Indian Street Food Scrambled Eggs Recipe

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

In Indian cuisine, scrambled eggs take on a very different form than the familiar yellow, mild, homogenized egg preparation you find on breakfast tables around the world. These spicy scrambled eggs, called anda bhurji,  are just the opposite. The dish is a riotous mix of colors, spice, and flavors laden with butter and character.

Bhurji is often made at home, but it's also a very popular street food. Some hawkers have fine-tuned its preparation to a dramatic event. Curious passers-by are instantly lured and loyal patrons watch mesmerized, as their orders come to life.

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A wide flat frying pan (tava), almost a foot and a half in diameter, sizzles away over dancing flames as a dollop of butter is slapped onto it. With deft fingers, an onion is chopped whole, first one way, then across in the cooks' bare hands—no chopping board—then into the pan. No fear. The same treatment for the tomatoes and the spicy green chiles.

This feat is interrupted by the sight of eggs being cracked mid-air into a bowl and whisked to perfection, before they sizzle and melt into the spices and butter on the smoldering pan. Then the eggs are worked with a spoon that looks very similar to a flat-edged spade; the egg mixture is violently tossed, pummeled and broken down into tinier bits of scrambled egg rubble. The metal spoon clanging against the cast iron pan gives this incredible sight a fitting, high-energy beat.

It's usually two eggs to a single serving and some die-hard egg lovers add a sunny side-up over the bhurji. Once the egg is scraped off the pan and into the plate,  pav (bread) is cut open, another sliver of butter is thrown onto the pan and the bread is vigorously rubbed into it to absorb any of the spicy eggy flavors that were left behind.

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Bhurji is one of those dishes that is so widely loved, it has found its way to breakfast, lunch and dinner as a side, and sometimes as an in-between snack. And because the spice combinations used vary from region to region and home to home, every plateful of bhurji is a new discovery.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Egg bhurji is the Indian twist to scrambled eggs. Packed with the right amount of flavor and spice, these delicious Indian scrambled eggs are perfect for anymeal of the day!

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This Egg Bhurji needs minimal ingredients that you will always have in the house and is so easy to make you will get hooked to making it every week!

I love that these Indian scrambled eggs can be enjoyed any meal of the day. For breakfast, with bread, or for lunch/dinner with roti or dinner rolls (pav in Hindi).

I make this Egg Bhurji whenever I am short on time or don't have many veggies in the refrigerator. My momwas visiting recently and made this delicious scrambled egg curry. My husband loved it so much that and said it tasted just like Paneer bhurji. So I quickly took my mom's exact recipe, which I am sharing with you here today!

Anda Bhurji (indian Scrambled Eggs)

If you love eggs, you will also enjoy Instant Pot Boiled Eggs, Avocado Egg Salad Sandwich, Air Fryer Frittata, Guacamole Deviled Eggs, &Egg Curry recipe too!

It is a quick and easy recipe that can be served with dinner rolls or pav also called Bhurji Pav. Egg Bhurji is a popular breakfast option in India, especially in Mumbai, the place where I grew up. It is served along with toasted bread or pav.

The Parsi dish Akoorior Akuri is very similar to Egg bhurji with some subtle differences. Akuri is filled with many condiments like ginger, garlic, pepper, onion and other spices that make it super hot. Akooritends to be more moist with theeggscooked a just a bit less than in the case of thebhurji.

Egg Bhurji (indian Spiced Scrambled Eggs)

This authentic recipe of egg bhurji curry has the basic ingredients of onions, tomatoes, green chili's and spices. You can also add other veggies like bell peppers, peas and mushrooms to make it more flavorful.

If you do not want to add too much spice, then just skip the green chili and red chili powder when making this Indian scrambled egg curry.

Egg Bhurji is a great side dish that can be served any meal of the day. We usually have this delicious Egg bhurji curry along with roti or paratha and lentil soup for dinner. If making this spicy indian scrambled eggs for breakfast, we like to have it with toasted bread (pav).

How To Make The Perfect Scrambled Eggs

Calories: 152 kcal Carbohydrates: 5 g Protein: 6 g Fat: 12 g Saturated Fat: 2 g Cholesterol: 164 mg Sodium: 395 mg Potassium: 183 mg Fiber: 1 g Sugar: 3 g Vitamin A: 494 IU Vitamin C: 8 mg Calcium: 39 mg Iron: 2 mg‘Egg Bhurji’ also known as Anda Bhurji is a famous Mumbai street food. It’s an Indian version of scrambled egg recipe with onion, tomatoes, coriander and ground spices. In Mumbai, you can come across multiple small food stalls or trucks selling hot spicy egg bhurji for breakfast or snacks. And of course, each one has their own unique, delicious recipe. This bhurji can be best enjoyed with pav or bread loaded with lots of butter.

In this post, I am sharing my recipe of egg bhurji which my family loves to devour for weekend breakfast. In this recipe, I like to use some extra onions but little tomatoes. Onions and tomatoes will be cooked thoroughly until soft, so it won’t overpower the dish. Also, I prefer finely chopped green chillies along with ground spices. Subtle heat from chillies, adds spicy notes to soft scrambled eggs. This convenient recipe can be enjoyed hot, direct from the pan. A little coriander looks good to sprinkled over top. Serve with warm toast to make a perfect, satiating breakfast or brunch. Such an appetising and easy recipe that even beginner can’t go wrong with it. So let’s jump to the recipe !!

Heat the oil in a large pan. Once oil is hot, add cumin seeds and let them sizzle for few seconds. Add the onion and gently fry for about 5-7 minutes or until softened. Stir in chopped green chillies.

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Once onions are softened, add powdered spices – turmeric, red chilli, kashmiri chilli and coriander powders. Stir it all to combine well. Once raw smell of spices goes away (it takes few seconds), tip in chopped tomatoes into the pan.

Add garam masala over the top and gently fold eggs with onions mixture. Let it sit for few more seconds and then again fold it. Repeat the same until eggs are well combined and cooked to perfection. Scrape sides of the pan and mix it well.

Once eggs are perfectly cooked, remove from the heat. Sprinkle freshly chopped coriander over the top and serve hot with buttered toast.

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For some extra flavours, you may also like to add peppers, spring onions or herbs. Substitute oil with butter for that additional smoothness.

You might enjoy this egg bhurji with chapati or roti instead of bread. For best results, relish it hot and fresh 🙂

Thanks for stopping by and reading this blog. As always, let me know any feedback or suggestions in the comments section 🙂

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