About Egg Bhurji

Egg Bhurji also known as Anda Bhurji, is an Indian dish of spiced scrambled eggs. Anda is the Hindi word for “Eggs” and Bhurji refers to “Scramble”. Anda Bhurji translates to scrambled eggs (but cooked in Indian style). It is made basically by scrambling beaten eggs with sautéed onions, tomatoes, spices and herbs. This dish is very popular in all regions of India & even all over the Indian sub-continent. It is made slightly different in each region but the Indian basic version is similar to this Paneer bhurji. Indian Egg bhurji bears several resemblances with the Parsi egg akuri which is cooked lesser to retain the softness of the eggs. To begin with, egg bhurji is made by first crackling some spices in oil and then frying the onions and ginger garlic. Then optionally tomatoes & bell peppers are sautéed to which the beaten eggs are added & scrambled. To spice up more ground spices are added. In the South it is eaten with rice, poori or chapati and in the North it is eaten with plain paratha, roti or phulka. In the western parts of India especially in Mumbai, egg bhurji is eaten with pav. This combo is a popular street food and is known as Bhurji Pav. This post will help you to make a good egg bhurji which you can serve with whatever you like – rice, roti, paratha, poori, bread, pav or even as a stuffing in sandwiches and kathi rolls. I make this with few different variations which I have shared below in the variations section. More Egg recipesEgg fried rice Punjabi egg curryEgg masalaEasy Egg biryani

How to make Egg Bhurji (Stepwise Photos)

  1. Break 2 to 3 eggs to a bowl. Add ⅛ teaspoon turmeric and ¼ teaspoon salt.
  2. Beat the eggs till frothy. Set this aside. This step is optional and you can add eggs without beating to the pan as well. But the fluffy texture would be missing. Some people also add few tbsps of milk to yield a fluffy scrambled egg.
  3. Heat 2 tablespoons oil in a pan. Add ½ teaspoon cumin seeds. When they begin to splutter, add curry leaves (optional). Saute till the leaves turn crisp.
  4. Add ½ to ¾ cup finely chopped onion and 1 green chili.
  5. Saute until the onions turn golden. Add ¾ to 1 teaspoon ginger garlic paste. Saute well until the raw smell of the ginger and garlic goes away.
  6. This step is optional, If you don’t like to use tomatoes, just skip them or use capsicum. Add 1 finely chopped tomato and saute well.
  7. The tomatoes should break down well and blend well with  onions. You can also add ½ to ¾ teaspoon red chilli powder and ¾ to 1 teaspoon garam masla at this stage. Fry till the masala begins to smell good. But I have added the spice powders later.
  8. Pour the beaten eggs. You can also straight away add the eggs without beating.
  9. Scramble the eggs & cook until almost done. Add garam masala and chili powder. Stir and fry until the raw smell of the chilli powder has gone completely. Also do not overcook as the eggs loose the softness.
  10. Taste test and add more salt if needed. Cook until just done. Garnish with coriander leaves. You can also squeeze some lemon juice. Serve egg bhurji with pav, bread, roti or rice.

Variations

Spice powder: Most people use garam masala powder to spice up the dish. The street side bhurji is made with pav bhaji masala which adds a different flavor. So you can choose between garam masala or pav bhaji masala. Chilli : I use both green chilli & red chilli. You can also skip the red chilli powder if using pav bhaji masala. Herbs: In South India, most people prefer to use curry leaves in the tempering. Curry leaves add an unique aroma. You can use them if you have. Handful of coriander leaves are good enough to flavor up the bhurji Fluffy eggs: Some people use little milk to beat the eggs as it makes the egg bhurji fluffy and light. I have not used it here. Tomatoes: I usually don’t use tomatoes in our bhurji, just to save some time. I sprinkle lemon juice towards the end. Related Recipes

Recipe Card

This Egg Bhurji Recipe was first published in March 2013, Republished in July 2019 and updated in January 2023.