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.
Table of Contents
- Quick Look: Boiled Egg Bhurji
- What Is Boiled Egg Bhurji?
- Why You’ll Love This Family Favorite Recipe!
- Ingredients
- How To Make Egg Bhurji with Boiled Eggs
- How to Boil Eggs Perfectly for Bhurji
- Variations Of Boiled Egg Bhurji
- Boiled Egg Bhurji FAQs
- Serving Suggestions
- Other Breakfast Recipes We Recommend
- Boiled Egg Bhurji Recipe Recipe
Quick Look: Boiled Egg Bhurji
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Dietary Info: Gluten-free
Flavor/Texture: Soft, slightly chunky, and spicy boiled egg scramble with a savory onion-tomato base and bold Indian masala flavor
What Is Boiled Egg Bhurji?
The word bhurji (भुर्जी) means “scramble” in Hindi, derived from the Sanskrit root bhurj, meaning “crumbled or broken pieces”.
Boiled egg bhurji (also called hard-boiled egg bhurji or andabhurji with boiled eggs) is an Indian egg dish where 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 one spice blend is what gives this dish its unmistakable street-food depth.
Why You’ll Love This Family Favorite Recipe!
- 15 Minutes Flat – Faster than ordering takeaway. Done before your tea goes cold.
- Uses Leftover Eggs – The best use for hard-boiled eggs that are already in your fridge.
- Eat Any Time – Works as breakfast, lunch, a quick dinner, or a party snack with pav.
Ingredients
- 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 as per your taste.
- Spice Powders – You will need basic spice powders, such as Kashmiri red chili powder, turmeric powder, coriander powder, and salt.
- Pav Bhaji Masala – This is my secret ingredient to make 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 and 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 until the onions are light brown, stirring frequently.
- 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: Now, add ½ cup of finely chopped tomatoes and 1 teaspoon of salt, and continue cooking for an additional minute. Mash the tomatoes with the back of the ladle as you cook. You want them to soften and meld into the onion base.
Step 5: Next, stir 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.
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 30 minutes. When the cooking 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. 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 the cooking process. Peel and enjoy!
Pot Over The Stovetop
Place the eggs in a pot. Cover the eggs with cold water, ensuring there is at least 1 inch of water above them. Turn the heat to medium-high and wait for the water to 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!
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 and 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 a combination of 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 and refrigerate eggs at the start of the week. 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, Slather with green chutney and vada pav chutney.
Other Breakfast Recipes We Recommend
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Boiled Egg Bhurji Recipe
Ingredients
- 4 large hard-boiled eggs
- 2 tablespons 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 (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 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. 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.
We love this recipe at home. You must try it too.