Cook the eggs: bring a large pan of water to a rolling boil, add the eggs (need to find a way to drop the eggs into the boiling water without cracking the eggs or scalding me fingers!) and cook for exactly eight minutes (or 7 minutes wobbly). Immediately put the pan in the sink and run under the cold tap for a minute or so, to stop the eggs from cooking further. When the eggs are cool enough to handle, peel them. Whisk the dressing ingredients.
How to eat them: keep egg upright; start from the top; make a hole and slurp.
Looking for a good Egg Bhurjee or scrambled egg recipes.
one Mumbai style: http://www.flavorsofmumbai.com/mumbai-style-anda-bhurji-scrambled-eggs-recipe/
Mumbai Style Anda Bhurji
Serves: 3 people
2 Onions, Chopped
2 Tomatoes, Chopped
3 Green Chilies
1 Inch Ginger, Chopped
1/2 Cup Coriander Leaves
2 tbsp Oil or butter
Whisk four eggs.
Heat butter in pan and saute onions and ginger.
Add green chilies.
Add tomatoes and coriander leaves.
Garnish with coriander leaves or onion slice some onions.
filipino with bitter melon: http://www.wishfulchef.com/2011/08/bitter-melon-eggs/
Bitter Melon Scrambled Eggs
3/4 cup bitter melon, halved & sliced
1/4 cup tomatoes, chopped
2 slices bacon, roughly chopped
1 teaspoon garlic, chopped
1 tablespoon onion, chopped
salt (or fish sauce) & pepper, to taste
Heat pan. Add bacon and cook for about 2 minutes.
Add garlic and onion to the bacon and saute.
Add bitter melon, cook until soft.
Add tomatoes and saute for about 3-4 minutes.
Add eggs and scramble to desired consistency.
Season with salt and pepper.
I’d like to try making eggs this way, from mrbreakfast.com.