Egg Bhurji (Anda Bhurji) is Indian spiced scrambled eggs. Packed with flavors and nutrition, this dish comes together in under 20 minutes using simple ingredients. I use a secret ingredient to make this egg bhurji recipe out of this world. Do check it out (gluten-free).
About Egg Bhurji (Anda Bhurji)
Egg Bhurji (Anda Bhurji) is nothing but spiced Indian scrambled eggs. A spicy onion tomato-based masala paste is made and eggs are scrambled along with the masala.
Anda Bhurji comes together in under 20 minutes using minimal ingredients and can be served any time of the day with roti, paratha, bread, or pav.
The recipe can be easily doubled or tripled if you are making it for a crowd.
The Parsi version of Egg Bhurji is called Akuri. Although it is made using similar ingredients, the two are very different from each other in terms of taste and texture.
If you are a vegetarian, do check out my Paneer Bhurji recipe. You will love it too.
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, green peas, 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 use a little garam masala and black pepper powder to enhance the taste of the anda bhurji recipe.
Pav Bhaji Masala – This is my secret ingredient to make the best ever egg bhurji. It makes the bhurji super flavorful.
Others – You will also need fresh ginger, garlic, and lime juice (or lemon juice).
How To Make Egg Bhurji
Whisk 4 eggs and ½ teaspoon salt in a medium mixing bowl using a wire whisk. Set aside.
Heat 2 tablespoon vegetable oil and 1 tablespoon butter (salted or unsalted) in a pan over medium-high heat.
Once the oil is hot, add ½ cup of chopped onions and saute until the onions turn translucent, stirring frequently.
Add 2 teaspoon finely chopped green chilies, 1 teaspoon finely chopped ginger, and 1 teaspoon garlic, and fry until the onions are light brown in color. Stir frequently while frying.
Now, add ½ cup of finely chopped tomatoes 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.
Reduce the heat to low.
Add the whisked eggs to the pan.
Stir the eggs using the ladle until they get mixed with the masala and get scrambled.
Note – If you like soft bhurji, cook the eggs just until set. Remember that they will keep cooking for some time from the residual heat in the pan. If you like perfectly cooked bhurji, then cook until the eggs are nicely cooked.
Add 1 teaspoon lime juice and 2 tablespoon chopped cilantro and mix well. Serve hot.
Pro Tips By Neha
Always break the egg in a small bowl first and then add it to the bigger one. This is because if you will break all eggs in one big bowl and by any chance one of your egg turns out to be a bad one, then your entire bowl of eggs will get spoilt.
Whisking the eggs separately in a bowl before adding them to the pan makes sure the eggs scramble perfectly.
Frequently Asked Questions
Yes, you can eat eggs every day if you’re not allergic to them and you have no other health concerns that would make eating eggs a bad idea. Eggs are a good source of protein and other nutrients, so they can be part of a healthy diet.
Yes, egg bhurji is a healthy dish since eggs are a good source of protein and other nutrients. Just make sure to cook the eggs properly to avoid food poisoning.
If you are running short of time and want to make this egg bhurji recipe even more quickly, then add all the eggs to a bowl and whisk them nicely. Add everything else to the same bowl and mix well. Now add oil to a pan and put the entire mixture in the pan and scramble the eggs.
Add green peas or other vegetables like mushrooms, red bell pepper, green onions, etc for a more hearty dish.
Top the egg burji with fried onions or other toppings like chopped onions, bhujia sev, or crushed chips for extra flavor and crunch.
For more fluffy eggs, add in a little milk while whisking the eggs.
To make a creamy version of it, add some fresh cream, mayonnaise, and grated cheese once the bhurji is cooked, and mix everything well.
In South India, it is served with Poori, Rice, and Sambar for a quick meal.
If you wish to present it in street style, then serve it with either a few slices of bread, dinner rolls, or some soft and crispy laddi pav.
You can also make egg burji sandwich, by stuffing this spicy anda bhurji in between two bread slices along with a slice of cheese and then toasting it.
Make kathi rolls along with this masala egg scrabble, spicy green chutney, and some onion slices.
You can store it in an airtight container for about 2-3 days in the refrigerator, but I will suggest you make it fresh as it tastes the best.
If you store it in the fridge, it might dry out and won’t taste as good as the fresh one.
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Egg Bhurji Recipe (Anda Bhurji)
- 4 large eggs
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon butter (salted or unsalted, replace with oil for dairy-free recipe)
- ½ cup chopped onions
- 2 teaspoons finely chopped green chilies
- 1 teaspoon finely chopped ginger
- 1 teaspoon chopped garlic
- ½ cup finely chopped tomatoes
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoons pav bhaji masala
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- Whisk eggs and salt in a medium mixing bowl using a wire whisk. Set aside.
- Heat vegetable oil and butter in a pan over medium-high heat.
- Once the oil is hot, add onions and saute until the onions turn translucent, stirring frequently.
- Add green chilies, ginger, and garlic and fry until the onions are light brown in color. Stir frequently while frying.
- Now, add tomatoes 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.
- Reduce the heat to low.
- Add the whisked eggs to the pan.
- Stir the eggs using the ladle until they get mixed with the masala and gets scrambled.
- Note – If you like soft bhurji, cook the eggs just until set. Remember that they will keep cooking for some time from the resudual heat in the pan. If you like perfectly cooked bhurji, then cook until the eggs are nicely cooked.
- Add lime juice and cilantro and mix well. Serve hot.