How to make an Indian scrambled egg/ egg bhurji recipe

What comes first the egg or the chicken? I am still thinking about the answer .  The question is irrelevant to today’s topic or maybe it’s relevant who knows… After more than two years in India reflecting on it I honestly felt like a flake ? why ?because I had never tried India’s signature scrambled egg, ANDA BHURJI  which is a spicy scrambled egg , the truth is my ignorant self never thought eating eggs outside home breakfast was a thing until I came here , I was never in the mood , so a few days back I decided I would write an article on different types of scrambled eggs ,when I realized I had never tried Indian scrambled egg , I AM REPEATING MYSELF , but it’s just crazy that I had never tried it and now I can’t live without , well I can but I am most of the times craving it .

egg stall

I love food with no exception, when it is bad it is bad when it is good it is good, after research I found out that the name of the egg is  Egg Bhurji and you already know that , so I waited until night because that’s when all the  egg stalls start opening reason unknown,  I am a true believer that street food gives you a better idea of what it is supposed to taste if you were to eat it at home , ( don’t come at me ) , some restaurants just taste expensive and lose the all experience ,my personal choice… you came for the recipe here is the recipe .

Anda bhurji / Egg bhurji  recipe



  • 3 large onions
  • 3 large tomatoes
  • 4 green chilies
  • 1 inch piece of ginger
  • 2 tbsp butter
  • 2 tbsp of vegetable oil
  • 1 tbsp red chilly powder
  • 1/2 tbsp turmeric powder
  • 1 tbsp pav bhaji masala
  • handful coriander leaves
  • 6 large eggs


  • chop onions finely , when they are cut and ready ,in a moderately hot pan add oil along with it butter , while the butter is still melting slide in the chopped onions , give it a quick stir and allow the onions to sweat a little.
  • meanwhile lets chop the chilies and ginger , add it to the pan containing the onions a quick mix
  • chop the tomatoes add them to the pan and  continuing sauteing everything until it’s nice and pulpy
  • sprinkle a little bit of salt  , add turmeric , red chilly powder ( it is optional since you added the green chilies ) and then add the pav bhaji masala mix it well
  • lower the flame and allow the masala’s to cook for five to seven minutes.
  • meanwhile lets break the eggs and whisk them add salt to season the eggs always remembering that you added salt to the mix on the pan ,now whisk whisk whisk
  • now add the beaten eggs to the mixture , mix everything steering it evenly nicely  in a very low flame , keep scraping the sides and steering  until the mixture has mixed well.
  • once it has mixed well increase the flame a little and make sure you keep steering it until its completely well done  .
  • if you want it dry or moist it is your choice .
  • turn off the flame  and add fresh coriander and mix .

PS: an egg cooks at 60 degrees, so any temperature beyond that the egg is well done.

let me know if your experience was as good as mine .


Bon Appetit handwritten lettering



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