Looking for a delicious, quick, and satisfying meal? This Easy Egg Bhurji recipe is your perfect answer! Egg Bhurji, also known as Anda Bhurji, is a popular Indian-style spicy scrambled egg dish. It’s a staple in Indian homes and a famous street food, loved for its amazing flavour and versatility. This particular recipe gives you that special “street-style” taste by using a combination of butter, onions, tomatoes, and crisp vegetables like capsicum and cabbage. It’s a fantastic recipe for a hearty breakfast, a quick lunch, or even a light dinner. You can have a delicious and protein-packed meal on the table in under 15 minutes!
Also Read – Easiest Maharashtrian Egg Curry Recipe | Delicious Anda Curry
Ingredients List:
- Scrambled Eggs:
- 3 Eggs
- Salt
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Oil
- Egg Bhurji:
- Oil
- 2 tbsp Butter
- 2 Onion Chopped
- 1 Green Chilli Chopped
- 1/2 tbsp Ginger, Garlic Paste
- 1 Medium Tomato Chopped
- 1 Capsicum Chopped
- 2-3 tbsp Cabbage Chopped
- Salt to taste
- 1/4 tsp Turmeric Powder
- Scrambled Eggs
- 1/2 tsp Red Chilli Powder
- 1 tbsp Garam Masala powder
- Coriander Leaves
Also Read – Flavourful Egg Masala Recipe
Step-by-Step Instructions:
This quick egg recipe is made in two simple parts: preparing the eggs and making the masala base.
- Part 1: Prepare the Scrambled Eggs
- Crack 3 eggs into a bowl.
- Add a pinch of salt, a little turmeric powder, a little red chilli powder, and a pinch of garam masala.
- Whisk everything together until well combined.
- Heat a little oil in a pan (kadhai). Once hot, add the whisked egg mixture.
- Cook on medium heat, scrambling the eggs as they cook. Don’t break them down too small; keep the egg chunks medium-sized.
- Once the eggs are just cooked (but not dry), remove them from the pan and set them aside.
- Part 2: Make the Egg Bhurji
- In the same pan, add a little more oil and the butter. Using oil with butter prevents the butter from burning.
- Once the butter melts, add the chopped onions and sauté on medium heat until they become soft and light brown.
- Add the chopped green chilli and crushed ginger-garlic. Cook for about a minute until the raw smell is gone.
- Add the chopped tomatoes and cook for another minute.
- Now, add the finely chopped capsicum and cabbage. Add a little salt (remember, we already added salt to the eggs) and a pinch of turmeric powder.
- Sauté the vegetables for 1-2 minutes on medium heat. They should soften slightly but still have a nice crunch.
- Turn the heat to low. Add the remaining red chilli powder and garam masala. (You can also use Maggi masala or Pav Bhaji masala for a different flavour!).
- Add the pre-cooked scrambled eggs back into the pan.
- Toss everything together well, mixing the eggs with the masala and vegetables.
- Garnish with fresh chopped coriander and serve hot.
Also Read – Egg Masala Recipe Using Fresh Homemade Spice Blend
Cooking Tips:
- Keep Egg Chunks: When you first scramble the eggs, keep the pieces medium-sized. This gives the bhurji a better texture than finely scrambled eggs.
- Oil + Butter: Always add a little oil before adding butter. This increases the smoke point and stops the butter from burning, giving you a rich flavour.
- Crunchy Veggies: Don’t overcook the capsicum and cabbage. The slight crunch adds a wonderful texture to the final dish.
- Masala Options: Feel free to swap the garam masala with pav bhaji masala or even a packet of Maggi masala for that classic “street-style” taste.
Variations:
- Vegan Version: For a vegan-friendly bhurji, replace the eggs with crumbled tofu (Tofu Bhurji) and use vegan butter or just oil.
- Spicy Version: Increase the heat by adding more green chillies or a pinch of black pepper powder along with the red chilli powder.
- Kids-Friendly Version: Skip the green chilli and reduce the red chilli powder to a minimum. As suggested in the video, you can make it extra special by grating some cheese over the top before serving.
- Extra Protein: Add a handful of boiled green peas along with the vegetables for an extra protein boost.
Also Read – Hotel Style Egg Masala
Serving Suggestions:
- This versatile Egg Bhurji recipe can be enjoyed in many ways:
- With Pav: The most popular way! Serve it hot with buttered and toasted pav (Indian bread rolls).
- With Roti/Chapati: It makes for a perfect, quick dinner or lunch when rolled inside a hot chapati or roti.
- As a Sandwich: Use it as a filling for a delicious and hearty toasted sandwich.
- With Cheese: For an indulgent treat, top the hot bhurji with a generous amount of grated cheese.
FAQs:
Q1: What is Egg Bhurji?
Ans: Egg Bhurji, or Anda Bhurji, is a popular Indian dish of spicy scrambled eggs. It’s made by sautéing onions, tomatoes, and spices, then adding eggs and scrambling them together.
Q2: How is this recipe different from plain scrambled eggs?
Ans: This Easy Egg Bhurji recipe is packed with more flavour. It includes Indian spices like garam masala, turmeric, and chilli powder, along with vegetables like capsicum and cabbage for a crunchy, “street-style” taste.
Q3: Can I make this Egg Bhurji recipe without butter?
Ans: Yes, you can. While the butter adds a rich, street-style flavour, you can make the entire dish using only oil for a lighter version.
Q4: What can I use if I don’t have garam masala?
Ans: As suggested in the video, you can easily substitute garam masala with Pav Bhaji masala, Maggi masala, or any kitchen king masala for a unique and delicious taste.
Q5: How do I store leftover Anda Bhurji?
Ans: You can store leftovers in an airtight container in the refrigerator for up to 1-2 days. Reheat it in a pan or microwave until piping hot before serving.
Also Read – Egg Bhurji Curry Recipe
Easy Egg Bhurji Recipe (Quick Indian Scrambled Eggs)
Ingredients
Scrambled Eggs:
- 3 Eggs
- Salt
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Oil
Egg Bhurji:
- Oil
- 2 tbsp Butter
- 2 Onion Chopped
- 1 Green Chilli Chopped
- 1/2 tbsp Ginger, Garlic Paste
- 1 Medium Tomato Chopped
- 1 Capsicum Chopped
- 2-3 tbsp Cabbage Chopped
- Salt to taste
- 1/4 tsp Turmeric Powder
- Scrambled Eggs
- 1/2 tsp Red Chilli Powder
- 1 tbsp Garam Masala powder
- Coriander Leaves
Instructions
Part 1: Prepare the Scrambled Eggs
- Crack 3 eggs into a bowl.
- Add a pinch of salt, a little turmeric powder, a little red chilli powder, and a pinch of garam masala.
- Whisk everything together until well combined.
- Heat a little oil in a pan (kadhai). Once hot, add the whisked egg mixture.
- Cook on medium heat, scrambling the eggs as they cook. Don’t break them down too small; keep the egg chunks medium-sized.
- Once the eggs are just cooked (but not dry), remove them from the pan and set them aside.
Part 2: Make the Egg Bhurji
- In the same pan, add a little more oil and the butter. Using oil with butter prevents the butter from burning.
- Once the butter melts, add the chopped onions and sauté on medium heat until they become soft and light brown.
- Add the chopped green chilli and crushed ginger-garlic. Cook for about a minute until the raw smell is gone.
- Add the chopped tomatoes and cook for another minute.
- Now, add the finely chopped capsicum and cabbage. Add a little salt (remember, we already added salt to the eggs) and a pinch of turmeric powder.
- Sauté the vegetables for 1-2 minutes on medium heat. They should soften slightly but still have a nice crunch.
- Turn the heat to low. Add the remaining red chilli powder and garam masala. (You can also use Maggi masala or Pav Bhaji masala for a different flavour!).
- Add the pre-cooked scrambled eggs back into the pan.
- Toss everything together well, mixing the eggs with the masala and vegetables.
- Garnish with fresh chopped coriander and serve hot.
