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.
Servings: 2 People
Calories: 277kcal
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