Egg bhurji, also called anda bhurji, is made across India and is a fixture of Mumbai pav stalls and Punjabi home kitchens, where eggs are scrambled into a spiced onion and tomato masala. Served with bread, it is a quick, filling breakfast.
Why this recipe works
- Building the masala first gives the eggs a base of cooked onion, ginger and tomato, so every curd is seasoned.
- Cooking the tomato until the oil separates removes the excess water, which keeps the finished bhurji from turning wet.
- Gentle heat for the eggs produces soft, moist curds that are fully set without becoming dry.
Method
Beat the eggs with half of the salt in a bowl, just until the yolks and whites are blended. Chop the onion, chilli and tomato finely and grate the ginger.
Heat the ghee in a wide non-stick pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 15 to 20 seconds, until they darken a shade and smell toasty.
Add the onion, green chilli, ginger and a pinch of the remaining salt. Cook for 4 to 5 minutes, stirring often, until the onion is soft, translucent and pale gold.
Add the tomato, turmeric, chilli powder, garam masala and the remaining salt. Cook for 3 to 4 minutes, mashing the tomato with the spoon, until it breaks down into a thick paste and oil shows at the edges.
Tip: If the masala sticks, add 1 tablespoon of water rather than turning up the heat.
Turn the heat to medium-low and pour in the eggs. Let them sit for about 20 seconds, until the edges begin to set, then drag a spatula slowly through them to form folds.
Keep pushing and folding for 2 to 3 minutes, until the eggs form soft curds that are fully set with no liquid egg left in the pan. The bhurji should look moist and glossy, not dry.
Stir in the coriander and serve at once with pav, roti or toast.
Swaps & substitutions
- Eggs → Crumbled firm tofu (200 g): Makes a vegan tofu bhurji. Pat the tofu dry, crumble it into the cooked masala with an extra ¼ tsp turmeric and cook for 4 to 5 minutes. A pinch of kala namak gives it an egg-like flavour. Use oil instead of ghee.
- Ghee → Neutral oil: Removes the dairy and gives a lighter flavour.
- Kashmiri chilli powder → ½ tsp sweet paprika plus a pinch of cayenne: Gives a similar red colour and mild heat if you cannot find Kashmiri chilli powder.
Storage & reheating
Egg bhurji is best eaten straight away. Cool leftovers quickly and refrigerate in an airtight container for up to 1 day, or 2 at most, then reheat in a pan with a splash of water until steaming hot all the way through. Do not freeze it, as the eggs turn watery and rubbery. Do not leave it at room temperature for more than 2 hours.
Frequently asked questions
How do I keep egg bhurji soft and not dry?
Cook the eggs on medium-low heat and stir only until the eggs are set and no liquid egg remains. Take the pan off the heat as soon as the eggs look moist and glossy, because they keep cooking in the hot pan for a minute.
Why is my bhurji watery?
The tomato was not cooked down enough. Cook the masala until it is thick and the oil shows at the edges, and use firm tomatoes with the seeds removed if they are very juicy.
Is egg bhurji the same as scrambled eggs?
It is the Indian relative of scrambled eggs. The eggs are cooked into a spiced onion and tomato masala instead of being scrambled plain, and the result is usually firmer, with smaller curds.
What do I serve it with?
Pav (bread rolls), buttered toast, roti or paratha are all common. A squeeze of lemon and some sliced onion on the side work well.
Which allergens does this contain?
It contains egg, and the ghee contains dairy. Bread, pav and roti contain gluten. For a dairy-free version use oil instead of ghee. The tofu swap makes it egg-free.
Nutrition
| Calories | 243 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 9 g |
| Fat | 17 g |
| Fibre | 2 g |
| Sodium | 739 mg |
More in Indian Street Food Recipes and Breakfast Recipes. Learn the technique: How to Make a Curry Base (Bhuna Masala), Indian Spices: A Practical Guide.
