Special Egg Bhurji is a versatile and comforting dish that delivers bold flavors with minimal ingredients. Whether you’re in a hurry or craving something savory, this Indian-style scrambled egg dish is always a hit!
🌟 IntroductionEgg Bhurji, also known as Anda Bhurji, is India’s answer to scrambled eggs—but with a spicy, tangy twist. Cooked with onions, tomatoes, green chilies, and fragrant spices, this Special Egg Bhurji recipe is a perfect breakfast, lunch, or quick dinner idea that pairs wonderfully with pav, roti, or even toast.It’s quick, nutritious, and incredibly flavorful!
Servings: 4
Cost: 100
Ingredients
- 4 large eggs
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 –2 green chilies finely chopped
- ½ inch ginger grated
- 1 tbsp oil or butter
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- Fresh coriander leaves chopped
- Optional: 1 tbsp milk or cream for softer texture
Instructions
Step 1: Prep the Base
- Heat oil or butter in a pan on medium heat.
- Add green chilies and ginger. Sauté for a few seconds.
- Add chopped onions and cook until translucent.
- Add tomatoes and cook until soft and mushy.
Step 2: Spice It Up
- Add turmeric, red chili powder, and salt.
- Cook the mixture until oil starts to separate. This ensures deep flavor.
Step 3: Add Eggs
- Crack eggs into the pan directly (or beat them in a bowl first if preferred).
- Mix continuously on low-medium flame until the eggs scramble and cook evenly.
- Add milk or cream at this stage for extra creaminess (optional).
- Once cooked, sprinkle garam masala and mix.
Step 4: Garnish & Serve
- Turn off the flame and garnish with fresh coriander.
- Serve hot with pav, paratha, bread, or even wrapped in a roti roll.
🍽️ Serving Suggestions
- Classic: Serve with buttered pav and tea
- Lunchbox: Roll it in a paratha or sandwich it in a bun
- Healthy: Pair with multigrain bread and salad
💡 Pro Tips
- Want it spicier? Add red chili flakes or extra green chilies
- Want more veggies? Add capsicum or spinach
- Don’t overcook the eggs—they should be soft and slightly moist