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.

Ingredients

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

• Eggs - traditionally whole egg is used in this recipe, but you can make it with just egg whites or egg substitute too
• Onion - finely diced yellow or red onion along with the white portion of scallions
• Chilies - Indian green chilies, jalapenos, or serrano peppers
• Ginger and Garlic - fresh ginger and garlic grated or paste
• Tomato - finely diced tomato adds a tangy flavor
• Spices - turmeric and garam masala

How to Make Egg Bhurji

• Heat oil in a heavy-bottomed or nonstick pan, and add chopped onions and salt. Sauté the onions on medium heat until they are soft and translucent (photo 1)
• Add ginger, garlic, chili, and the white portion of the scallions to the onions. Cook for 2 minutes, mixing everything together (photo 2)
• Add tomatoes and turmeric to the pan (photo 3)
• Cook covered for 2 minutes or until the tomatoes soften (photo 4)

• Whisk the eggs with milk and salt. Slowly pour the whisked eggs into the pan (photo 5)
• Keep mixing with a spatula for 5 to 6 minutes or until the eggs are almost cooked (photo 6)
• Add the garam masala and garnish with chopped cilantro and remaining scallions (photo 7)
• Mix well (photo 8)

How to serve Egg Bhurji

I love to serve 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 it for a delicious lunch.

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

More Serving Ideas

Serve as a crunchy wrap / Egg Quesadilla! 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 ¼ part of the tortilla, Spread a few heaping spoonfuls of egg Bhurji on the next ¼ part of the tortilla. Next to it spread ketchup on ¼ part and then cheese on the remaining ¼th 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 them 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 a 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!

Tips

• Indian green chilies can be substituted with minced serrano or jalapenos. 
• For a less spicy version simply skip the green chili or add the mild Kashmiri red chili powder for an equally delicious Indian scrambled egg curry.
• For a gluten-free meal, use either gluten-free bread or roll-in gluten-free tortilla wraps. Siete Foods makes great GF wraps. 
• Many people don't like the taste of cilantro. In that case, skip the garnish or use your favorite herb as a garnish.

Storing

Make a double batch of Egg Bhurji and refrigerate 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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4.50 from 12 votes

Egg Bhurji {Indian scrambled eggs} Recipe

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 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast, Lunch

Cuisine: Indian

Servings: 4

Calories: 163kcal

Author: Archana Mundhe

Ingredients

• ▢ 6 eggs
• ▢ ¼ cup milk or water
• ▢ 1 tablespoon cooking oil
• ▢ 1 large yellow onion finely diced
• ▢ 1½ teaspoons kosher salt
• ▢ 2 teaspoons ginger grated
• ▢ 2 teaspoons garlic minced
• ▢ ¼ teaspoon ground turmeric
• ▢ 2 teaspoons Indian green chilies minced **
• ▢ 1 tomato diced
• ▢ 3 scallions
• ▢ 1 teaspoon garam masala
• ▢ ½ 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, chili and the white scallions to the onions. Cook for 2 minutes, mixing well.
• Add tomatoes and turmeric to the pan and cook for 2 minutes. 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!

Video

Notes

• You can substitute Indian green chilies with minced serrano or jalapenos. 
• To serve as a gluten-free breakfast, use either gluten-free bread or roll in gluten-free tortilla wraps. Siete Foods makes great GF wraps. 

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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