Learn to make Egg Bhurji aka Indian spiced scrambled eggs with my simple recipe. Egg Bhurji is the easiest you can make any time & just takes about 20 mins. Made with basic ingredients, this beginners’ recipe is sure to impress you with tons of flavors & deliciousness. It goes well with bread, pav, Chapati, roti, Poori or even with plain steamed rice.
About Egg Bhurji
Egg Bhurji also known as Anda Bhurji, is an Indian dish of spiced scrambled eggs. Anda is the Hindi word for “Eggs” and Bhurji refers to “Scramble”. Anda Bhurji translates to scrambled eggs (but cooked in Indian style). It is made basically by scrambling beaten eggs with sautéed onions, tomatoes, spices and herbs.
This dish is very popular in all regions of India & even all over the Indian sub-continent. It is made slightly different in each region but the Indian basic version is similar to this Paneer bhurji.
Indian Egg bhurji bears several resemblances with the Parsi egg akuri which is cooked lesser to retain the softness of the eggs.
To begin with, egg bhurji is made by first crackling some spices in oil and then frying the onions and ginger garlic. Then optionally tomatoes & bell peppers are sautéed to which the beaten eggs are added & scrambled. To spice up more ground spices are added.
In the South it is eaten with rice, poori or chapati and in the North it is eaten with plain paratha, roti or phulka. In the western parts of India especially in Mumbai, egg bhurji is eaten with pav. This combo is a popular street food and is known as Bhurji Pav.
I make this with few different variations which I have shared below in the variations section.
How to make Egg Bhurji (Stepwise Photos)
1. Break 2 to 3 eggs to a bowl. Add ⅛ teaspoon turmeric and ¼ teaspoon salt.
2. Beat the eggs till frothy. Set this aside. This step is optional and you can add eggs without beating to the pan as well. But the fluffy texture would be missing. Some people also add few tbsps of milk to yield a fluffy scrambled egg.
3. Heat 2 tablespoons oil in a pan. Add ½ teaspoon cumin seeds. When they begin to splutter, add curry leaves (optional). Saute till the leaves turn crisp.
4. Add ½ to ¾ cup finely chopped onion and 1 green chili.
5. Saute until the onions turn golden. Add ¾ to 1 teaspoon ginger garlic paste. Saute well until the raw smell of the ginger and garlic goes away.
6. This step is optional, If you don’t like to use tomatoes, just skip them or use capsicum. Add 1 finely chopped tomato and saute well.
7. The tomatoes should break down well and blend well with onions. You can also add ½ to ¾ teaspoon red chilli powder and ¾ to 1 teaspoon garam masla at this stage. Fry till the masala begins to smell good. But I have added the spice powders later.
8. Pour the beaten eggs. You can also straight away add the eggs without beating.
9. Scramble the eggs & cook until almost done. Add garam masala and chili powder. Stir and fry until the raw smell of the chilli powder has gone completely. Also do not overcook as the eggs loose the softness.
10. Taste test and add more salt if needed. Cook until just done. Garnish with coriander leaves. You can also squeeze some lemon juice.
Serve egg bhurji with pav, bread, roti or rice.
Spice powder: Most people use garam masala powder to spice up the dish. The street side bhurji is made with pav bhaji masala which adds a different flavor. So you can choose between garam masala or pav bhaji masala.
Chilli : I use both green chilli & red chilli. You can also skip the red chilli powder if using pav bhaji masala.
Herbs: In South India, most people prefer to use curry leaves in the tempering. Curry leaves add an unique aroma. You can use them if you have. Handful of coriander leaves are good enough to flavor up the bhurji
Fluffy eggs: Some people use little milk to beat the eggs as it makes the egg bhurji fluffy and light. I have not used it here.
Tomatoes: I usually don’t use tomatoes in our bhurji, just to save some time. I sprinkle lemon juice towards the end.
Ingredients (US cup = 240ml )
- 2 to 3 eggs (2 large or 3 medium)
- ¼ teaspoon salt (more to adjust)
- 2 tablespoons oil
- ½ teaspoon cumin seeds (jeera)
- ½ to ¾ cup onion finely chopped
- 1 green chili slit or chopped
- ¾ to 1 teaspoon ginger garlic paste (or ½ inch ginger & 2 garlic cloves minced finely)
- ¾ to 1 teaspoon garam masala or pav bhaji masala (adjust to taste)
- ½ to ¾ teaspoon red chili powder (adjust to taste)
- ⅛ teaspoon turmeric (haldi)
- 2 tablespoons coriander leaves or 1 sprig curry leaves or 8 mint leaves
- 1 small tomato chopped finely (optional)
- ¼ cup bell pepper (capsicum) (optional, can use upto ¾ cup)
- Chop onions & tomatoes finely. Slit green chilli & cube bell peppers (optional).
- Rinse a bowl and break the eggs to the bowl. This way egg doesn't stick to the bowl.
- Check for shells. Add salt and turmeric. Beat the eggs until frothy & Set aside.
How to Make Egg Bhurji
- Heat oil in a pan. Add cumin seeds & curry leaves (optional).
- When they begin to splutter, add onions, chilies and saute until the onions turn golden.
- Add ginger garlic paste and fry till you get a nice aroma, for a minute.
- Add tomatoes and saute until they turn soft & completely mushy. If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.
- Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.
- When the eggs are soft cooked, sprinkle garam masala powder & red chili powder all over the eggs. Stir well & fry just for a minute or 2.
- Taste test and add more salt and red chilli powder if needed.
- When the eggs are fully cooked, turn off the stove. Garnish egg bhurji with coriander. You can also squeeze little lemon juice while serving.
- Serve egg bhurji with rice or bread/ pav or chapathi.
- If you prefer to use chopped tomatoes, Fry tomatoes till they turn mushy and then oil begins to separate, otherwise it will leave the egg bhurji with a raw smell of eggs.
- You can also add garam masala and red chilli powder to the onion tomato mixture and saute for 2 mins. Then add the eggs later. This gives a different flavor.
- You can skip garam masala or use only coriander and cumin powder or pav bhaji masala too.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video of simple egg bhurji recipe
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This Egg Bhurji Recipe was first published in March 2013, Republished in July 2019 and updated in February 2023.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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