Egg Bhurji {Indian scrambled eggs}

A classic Indian breakfast, egg bhurji is a spicy, mouth-watering spin on scrambled eggs. In this easy recipe, eggs are cooked in a tasty masala made with onions, scallions, hot chili peppers, tomatoes, ginger, garlic, and warming spices. Served with ghee toast, it makes for a hearty protein-packed meal.

Note: The original recipe was published in 2016 and is updated with more details and new photos.

In many Indian cities, road-side stalls serving hot egg bhurji with soft buns drenched in butter are a common sight. It is very popular street food, that I never had a chance to try. Lucky me, has a gourmet cook mother who made a much healthier version at home that tastes heavenly.

We would have a yummy breakfast of piping hot egg bhurji that smelled amazing with fresh ginger, garlic, and garam masala. Mom would serve it with warm homemade layered parathas that were cooked to perfection with homemade ghee on top!

This easy egg bhurji recipe requires few basic ingredients. You can always add more vegetables like mushrooms, bell peppers, or spinach.

Instructions

Step by Step recipe for Egg Bhurji:

Step 1: Heat oil in a heavy-bottomed pan. Add chopped onions and salt. Sauté the onions on medium heat until they are soft and translucent.

Step 2: Add ginger, garlic, jalapeño, and half of the scallions to the onions. Cook for 2 minutes, mixing everything together.

Step 3: Add tomatoes and turmeric to the pan and cook for 2 mins. Whisk the eggs with milk and salt.

Step 4: Slowly pour the whisked eggs into the pan and keep mixing with a spatula for 5 to 6 minutes or until the eggs are almost cooked. Add the garam masala and garnish with chopped cilantro and remaining scallions. Mix well.

Serving

I love to serve the egg bhurji with warm toasted bread. Apply ghee on both sides of sliced bread and then cook the bread golden-brown on a griddle. The beautiful aroma of melted ghee makes this dish irresistibly appetizing.

You can also serve the egg bhurji with warm whole wheat parathas. Or roll it in a roti and pack for a delicious lunch!

We love to enjoy this breakfast with adrak chai, lemon ginger tea or pomegranate juice!

Recently, I tried serving the egg bhurji as a wrap quesadilla after following the #wraphack trend on Instagram.

Here are the steps or check out this egg bhurji wrap video for details:

1. Take a large tortilla. Cut starting from the outside to the center of the tortilla. Spread 1 tablespoon of green chutney on 1/4 part of the tortilla, Spread few heaping spoonfuls of egg bhurji on the next 1/4 part of the tortilla. Next to it spread ketchup on 1/4 part and then cheese on the remaining 1/4th part.
2. Pick the Chutney side up and fold it over on the bhurji. Then carefully pick the bhurji side and fold it over the ketchup. Then pick the folded sides and fold it over the cheese. You will have a triangle shape at this point with all the different ingredients layered in between.
3. Heat a skillet and lightly coat it with oil. Carefully place the folded wrap on the pan. Cook until both sides are golden brown and crispy with little bit of oil. Carefully take the cooked wrap on a plate and cut it into 2 triangle pieces using a pizza cutter. Enjoy with chutney, ketchup or hot sauce!

Storing

Egg bhurji can be made a few days ahead and refrigerated in airtight containers for up to 5 days. To warm, simply microwave and enjoy.

Did you enjoy this recipe? Here are some of my favorite Indian breakfast recipes to try:

• Spicy Masala Toast
• Poha
• Kale parathas
• Methi Thepla
• Bombay Chutney Sandwich

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4 from 6 votes

Egg Bhurji {Indian scrambled eggs}

Indian scrambled eggs or egg bhurji is a spicy, mouth watering spin on the scrambled eggs cooked with onions, scallions, hot chili peppers, tomatoes and warming spices.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast, Lunch

Cuisine: Indian

Keyword: Bhurji

Servings: 4

Calories: 163kcal

Author: Archana Mundhe

Ingredients

• 6 eggs
• 1/4 cup milk
• 1 tablespoon cooking oil
• 1 large yellow onion finely diced
• 1.5 teaspoons kosher salt
• 2 teaspoons ginger grated
• 2 teaspoons garlic minced
• 1/4 teaspoon ground turmeric
• 2 teaspoons jalapeño minced or Indian green chilies
• 1 tomato diced
• 3 scallions
• 1 teaspoon garam masala
• 1/4 cup cilantro finely chopped

Serving (optional)

• 1 tablespoon ghee
• 4 bread slices

Instructions

• Chop the scallions and keep the whites and greens seperate.
• Heat oil in a heavy bottomed pan. Add chopped onions along with half of the salt. Sauté the onions on medium heat until they are translucent and golden brown.
• Add ginger, garlic, jalapeño and the white scallions to the onions. Cook for 2 minutes, mixing well.
• Add tomatoes and turmeric to the pan and cook for 2 mins. Whisk the eggs with milk and remaining salt.
• Slowly pour the whisked eggs to the pan and keep mixing with a spatula for 5-6 minutes or until the eggs are cooked. Add the garam masala and garnish with chopped cilantro and remaining scallions. Mix well.

To serve

• Heat a griddle on medium heat. Apply homemade ghee on both sides of sliced bread. Cook the bread slices until both sides turn golden-brown
• Enjoy egg bhurji with the ghee toasted bread!

Nutrition

Calories: 163kcal | Carbohydrates: 8g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 247mg | Sodium: 978mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 2mg

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