Egg Bhurji

Egg Bhurji recipe also known as anda bhurji, translates to spiced Scrambled Eggs. It's versatile and super easy to put together, takes only about 15 minutes! You can enjoy it for any meal- be it breakfast, lunch or dinner. So if you want to up your egg game, you need to give this egg recipe a go!

Try this Restaurant Style Dal Fry Recipe next! You will love these Red Kidney Beans Curry too. Find all Indian Recipes at one place.

Whenever I don't feel like having omelets (which I love btw), bhurji is what I opt for. It's comforting, tastes so good and is filled with all things good! 

There are so many ways you can make it and all of them are right! Some people add ginger- garlic along with onions, some add tomatoes. Some add all three along with onions.

If you ask me how I like mine, I'd say, with ample of sweet onions and crunch from green chilies. Serve it to me with a lot of coriander and I will be with your friend for life!

Anda Bhurji Vs Scrambled Eggs:

These two are not too different from each other on front that they both utilize scrambling technique. However In bhurji, we saute onions with a few spices before beating, cooking and scrambling eggs. That's why I call bhurji as elevated scrambled eggs!!

Scrambled eggs have a really soft and creamy texture and those are a bit undercooked. Whereas in bhurji eggs are well cooked.

Ingredients and substitutions:

• Onions: You can use the onions of your liking. I like to use yellow onions as their mild sweetness compliments really well with eggs.
• Eggs: Reach out for pasture raised brown eggs as opposed to white eggs. You will love them for their creamy texture in this dish.
• Green Chilies: Green chilies taste best when they still have a bit of crunch in them after the bhurji is cooked. Opt for indian chilies or even serrano peppers work really well here.
• Spices: Spices like ground turmeric, just a little red chili powder and a bit of garam masala taste best in this recipe.
• Milk or Whipping cream: Some whole milk or a splash of heavy whipping cream makes for the creamiest bhurji. Don't skip it.
• Tomatoes and Garlic: I personally don't like to use tomatoes and garlic in this recipe. You easily can if you like the taste of them with eggs. Use ripened tomatoes and two cloves of garlic.

How the recipe comes together:

Full recipe instructions are mentioned in the recipe card below. Here is an overview of how this recipe comes together:

Sauté some chopped yellow onions in butter. Toss in some garlic too if you like. I did not. Just remember to not chop onions too small. You will love a slight bite in the final outcome.

After a minute or two add in chopped green chilies. Now you can practically use any variety of green chilies you have on hand. I often replace indian green chilies with jalapeno peppers or even serrano peppers. 

Be mindful of the spice levels of chilies and add the quantity accordingly. You can even deseed the chilies if you prefer less heat.

Once these are sauteed, add a few dry spice powders along with salt and stir. Now it's time for eggs. You can either crack and beat them separately. Or you can simply crack them in pan over low heat and give it a quick stir.

I sometimes beat them separately and sometimes crack eggs directly in the pan as it is less effort. If you want this dish to be extra fluffy and light like scrambled eggs, you can definitely beat eggs separately.

Add a splash of whole milk or heavy cream for extra creaminess and top with freshly chopped coriander.

Pro Tips to make Best Bhurji:

These are a few tips that you must definitely follow if you want your bhurji to not dry out, turn out soft and flavor packed.

• Make use of green chilies: Green chilies are the soul of this dish. Believe me. This is not an over statement. Green chilies will take bhurji from blah to wow! You can even use chilies that are less spicy and undercook them. The crunch and bite they give when you eat bhurji will be everything. This trick is truly a game changer!
• Add lots of Onions: Onions gives a lot of flavor to this dish. I mean you cannot add less onions if you want to make a good Bhurji. Once again, use yellow onions and cook them only till they turn light golden. You do not want to extra brown them like you do for other curries.
• Do Not Over Cook: If there is only one tip that I can give you about this recipe it would be-Do not over cook your eggs! And I cannot stress this step enough. If you over-cook eggs or use high heat to make this recipe, you will practically kill those eggs! The eggs will dry out and become rubbery. Something you don't want to happen! Always remember eggs continue to cook for a minute or so, even when you turn the heat off on their own. Please be mindful of that.

• Add some richness Compulsorily: You ever noticed how American scrambled eggs stay soft. Did you ever wonder what makes that happen? Some kind of dairy like heavy cream is always added to them. Adding some full fat milk, or heavy cream or even a tablespoon of yogurt ensures you get a creamy bhurji that doesn't dry out. Never, I repeat NEVER skip this step and thank me later!
• Reheat with caution: You can reheat this dish using a microwave or even in a pan over stovetop. Just make sure not to heat it too much over high heat. This can cause eggs to turn dry and rubbery. Splash some milk or water on bhurji prior to heating to soften it again.

A note on Eggs:

You see eggs are star ingredient in this recipe. We want to make sure to use best quality eggs here. I strongly recommend using brown eggs here. Brown eggs have a creamier texture that makes sure your bhurji turns out tender and creamy. These eggs also have a better nutritional profile, so win-win!

To Beat or not to Beat Eggs:

Well many people beat eggs prior to adding it to the pan. They even add a few spices along with salt and coriander while beating. There is no harm in doing so, but if you ask me it doesn't do much to the texture of the final outcome. If you are a beginner in cooking and want to ensure even mixing of eggs, you can definitely beat them before adding to the pan.

sometimes I do beat eggs first and then add it to the pan. But many times I break the eggs directly in the pan and stir them quickly on low heat. Doing so, yolks and egg whites combines in the pan before they set. And voila, you saved yourself time and one utensil. 😉 😉

How to achieve that perfect Texture:

For large chunks Bhurji: Allow the eggs to cook for a few seconds before stirring if you want to create larger chunks in your bhurji.

For Finer Egg Curds: Stir frequently over medium heat to get finer curds. You can even break larger chunks into smaller ones by chopping them with the edge of a spatula.

Recipe

Egg Bhurji

Egg Bhurji recipe also known as anda bhurji, translates to spiced Scrambled Eggs. It's versatile and super easy to put together, takes only about 15 minutes! You can enjoy it for any meal- be it breakfast, lunch or dinner.

5 from 9 votes

Print Pin Rate

Course: Breakfast, Dinner, Lunch, Side Dish

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings 2 People

1x2x3x

Calories: 277kcal

Author: Neha

Equipment

• 1 Pan/Wok
• 1 Spatula
• 1 Mixing Bowl
• 1 Hand whisk/Fork

Ingredients

• ▢ 2 Tablespoons Butter/Clarified Butter (Can use cooking oil too)
• ▢ ½ teaspoon Cumin Seeds
• ▢ ¾ cup Onions
• ▢ ⅔ teaspoon Salt (adjust to taste)
• ▢ 1 large Indian Green Chili, chopped (both Jalapeno and serrano peppers work too)
• ▢ ¼ teaspoon Turmeric Powder
• ▢ ⅛ teaspoon Red Chili Powder
• ▢ ¼ teaspoon Garam Masala Powder
• ▢ 2-3 Tablespoons Whole Milk/Whipping Cream
• ▢ 5 Brown Eggs
• ▢ ¼ cup Chopped Coriander

Instructions

• Heat butter/ghee in a pan and add cumin seeds. One they start sizzling, add chopped onions. Add salt at this stage. It will allow onions to saute faster!

  Add chopped green chilies 2-3 minutes after you add onions. Saute onions till they turn light golden. Don't brown them. Sauteing should take about 7-8 minutes over medium flame.
  2 Tablespoons Butter/Clarified Butter, ½ teaspoon Cumin Seeds, ¾ cup Onions, ⅔ teaspoon Salt, 1 large Indian Green Chili, chopped
• Once the onions are done, add all the spice powders and give it a good stir.
  ¼ teaspoon Turmeric Powder, ⅛ teaspoon Red Chili Powder, ¼ teaspoon Garam Masala Powder
• Next over low flame, crack the eggs one by one directly over onions in the pan or you can beat them separately first before adding if you prefer. After cracking eggs in the pan, give them a good quick stir using a spatula. This will allow whites and yolks to combine. Now turn the flame to medium again. Let the eggs sit for about 30 seconds and start folding and breaking eggs into curds.

  Letting the eggs sit for a few seconds before folding will allow them to cook and you will get bhurji with bigger chunks. If you want bhurji to be done with smaller chunks, start folding and breaking eggs as soon as you turn the flame to medium. No need to allow them to sit for a few secs.
  5 Brown Eggs
• Add a splash of milk or cream while you cook eggs. Make sure to not over cook bhurji. Cook only till all the moisture evaporates from the pan. Over cooking the eggs can lead to rubbery and dry bhurji. We don't want that!

  When eggs start to stick to the sides of pan, keep pushing them back in the center to avoid eggs from burning.
  2-3 Tablespoons Whole Milk/Whipping Cream
• Remember the eggs will continue to cook for a minute or so even after you turn the heat off. Garnish with lots of freshly chopped coriander and serve hot!
  ¼ cup Chopped Coriander

Notes

Beating the Eggs: I sometimes beat eggs prior to placing them in the cooking pan and other times I don't. Not beating the eggs separately doesn't alter the texture too much. If you wish you can whisk eggs separately along with whole milk/cream too and add it then to your cooked onion masala.

Green Chilies: If you want you can replace indian green chilies with half a serrano or even jalapeno pepper. These chilies can even be deseeded if you want to decrease the spice level.

How to serve this Dish?

Serve it with parathas or roti or some bread. It tastes so good as a stuffing in wraps made with pickled onions, some sliced tomatoes, shredded cheese, lettuce and a dressing of choice. I like mine with some mustard and sriracha. 

Nutrition

Serving: 1Person | Calories: 277kcal | Carbohydrates: 7g | Protein: 30g | Fat: 3g | Sodium: 581mg | Sugar: 3g

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