Egg Bhurji (Indian Scrambled Eggs)

Egg bhurji or anda bhurji is a popular indian breakfast dish of spiced scrambled eggs cooked with onions, tomatoes, green chilis, spices and loads of cilantro. It is protein packed and full of robust flavor of fresh vegetables and herbs.

Not just for breakfast, desi egg bhurji is one of the easiest indian recipes perfect for any time of the day. You barely need 20-25 minutes to make it. Serve anda bhurji with bread toast, dinner rolls, savory buns (pav) or with indian flatbreads like roti or paratha.

Eggs are a house favorite! My husband is a huge fan of spiced egg dishes and I make anda bhurji every other day for him. He loves it as simple protein side for dinner as well.

If you are a fan of eggs, here are few other of my egg recipes to check out- egg pulao, tawa egg fry, punjabi egg curry and Kolkota egg rolls

What is Egg Bhurji

Anda = Egg and Bhurji is Hindi word for anything scrambled. For example, indian spiced scrambled paneer dish is called paneer bhurji.

Egg bhurji is a quick egg recipe made with simple ingredients and is a favorite in indian homes as well as a popular street food. You could call it spiced Indian version of scrambled eggs.

What makes anda bhurji different from usual scrambled eggs is that the eggs are fully cooked in bhurji. While making egg bhurji, the eggs are cooked low and slow until fully done and aren't soft or creamy. This also makes egg bhurji perfectly safe to eat during pregnancy.

To make egg bhurji, we start by browning some onions, green chillies, garlic and ginger. Then you may add tomatoes, spices of choice and optionally add mushrooms, spinach, red bell peppers etc to make it colorful and full of veggies.

Difference Between Akuri & Egg Bhurji

There is a very similar egg dish in parsi cuisine called akuri. In akuri, the eggs are soft scrambled and its much spicier with addition of ginger and hot seasonings. The texture of akuri is creamier and on the runny side versus egg bhurji which has fully cooked eggs.

This authentic recipe of egg bhurji

• is simple to make
• is delicious, filling & loaded with flavor
• has a buttery & spicy taste
• comes together in minutes - perfect for quick meal anytime
• is gluten free
• can be customized to your taste - add spices that you like. You could make it just with egg whites for a high protein meal!

Jump to:

• What is Egg Bhurji
• Ingredients
• How To Make Egg Bhurji (Step Photos)
• Variations
• Recipe Tips
• Serving Suggestions
• Storage
• Egg Bhurji (Indian Scrambled Eggs)

Ingredients

You need minimal ingredients for this easy recipe of indian scrambled eggs. 

Notes

• Red Onions - I love using red onions however the downside of using red onions is that many a times, they turn greenish by the end of cooking. Not that aesthetically pleasing however, due to their sweetish taste and strong flavor, I love using them. Use yellow onions if you wish.
• Ghee- Adds a lot of flavor and aroma. You could use oil instead of ghee. Butter is a great choice too,
• Spices- I like using turmeric(a couple pinches), garam masala & black pepper powder for spicing it up. You could add spice powders of choice like red chili powder, coriander powder or ground cumin.
• Green Chilies- I use indian green chilies that are pretty hot. Use serrano peppers instead. You could use jalapeños for less kick. If you want, you could also use red chilli powder (cayenne) or red chili flakes.
• Fresh tomatoes- Avoid using too tart or sweetish tomatoes. Also, the tomatoes should not be too juicy. I use firm roma tomatoes. Canned (drained) diced tomatoes are fine to use too.

How To Make Egg Bhurji (Step Photos)

• Heat ghee in a non stick large pan (I use a 10 inch pan for 4 eggs).

Tip - Using a wide pan prevents the bhurji from getting soggy.

• Add chopped onions. Cook the onions for 5-7 minutes on low medium heat stirring regularly until the onions are lightly golden.
• Add the couple pinches of turmeric , chopped ginger, garlic and green chilies next. Stir for 1 minute. Dont let the garlic brown.
• Next add the chopped tomatoes and sprinkle salt. Also add some chopped cilantro(it adds ton of flavor). Fry for a 2-3 minutes or so such that the tomatoes begin to soften and you see tiny oil bubbles. But don't dry them out too much. At this point the masala will smell good.

• When the tomatoes look shiny & slightly saucy, reduce heat to low and crack the eggs in the pan. Sprinkle black pepper powder over the eggs.
• Using a soft spatula, stir the eggs breaking the egg yolk in a circular manner to mix with the onion tomato masala.
• Let the eggs cook on low heat without mixing too much. We want the bhurji to have few large pieces.
• Once the eggs are set, bump the heat to medium and cook until eggs are cooked through. Taste and adjust the salt.

Tip - While making bhurji, we do need to cook the eggs till they are fully done, however do so on low medium heat with patience so that the texture of bhurji remains soft. Overcooked eggs wont taste good.

• Add ghee/butter, garam masala and chopped cilantro to finish and mix well. Egg bhurji is ready! Serve with toast or roti or as you like.

Variations

Below are a few variations you could try :-

• Add veggies - You could add chopped button mushrooms or colorful bell peppers to anda bhurji. Also blanched green peas or spinach taste good. 
• Make It Cheesy- Egg bhurji with cheese tastes comforting. After the bhurji has finished cooking, switch off the stove and while still warm, mix in some shredded cheddar cheese and let the cheese get melty. 
• Egg Bhurji with boiled eggs- Yes you could use soft boiled eggs to make bhurji. Peel the hard boiled eggs and using a sharp knife, finely chop them. Then mix them with the onion tomato masala. This version tastes almost like egg salad. 
• Egg bhurji without yolks - Is a high protein version using just egg whites. Separate the yolks from the eggs and proceed as usual. You could add a tablespoon of cream if you wish at the very end for creaminess. 
• Spice as you like- From pav bhaji masala to maggi masala to kitchen king masala to curry powder, you can use any kind of spices to flavor up egg bhurji. 
• Aloo Egg Bhurji - One of my friend's mom used to make this version. After you are done preparing the onion tomato masala, add some crumbled boiled potatoes along with eggs. Cook till the eggs are fully done. In this case, reduce the egg quantity to 3 to make sure that seasoning stays good. 
• Fluffy & creamy version- Some people beat the eggs with milk or cream before adding to the masala, however I don't do so. 
• Egg Bhurji without Tomatoes - Simply skip the tomatoes in this recipe.

Recipe Tips

• Eggs have a high tendency to stick to the pan so I highly recommend using a non stick pan to make egg bhurji.
• Also, I feel that egg bhurji is far easier to cook and the texture is better when we use a wide pan (10 inch or higher).
• Use butter to make bhurji instead of ghee. In that case, taste before adding salt.
• If you want, you can egg ¼ teaspoon of turmeric masala for a yellowish looking bhurji.
• You could use curry powder, salt and pepper and skip other spices.
• If you dont like to add fresh coriander leaves, add some green onions at the very end. Tastes great.
• Some people don't like fresh ginger taste, you may skip it.

Serving Suggestions

• My favorite way to have egg bhurji is piling it over toasted sourdough with dashes of maggi hot & sweet sauce or sriracha. This makes for such a hearty breakfast.,
• You may stuff the bhurji between bread slices and make a sandwich or panini similar to these potato sandwiches.
• Make egg bhurji sliders (bhurji pav). Slather green chutney over the buns and top with egg bhurji. You could add some shredded cheese too. Yum!
• Make egg quesadilla by stuffing bhurji with shredded cheese in between tortillas.

Storage

This anda burji recipe tastes good freshly made and served warm right away. I dont recommend making it ahead and storing.