yolkers®, are flavoured with spices and fresh herbs and served with soft roti. They’re topped with crumbled paneer fried in browned butter, and pink pickled onions for pops of acidity.
Ingredients
Metric
Imperial
Egg bhurji
- 4 Freshlay Farms Golden Yolker® eggs
- 15g of unsalted butter
- neutral oil, for cooking
- 1 onion, finely chopped
- 3 garlic cloves, grated to a paste
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1 tsp chilli flakes
- 1 tomato, deseeded and finely chopped
- sprig of fresh coriander, to garnish
- salt and pepper, to taste
Pink pickled onions
- 180ml of hot water
- 80ml of rice vinegar
- 25g of caster sugar
- 2 tsp sea salt
- 2 red onions, finely sliced
Paneer
- 50g of salted butter
- 1 tsp neutral oil
- 225g of paneer, crumbled
- 2 tsp nigella seeds
- 2 tsp chilli flakes
Method
For the pink pickled onions, combine the hot tap water, vinegar, sugar and salt and stir to combine
- 180ml of hot water
- 80ml of rice vinegar
- 25g of caster sugar
- 2 tsp sea salt
Add the onions and set aside to pickle for at least 30 minutes
- 2 red onions, finely sliced
To make the crispy paneer, melt the butter with the oil in a frying pan. Once melted, add the paneer and cook, stirring regularly, until crisp and golden in places
- 50g of salted butter
- 1 tsp neutral oil
- 225g of paneer, crumbled
Add the nigella seeds and chilli flakes and cook for a minute or two more, then remove from the heat
- 2 tsp nigella seeds
- 2 tsp chilli flakes
To make the bhurji, lightly beat the eggs together with a pinch of salt and pepper
Heat the 15g butter in a frying pan and add the onion until softened but not coloured
- 15g of unsalted butter
- 1 onion, finely chopped
Add the garlic and cook for a few more minutes, stirring, then add the spices and allow to cook for a minute or two more, stirring to avoid catching. If the spices begin to stick, add a splash of water
- 3 garlic cloves, grated to a paste
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1 tsp chilli flakes
Add the tomatoes and cook for a few minutes until any liquid has evaporated, then add the eggs
- 1 tomato, deseeded and finely chopped
Cook the eggs gently, stirring very gently until curds form and the eggs are softly scrambled
Serve the eggs topped with the paneer, pickled onions, fresh coriander and roti
- sprig of fresh coriander, to garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
