Boiled Egg Bhurji Recipe
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Boiled egg bhurji is a delicious variation of the classic Indian egg bhurji (anda bhurji). Instead of adding raw eggs to the masala, add boiled eggs. It is a great breakfast, lunch, or dinner dish. Serve it with pav, paratha, or roti.
Here are some more Indian egg recipes that you may like: akuri, egg idli, egg butter masala, Kolhapuri egg curry, and masala omelette.
Quick Look: Boiled Egg Bhurji
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: Approx. 330 per serving
Dietary Info: Gluten-free
Skill Level: Easy
Tools Needed: Pan or kadai, mixing spoon.
Table of Contents
What Is Boiled Egg Bhurji?
Boiled egg bhurji (also called hard-boiled egg bhurji) is an Indian egg dish in which chopped hard-boiled eggs are stir-fried with a spiced onion-tomato masala base.
To make my recipe stand out, I use a secret ingredient: my homemade pav bhaji masala. That spice blend gives this dish its unmistakable street-food depth.
Ingredients
See the recipe card below this post for ingredient quantities and full instructions.
- Hard-boiled eggs are the hero ingredient of this dish. Use free-range organic eggs for the best result.
- Butter and Oil – Combining these two adds a nice taste to the bhurji. You can replace butter with oil to make this dish dairy-free.
- Veggies – I have added the basic veggies such as tomatoes, onions, green chilies, and cilantro (fresh coriander leaves). You can also add finely chopped bell peppers, carrots, mushrooms, and green beans. Adjust the green chilies to taste.
- Spice Powders – You will need basic spice powders, such as Kashmiri red chili powder, turmeric powder, coriander powder, and salt.
- Pav Bhaji Masala – My secret ingredient for the best-ever egg bhurji. It makes the bhurji super flavorful. I make my own pav bhaji masala powder, but you can also buy it.
- Others – You will also need fresh ginger, garlic, and freshly squeezed lime juice.
You can also add a little garam masala and black pepper powder to enhance the taste of the boiled anda bhurji recipe.
How To Make Egg Bhurji with Boiled Eggs
Step 1: Chop 4 hard-boiled eggs into small pieces. Set them aside.
Don’t dice too finely; the chunky pieces are what make this recipe different from a standard scramble.
Step 2: Heat 2 tablespoons of oil and 1 tablespoon of butter in a pan over medium-high heat.
Step 3: Once the oil is hot, add the following ingredients and cook, stirring frequently, until the onions are light brown.
- ½ cup of chopped onions
- 2 teaspoons finely chopped green chilies
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
Don’t rush this step; caramelized onions are the flavor foundation.
Step 4: Add ½ cup finely chopped tomatoes and 1 teaspoon salt, then cook for 2-3 minutes. Mash the tomatoes with the back of the ladle as you cook. Let them soften and meld into the onion base.
Step 5: Next, stir in the following spice powders and cook for 30-40 seconds.
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoons pav bhaji masala
- ½ teaspoon Kashmiri red chili powder
The masala should smell deeply fragrant and turn a rich, reddish-orange color.
Step 6: Add the chopped hard-boiled eggs to the pan and mix well with the masala. Splash a tablespoon of water if the masala looks dry. Check for salt and add more if needed.
Step 7: Add 1 teaspoon of freshly squeezed lime juice and 2 tablespoons of chopped cilantro, and mix well.
Step 8: Serve hot.
How To Boil Eggs Perfectly for Bhurji
Air Fryer
Place the eggs in the air fryer basket. Set the temperature to 250°F (120°C) and cook for 15 minutes. When done, carefully remove the eggs and place them in a bowl of ice water for 1 minute to stop cooking. Peel and enjoy!
Instant Pot
Place the eggs in the bottom of the Instant Pot. Add 1 cup of water. Press PRESSURE COOK and set the timer to 5 minutes at high pressure. When the cooking time is up, let the pressure release naturally for 5 minutes, then use the quick release to release any remaining pressure. Carefully remove the eggs from the pot and place them in a bowl of ice water for 1 minute to stop cooking. Peel and enjoy!
Pot Over The Stovetop
Place the eggs in a pot. Cover the eggs with cold water, ensuring at least 1 inch of water is above them. Turn the heat to medium-high and wait for the water to boil. Once the water is boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 12 minutes. Carefully remove the eggs from the pot and place them in a bowl of ice water for 1 minute to stop cooking. Peel and enjoy!
Variations Of Boiled Egg Bhurji
Cheesy – Stir in 2 tablespoons of grated cheddar or processed cheese right after folding in the eggs. Cover the pan for 30 seconds to let it melt.
Veggie Loaded – Add finely diced bell peppers (capsicum) and green peas, along with the tomatoes. Cook for 2 extra minutes to soften the vegetables before adding spices. This version works well inside a paratha roll or wrap.
Dhaba Style – Replace butter with ghee, then add a pinch of garam masala and a tablespoon of heavy cream at the end. This mirrors the rich, indulgent version you get at North Indian dhabas (roadside eateries).
Boiled Egg Bhurji FAQs
Yes, but the flavor will be different. Replace pav bhaji masala with ½ teaspoon garam masala, ½ teaspoon cumin powder, and ¼ teaspoon extra coriander powder.
Store leftover bhurji in a clean, airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat for 2–3 minutes, or microwave for 60–90 seconds. Add a splash of water when reheating if the masala looks dry.
Boiled egg bhurji is not suitable for freezing; cooked eggs become rubbery after thawing.
Yes, you can. Boil eggs at the start of the week and store them for 3 days. The onion-tomato masala base also keeps for 3 days in the fridge. On the day you want bhurji, fold eggs into the reheated masala, and breakfast is ready in under 5 minutes.
Serving Suggestions
Serve boiled egg bhurji with pav (dinner rolls), tawa paratha, roti, or buttered toast.
It also works as a wrap filling or a side dish alongside dal and rice.
For an authentic Mumbai street-food experience, stuff it into lightly toasted pav buns and slather with green chutney and vada pav chutney.
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Boiled Egg Bhurji Recipe
Ingredients
- 4 large hard-boiled eggs
- 2 tablespoons oil
- 1 tablespoon butter (salted or unsalted)
- ½ cup chopped onions
- 2 teaspoons finely chopped green chilies
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- ½ cup finely chopped tomatoes
- 1 teaspoon salt (or to taste)
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoons pav bhaji masala
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Chop the eggs into small pieces. Set them aside.
- Heat oil and butter in a pan over medium-high heat.
- Once the oil is hot, add onions, green chilies, ginger, and garlic, and fry until the onions turn light brown. Stir frequently while frying.
- Now, add tomatoes and salt and cook for 2-3 minutes. Mash the tomatoes with the back of the ladle as you cook. Let them soften and meld into the onion base.
- Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds, stirring continuously.
- Add the chopped hard-boiled eggs to the pan and mix well with the masala. Splash a tablespoon of water if the mixture looks dry.
- Check for salt and add more if needed.
- Add lime juice and cilantro and mix well. Serve hot.
