Egg Bhurji Recipe – Indian Scrambled Eggs with Turmeric & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Egg Bhurji Recipe – Indian Scrambled Eggs with Turmeric & Mustard Seeds

Hey everyone! Today, I’m sharing a recipe that’s a total staple in Indian kitchens – Egg Bhurji. It’s basically Indian-spiced scrambled eggs, and honestly, it’s so much more than that. It’s quick, comforting, and packed with flavour. I first made this when I was a student and needed something fast and satisfying, and it’s been a go-to ever since!

Why You’ll Love This Recipe

This Egg Bhurji isn’t just any scrambled egg. The magic lies in the tempering – that little sizzle of mustard seeds in hot oil that releases an incredible aroma. Plus, the turmeric and curry leaves add a beautiful colour and a distinctly Indian flavour. It’s ready in under 15 minutes, making it perfect for busy weeknights or a lazy weekend breakfast. You’ll love how easy it is to whip up something so delicious!

Ingredients

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

• 3 eggs
• 1 big onion, finely chopped (about 150g)
• 1-2 green chillies, finely chopped (adjust to your spice preference!)
• A pinch of turmeric powder (about ¼ tsp)
• 1 tsp oil (plus 2.5 tsp for tempering)
• To taste salt
• 1 tsp mustard seeds
• A sprig of curry leaves (about 8-10 leaves)

Ingredient Notes

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

• Mustard Seeds: Don’t skip these! They’re essential for that classic South Indian flavour. Black mustard seeds are traditionally used, and they must splutter in the hot oil to release their flavour.
• Turmeric Powder: Besides adding a beautiful golden hue, turmeric has amazing health benefits. It also adds a subtle earthy flavour that complements the eggs perfectly.
• Curry Leaves: These fragrant leaves are another must-have. They add a citrusy, slightly bitter note that balances the richness of the eggs. Fresh curry leaves are best, but you can find them frozen in many Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onion and green chillies. Then, in a bowl, beat the eggs with a pinch of salt until they’re nicely combined.
2. Heat 1 tsp of oil in a pan over medium heat. Pour in the egg mixture and gently scramble until the eggs are soft and slightly set. Don’t overcook them – we want them nice and fluffy! Set the scrambled eggs aside.
3. In another pan, heat 2.5 tsp of oil. Once hot, add the mustard seeds. Let them splutter – this is important! It should only take a few seconds.
4. Now, add the chopped onions and green chillies to the pan. Throw in the curry leaves and turmeric powder, along with a pinch of salt. Sauté until the onions turn a lovely golden brown.
5. Finally, mix in the scrambled eggs and cook on low heat for 1-2 minutes, stirring gently to combine all the flavours.
6. Remove from the flame and serve immediately!

Expert Tips

• Don’t overcrowd the pan when scrambling the eggs. This will ensure they cook evenly and stay fluffy.
• Keep a close eye on the mustard seeds – they can burn quickly!
• Adjust the amount of green chillies to suit your spice preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level: For mild heat, use just one green chilli or remove the seeds. For medium spice, use two chillies. And if you like it hot, add a finely chopped bird’s eye chilli! My friend, Priya, always adds a dash of red chilli powder for extra kick.
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a satvik (pure) version.
• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and season with turmeric, black salt (kala namak – for an eggy flavour!), and nutritional yeast.
• Gluten-Free Adaptation: Good news – this recipe is naturally gluten-free!

Serving Suggestions

Egg Bhurji is incredibly versatile. Here are a few ideas:

• Serve hot with rice and a side of dal (lentils).
• Enjoy it with chapati or roti for a quick and satisfying meal.
• Use it as a filling for sandwiches or rolls – it’s my kids’ favourite!
• A dollop of plain yogurt on the side can cool down the spice.

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.

FAQs

Let’s answer some common questions:

• Is Egg Bhurji a good breakfast option? Absolutely! It’s quick, protein-packed, and super flavourful – the perfect way to start your day.
• Can I add vegetables to Egg Bhurji? Definitely! Chopped tomatoes, bell peppers, peas, or spinach are all great additions.
• What is the best way to serve Egg Bhurji? Honestly, any way you like! It’s delicious on its own, with bread, rice, or as a filling.
• How can I adjust the spice level of this recipe? Control the amount of green chillies you use, or add a pinch of red chilli powder for extra heat.
• Can I make Egg Bhurji ahead of time? While it’s best fresh, you can scramble the eggs and sauté the onions ahead of time. Then, just combine and finish cooking when you’re ready to serve.