Egg bhurji is the Indian twist to scrambled eggs. Packed with the right amount of flavor and spice, these delicious Indian scrambled eggs are perfect for any meal of the day!
This Egg Bhurji needs minimal ingredients that you will always have in the house and is so easy to make you will get hooked on making it every week!
I love that these Indian scrambled eggs can be enjoyed any meal of the day. For breakfast, with bread, or for lunch/dinner with roti or dinner rolls (pav in Hindi).
I make this Egg Bhurji whenever I am short on time or don’t have many veggies in the refrigerator. My mom was visiting recently and made this delicious scrambled egg curry. My husband loved it so much and said it tasted just like Paneer Bhurji. So, I quickly took my mom’s exact recipe, which I am sharing with you here today!
Table of Contents
What is Egg Bhurji?
Egg Bhurji is the spiced Indian version of scrambled eggs. It is also called Anda Bhurji. Anda means egg in Hindi.
It is a quick and easy recipe that can be served with dinner rolls or pav, also called Bhurji Pav. Egg Bhurji is a popular breakfast option in India, especially in Mumbai, where I grew up. It is served along with toasted bread or pav.
The Parsi dish Akoori or Akuri is very similar to Egg bhurji but has some subtle differences. Akuri is filled with many condiments like ginger, garlic, pepper, onion, and other spices that make it super hot. Akoori tends to be more moist, with the eggs cooked just a bit less than in the case of the bhurji.
What Ingredients to add to Anda Bhurji?
This authentic recipe of egg bhurji curry has the basic ingredients of onions, tomatoes, green chili, and spices. You can also add other veggies like bell peppers, peas, and mushrooms to make it more flavorful.
If you do not want to add too much spice, then just skip the green chili and red chili powder when making this Indian scrambled egg curry.
How to make Indian Scrambled Eggs?
Before cooking Egg Bhurji, whisk the eggs in a bowl and set aside. Chop the onions, tomatoes, and green chili pepper.
- Heat oil in a large pan and add cumin. Let it sizzle until the cumin starts to change color.
- Add the onions and green chili and sauté them well till the onions become golden brown.
- Then, add the tomatoes and spices and mix well. Cover the pan with a lid to soften the tomatoes.
- Add the whisked egg mixture and mix it well with onion and tomatoes.
- Keep stirring the eggs until they are scrambled well. Switch off the heat once they are cooked well.
- Garnish the egg bhurji with cilantro and serve it hot with pav, roti, or paratha.
Oil: I use oil for cooking. But you can use butter or ghee for a richer taste.
Saute Onions: You might notice lots of onions in this recipe. Make sure to saute them well till they are golden in color.
Spices: I use basic spices to cook egg bhurji. However, some street style vendors in Mumbai add pav bhaji masala to make a spicier bhurji. Give this variation a try and see how you like it.
Whisk the eggs: Make sure to break the eggs in a bowl and whisk them before adding to the pan.
Keep Stirring: Once you add the whisked eggs, continuously store the bhurji so that the egg scrambles and mixes well with the aromatics.
Add Veggies: If you like, you can add veggies such as sliced mushrooms and bell peppers to egg bhurji. Add them along with the onions and saute for a few minutes before adding the eggs to the pan.
Make it cheesy: Top with some grated cheese at the end for a luxurious, rich bhurji. I like to top it with cheddar cheese or a Mexican blend.
How to serve Egg Bhurji?
If making these spicy Indian scrambled eggs for breakfast, we like to have them with toasted pav or dinner rolls. Pair it with masala chai for an amazing breakfast.
You can also stuff this egg bhurji in between bread to make a sandwich. I like to grill the sandwich.
How to Store Bhurji?
You can store any leftovers in the refrigerator in an airtight container for up to 2 days. Reheat for a few seconds in the microwave or in a pan on the stovetop.
Enjoy this Egg Bhurji for breakfast or a quick, easy dinner!
- Break the eggs and add to a bowl. Whisk the eggs well and set aside.
- Heat a pan over medium heat and once it’s hot, add oil and cumin seeds. Saute for about 30 seconds until the cumin seeds change color.
- Add onion and green chili pepper. Saute onions for about 5-7 minutes until they become golden brown in color.
- Add tomatoes, spices and mix well. Cover with lid so that the tomatoes soften, for about 2-3 minutes.
- Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked. Keep stirring continuously until cooked. Switch off heat.
- Garnish with cilantro and serve with pav, roti or paratha.
- If using bell peppers or mushrooms, sauté them along with the onions.
- If adding frozen green peas, add them along with the tomatoes.
- If using fresh green peas, pre-cook them.