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  • Narrator: There are 200 eggs in every batch

  • of this famous Indian street food.

  • Chef Mohammad Nasir can make up to 10 batches per day.

  • That's 2,000 eggs.

  • Egg bhurji is India's take on spicy scrambled eggs.

  • It's a specialty of the Indian state of Maharashtra.

  • We visited Pav Bhaji and Bhurji Center in Mumbai

  • to find out how this dish is made

  • and see just what it takes to make such big batches.

  • It begins by finely dicing tomatoes, onions, and cilantro.

  • For a daily portion of egg bhurji,

  • this stall uses and chops

  • approximately 88 to 110 pounds of tomatoes,

  • 66 to 88 pounds of onions,

  • and 10 to 15 bunches of cilantro.

  • Next, oil is added to a tava, or griddle,

  • followed by a mountain of chopped onions,

  • which are fried for a few minutes

  • before green chilies and tomatoes are added.

  • Narrator: Next, a medley of spices is added.

  • The vegetables are cooked and smashed using a masher

  • until the tomatoes and onions melt

  • and form a thick emulsion of all the flavors.

  • Once the tomato-onion emulsion is nearly cooked through,

  • each egg is slowly cracked by hand in the center

  • and added onto the heat.

  • The eggs are scrambled with a spatula,

  • and the outer layer of the tomato-onion emulsion

  • is slowly incorporated.

  • Next, the fully cooked egg bhurji

  • is pushed to the perimeter.

  • In the center of the tava, butter is melted,

  • followed by finely chopped green chilies

  • and large spoonfuls of multiple spices.

  • This process is called tadka,

  • a common Indian cooking technique

  • that allows for the tempering of whole or ground spices

  • in oil, butter, or ghee.

  • This process enhances the flavor and aroma

  • and creates a richly spiced dish.

  • The final dish is garnished with cilantro

  • and portioned into plates for each customer to enjoy.

  • It is served with a buttered, toasted piece of pav

  • and an onion-tomato salad.

  • If the spice is too much to handle,

  • you can request a side of yogurt.

  • Unlike scrambled eggs,

  • egg bhurji isn't limited to breakfast.

  • It can be eaten throughout the day.

  • In fact, this stall attracts its largest crowds

  • between 10 p.m. and 3 a.m.

  • Narrator: A single batch with 200 eggs

  • takes three hours to make, from chopping the vegetables,

  • cracking all the eggs, and frying

  • to serving the final dish.

  • A single batch is sold within one hour,

  • feeding 60 to 70 people.

  • Mohammad Nasir is an expert at making the dish.

  • His street stall is now famous in Mumbai.

  • Pav Bhaji and Bhurji Center

  • has been attracting crowds for over 10 years.

  • About 500 people visit a day

  • to watch vendors make this high-volume dish.

Narrator: There are 200 eggs in every batch

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B1 dish egg mumbai stall scrambled cilantro

Mumbai’s Biggest Street-Food Dish Uses 200 Eggs | Big Batches

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    林宜悉 posted on 2022/04/05
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