<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-6514684778874346"
crossorigin="anonymous"></script>
Egg Bhurji is simply a spiced Indian version of your regular scrambled eggs. Lovingly referred to as “Anda Bhurji” (Anda means “eggs” and Bhurji means “Scrambled” in Hindi), it is popular all over India.
Though there are slightly different versions, the basic idea is the same. Make a spicy onion tomato masala mixture and scramble it along with eggs. Simple.
It’s mostly served with any type of local breads like rotis, paratha or a dinner roll type bread, known as pav. We grew up eating our eggs the Bhurji Pav way!!
Egg Bhurji (Indian Scrambled Eggs)
Course: Egg Dish, Scrambled Eggs, Egg BhurjiCuisine: Italian, Breakfast, IndianDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
30
minutesCalories
300
kcalIngredients
Butter + Oil – I love the buttery taste in my scrambled eggs.
For Masala – Onion, tomatoes, and jalapeño or serrano peppers.
Spices – Kashmiri red chili powder, coriander powder, turmeric, salt and pepper.
Eggs – Great quality eggs gives you great tasting scrambled eggs.
Cilantro – Plenty in this dish.
Directions
- Make the Spicy Masala Base: Heat oil and butter in a frying pan over medium high heat. Add in cumin seeds and sauté for 30 seconds. Add in onion and sauté till it starts to change color to light brown, about 8-10 minutes.
- Add in tomatoes along with jalapeño and salt and cook for 4-5 minutes. Add in all spices like Kashmiri red chili powder, coriander powder, turmeric and sauté for another 6-8 minutes. I like to keep the spices to a minimum, so as not to overpower the eggs.
- The key to the BEST egg bhurji is cooking this masala well, almost to the point when all the water from the tomatoes has evaporated and the mixture starts oozing little a oil. That’s the sign that the masala is well cooked.
- Scramble Eggs: Add in lightly beaten eggs and scramble them. Keep stirring continuously till the eggs are soft, well done and cooked.
- Switch off the heat, add in cilantro and stir it through the scrambled eggs. Serve immediately with freshly ground pepper and buttered toast.
- Egg Bhurji Variations
1. One of the well know versions of this classic Egg Bhurji is called Egg Akoori or Akuri. This egg dish is Persian, cooked by the Parsi community in India. It’s very similar to Egg Bhurji with a little more aromatics like ginger and some other spices. While egg Bhurji is well done scrambled eggs, akoori eggs tends to be cooked less, with slightly runny eggs.
2. A variety of spices can be added to the dish like cumin power, a dash of garam masala, or even pav bhaji masala, which is a popular spice blend in India.
3. Some people skip the tomatoes.
4. You can add a dash of milk or cream to the eggs to make them creamier and fluffier.
5. You can add green peas or other vegetables like mushrooms, red bell pepper or green onions for more nutrition and volume.
6. Not a fan of eggs? Use the same recipe for Paneer Bhurji, where you add crumbled paneer (Indian cottage cheese), instead of eggs.
Notes
- Quality of Eggs: For the richest and creamiest egg bhurji, use farm-fresh.
- Toasting the Cumin: Please don’t skip this step. Toasting enhances the flavors, giving your bhurji an authentic Indian touch.
- Sauté the Onions: Make sure the onions are well sautéed until they are light brown. This caramelizes the sugars in the onions and adds depth to the dish.
- Masala Base: Spend some time cooking down the masala (spice and veggie mix) properly. A well-cooked masala makes all the difference in achieving that “BEST egg bhurji” status!
- Continual Stirring: Continuously stirring the eggs ensures that they scramble evenly and integrate well with the spices and veggies, giving you soft, fluffy results.
- Heat Level: If you prefer your bhurji spicier, consider using two jalapeños or Serranos, or even a dash of extra red chili powder. If you’re not into heat, deseed the chili or skip it altogether.
- Serving: For a luxurious finish, add a small dollop of butter right at the end. It melts into the hot bhurji and elevates the richness, making each bite heavenly.
How to Serve Egg Bhurji
- It’s usually serve with breads like roti, chapati, naan bread, dinner rolls called Pav, or regular toasted bread.
- You can make great toasted sandwiches out of your leftover Egg Bhurji. Simply stuff them in between two buttered bread slices and toast like a grilled cheese sandwich.
- You can eat in on top of a rice bowl, or as lettuce wraps for some innovative ideas.
- It makes a great egg filling for Indian style breakfast tacos. Yummm…
- This great egg dish doesn’t have to be limited to only breakfast time. It’s a great wholesome dish to cook for dinner.
Storing and Leftovers
You can store Egg Bhurji in an airtight container for about 2-3 days in the refrigerator. Make a double or triple portion and use it for a few days, making it a great make ahead meal prep breakfast idea.
