Egg Bhurji (Indian Scrambled Eggs)

5 from 1 vote

Egg Bhurji (Indian Scrambled Eggs)

Egg Bhurji or anda bhurji is popular indian breakfast dish of spicy scrambled eggs with onions, tomatoes, green chilis, cilantro & few spices. Serve with bread, pav or indian flatbreads like roti and paratha.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Side Dish

Cuisine: Indian

Servings:

Calories: 179kcal

Author: Tanvi Srivastava

Equipment

Non Stick Pan

Ingredients

3-4 tablespoon ghee or butter divided
1.5 cup (~125g) onion chopped
4-5 indian green chili(hot) chopped, adjust to taste
2 teaspoon garlic chopped
1 teaspoon ginger chopped
¼ cup cilantro chopped
½ cup (~75) tomatoes chopped

Spices

2 pinch turmeric powder optional, add more if you like a pronounced yellow color
½ teaspoon black pepper powder
1 teaspoon Garam Masala or Kitchen King Masala or Curry Powder
1 teaspoon salt adjust to taste

Instructions

Heat ghee in a non stick pan over low medium heat (I use a 10 inch pan for 4 eggs).
Tip - Using a wide pan prevents the bhurji from getting soggy.
Add chopped onions once the ghee is hot. Fry the onions for 5-7 minutes on low medium heat stirring regularly until the onions are lightly golden in color but not very dark brown.
Add two pinches of turmeric powder next along with chopped ginger, garlic and green chilies. Fry for 1 minute. Don't let the garlic brown.
Next add the chopped tomatoes and sprinkle salt. Also add some chopped cilantro. 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 and lightly saucy, reduce the heat to low and crack all the eggs one by one . If you wish you can crack the eggs before hand in a bowl and beat with a fork before adding. Sprinkle black pepper over the eggs.
Still of low heat, using a soft spatula, stir the eggs 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 look set, bump the heat to medium and cook until eggs are almost done. Dont stir too much else the bhurji will start getting soggy.
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.
Switch off the heat. Taste and adjust the salt. Add bit of 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.

Notes

Nutritions Facts mentioned are an estimation only.
I dont like to use red chili powder, instead I like the fresh heat of green chillies in egg bhurji. You may add powdered chili if you wish so.
Add ¼ teaspoon turmeric powder if you want a yellow color egg bhurji.
Eggs have a high tendency to stick so I highly recommend using a non stick pan to make egg bhurji.
Also, I feel that texture of egg bhurji is far easier to cook and the texture of egg 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. Use any neutral cooking oil for a dairy free version.
You could use curry powder, salt and pepper and skip other spices when making egg bhurji.

Variations

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.

Nutrition