Egg Bhurji Recipe | Indian Scrambled Eggs

April 10, 2020 (Updated: April 13, 2020) By Aneesha |

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Egg Bhurji, also known as Anda Bhurji, is a popular Indian street food and a wonderful breakfast, lunch or dinner recipe. Tomatoes, onions, assorted veggies, ginger and warm Indian spices transform plain scrambled eggs into a substantially satisfying meal that’s ready in 15 minutes!

egg bhurji recipe in non-stick skillet

Indian Scrambled Eggs

Scrambled eggs are a staple in my home. Most weekday mornings, I quickly scramble up eggs with some shredded cheese, salt and pepper for the girls. It’s a light, fluffy and protein-packed meal to power through the morning.

But Indian scrambled eggs are on an entirely different level.

I learnt this recipe from my Dad! Growing up, once a week, or whenever Mom needed a break from the kitchen, Dad would make this scrumptious masala scrambled eggs for dinner. We all used to look forward to it, they were that tasty! So this recipe is for you Dad, I’m sure you’re smiling from up there!!

In this quick and easy recipe, eggs are scrambled together with a generous amount of fresh tomatoes, onions, assorted veggies, ginger and assorted Indian spices to create a complete meal.

The dish is known as Egg Bhurji and it serves as a wonderful breakfast-for-dinner recipe. But the best part – it requires minimal ingredients, one skillet and 15 minutes for a spicy, substantial and satisfying meal!

egg bhurji in skillet with red spatula and scrambled eggs on flatbread

What Is Egg Bhurji in English?

Popularly known as Anda Bhurji in Hindi, anda means ‘egg’ and bhurji means ‘scrambled’ in English.

It is a quick and healthy Indian street food common in parts of Northern and Western India. Recipes vary by region, but most include a combination of scrambled eggs, onions, tomatoes and assorted Indian spices.

Low-Calorie, Low-Carb Egg Bhurji

One serving of this egg bhurji recipe is only 123 calories. Since it’s packed with protein, veggies and warming spices, it’s a filling and satisfying meal that will keep those cravings at bay.

When eaten without any additional sides or bread, it’s a light and flavorful meal that’s low-calorie AND low-carb!

Anda Bhurji Ingredients

I make anda bhurji with olive oil (or butter), serrano chili, onions, mushrooms, ginger, broccoli florets, roma tomatoes, eggs, cilantro and a simple mix of Indian spices including turmeric, coriander powder, Kashmiri red chili powder (or cayenne) and Pav Bhaji masala.

A Note About Pav Bhaji Masala

Pav Bhaji Masala is a spice mixture commonly used in many Indian street food recipes such as Pav Bhaji, Misal Pav, among others.

Recipes vary based on region, but this spice blend combines spices such as red chilis, coriander seeds, cumin seeds, black peppercorns, cinnamon, cloves, black cardamom, dry mango powder, fennel seeds and turmeric.

Just like garam masala, whole spices are first toasted, then ground to a powder. I take a shortcut and buy Pav Bhaji Masala from my local Indian markets or online.

Adding Pav Bhaji masala is optional, but I highly recommend it. It adds a nice ‘zing’ to the bhurji. It also makes the difference between a street-style egg bhurji and a homemade version.

chopped onions, chili, tomatoes, Indian spices, eggs in bowl
Ingredients for Egg Bhurji

Ingredient Variations & Substitutions:

  • Chilis: I use a fresh green chili (serrano) and dried Kashmiri red chili powder. The serrano provides a kick of spicy heat, whereas the red chili powder offers a warming heat. To make it spicier, leave the serrano’s seeds and ribs intact (since this is where most of the heat lies) or use cayenne to replace the Kashmiri red chili powder.
  • Tomatoes: Fresh tomatoes are both sweet and acidic. I used a roma tomato, but feel free to use any variety of tomato that looks good at the store that day. If using beefsteak tomatoes, use half in this recipe since those are large.
  • Vegetables: I choose Mushrooms and broccoli, but this egg bhurji recipe can be made with any assortment of veggies. Try bell peppers, chopped baby spinach, sliced asparagus, zucchini or summer squash.
  • Fluffy Eggs: Although this is not the street food method of preparation, adding 1 tablespoon of milk or cream per egg will make the eggs more tender and fluffy. I use it off and on.
  • Herbs: I like the vibrant and fresh taste of cilantro in this recipe, but you can add parsley, dill and even chives here.

How Long Do You Need To Cook Egg Bhurji?

Indian scrambled eggs are always cooked until well done and no longer runny. In a hot skillet set over medium-high heat, this should take about 5 minutes once you add the eggs.

As always, follow the steps in the recipe card and cook to your desired consistency. If you prefer the eggs a bit runny, scramble for only 2-3 minutes and transfer to a plate while still soft.

Akuri On Toast – Popular Variation

The Parsi dish Akoori or Akuri is very similar to egg bhurji with a few differences. Just like bhurji, akuri is filled with many aromatics like ginger, onion and other spices. However, bhurji eggs are cooked until dry, whereas akoori eggs are cooked less while still runny.

How To Make Egg Bhurji Recipe

This breakfast-for-dinner dish is prepared in a hot skillet on the stovetop in only 15 minutes!

onions, chili, mushrooms, ginger, tomato in skillet, eggs scrambling in skillet process steps
  • Heat a non-stick skillet on medium-high heat. Wait for it to get hot, about 30 seconds, and add oil, chopped chili, onions, mushroom and ginger. Saute for 3 minutes, until onions soften (Pic 1).
  • Add chopped broccoli, tomato and all the spices. Saute for 2 minutes (Pics 2 & 3).
  • Beat the eggs well and add to the pan. Using a heat-safe spatula, start scrambling the eggs by gently moving the eggs across the pan and over onto themselves. Make sure to scrape the sides into the center, as this is where eggs tend to dry out. Cook till the eggs have cooked to your desired consistency (Pics 4-6).
  • Garnish with chopped cilantro and enjoy with buttered toast, paratha or as-is!
Indian scrambled eggs in non-stick skillet with red spatula

Best Scrambled Eggs – Using a Non-Stick Skillet

It’s always best to cook scrambled eggs in a non-stick skillet. A non-stick coating prevents the delicate egg proteins from sticking to the pan.

Adding fat (either oil or butter) is another layer of insurance. The layer of fat gets between the pan and the eggs and prevents them from sticking.

Indian scrambled eggs in non-stick skillet with red spatula

Serving Suggestion – Breakfast, Lunch or Dinner

This anda bhurji recipe is especially loved by my girls and hubby. It also comes in handy when I want to make something quick, healthy and delicious!

This egg bhurji recipe goes well with hot chapati, paratha, dinner rolls or good ol’ buttered toast. Here are some popular ways of enjoying them for breakfast, lunch or dinner:

  • Breakfast – with buttered toast
  • Lunch – With warmed dinner rolls or Indian rolls called pav. It’s a common street food combo that is known as Bhurji Pav.
  • Dinner – Stuff it in a plain parantha or tortilla, and make an egg paratha roll.
anda bhurji wrapped in flatbread

How to Make Paneer Bhurji Using this Recipe

To make Paneer Bhurji:

  • Replacing the eggs with 2 cups crumbled paneer (Indian cottage cheese).
  • Use peppers and onions as those are the traditional veggie choices for paneer bhurji.
  • Once you add the paneer to the skillet, cook for only 2-3 minutes at medium-high heat. It’s best not to overcook the paneer, as it will become rubbery and chewy.

Recipe Tips:

  • Make sure to use a non-stick skillet for the best Indian scrambled eggs. The non-stick coating and fat prevent the eggs from sticking to the pan.
  • If you can’t find Pav Bhaji Masala, skip it or use half the amount of garam masala instead.
  • Always add the cilantro at the end to preserve the fresh flavor and bright green color.
  • If you’re short on time, make a quick anda bhurji by cracking the eggs in a large bowl, whisking until smooth and adding the remaining ingredients. Heat a non-stick skillet set over medium-high heat, add oil and the egg mixture. Saute 5 minutes until the eggs are cooked through.
  • Not a fan of eggs? Make Paneer Bhurji by replacing the eggs with 2 cups crumbled paneer (Indian cottage cheese). Once you add the paneer to the skillet, cook for only 2-3 minutes at medium-high heat. It’s best not to overcook the paneer, as it will become rubbery and chewy.

More Egg Recipes From My Kitchen

More Breakfast Recipes

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Indian scrambled eggs called egg bhurji recipe in non-stick skillet

Egg Bhurji – Indian Scrambled Eggs

A quick and healthy Egg Bhurji recipe with tomatoes, onions, and Indian spices transform plain scrambled eggs into a satisfying meal ready in 15 minutes!
5 from 1 vote
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 123kcal

Ingredients

  • 1 tbsp olive oil or butter
  • 1 serrano chili seeded and finely chopped
  • ½ cup onion 1 medium onion finely chopped
  • 2 tbsp mushrooms finely chopped (about 2 crimini or button mushrooms)
  • 1 tsp ginger grated fine
  • ¼ cup broccoli florets finely chopped
  • ½ cup roma tomato 1 roma tomato chopped
  • 4 large eggs
  • 2 tbsp chopped cilantro for garnish

Spices

Equipment

Instructions

  • Heat a non-stick skillet on medium-high heat. Wait for it to get hot, about 30 seconds, and add oil, chopped chili, onions, mushroom and ginger. Saute for 3 minutes, until onions soften.
  • Add chopped broccoli, tomato and all the spices and saute for 2 minutes.
  • Beat the eggs well and add to the pan. Using a heat-safe spatula, start scrambling the eggs by gently moving the eggs across the pan and over onto themselves. Make sure to scrape the sides into the center, as this is where eggs tend to dry out. Cook till the eggs have cooked to your desired consistency.
  • Garnish with chopped cilantro and enjoy with buttered toast, paratha or as-is!

Video

Notes & Recipe Tips

Recipe Tips:
  • Make sure to use a non-stick skillet for the best Indian scrambled eggs. The non-stick coating and fat prevent the eggs from sticking to the pan.
  • If you can’t find Pav Bhaji Masala, use an equal amount of garam masala instead.
  • Always add the cilantro at the end to preserve the fresh flavor and bright green color.
  • If you’re short on time, make a quick anda bhurji by cracking the eggs in a large bowl, whisking until smooth and adding the remaining ingredients. Heat a non-stick skillet set over medium-high heat, add oil and the egg mixture. Saute 5 minutes until the eggs are cooked through.
  • Not a fan of eggs? Make Paneer Bhurji by replacing the eggs with 2 cups crumbled paneer (Indian cottage cheese). Once you add the paneer to the skillet, cook for only 2-3 minutes at medium-high heat. It’s best not to overcook the paneer, as it will become rubbery and chewy.
Note: The nutrition facts below are my estimates and does not include buttered toast or paratha. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 123kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 367mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Anda Bhurji, Egg bhurji, Egg bhurji recipe, Scrambled eggs
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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