Easy Egg Bhurji Recipe – Indian Scrambled Eggs with Chili & Spices

Last Updated on 4 months by Neha Deshmukh

Easy Egg Bhurji Recipe – Indian Scrambled Eggs With Chili & Spices

Hey everyone! If you’re looking for a quick, flavorful, and seriously satisfying breakfast (or any-time-of-day meal!), you have to try Egg Bhurji. It’s basically the Indian version of scrambled eggs, but trust me, it’s so much more. I first made this when I was craving something spicy and comforting, and it’s been a staple ever since. It’s incredibly easy to whip up, even on busy mornings, and the aroma alone will make your kitchen smell amazing!

Why You’ll Love This Recipe

This Egg Bhurji recipe is a winner for so many reasons. It’s ready in under 20 minutes, requires minimal ingredients, and is bursting with flavour. The combination of aromatic spices like cumin and garam masala with the simple goodness of eggs is just… chef’s kiss. Plus, it’s super versatile – you can adjust the spice level to your liking and even add veggies for an extra boost of nutrition.

Ingredients

Here’s what you’ll need to make this delicious Egg Bhurji:

• 2-3 eggs
• ¼ teaspoon salt
• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ½ – ¾ cup onion, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• ¾ – 1 teaspoon ginger garlic paste
• ¾ – 1 teaspoon garam masala
• ½ – ¾ teaspoon red chili powder
• ⅛ teaspoon turmeric powder
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Garam Masala: This isn’t just one spice, it’s a blend! Typically including cinnamon, cardamom, cloves, and peppercorns, garam masala adds a warm, complex flavour. Every family has their own blend, so the taste can vary slightly.
• Cumin Seeds: These little seeds are a powerhouse of flavour. Toasting them in oil releases their earthy, smoky aroma – it’s a crucial step! Cumin has been used in Indian cuisine for centuries, and for good reason.
• Turmeric: Beyond its beautiful golden colour, turmeric has amazing health benefits. It adds a subtle earthy flavour and a lovely warmth to the dish. It’s been used in Ayurvedic medicine for ages!
• Ginger Garlic Paste: Using a paste instead of freshly minced ginger and garlic ensures it cooks evenly and infuses the oil with maximum flavour. You can easily make your own or buy it pre-made.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onions, tomatoes (if using), and green chili. If you’re adding bell peppers, cube those up too.
2. In a bowl, beat the eggs with salt and turmeric until they’re nice and frothy. This incorporates air and makes the bhurji lighter.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and curry leaves (if using). Let them splutter – that’s when you know the flavour is releasing!
4. Add the chopped onions and green chili to the pan. Sauté until the onions turn golden brown. Then, add the ginger garlic paste and cook for another minute until fragrant.
5. If you’re using tomatoes and bell peppers, add them now and cook until they become soft and mushy.
6. Pour the beaten eggs into the pan. Gently scramble with a spatula, starting from the edges and moving towards the center. Don’t overmix! You want slightly larger, fluffy pieces.
7. Sprinkle the garam masala and red chili powder over the eggs. Continue scrambling until the eggs are fully cooked but still slightly moist.
8. Garnish with fresh coriander leaves. Serve immediately!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the egg bhurji in two batches to ensure even cooking.
• For extra flavour, add a pinch of kasuri methi (dried fenugreek leaves) along with the garam masala.
• Keep the heat at medium. High heat will cook the eggs too quickly and make them rubbery.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments:
  • Mild: Reduce or omit the green chili and red chili powder.
  • Medium: Use 1 green chili and ½ teaspoon of red chili powder.
  • Hot: Add 2 green chilies and ¾ – 1 teaspoon of red chili powder.
• Regional Variations:
  • Maharashtrian Style: Add a pinch of goda masala for a unique, sweet and spicy flavour.
  • Gujarati Style: A touch of sugar balances the spice beautifully in the Gujarati version.
• Add Vegetables:
  • Peas: Add ½ cup of frozen peas along with the tomatoes.
  • Potatoes: Add ½ cup of diced, pre-boiled potatoes for a heartier bhurji.
  • Spinach: Stir in a handful of chopped spinach during the last minute of cooking. My friend, Priya, swears by adding spinach – it’s a great way to sneak in some extra greens!

Serving Suggestions

Egg Bhurji is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With warm, buttery pav (Indian bread rolls) – a classic!
• Alongside roti or paratha for a satisfying breakfast or lunch.
• Served with rice and a side of dal (lentils).
• Even stuffed into a wrap for a quick and easy meal.

Storage Instructions

Egg Bhurji is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose some of its fluffiness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of oil to use for Egg Bhurji? You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. I personally like using groundnut oil for a slightly nutty flavour.
• Can I make Egg Bhurji ahead of time? While it’s best fresh, you can prep the ingredients (chop onions, ginger-garlic paste, etc.) ahead of time to save time in the morning.
• What is the difference between Egg Bhurji and a regular egg scramble? The spices! Egg Bhurji is all about the aromatic Indian spices that elevate the simple scrambled egg to a whole new level.
• Can I use dried spices instead of fresh ginger-garlic paste? Yes, you can! Use about ½ teaspoon of ginger powder and ½ teaspoon of garlic powder. The flavour won’t be quite as vibrant, but it will still be tasty.
• What are good accompaniments to serve with Egg Bhurji besides pav? Definitely try it with paratha, roti, or even a side of sliced tomatoes and onions. A dollop of yogurt also adds a nice cooling contrast to the spice.

Enjoy making this Egg Bhurji! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!