Street Food Burmese Special Egg Bejo

Egg Bejo (Stuffed Tangy Egg Snack)

for step by step detail recipe click below link

Street Food Burmese Special Egg Bejo by Jaleelakamal

A beloved Burmese street snack where boiled eggs meet crunchy peanuts, fried aromatics, and tangy tamarind. Minimal effort, maximum flavor.

A beloved Burmese street snack where boiled eggs meet crunchy peanuts, fried aromatics, and tangy tamarind. Minimal effort, maximum flavor.

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Ingredients

• Eggs: 4 large (approx. 200g)

• Tamarind (seedless): 1 tbsp (15g)

• Warm Water (for tamarind): ½ cup (120ml)

• Water: 2 tbsp (30ml)

• Salt: ⅛ tsp

• For the Toppings / Stuffing

• Roasted Peanuts: 2 tbsp (20g), coarsely crushed

• Fried Onion: 1½ tbsp (15g)

• Fried Garlic: 1 tbsp (10g)

• Fresh Coriander Leaves: 1½ tbsp (7g), finely chopped

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Method

1. Boil and Prepare the Eggs

1. Boil the eggs until hard-boiled.

2. Peel and slice each egg partially for stuffing.

3. Arrange the egg on a serving plate.

2. Prepare the Tamarind Water

1. Soak 1 tbsp (15g) tamarind in ½ cup (120ml) warm water for 10–15 minutes.

2. Squeeze well to extract the pulp and strain to remove fibers and seeds.

3. Keep the tamarind water aside.

3. Fried Onion

1. Thinly slice ½ small onion.

2. Fry in hot oil on medium heat until golden and crisp.

3. Drain on a kitchen towel and let cool.

4. Fried Garlic

1. Thinly slice 4–5 garlic cloves.

2. Fry on low heat until lightly golden and crisp.

3. Remove immediately to avoid burning.

5. Roasted Peanuts

1. Dry roast peanuts on low heat until crunchy.

2. Cool and crush coarsely.

6. Prepare Salt Water

• Mix ⅛ tsp salt with 2 tbsp (30ml) water until dissolved.

7. Assemble the Egg Bejo

1. Stuff each egg half layer by layer with:

   • Roasted peanuts

   • Fried onion

   • Fried garlic

   • Chopped coriander leaves

2. Drizzle salt water first, followed by soaked tamarind water over each egg.

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Serving Note

Serve immediately for the best crunch and fresh, tangy flavor—just like street-style Egg Bejo.

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“A true Burma street-style classic—tangy, crunchy, and irresistible in every bite.”

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