Egg Bhujri or Akuri – Indian Scrambled Eggs

This morning is the beginning of a rather crazy weekend. Week two of soccer season, brother visiting and Deepta being a little under weather. All things considered, I snuck in a great comforting breakfast of Egg Bhujri. Also known as Akuri or Indian Scrambled Eggs.

The Story of Egg Bhujri

Early this morning I savored the peace of the quite but full house. I opened the curtains and proceeded to work undisturbed in the kitchen.

I happily whipped up some scrambled eggs Indian style or what we call bhujri. And on a whim, I took a few pictures. It is such a simple dish. Something that I make it often but have never thought of taking pictures. Such is life, sometimes we overlook the simple delights. In favor of things that might be less meaningful but fancier in concept. A variation of this can be found here.

Memories and Scrambled Eggs

The bhujri like a lot of my cooking takes me back to a place far away, in memory land. My mother had an uncle called Aseemmama, a cousin of my grandmother’s who for some reason had never married or had a family of his own.

We had adopted him, and he was an integral part of our family and in particular was a strong influence in my life.

The Mumbai Factor

He lived in Mumbai (then known as Bombay) and was a great resource to my parents when they spent their early years in the city. For whatever reason, I never called him Dadu (grandfather), just called him Aseemmama like I had heard my mother and her sibblings do.

I was then a baby, and he developed a deep affection for me. Quite often, my parents left me with him on Sunday mornings while they did whatever it is that they did without me. I guess, possibly just catch up on some errands and time together. One of the things that he fed me were this scrambled eggs that he called Bhujri. These Indian style scrambled eggs are also called Akuri, usually in Parsee homes.

lies.  In fact, I recommend Serrano Peppers for easy availability. I have an entire section talking chili peppers and their interchangeability in Spices and Seasons, Simple, Sustainable Indian Flavors.

Now, the best part of making the Bhurji with Aseemmama was the production he made out of it, and also the fact that he enlisted me to help in the kitchen. As I was finishing up, my son Aadi came in and joined the fun, by helping me sprinkle the cilantro and of course get the plates all organized. Thereby, a recipe moved on to another generation, I am sure Aseemmama, wherever you are you will be looking down and smiling to see that even your creation has a happy place in my kitchen where nostalgia is a very important albeit invisible part of my culinary arsenal.

Here is to a wonderful week ahead and the recipe.