Egg bhurji is a simple and flavourful Indian-style scrambled egg dish made with onions, tomatoes, green chillies, and basic spices. It comes together in just 5 minutes, making it the perfect choice when you need a satisfying meal in a hurry. Soft scrambled eggs are cooked with sautéed vegetables and spices, creating a dish that is comforting and versatile. You can enjoy it with bread, rotis, or even as a filling for sandwiches and wraps.
Egg bhurji is often described as the Indian cousin of scrambled eggs, but it has its own unique character because of the spices and fresh ingredients used in its preparation. The dish is known for its speed and simplicity, which is why it has become a go-to breakfast, lunch, or even late-night snack across many Indian households. It only requires eggs, onions, tomatoes, chillies, and a few spice powders that are usually available in most kitchens, making it an easy recipe to prepare without much planning.
Nutritionally, egg bhurji is a rich source of protein and healthy fats from eggs, while onions, tomatoes, and coriander bring in fibre, vitamins, and freshness. The green chillies add a touch of heat, while turmeric and cumin not only contribute flavour but also provide digestive benefits. The best part is that it is highly adaptable; you can make it spicy or mild, and you can also add extra vegetables like capsicum or spinach if you want more bulk and nutrition.
The method is straigh
Read MoreHeat 1½ tablespoons of oil or ghee in a pan over medium heat. Add the chopped onions and sauté for 1–2 minutes until they soften and turn slightly golden.
Stir in the ginger-garlic paste and chopped green chillies. Cook for 30 seconds until fragrant.
Add the chopped tomato, turmeric powder, red chilli powder, cumin, and salt. Cook for 1–2 minutes until the tomatoes soften and the spices release their aroma.
Pour in the beaten eggs. Stir continuously and gently until the eggs scramble and combine with the onion-tomato mixture. This should take about 2 minutes.
When the eggs are just cooked and slightly soft, sprinkle garam masala and stir once more. Turn off the heat immediately to avoid overcooking.
Garnish with fresh coriander and serve hot with pav, rotis, or bread.
5. If you are serving a crowd, double the recipe but cook in a wide pan to avoid overcrowding, as eggs tend to cook unevenly in smaller pans when quantities are large.
Yes, you can prepare a simpler version with just eggs, green chillies, and a pinch of turmeric or pepper. However, onions and tomatoes add depth and texture that make the dish more satisfying.
The trick is to cook on medium heat and turn off the flame just as the eggs set but are still slightly soft. Eggs continue to cook in their own heat, so leaving them longer on the stove can make them rubbery.
It is best eaten fresh because reheated scrambled eggs lose their texture. However, you can chop onions, tomatoes, and chillies in advance, store them in the fridge, and use them directly when cooking for speed.
While scrambled eggs are usually plain with butter, salt, and sometimes milk, egg bhurji is spiced and cooked with onions, tomatoes, and chillies, giving it a strong Indian flavour profile.
Yes, butter works very well and adds a rich flavour, but if you are cooking in high heat, ghee or oil is more stable and prevents burning.
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