Burmese Egg Bhejo Recipe
Egg Bhejo is a delicious egg appetizer filled with tangy and spicy filling like fried onions, fried garlic, peanut powder & roasted chilli flakes. Egg Bhejo is very popular in Burmese fast food shops and usually served on its own or with Atho. Learn how to make the Authentic Egg Bhejo with step by step pictures and video.
Equipment
Sauce pan for boiling eggs
Cooking pot
Ingredients
- 5 Large Hard Boiled Eggs
For Fried Onion Garlic
- 2 Medium Onions sliced
- 10 pods Garlic chopped
- 1 cup Oil
For Peanut powder
- 3 tablespoon Peanuts
- 3 tablespoon Roasted Gram Dal
For Roasted Red Chilli Flakes
- 5 no Dry Red Chillies
For Egg Bhejo Topping
- 2 tablespoon Tamarind Juice
- 1 tablespoon Lemon juice
- 2 teaspoon Salt water
- 5 teaspoon Fried Onion Garlic Oil
- Coriander leaves
Instructions
- Heat oil in a pan, add in onions and fry till golden. Strain and set aside. Now add in garlic and fry till crispy. Strain and set aside. Reserve the fried onions and garlic oil.
- Dry roast dry red chillies for few minutes. Cool them down and crush them coarsely. Dry roast peanuts and gram dal and crush them coarsely. Set aside.
- Now take the egg, slit it open lightly. Fill with fried onions, garlic, tamarind juice, lemon juice, salt water and the fried garlic oil. Top with red chilli powder, roasted gram dal and peanut powder. Add in coriander leaves and serve.
Video
Notes
- Use hard boiled large sized eggs in this recipe.
- Don't cut the eggs completely, just slit them and use.
- Fill them with all the ingredients just before serving.
- This egg bhejo can be served as appetizers for any parties.
Nutrition
Nutrition Facts
Burmese Egg Bhejo Recipe
Serving Size
1 servings
Amount per Serving
Calories
143
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Cholesterol
187
mg
62
%
Sodium
69
mg
3
%
Potassium
315
mg
9
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
9
g
18
%
Vitamin A
690
IU
14
%
Vitamin C
70
mg
85
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.