Egg bhurji recipe – Indian style spiced scrambled eggs popularly known as Anda bhurji. Anda is a Hindi word that translates to eggs and bhurji refers to scramble. Egg bhurji is the easiest you can make anytime and takes just about 20 mins. Made with basic ingredients, this beginners’ recipe is sure to impress you with tons of flavor & deliciousness. It goes well with bread, pav, roti or even with plain steamed rice.
This Indian style scrambled eggs are very popular in all regions of India. It is made slightly different in each regions. 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.
If you are new to Indian cuisine, then you may be wondering
What is egg bhurji?
Egg bhurji is an Indian dish made by scrambling eggs & cooking with spices. It is the Indian version of scrambled 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 sauteed to which the beaten eggs are added & scrambled. To spice up more spice powders are used.
Egg bhurji is similar to the parsi egg akuri but is made slightly different. It is made very much the same way as paneer bhurji..
I make this with few different variations which I have shared below.
Preparation for egg bhurji
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 1 large 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.
How to make egg bhurji (anda bhurji)
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 (1 cup = 240ml )
- 2 to 3 eggs
- ¼ teaspoon salt (more to adjust)
- 2 tablespoons oil
- ½ teaspoon cumin seeds (jeera)
- 1 large 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)
- 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.
Making egg bhurji
- Heat oil in a pan. Add cumin & curry leaves (optional).
- When they begin to splutters add onions, chilies and fry until golden.
- Add ginger garlic paste and fry till you get a nice aroma.
- If using tomatoes, add them to the pan. Fry until they turn soft and oil begins to separate.
- If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.
- You can also add garam masala and red chilli powder at this stage.
- Fry until the masala smells good. I prefer to add the spice powders later after cooking the eggs.
- Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.
- When the eggs are almost cooked, add garam masala powder & red chili powder. 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.
- Serve egg bhurji with rice or bread/ pav or chapathi.
Video of simple egg bhurji recipe
NUTRITION (estimation only)
- 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 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.
© Swasthi’s Recipes