Soft and fluffy scrambled eggs are made Indian style with a mix of spices and veggies to make the classic egg bhurji - a breakfast staple that's quite literally a riot of flavors and textures. Team it up with some bread or parathas and you've got yourself a hearty start to the day.
If you love egg breakfast recipes, don't miss out on my French baked eggs and Chinese steamed eggs too.
Eggs are a breakfast staple all in every part of the world, and I've been experimenting with a lot of those recipes over the last few weeks. My avocado egg boats and chili crisp fried eggs are on repeat in my household, and I also love making Migas con Huevo on weekends.
This time, I wanted to recreate a classic Indian breakfast dish that I knew everyone would enjoy, and so I did!
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What's So Great About the Recipe?
Making egg bhurji is super easy! All you'll need is a few pantry staples and minutes in the kitchen to put it together. It's great to make and feed a crowd, and everyone's sure to love those delicious, savory flavors, just like my other breakfast favorite- egg keema.
Recipe Ingredients
Eggs: These are the hero ingredient, so choose good quality ones. I used white free-range eggs. You can use brown eggs too.
Aromatics: I used ginger, garlic and a red onion. You can use homemade ginger garlic paste or even some garlic powder and ginger powder if you can't find them fresh.
Tomatoes: To bulk up the bhurji and for the tangy flavor.
Spices: I used a mix of turmeric, paprika, red chili powder and some cumin powder. For a kick of heat, I also added a green chili- you can skip it if you want to.
Oil: Any regular cooking oil will do.
Cilantro: Fresh, to garish.
See recipe card for quantities.
This chili powder features a bold blend of quality ingredients including chili pepper, oregano and garlic; this chili powder has a bright red, fiery appearance, consistent texture and classic chili pepper flavor.
Substitutions & Variations
- For extra flavor, you can add some chaat masala seasoning as well!
- You can also bulk up the egg bhurji by adding some other chopped veggies like bell peppers, mushrooms, zucchini and even green peas if you want to. I love using my Air Fryer dehydrated bell peppers here!
- To make it extra flavorful, you can use butter instead of oil to sauté the veggies.
- You can also use a compound butter as the base (instead of oil) to bring a bit of extra flavor to the bhurji. I love using my Cajun butter if I have it at hand.
How to Make Egg Bhurji
Step 1: Heat oil in a pan over medium heat and sauté the chopped onions, garlic and ginger for a minute or two. Then, add the tomatoes and green chilies and sauté again.
Step 2: Whisk the eggs in a bowl along with a dash of salt.
Step 3: Pour the eggs into the pan and mix well. Turn down the heat and continue cooking while stirring continuously until the eggs are completely cooked.
Step 4: Add the spices and give it all a good mix. Let this cook for another minute or two.
Step 5: Take it off heat, top with lots of chopped cilantro and serve hot.
💭Top Tip
Cook the eggs on medium-low heat. High heat will cause the eggs to lose moisture and dry up or even burn.
How to Store Leftover Egg Bhurji
Store the leftover egg bhurji in a clean, airtight container for up to 3 days in the refrigerator. You can reheat it in a pan over medium heat or in the microwave until it is warm.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- To make the eggs nice and fluffy, add a teaspoon of milk into it while whisking it.
- If you want the egg bhurji to have a deeper, aromatic flavor, finish up with a sprinkle of homemade garam masala over it before you take it off heat.
- Avoid overcooking the eggs. Take them off heat when the eggs appear 80-90% done. You still want them to be soft, and remember that they'll continue to cook in the residual heat.
- Use a heavy-bottomed pan (ideally a non-stick pan) to make egg bhurji. It ensures nothing sticks or burns and you have those perfect fluffy eggs.
How to Serve Egg Bhurji
Serve the egg bhurji for breakfast with some rotis, parathas or bread. I love teaming it up with some of my leftover bullet naan too! To make it a complete experience, pair it with some baked samosas, masala chai or a cooling mango lassi.
You can also spoon some of the egg bhurji over a slice of toasted bread (think sourdough), top it with some grated cheese and a nice drizzle of homemade chili garlic oil over it.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this egg bhurji or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Egg Bhurji (Indian Scrambled Eggs)
Ingredients
- 3 eggs
- 1 tomato
- 1 onion
- ½ teaspoon garlic
- ½ teaspoon ginger
- 1 green chili
- ¼ teaspoon turmeric
- ¼ red chili powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 1 teaspoon cilantro
- 1 tablespoon oil
Instructions
- Heat oil in a pan over medium heat and sauté the chopped onions, garlic and ginger for a minute or two. Then, add the tomatoes and green chilies and sauté again.
- Whisk the eggs in a bowl along with a dash of salt.
- Pour the eggs into the pan and mix well. Turn down the heat and continue cooking while stirring continuously until the eggs are completely cooked.
- Add the spices and give it all a good mix. Let this cook for another minute or two.
- Take it off heat, top with lots of chopped cilantro and serve hot.
Notes
- Cook the eggs on medium-low heat. High heat will cause the eggs to lose moisture and dry up or even burn.
- To make the eggs nice and fluffy, add a teaspoon of milk into it while whisking it.
- If you want the egg bhurji to have a deeper, aromatic flavor, finish up with a sprinkle of homemade garam masala over it before you take it off heat.
- Avoid overcooking the eggs. Take them off heat when the eggs appear 80-90% done. You still want them to be soft, and remember that they'll continue to cook in the residual heat.
- Use a heavy-bottomed pan (ideally a non-stick pan) to make egg bhurji. It ensures nothing sticks or burns and you have those perfect fluffy eggs.
