Egg Bhurji Recipe – Quick Onion Masala Indian Egg Scramble

Last Updated on 4 months by Neha Deshmukh

Egg Bhurji Recipe – Quick Onion Masala Indian Egg Scramble

Okay, let’s be real. Some mornings just demand a quick, flavorful breakfast, right? And honestly, nothing hits the spot quite like a comforting plate of Egg Bhurji. This Indian egg scramble is seriously one of my go-to recipes – it’s ready in under 15 minutes, packed with flavor, and just feels like a warm hug in a bowl. I first made this when I was craving something familiar and comforting during a particularly hectic week, and it’s been a staple ever since!

Why You’ll Love This Recipe

This Egg Bhurji isn’t just fast; it’s incredibly satisfying. The pre-made onion masala (more on that later!) gives it a depth of flavor you won’t believe. It’s also super versatile – you can adjust the spice level to your liking, add veggies, or serve it with whatever bread you have on hand. Plus, it’s a fantastic way to use up any leftover masala!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 tablespoon oil
• 1 cup onion masala
• Salt to taste (about ½ – 1 teaspoon)
• Black pepper to taste (about ¼ – ½ teaspoon)
• 1 teaspoon garam masala
• 4 eggs
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the onion masala.

• Onion Masala: You can find pre-made onion masala (also sometimes called pyaaz masala) at most Indian grocery stores. It’s a fantastic shortcut! But if you’re feeling ambitious, you can absolutely make your own. Recipes vary by region – some are drier, some have more ginger-garlic paste. I usually grab a jar, but my dadi (grandmother) always made hers from scratch, and it was heavenly.
• Garam Masala: This is a blend of warming spices, and the exact composition varies from family to family. Most blends include cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Feel free to experiment with different brands to find your favorite!
• Eggs: Fresh, good-quality eggs make all the difference.
• Oil: I prefer a neutral oil like vegetable or canola, but you can also use ghee for a richer flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the onion masala. If it’s frozen, make sure to thaw it a bit first!
2. Add the salt, pepper, and garam masala to the pan. Stir-fry everything together for 1-2 minutes, until fragrant. This really wakes up the flavors of the masala.
3. Now, gently crack the eggs into the pan, placing them in the simmering sauce. Don’t stir just yet!
4. Cover the pan and cook for 4-6 minutes, or until the eggs reach your desired doneness. I like mine a little runny, but cook them longer if you prefer them firmer.
5. Finally, garnish with fresh cilantro and serve immediately!

Expert Tips

• Don’t overcook the eggs! They’ll continue to cook from the residual heat.
• Taste as you go. Adjust the salt, pepper, and garam masala to your liking.
• Low and slow is key. Cooking over medium heat prevents the masala from burning.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Tofu Bhurji: Swap the eggs for crumbled firm or extra-firm tofu. Press out the excess water from the tofu before crumbling and cooking it in the masala. My friend, Priya, swears by adding a pinch of black salt (kala namak) for an eggy flavor!
• Gluten-Free: Serve with gluten-free bread, roti, or even a side of quinoa.
• Spice Level: If you like things spicy, add a pinch of chili powder or a finely chopped green chili to the masala.
• Quick Weekday Breakfast: Keep a jar of onion masala on hand and this becomes a 5-minute breakfast! Seriously, it’s a lifesaver.

Serving Suggestions

Egg Bhurji is delicious on its own, but it’s even better with:

• Warm naan or roti
• Gluten-free bread
• A side of fresh fruit
• A dollop of yogurt (for cooling things down if you’ve added extra 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. The texture won’t be quite as fluffy, but it will still be tasty!

FAQs

Let’s answer some common questions:

• What is Onion Masala and where can I find it? Onion masala is a pre-made spice blend used in many Indian dishes. You can find it at Indian grocery stores or online.
• Can I make Egg Bhurji ahead of time? It’s best enjoyed fresh, but you can prep the masala ahead of time.
• What’s the best type of oil to use for Egg Bhurji? A neutral oil like vegetable or canola works well, but ghee adds a lovely richness.
• How do I adjust the spice level? Add more or less garam masala, or a pinch of chili powder.
• Can I add vegetables to my Egg Bhurji? Absolutely! Finely chopped onions, tomatoes, bell peppers, or spinach are all great additions.

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