Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large eggs
- 1/2 cup (75 g) finely chopped red onion
- 2 green chilies, finely chopped (about 2 tbsp / 20 g)
- 1/4 cup (15 g) chopped cilantro (plus more to finish)
- 2 tbsp (30 ml) mustard oil
- 1 tbsp (15 ml) fresh lemon juice
- 3/4 tsp kosher salt (or 1/2 tsp fine salt), plus more to taste
- 1/4 tsp ground turmeric
- 1/4 tsp red chili powder (optional)
Do This
- 1. Hard-boil eggs: cover with water, bring to a boil, cover and rest off-heat 10 minutes; ice-bath 5 minutes.
- 2. Peel eggs and mash coarsely in a bowl.
- 3. Stir in onion, green chilies, cilantro, salt, turmeric, and optional chili powder.
- 4. Heat mustard oil over medium-high until it just starts to smoke (60–90 seconds); cool 2 minutes.
- 5. Pour warm mustard oil over the mash and mix well.
- 6. Add lemon juice; taste and adjust salt/chilies.
- 7. Serve with hot rice, roti, or paratha.
Why You’ll Love This Recipe
- Big flavor, minimal effort: mustard oil, onion, and chilies do most of the work.
- Comforting and filling: a hearty mash that’s great with rice or flatbreads.
- No fancy equipment: just a pot, a bowl, and a fork.
- Easy to adjust: make it milder, spicier, or extra herby to match your taste.
Grocery List
- Produce: red onion, green chilies, cilantro, lemon
- Dairy: none (optional: plain yogurt to serve)
- Pantry: eggs, mustard oil, kosher salt, ground turmeric, red chili powder (optional)
Full Ingredients
Main
- Large eggs: 6
Aromatics and Herbs
- Red onion (finely chopped): 1/2 cup (75 g)
- Green chilies (finely chopped): 2 (about 2 tbsp / 20 g)
- Cilantro (chopped): 1/4 cup (15 g), plus 1 tbsp for garnish
Seasoning and Finish
- Mustard oil: 2 tbsp (30 ml)
- Fresh lemon juice: 1 tbsp (15 ml)
- Kosher salt: 3/4 tsp (or 1/2 tsp fine salt), plus more to taste
- Ground turmeric: 1/4 tsp
- Red chili powder (optional): 1/4 tsp
To Serve (Optional, but great)
- Hot steamed rice: 4 cups cooked
- Roti or paratha: 4–8 pieces
- Lime or lemon wedges: for squeezing at the table
Step-by-Step Instructions
Step 1: Hard-boil the eggs
Place 6 eggs in a medium saucepan in a single layer. Add cold water until the eggs are covered by at least 1 inch (2.5 cm). Set over high heat and bring to a full boil.
As soon as the water reaches a boil, cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water for 10 minutes (this gives firm, sliceable yolks that mash well).
Step 2: Chill, peel, and dry the eggs
Transfer the eggs to an ice bath (a bowl of ice and water) for 5 minutes. Peel the eggs, then pat them dry with a paper towel. Dry eggs mash more cleanly and won’t water down the bhorta.
Step 3: Mash the eggs to your preferred texture
Add the peeled eggs to a mixing bowl. Using a fork, mash until mostly broken down but still a little chunky. Aim for a rustic texture: small pieces of egg white with creamy yolk coating everything.
Step 4: Mix in onion, chilies, herbs, and spices
Add the chopped red onion, green chilies, and cilantro to the bowl. Sprinkle in the salt, turmeric, and (if using) red chili powder. Mix thoroughly so the onion and chilies are evenly distributed through the egg.
Step 5: Warm the mustard oil (for smoother, less harsh bite)
In a small pan, heat 2 tbsp (30 ml) mustard oil over medium-high heat until it just begins to smoke, about 60–90 seconds. This quick heat step mellows the raw edge while keeping the signature mustard punch.
Remove from heat and let it cool for 2 minutes. You want it warm, not scorching, so it doesn’t “cook” the herbs too aggressively.
Step 6: Finish the bhorta and balance the flavor
Pour the warm mustard oil over the egg mixture and stir until everything looks lightly glossy. Add the lemon juice and mix again.
Taste and adjust: add a pinch more salt for depth, another squeeze of lemon for brightness, or more chopped chilies for extra heat.
Step 7: Serve
Spoon the egg bhorta onto a plate or into a small serving bowl. Sprinkle with the extra cilantro. Serve right away with hot rice, roti, or paratha. Egg bhorta can also be served slightly warm or at room temperature, making it great for casual meals.
Pro Tips
- Chunky vs. smooth: mash lightly for a rustic, hearty bite; mash more for a spreadable, sandwich-like texture.
- Mustard oil safety and flavor: heating until it just smokes (then cooling briefly) tones down bitterness and sharpness while keeping the classic aroma.
- Onion texture matters: finely chop the onion so it blends into the mash rather than taking over each bite.
- Control heat: remove chili seeds for a gentler bhorta, or keep them for a bolder, spicier finish.
- Let it rest: a 5-minute rest after mixing helps the salt and mustard oil season the eggs more evenly.
Variations
- Garlic-forward egg bhorta: add 1 small garlic clove, finely grated, or 1/4 tsp garlic powder. Mix it in with the onion and chilies.
- Tomato egg bhorta: add 1/3 cup (55 g) finely chopped tomato for a juicier, tangier mash (best eaten right away).
- Extra herb version: replace half the cilantro with 2 tbsp chopped mint for a fresher, sharper finish.
Storage & Make-Ahead
Store leftover egg bhorta in an airtight container in the refrigerator for up to 2 days. For best flavor, bring it to cool room temperature for about 15 minutes before eating and stir well. If it tastes a little flat after chilling, brighten it with 1–2 tsp lemon juice and a small pinch of salt. Freezing is not recommended because the onion and egg texture can become watery and grainy once thawed.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe): 210 calories, 14 g protein, 16 g fat, 3 g carbohydrates, 1 g fiber, 1 g sugar, 520 mg sodium.
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