Egg Bhurji is a popular Indian-style scrambled eggs recipe that's packed with assorted veggies, fresh ginger, and warm spices. Also known as Anda Bhurji, this light and healthy dish is high in protein and low in carbs. It's great for breakfast or brunch and makes an equally satisfying meal in just 15 minutes.
Jump to:
- What Is Egg Bhurji?
- Why You'll Love This Recipe
- Ingredients - Notes & Substitutions
- How To Make Egg Bhurji
- Serving Suggestions for Breakfast, Lunch or Dinner
- How to Store & Meal Prep
- Try a Variation - Akuri On Toast
- Recipe Tips & Notes
- Frequently Asked Questions
- Popular Egg Recipes From My Kitchen
- 📖 Recipe
Scrambled eggs are a staple in my home. They are filling yet light, packed with protein, and super quick to make.
But Egg Bhurji aka Indian scrambled eggs are on an entirely different level! It's a breakfast-for-dinner recipe my family looks forward to.
Growing up, my dad made these scrumptious masala scrambled eggs for dinner weekly. He cooked the eggs with fresh tomatoes, onions, assorted vegetables, and ginger, and seasoned them with warm spices. I tweaked his recipe a tiny bit and add pav bhaji masala to add a street-style flavor to this scramble.
Egg burji is a favorite in many Indian homes, and for a good reason - it requires minimal ingredients, one skillet, and 15 minutes to make a substantial, budget-friendly, and satisfying meal. Let me show you how!
What Is Egg Bhurji?
Egg bhurji is a popular Indian-style scrambled egg dish made with eggs, onions, tomatoes, and spices. It is often served with bread or paratha for a quick and easy meal.
It is also known as Anda Bhurji in Hindi. Anda is the Hindi word for 'egg' and bhurji means 'scramble' in English.
This Indian-style scrambled eggs recipe varies by region, and is a popular street food in parts of Northern and Western India.
Why You'll Love This Recipe
- High-protein: Each serving provides 7 grams of protein.
- Low Calorie: One serving of this egg bhurji recipe has just 123 calories.
- Loaded with nutrients: Anda bhurji is packed with nutrients from eggs and vegetables and makes a filling meal that keeps those cravings at bay.
- Low Carb: By itself, egg bhurji contains just 4 grams of net carbs in each serving. Combine that with your favorite low-carb bread, or wrap it up in keto roti or almond flour tortilla to make a delicious low-carb meal.
Ingredients - Notes & Substitutions
Here's a short list of easy-to-find ingredients for egg bhurji recipe:
- Eggs: Use large eggs, white or brown. Pick your favorite brand.
- Fat: Light olive oil or homemade ghee is my preference for this recipe. Pick whatever you're in the mood for. Alternatively, use unsalted butter.
- Aromatics: Use finely chopped onion of any color - white, red, or yellow. I also use a deseeded serrano chili. Feel free to leave the seeds in for spicy eggs.
- Ginger: Freshly grated ginger gives these scrambled eggs its rich and warm taste. I don't recommend using powdered ginger here. Skip it if you don't have it fresh.
- Veggies: I'm using broccoli, onion, mushrooms, and tomatoes today. Some other veggies that work well in this dish include bell peppers, zucchini, cauliflower, or squash. Just chop them to match the size of the onions.
- Spices: In addition to salt and pepper, we're using commonly used Indian spices like turmeric, coriander powder, and Kashmiri red chili powder. I also like to add some Pav Bhaji masala to make egg bhurji dhaba-style (street food style). You can find it at any Indian supermarket, or online. It is optional, but highly recommended.
- Cilantro: I like the vibrant and fresh taste of cilantro in this recipe, but you can add parsley, dill, or even chives here.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Egg Bhurji
Here are the step-by-step photos and instructions for this anda bhurji recipe:
- Heat a non-stick skillet on medium-high heat. Wait for it to get hot, about 30 seconds, and add oil, chopped chili, onions, mushrooms, and ginger. Saute for 2 minutes, until onions soften (Pic 1).
- Add chopped broccoli, tomato, and all the spices. Stir and 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. Make sure to scrape the sides into the center for even cooking. (Pic 4-5)
- Cook the eggs to your desired consistency, anywhere from 3 to 5 minutes (Pic 6).
- Garnish with chopped cilantro and enjoy with buttered toast, paratha, or as-is!
Serving Suggestions for Breakfast, Lunch or Dinner
This egg bhurji recipe is pretty versatile and can be enjoyed for breakfast, lunch, or dinner. Here are some popular accompaniments to complete your meal:
- Breakfast: Serve with buttered toast on your choice of bread- white, multigrain, or low-carb. Enhance the flavors with a drizzle of sriracha or ketchup.
- Lunch: Serve with warmed dinner rolls or Indian rolls called pav. It's a popular Indian street food combination called Bhurji Pav.
- Dinner: Stuff it in a plain parantha or tortilla, and make an egg paratha roll. For low-carb options, wrap it in keto roti or almond flour tortilla instead.
How to Store & Meal Prep
I often make a big batch of egg bhurji for the week ahead. It's a great last-minute lunch option on super busy days.
To store egg bhurji, cool it completely, then transfer it to an airtight container and refrigerate for up to 5 days.
To reheat, add the desired portion to a heat-safe place and microwave for 30-40 seconds or until warmed through. You can also warm it in a skillet over medium heat.
I don't recommend freezing egg bhurji, as the eggs get very soggy when defrosted.
Try a Variation - Akuri On Toast
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.
Recipe Tips & Notes
- Use 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.
- Cook in fat: 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.
- If you can't find Pav Bhaji Masala, skip it or use half the quantity of garam masala instead.
- Always add the cilantro at the end to preserve the fresh flavor and bright green color.
- Fluffy Eggs: Add 1 tablespoon of milk or half-and-half to make the eggs more tender and fluffy.
- Store: Egg burji can be refrigerated in an airtight container for up to 5 days.
- Not a fan of eggs? Make Paneer Bhurji by replacing the eggs with 2 cups of crumbled paneer (Indian cottage cheese).
Frequently Asked Questions
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.
Pav Bhaji Masala is a spice blend of 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. It is commonly used in many Indian street food recipes such as Pav Bhaji, Misal Pav, among others.
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.
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 3-5 minutes once you add the eggs. If you prefer the eggs a bit runny, scramble for only 2-3 minutes and transfer to a plate while still soft.
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. Cooking the eggs in either oil or butter also prevents sticking. The layer of fat gets between the pan and the eggs and prevents them from sticking.
Egg bhurji can be stored in the refrigerator in an airtight container for up to five days.
A single serving pf egg bhurji contains 123 calories as per this recipe.
Popular Egg Recipes From My Kitchen
Here are some of the reader's favorite recipes using eggs. Also, check out this detailed recipe for perfectly cooked Hard Boiled Eggs.
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📖 Recipe
Egg Bhurji (Indian Scrambled Eggs)
Equipment
Ingredients
- 1 tablespoon olive oil or butter
- 1 serrano chili seeded and finely chopped
- ½ cup onion ½ medium onion finely chopped
- 2 tablespoons mushrooms finely chopped (about 2 crimini or button mushrooms)
- 1 teaspoon ginger grated fine
- ¼ cup broccoli florets finely chopped
- ½ cup roma tomato 1 Roma tomato -chopped, seeds removed
- 4 large eggs
- 2 tablespoon chopped cilantro for garnish
Spices
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ¼ teaspoon Kashmiri red chili powder or ⅛ cayenne (adjust to taste)
- ½ teaspoon Pav Bhaji Masala (optional but highly recommended)
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 2-3 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. 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. (3 minutes = medium-well eggs; 4-5 minutes = well done eggs.)
- Garnish with chopped cilantro and enjoy with buttered toast, paratha or as-is!
Video
Notes
- Use 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.
- Cook in fat: 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.
- If you can't find Pav Bhaji Masala, skip it or use half the quantity of garam masala instead.
- Always add the cilantro at the end to preserve the fresh flavor and bright green color.
- Fluffy Eggs: Add 1 tablespoon of milk or half-and-half to make the eggs more tender and fluffy.
- Store: Egg burji can be refrigerated in an airtight container for up to 5 days.
- Not a fan of eggs? Make Paneer Bhurji by replacing the eggs with 2 cups of crumbled paneer (Indian cottage cheese).
Nutrition
This recipe has been updated with new photos, tips, and detailed instructions.
Harry K says
It was lovely
Aneesha says
Thank you! I'm glad you enjoyed it.