Egg bhurji / Anda bhurji is nothing but Indian style scrambled eggs. A super versatile dish that can be adapted to your preferences, and can be had for any meal of the day!
And it pairs equally well with pav (bread) as well as roti / chapati.
Over the last few months, I am documenting the simple and easy recipes, that we use on a day to day basis, on the blog. And so bhurji recipes were on my list, as they are super simple & easy, while being pretty versatile too.
I have already shared my go-to paneer bhurji recipe – with a twist, where I used pav bhaji masala to flavor it. I tried doing the same with egg bhurji too. But honestly I did not like it too much for egg bhurji, as I felt like it over-powered the taste of eggs. I still love it for paneer bhurji, as it acts as an excellent flavor enhancer there.
That being said, you can try it, if it suits you, I have shared the details on how to incorporate it, in the recipe below.
I personally love to flavor my egg bhurji with just my regular blend of spices (bhurji masala), that work well in enhancing the natural taste of eggs, without masking it. And it’s a big hit with everyone in my family.
Here’s my tried & tested go-to recipe for egg bhurji.
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Ingredients You Need
How to Make Egg Bhurji (Anda Bhurji)
Make the egg mix
- In a bowl, break open 6 eggs, and add ½ teaspoon salt & ¼ teaspoon turmeric / haldi powder to it.
- Beat the eggs, mixing in the salt & turmeric powder, till everything is well blended together, and you get a smooth egg mix. Then set this aside.
Note: You can skip this step, and directly break the eggs in the pan later, if you don’t particularly care about or need large bhurji pieces. Because for the larger bhurji pieces, it’s best to not over-mix the eggs in the pan, while cooking it, as much as possible. Which is something you’ll have to do, if you haven’t pre-beaten the eggs.
I personally prefer the small bhurji pieces, so I almost always add the eggs directly in the pan. Plus it’s less work & utensils, so win-win! 🙂
However I still wanted to share this for those who prefer the bigger bhurji pieces.
Make the bhurji
- In a pan, add 3 tablespoons of oil, and lightly heat it up.
- Add 1 cup of chopped onions, and ½ teaspoon of salt, and saute till the onions turn light golden brown. This will take about 7-8 minutes on medium flame. (If I make the egg mix, I usually prepare it at this point, while the onions are sauteeing)
- When the onions are done, add in 2 chopped green chillies, and lightly roast for 15-30 seconds.
- Add in 2 tablespoon of ginger garlic paste, and saute for 2-3 minutes, till the raw smell of ginger & garlic goes away.
- Now add in the spice powders (preferably all together, to avoid them from burning) – 1 teaspoon garam masala powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon chilli powder, and ¼ teaspoon turmeric / haldi powder.
- Mix in the spice powders, and lightly roast for about a minute or so, till they get lightly cooked. Here you can add a splash of water to avoid the spices from burning.
- Then add in 1 cup of chopped tomatoes, and saute for 2-3 minutes, till the tomatoes cook down a bit.
- Now add in the egg mix, and mix it in, and cook on medium flame, for about 5 minutes or so, till the eggs are fully cooked.
Like I mentioned earlier, you can also directly break the eggs in at this point, and just add the salt and turmeric directly in the pan, and mix everything together, and cook it. - Finally.. garnish with ¼-⅓ cup freshly chopped coriander leaves, and serve hot.
Notes
- You can adapt the kind and quantity of veggies based on your preference. This is my go-to base version. I often add capsicum too, as that is also something I usually always have on hand. But I keep the overall quantity of veggies the same, i.e. 2 cups of veggies for 6 eggs.
- The same goes for spices. This is my go-to blend, which makes for delicious bhurji masala. But you can adapt to your preference. Pav bhaji masala is an especially popular flavoring for bhurji. You can add 1-2 teaspoons in addition to these spices for a spicy bhurji, or swap out garam masala powder for pav bhaji masala. I personally enjoy the base version, which doesn’t totally mask the taste of eggs, but only enhances it.
Serving Suggestion
Serve egg bhurji with pav (bread), as bhurji pav makes for a great combination. But egg bhurji pairs equally well with rotis / chapatis too.
More breakfast recipes to try..
⭐️ Indian Masala Omelette
⭐️ Non-Sticky Sabudana Khichdi
⭐️ Banana Muffins with Chocolate Chips
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Egg Bhurji Recipe / Anda Bhurji (Spicy Indian Scrambled Eggs)
Equipment
Ingredients
- 6 eggs
- 1 teaspoon salt divided
- ½ teaspoon turmeric powder (haldi) divided
- 3 tablespoon oil
- 1 cup chopped onions
- 2 green chilli chopped
- 2 tablespoon ginger garlic paste
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- 1 cup chopped tomatoes
- ¼-⅓ cup chopped coriander leaves
Instructions
For preparing the egg mix (optional – see notes)
- In a bowl, break open 6 eggs, and add ½ teaspoon salt & ¼ teaspoon turmeric / haldi powder to it.
- Beat the eggs, mixing in the salt & turmeric powder, till everything is well blended together, and you get a smooth egg mix. Then set this aside.
For making egg bhurji
- In a pan, add 3 tablespoons of oil, and lightly heat it up.
- Add 1 cup of chopped onions, and ½ teaspoon of salt, and saute till the onions turn light golden brown. This will take about 7-8 minutes on medium flame. (If I make the egg mix, I usually prepare it at this point, while the onions are sauteeing)
- When the onions are done, add in 2 chopped green chillies, and lightly roast for 15-30 seconds.
- Add in 2 tablespoon of ginger garlic paste, and saute for 2-3 minutes, till the raw smell of ginger & garlic goes away.
- Now add in the spice powders (preferably all together, to avoid them from burning) – 1 teaspoon garam masala powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon chilli powder, and ¼ teaspoon turmeric / haldi powder.
- Mix in the spice powders, and lightly roast for about a minute or so, till they get lightly cooked. Here you can add a splash of water to avoid the spices from burning.
- Then add in 1 cup of chopped tomatoes, and saute for 2-3 minutes, till the tomatoes cook down a bit.
- Now add in the egg mix (or you can directly break the eggs in the pan & add in the salt & turmeric directly in the pan- see notes), and mix it in, and cook on medium flame, for about 5 minutes or so, till the eggs are fully cooked.
- Garnish with ¼-⅓ cup freshly chopped coriander leaves, and serve hot.
Notes
- You can skip making the egg mix, and directly break the eggs in the pan. Beating eggs separately to make the egg mix is only really important if you want bigger bhurji pieces, because then you should avoid over-mixing the eggs in the pan. Which you’ll kind of have to do, if they aren’t already beaten.
- You can adapt the kind and quantity of veggies based on your preference. This is my go-to base version. I often add capsicum too, as that is also something I usually always have on hand. But I keep the overall quantity of veggies the same, i.e. 2 cups of veggies for 6 eggs.
- The same goes for spices. This is my go-to blend, which makes for delicious bhurji masala. But you can adapt to your preference. Pav bhaji masala is an especially popular flavoring for bhurji. You can add 1-2 teaspoons in addition to these spices for a spicy bhurji, or swap out garam masala powder for pav bhaji masala. I personally enjoy the base version, which doesn’t totally mask the taste of eggs, but only enhances it.
- I do however love to flavor paneer bhurji with pav bhaji masala. It works as an excellent flavor enhancer there.
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