Egg Bhurji Recipe – Spicy Indian Scrambled Eggs with Onions

Last Updated on 4 months by Neha Deshmukh

Egg Bhurji Recipe – Spicy Indian Scrambled Eggs With Onions

Hey everyone! If you’re craving a quick, flavorful, and utterly satisfying breakfast (or really, any-time-of-day meal!), you have to try Egg Bhurji. It’s basically the Indian version of scrambled eggs, but kicked up about ten notches with aromatic spices. I first made this when I was a student and needed something fast and delicious – and it’s been a staple ever since! It’s seriously one of my go-to recipes when I want something comforting and easy.

Why You’ll Love This Recipe

This Egg Bhurji recipe is a winner for so many reasons. It’s ready in under 30 minutes, uses simple ingredients you probably already have, and is bursting with flavor. It’s also incredibly versatile – you can adjust the spice level to your liking, add veggies, or even make it vegan! Plus, it’s a fantastic way to experience the vibrant flavors of Indian cuisine without spending hours in the kitchen.

Ingredients

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

• 2 tablespoons oil
• 4 medium onions, sliced
• Salt to taste
• 3 slit green chillies
• 1 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder (about 1 gram)
• 2 tablespoons freshly chopped coriander leaves
• 0.5 cup water (about 120ml)
• 4 eggs

Ingredient Notes

Let’s talk about those spices! Turmeric and red chilli powder are the heart and soul of this dish. Turmeric not only adds a beautiful color but also has amazing health benefits. Red chilli powder gives it that lovely kick – feel free to adjust the amount depending on how spicy you like things.

Now, spice levels can vary a lot across India. In some regions, they like it super fiery, while others prefer a milder flavor. I usually stick to 1 teaspoon of red chilli powder for a good balance, but don’t hesitate to experiment! You can also use Kashmiri chilli powder for a vibrant color and milder heat. And don’t skimp on the fresh coriander – it really brightens up the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium flame. You want it nice and hot, but not smoking.
2. Add the sliced onions and sauté until they turn golden brown – this usually takes about 8-10 minutes. Patience is key here; nicely browned onions are crucial for flavor!
3. Throw in the salt and slit green chillies. Cook for another 2 minutes, letting those flavors meld together.
4. Now for the magic! Add the red chilli powder, turmeric powder, and coriander leaves. Cook for just 1 minute, stirring constantly to prevent the spices from burning.
5. Pour in the water and stir well to combine the masala (spice mixture). Let it simmer for a minute or two.
6. Gently crack the eggs directly into the pan over the masala base. Don’t stir just yet!
7. Sprinkle a little more fresh coriander leaves on top – because why not?
8. Cook the eggs on low heat until the whites are set, about 4-5 minutes. You want them soft and slightly creamy, not dry.
9. Carefully flip the eggs and cook the yolk side for 2-3 minutes, depending on how runny you like your yolks.
10. Serve hot with roti or chapati. Seriously, don’t wait – it’s best enjoyed immediately!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the eggs in stages.
• Use a non-stick pan to prevent the eggs from sticking and making cleanup a breeze.
• For extra flavor, add a pinch of garam masala towards the end of cooking.
• If the masala starts to dry out, add a splash more water.

Variations

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and cook it with the masala until heated through. It’s surprisingly delicious. My friend, Priya, swears by this version.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon or use Kashmiri chilli powder.
  • Medium: Stick to the 1 teaspoon of red chilli powder.
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This is a fantastic quick breakfast to make on festive mornings when you don’t have a lot of time. It’s light, flavorful, and gets everyone energized for the day.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just be sure to serve it with gluten-free roti or chapati if needed.

Serving Suggestions

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

• With warm roti or chapati – a classic pairing!
• Served with a side of paratha (Indian flatbread).
• Alongside a bowl of dal (lentil soup).
• Simply on its own with a sprinkle of fresh coriander.

Storage Instructions

Egg Bhurji is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Keep in mind that the texture may change slightly upon reheating.

FAQs

Q: What is the best type of oil to use for Egg Bhurji?
A: You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. Mustard oil is also a popular choice in some regions of India, adding a distinct flavor.

Q: Can I make Egg Bhurji ahead of time?
A: While it’s best fresh, you can prepare the masala base (onions and spices) ahead of time and store it in the refrigerator. Then, just add the eggs and cook when you’re ready to eat.

Q: How do I adjust the spice level to my preference?
A: Start with a smaller amount of red chilli powder and taste as you go. You can always add more, but you can’t take it away!

Q: What is the best way to serve Egg Bhurji?
A: Honestly, any way you like! It’s delicious with roti, paratha, or even just on its own.

Q: Can I add vegetables to my Egg Bhurji?
A: Absolutely! Finely chopped tomatoes, bell peppers, peas, or spinach are all great additions. Add them along with the onions and cook until softened.

Enjoy! Let me know in the comments how yours turns out. I love hearing from you all!