Egg White Bhurji
India • Vegan
How to Make Egg White Bhurji (Traditional & Healthy Version)
Egg White Bhurji is a delicious, protein-packed vegetarian snack that has become a staple in Malaysian homes, especially among health-conscious eaters. Inspired by the multicultural tapestry of Malaysia, this dish is often enjoyed by the Indian community and loved across the country for its simplicity, flavor, and nutritious profile. In Malaysia, Egg White Bhurji is elevated with local ingredients like daun bawang (spring onion), cili padi (bird’s eye chili), and fresh coriander, reflecting the nation’s vibrant culinary heritage. The taste is a harmonious blend of gentle spices, fresh vegetables, and fluffy egg whites, making it a perfect snack or light meal. Malaysian kitchens often feature a variety of spices and aromatics, and this bhurji is no exception, incorporating turmeric, cumin, and a hint of lemongrass for a truly local twist. Whether served for breakfast or lunch, Egg White Bhurji offers a satisfying bite that is both quick to prepare and light on calories, ideal for anyone tracking their nutrition. This healthy bhurji is especially popular during festivals and gatherings, with its versatility allowing for creative additions based on regional preferences. Its balance of flavor and nutrition makes it a favorite among vegetarians and those seeking a wholesome, Malaysian-inspired snack.
Ingredients(for 1 medium bowl (approx. 150g per serving))
- 6 large Egg whites (Telur putih)
- 1 small Red onion (Bawang merah, finely chopped)
- 1 medium Tomato (Diced)
- 1 Green chili (Cili padi, sliced)
- 2 stalks Spring onion (Daun bawang, chopped)
- 2 tbsp Coriander leaves (Daun ketumbar, chopped)
- 1/2 stalk Lemongrass (Serai, finely minced) - optional
- 1/4 tsp Turmeric powder (Serbuk kunyit)
- 1/2 tsp Cumin seeds (Jintan putih)
- 1 tbsp Olive oil (Or use minyak jagung)
- 1/4 tsp Salt
- 1/4 tsp Black pepper (Lada hitam)
Instructions
- 1
Prepare all vegetables. Finely chop bawang merah, daun bawang, daun ketumbar, cili padi, tomato, and serai.
5 minutes
Use fresh local produce for best flavor.
- 2
Heat olive oil in a non-stick pan over medium heat. Add cumin seeds and sauté until fragrant.
3 minutes
Do not burn cumin; it should release aroma.
- 3
Add bawang merah, serai, and green chili. Sauté for 2-3 minutes until onions are soft.
3 minutes
Keep heat medium to retain nutrients.
- 4
Stir in tomato and turmeric powder. Cook until tomato is soft and mixture is slightly thick.
3 minutes
Turmeric adds color and antioxidant benefits.
Why This Dish is Healthy
This Malaysian Egg White Bhurji is a great healthy choice because it's low in calories, high in protein, and packed with micronutrients. It uses minimal oil and fresh local produce, ensuring you get a nutrient-dense, satisfying snack without excess fat or carbs. Perfect for weight management, muscle repair, and supporting metabolic health, it also caters to vegetarian diets and can be adjusted for specific dietary needs.
Egg White Bhurji is rich in high-quality protein, low in fat, and contains essential vitamins like B2, B6, and folate. By using only egg whites, the dish significantly reduces cholesterol and saturated fat, making it ideal for heart health. The addition of fresh vegetables and herbs provides dietary fiber, antioxidants, and minerals such as potassium and magnesium. Lemongrass offers anti-inflammatory benefits, while turmeric is known for its immune-boosting properties.
Pro Tips
- 💡Tip 1: For extra aroma, add a dash of freshly ground black pepper before serving.
- 💡Tip 2: Use local free-range eggs for better texture and nutrition.
- 💡Tip 3: Chop vegetables finely so they cook quickly and blend seamlessly with egg whites.
Storage & Serving
Store leftover Egg White Bhurji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat. Do not freeze, as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
