Egg Bhurji Indian Scrambled Eggs Recipe

There’s just something magical about this egg recipe that combines the comforting flavors of my childhood with a spicy, modern kick that keeps me coming back for more! It’s the perfect marriage of simple ingredients and bold spices, and every bite feels like a warm hug on a busy day.

The bright flavors of Egg Bhurji make it one of my favorite dishes. This Indian take on scrambled eggs is deliciously tinged with the spices that define so much of Indian cooking: garam masala, a blend of spices that varies from household to household; turmeric, which not only flavors the dish but also makes it a beautiful golden color; and red chili powder, which lends some heat.

Eggs are highly nutritious, and they are even more so in this dish since four large eggs are used. Finely chopped onions and tomatoes add to the dish’s health benefits.

Ingredients

Eggs:
Protein-dense for promoting muscle health and recovery.

Ghee:
Delivers healthful fats, boosting vitamin absorption.

Onion:
Contributes luscious sweetness while also harboring antioxidants.

Tomato:
Packed with vitamin C, adds brightness and refreshment.

Green Chilies:
A spicy kick, metabolism-boosting properties, and flavor.

Ginger-Garlic Paste:
Fragrant, assists in digestion and immunity.

Turmeric Powder:
Add a little red by increasing the levels of the anti-inflammatory compounds.

Garam Masala:
The fragrant room is infused with warmth and the sharp, vibrant spices of Indian cooking—pungent garam masala and tender cardamom, sweet coriander, and warm turmeric.

Ingredient Quantities

• 4 large eggs
• 2 tablespoons vegetable oil or ghee
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1-2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro leaves, chopped, for garnish

Instructions

1. Break the eggs into a bowl, add a tiny bit of salt, and whip them thoroughly until they are homogenized. Put this aside.

2. In a saucepan, over medium heat, warm the vegetable oil or ghee.

3. Place the chopped onion into the pan and sauté until translucent and a light golden brown starts to show.

4. Add the ginger-garlic paste and cook for approximately 1 minute, until the smell of raw food no longer wafts through the air.

5. Incorporate the chopped green chilies and sauté for one more minute.

6. Chop the tomato and add it to the pan. Cook until it softens and the oil starts to separate from the mixture.

7. Incorporate the turmeric powder, red chili powder, and salt to taste. Mix thoroughly and sauté for 2 minutes.

8. Into the pan, pour the whisked eggs, and gently stir the mixture. Cook on low heat, intermittently stirring, until the eggs are scrambled and just cooked through.

9. Add garam masala to the eggs and give it a final stir. Correct the salt if necessary.

10. Add to that the chopped fresh cilantro leaves and serve piping hot with any kind of bread.

Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Knife
4. Cutting board
5. Saucepan
6. Spatula or wooden spoon
7. Measuring spoons

FAQ

• Q: Can I use other oils instead of vegetable oil or ghee?Yes, you can use other cooking oils such as olive oil or sunflower oil, but ghee gives an authentic taste.
• Q: How spicy is this dish?The amount of green chilies and red chili powder used can be altered to create a different type of spice level. For a milder version, use less.
• Q: Can I add other vegetables?A: Certainly! Adding bell peppers, peas, or mushrooms will give you extra texture and taste.
• Q: Is there a substitute for garam masala?Garam masala can be replaced with a basic blend that uses cumin, coriander, and ground pepper.
• Q: How do I ensure the eggs are not overcooked?Take your time. Do not succumb to the temptation to turn up the heat and hurry the process; it is worth it in the end. You should find yourself stirring quite a bit and enjoying the always-present hope that what you are making will ultimately have a soft, creamy texture.
• Q: Can this dish be made ahead?Freshness is optimal, but it can last in the fridge for up to 48 hours. When reheating, do so gently so as not to scramble or overcook the eggs.
• Q: Is cilantro necessary for garnish?Cilantro isn’t necessary, but it gives a bright flavor. If you’re not a fan, substitute with parsley or just leave it out.

Substitutions and Variations

You can use olive oil or coconut oil in place of vegetable oil or ghee.
Shallots can be used in place of onion when a mellow taste is preferred.
Canned diced tomatoes or tomato puree can be used in place of fresh tomatoes.
If you want a substitute for green chilies, try using jalapeños or serrano peppers, as they afford similar heat.

Pro Tips

1. For extra fluffy scrambled eggs, add a splash of milk or cream to the eggs before whisking. This adds a nice texture and richness to the dish.

2. To enhance the flavor of the spices, dry roast the garam masala and chili powder in a separate pan for a few seconds before adding them to the onion-tomato mixture. This can intensify their aroma and taste.

3. Use ripe tomatoes for a naturally sweet and tangy taste. If the tomatoes lack sweetness, a pinch of sugar can help balance the flavors.

4. To prevent the eggs from overcooking and becoming rubbery, remove the pan from the heat just before the eggs are fully set. They will continue to cook with the residual heat.

5. Incorporate a small amount of butter at the end of cooking the eggs for a richer flavor and a silky texture.