Egg Bhurji – Have you ever wondered how eggs are eaten all over the world? Eggs are one of the most versatile things you can cook in so many varied ways. Boil them, fry them, bake them, scramble them, even curry them (yes, my future post for you sometime in the near future).
And you can scramble them in 100 different ways. Here is how we do it in India. Of course, by going the Masala way. These Indian Scrambled Eggs are an absolutely out of this world delicious breakfast or dinner, and any time in between thing that you can cook with just few Indian staples.
Make this Egg Bhurji today, go the spicy route to start your day. Believe me when I say, you will be scrambling your eggs this way often…
Mornings at the Beisers’ are always different when it comes to breaky time. From leisurely cooked Shakshuka, to healthy and fresh Mediterranean omelette, to just a small bowlful of rice topped with our Mayak Eggs, it’s never a boring start of the day.
Today, I am giving you my very own Egg Bhurji recipe, which I have been cooking for ages. I wasn’t much of a cook in my previous life, but I always cooked a cracking good Egg Bhurji, aka Indian Scramble eggs.
If they wanted eggs in my family, they would always ask me to cook this one for everyone. So it’s safe to say, I have mastered the technique of cooking a mighty tasty Egg Bhurji. So if you ask me…
What is Egg Bhurji?
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!!
I like to keep my Egg Bhurji ingredients simple and minimal, without too many spices so as not to overpower the inherent good taste of eggs.
You would taste all the earthy Indian spices here, but in a very subtle way. Here is what you would need to make these delicious Indian scrambled eggs…
Egg Bhurji Ingredients
- 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.
How to make Egg Bhurji
1. 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.
2. 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.
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.
Let me know when you cook your eggs, my style… the Indian way. I am super confident that you are going to love these super yummy, softly scrambled eggs with subtle hints of all good ol’ Indian spices.
Add a little zing to your mornings and make this Egg Bhurji today. And have a great rest of your day!!
Egg Bhurji, on our Gypsy Plate… enjoy!
- 2 Tbsp butter
- 1 Tbsp oil
- 1 tsp cumin seeds (optional)
- 1.5 medium onion, diced small
- 2 medium tomatoes, diced small
- 1 jalapeño or Serrano, finely chopped
- 2 tsp Kashmiri red chili powder (see note 1)
- 1 tsp coriander powder
- 1/8 tsp turmeric powder
- 6-7 eggs, lightly beaten
- big handful of cilantro, chopped
- salt to taste
- pepper to taste
- 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. (The key to BEST egg bhurji is cooking this masala well)
- Add in 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 scrambled eggs.
- Serve immediately with freshly ground pepper and buttered toast.
- In absence of Kashmiri red chili powder, you can substitute paprika.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 328Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 454mgSodium 488mgCarbohydrates 12gFiber 3gSugar 5gProtein 17g
Nutrition information calculated by Nutritionix.
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