Easy Egg Bhurji Recipe – Indian Scrambled Eggs with Onions & Chilies

Last Updated on 3 months by Neha Deshmukh

Easy Egg Bhurji Recipe – Indian Scrambled Eggs with Onions & Chilies

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 than that. I first made this when I was a student and needed something fast and delicious – it’s been a staple ever since! It’s comforting, customizable, and comes together in under 15 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Bhurji recipe is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. The combination of fluffy eggs, softened onions, and a kick of spice is just chef’s kiss. Plus, it’s super versatile – you can adjust the spice level to your liking and even add other veggies. It’s a fantastic way to start your day, or a quick and tasty meal any time you’re craving something flavorful.

Ingredients

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

• 3 Eggs
• 4 Onions, sliced
• 1 Green chili, finely chopped
• 1-2 tbsp Red chili powder (adjust to taste)
• 1 tbsp Ginger-Garlic Paste
• ½ tbsp Turmeric powder
• 1 tbsp Coriander leaves, chopped
• 1 tbsp Spring Onions, chopped
• 2 tbsp Oil
• Salt to taste

Ingredient Notes

A few little things that make a big difference in this recipe!

• Fresh Ginger-Garlic Paste is Key: Seriously, skip the jarred stuff if you can. The fresh paste has a brightness that really elevates the flavor. It’s super easy to make – just blend equal parts ginger and garlic with a splash of water.
• Spice Balance: I love the combination of red chili powder for that deep color and heat, and fresh green chilies for a brighter, fresher spice. Feel free to adjust the amounts to your preference.
• Regional Variations: Spice levels in India vary a lot! Some regions prefer a milder bhurji, while others like it fiery hot. Don’t be afraid to experiment and find what you enjoy. My grandma always added a pinch of garam masala – feel free to try that too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Heat the oil in a pan over medium heat. Add the sliced onions and green chili. Cook, stirring occasionally, until the onions start to soften and turn translucent – about 4-5 minutes.
2. Spice it Up: Add the red chili powder, turmeric powder, salt, and ginger-garlic paste to the pan. Stir well to combine and cook for another minute or two, until fragrant. Covering the pan at this stage helps soften the onions beautifully.
3. Add the Spring Onions: Uncover the pan and add the chopped spring onions. Sauté for 2-3 minutes, until they’re slightly softened.
4. Scramble the Eggs: Crack the eggs directly into the pan. Cover and cook for 3-4 minutes, allowing the eggs to set slightly.
5. Finish & Garnish: Now, gently scramble the eggs with a spatula, breaking them up into your desired consistency. Mix in the chopped coriander leaves.
6. Serve Hot: That’s it! Serve immediately while it’s hot and fluffy.

Expert Tips

• Don’t Overcook the Eggs: The key to a good bhurji is soft, fluffy eggs. Overcooking will make them dry and rubbery.
• Low and Slow: Cooking the onions on low heat allows them to caramelize slightly, adding a lovely sweetness to the dish.
• Adjust the Salt: Remember that spices can sometimes mask the saltiness, so taste and adjust as needed.

Variations

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

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and sauté it with the onions and spices. It’s surprisingly delicious.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: If you like it mild, reduce the amount of red chili powder and remove the green chili. For extra heat, add a pinch of cayenne pepper or a finely chopped bird’s eye chili.
• Quick Weekday Breakfast Variation: My friend, Priya, always adds a handful of chopped tomatoes and bell peppers for a quick veggie boost on busy mornings. It’s fantastic!

Serving Suggestions

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

• With Roti or Bread: This is the classic pairing! Warm roti or toasted bread is perfect for soaking up all the flavorful juices.
• With Paratha: For a more substantial meal, serve with paratha (Indian flatbread).
• As a Side Dish: It also makes a great side dish with dal (lentils) and rice.

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. Be aware that the texture may change slightly upon reheating.

FAQs

Let’s answer some common questions!

1. 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 mustard oil for a more authentic flavor, but it has a strong taste that not everyone loves.

2. Can I make Egg Bhurji ahead of time?

While it’s best fresh, you can prep some of the ingredients ahead of time. Chop the onions, green chilies, and coriander leaves and store them in airtight containers in the fridge.

3. How do I adjust the spice level in this recipe?

Start with a smaller amount of red chili powder and green chili, then taste and add more as needed. Remember, you can always add more spice, but you can’t take it away!

4. What is the best way to chop the onions for Egg Bhurji?

I prefer to slice the onions thinly. This allows them to cook quickly and evenly.

5. Can I add other vegetables to my Egg Bhurji?

Absolutely! Feel free to add chopped tomatoes, bell peppers, peas, or spinach. Just add them along with the spring onions and sauté until softened.

Enjoy your Egg Bhurji! I hope this recipe becomes a favorite in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!