Name: Burmese Egg Bhejo
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: Burmese
Ingredients: 1 handful of coriander leaves, chopped, to garnish; 2 medium onions, thinly sliced; 10-12 cloves of garlic, sliced; 4 large eggs, hard-boiled, shells removed; 2 tbsp tamarind juice (soak 1 golf ball-sized piece in warm water for 15 minutes, then mash the tamarind in the water. Strain the liquid.); 1 tbsp salt water (1 tbsp water with ¼ tsp salt); 2 tsp red chilli flakes; 1 tbsp lemon juice; Neutral oil, for frying; 3 tbsp unsalted peanuts, roasted and coarsely pounded; 1 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

Egg Bhejo is a popular Burmese street food dish consisting of boiled eggs stuffed with a tangy and spicy filling. Often served with a garnish of fresh coriander leaves, this egg dish can be enjoyed on its own as a snack, but it’s also eaten with a spicy noodle dish called Atho.

Egg Bhejo fascinates me because of how it illustrates the close culinary connection between Myanmar (Burma) and India. This tangy, spicy dish blends classic Indian flavours