Egg Basics (pickling, scrambled, etc.)

Eggs Bhurji

1 Tbsp (15 mL) butter
½ cup (125 mL) finely chopped onion
1 Tbsp (15 mL) minced ginger
½ tsp (2.5 mL) each salt and pepper
8 eggs
1 Tbsp (15 mL) mild or medium curry paste
½ cup (125 mL) peas
1 plum tomato, seeded and diced
1 red Thai chili pepper, seeded and finely diced (optional)


Melt butter in large non-stick pan set over medium heat. Add onion, ginger, salt and pepper. Cook, stirring often until softened, about 5 minutes. Whisk eggs with curry paste and pour into pan.

Scatter peas, tomato and chili pepper (if using) over eggs. Cook until starting to set on bottom, about 2 minutes. Cook, stirring constantly until small curds are set, but still tender, about 3 minutes.

Makes 4 servings

Prep time: 10 min, Cook time: 10 min

Nutrients per serving:
Calories: 206
Fat: 15 g
Saturated Fat: 4 g
Trans Fat: 0 g
Sodium: 345 mg
Sugars: 1 g
Protein: 13 g
Fibre: 1 g
Carbohydrate: 4.5 g
Cholesterol: 0 mg