Boiled Egg Bhurji is a take on the classic egg bhurji recipe where instead of adding raw eggs to the masala, boiled eggs are used. Make it for a delicious breakfast or evening snacks (gluten-free).
About This Recipe
Boiled Egg Bhurji is a delicious variation of the classic Indian anda bhurji recipe where instead of adding raw eggs to the masala, boiled eggs are added.
It is a great dish to serve for breakfast, lunch, or dinner with pav, paratha, or roti.
You can easily double or triple the recipe if making it for a crowd.
Eggs are the hero ingredient of this dish. Use free-range organic eggs for the best result.
Butter and Oil – The combination of 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 go ahead and add finely chopped bell peppers, carrots, mushrooms, green beans, etc.
Adjust the green chillies as per your taste.
Spice Powders – You will need basic spice powders like Kashmiri red chilli powder, turmeric powder, coriander powder, and salt.
You can also a little garam masala and black pepper powder to enhance the taste of the boiled anda bhurji recipe.
Pav Bhaji Masala – This is my secret ingredient to make the best ever boiled egg bhurji. It makes the bhurji super flavorful.
Others – You will also need fresh ginger, garlic, and lime juice.
How To Make Boiled Egg Bhurji
Chop 4 hard-boiled eggs into small pieces. Set them aside.
Heat 2 tablespoon vegetable oil and 1 tablespoon butter in a pan over medium-high heat.
Once the oil is hot, add ½ cup of chopped onions, 2 teaspoon finely chopped green chilies, 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped garlic, and fry until the onions are light brown in color. Stir frequently while frying.
Now, add ½ cup finely chopped tomatoes and 1 teaspoon salt and cook for another minute. Mash the tomatoes with the back of the ladle while cooking.
Next, add 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, 2 teaspoon pav bhaji masala, and ½ teaspoon 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.
Add 1 teaspoon lime juice and 2 tablespoon chopped cilantro and mix well. Serve hot.
Frequently Asked Questions
Place the eggs in the air fryer basket. Set the temperature to 250 degrees Fahrenheit and cook for 30 minutes. When the cooking time is up, carefully remove the eggs from the air fryer and place them in a bowl of ice water for 1 minute to stop the cooking process. Peel and enjoy!
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 the cooking process. Peel and enjoy!
Place the eggs in a pot. Cover the eggs with cold water, making sure there is an inch of water above the eggs. Turn the heat to medium-high and wait for the water to come to a boil. Once boiling, turn off the heat 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 the cooking process. Peel and enjoy!
Pro Tips By Neha
Start with cold water: This will help the eggs cook evenly.
Use a large pot: This will prevent the eggs from cracking as they cook. Adding a teaspoon of salt to the water also prevents the eggs from cracking while cooking. Try it and thank me later.
Don’t overcook: The longer you cook the eggs, the tougher the whites will become and the yolks will start to turn green.
Use ice water: This will stop the cooking process and make the eggs easier to peel.
Boiled Egg Bhurji can be eaten with pav, paratha, roti, naan, or even bread.
It can also be served as a side dish with rice and dal or any other curry of your choice.
Egg bhurji is also a great filling for sandwiches and rolls.
You can even use it as a stuffing for paranthas and kathi rolls.
Bhurji can also be had simply with some chopped onions and green chilies on top.
Although this egg bhurji tastes the best when made fresh, you can store it in an airtight container for up to 2 days.
Reheat in a pan or microwave and serve.
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Boiled Egg Bhurji Recipe
- 4 large hard-boiled eggs
- 2 tablespons vegetable oil
- 1 tablespon butter (salted or unsalted)
- ½ cup chopped onions
- 2 teaspoons finely chopped green chilies
- 1 teaspon finely chopped ginger
- 1 teaspoon finely chopped garlic
- ½ cup finely chopped tomatoes
- 1 teaspoon salt
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoon pav bhaji masala
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro (coriander leaves)
- Chop the eggs into small pieces. Set them aside.
- Heat vegetable 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 are light brown in color. Stir frequently while frying.
- Now, add tomatoes and salt and cook for another minute. Mash the tomatoes with the back of the ladle while cooking.
- 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.
- Add lime juice and cilantro and mix well. Serve hot.