Egg Bhurji

Egg bhurji, a perfect and really fast dish to knock up, is ideal for bachelors and beginners. Since it doesn’t require much skills and it’s a dish which you can cook when it’s too late to cook something elaborate. This dish compliments any thing which accompanies it like egg bhurji and roti or bread- use the bhurji as a filling for sandwiches, enjoy it with rice and dal, or even as a filling for dosas etc….

 The term bhurji means a dry-ish masala dish consisting of just basic masala powders with just one or two main ingredients like egg and oinions or bhurji can even be a mixture of paneer combined with potatoes and onions. Bhurji with egg as its main ingredient is a very commonly eaten version. When dad used to make this for us for breakfast we used to call it ‘scrambled eggs and bread’, just that this scrambled egg dish has more masalas when compared to the British style of having scrambled eggs, which mainly has only salt and pepper has its ingredients.

 There is no hard and fast rule as to what ingredients should be avoided or added. Some add potatoes, peas, tomatoes, onions etc.; it’s just how you want it that matters. Actually speaking, the very aroma of an egg cracked-up on a tawa (pan) makes me go bonkers, oh! Especially when I happen to cross any street food stall which serve the yummy combination of eggs with pav …uhmmmm! Too hard to resist, egg lovers would agree with me I guess?!!


  • 5 eggs beaten well- add a little milk for extra fluffiness or volume.
  • ½ tsp ginger-garlic paste or julienned pieces of ginger and finely chopped garlic
  • 2 medium sized onions finely chopped
  • 1 tomato finely chopped
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tsp garam masala(whole spice powder)
  • 1 green chilli ( adjust according to spice required)
  • Salt to taste                         
  • Finely chopped coriander leaves for the garnish.


  • Heat oil in a pan, when the oil is hot put in the onions and sauté.
  • When the onions turn pinkish add the ginger-garlic paste and stir-fry.
  • Now add tomato and fry while adding the rest of the ingredients except the egg and the coriander leaves.
  • Fry well till the masalas are blended well. The mixture in the pan will be a little dry now- just keep it stirring.
  • Now add the beaten egg and leave it alone till the egg starts to set.
  • As the egg is setting- stir about infrequently and gently so that the egg breaks up.
  • Once the egg has completely set the scrambled egg pieces will get coated with the masala preparation as well.
  • Keep stirring and use the spatula to break up so that the egg pieces in the pan are now roughly the same size.
  • Garnish with coriander leaves and serve hot with rotis, bread or rice and dal/curry.

Preparation Time: 15 minutes

Serves :4

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