Moonglet Vegan Egg Bhurji – a 100% plant-based mix.
Whisk it with water and pour on skillet and prepare in similar way like bhurji from chicken egg.
Cook slowly on low heat for a delicious and perfect bhurji. Moonglet vegan bhurji is the very first commercially available high protein, plant-based savory scramble from a mix!
Whisk it with water, pour in a heated non-stick pan and in minutes, it actually scrambles into a delicious yellow, fluffy, egg-flavored breakfast treat.
Simply delicious and high protein.
Preparation method
STEP 1: Lightly whisk the mix with equal amount of water.
STEP 2: Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt a little. Don’t allow the butter to brown or it will discolour the egg mix.
STEP 3: Pour in the vegan bhurji mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
STEP 4: Let it sit for another 10 seconds then stir and fold again.
STEP 5: Repeat until the bhurji is almost cooked. Remove from the heat and leave for a moment to finish cooking.
STEP 6: Give a final stir and serve the velvety savory scramble without delay.
Chef Tip: Don’t overcook. The heat retained in the pan will continue to cook and firm up the vegan eggs after pan is removed from heat. This is definitely best served fresh and hot and straight from the frying pan, but if you do have leftovers, they will keep for 3-4 days in the fridge. Just reheat them in the frying pan with a little butter/ oil.
Vegan Egg Bhurji is the same Indian anda bhurji or say spiced scrambled egg or masala scrambled egg and can be consumed daily same as pancakes. A healthier version compared to pancakes of refined wheat flour.
