Egg Bhurji
Bhurji means scramble, so Egg or Anda Bhurji is just scrambled eggs flavored with aromatics and spices. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! I grew up with Desi-style omelets, which are more like frittatas in that you whisk the vegetables into the eggs. I was less aware of this spicier, less uniform version. The first time I had a memorable Egg Bhurji was when my mom-in-law made it. Her’s featured an extra dose of subtly sweet onions and crunchy green chilies. Everything about its warmth and texture reminded me of what I love about Desi food. It was just scrambled eggs, but a lot more addictive. So here is my version, inspired by my mother-in-law’s.
Egg Bhurji vs Khageena
Over time, I’ve learned that this is a more a difference in etymology vs the actual recipe. While a majority of Pakistanis call it Khageena, Punjabis, or at least those in my family, refer to this dish as Anda Bhurji (Urdu) or Anday ki Bhujia (Punjabi). There is little to no difference in preparation or ingredients, though Mumbai-street-style Anda Bhurji recipes often include Pav Bhaji masala.
Ingredients
Here’s what you’ll need:
Salt the eggs: Like I noted in my Aloo Anday ki Bhujia (the potato-inclusive version of this recipe), salting both the eggs and masala creates balance. Add tons of onions: Egg bhurji notably has a lot of onions. In Classic Indian Cooking, Julie Sahni notes that the onions should be “enough to equal the quantity of the eggs”. (This is, of course, a matter of personal preference and you’re free to decrease as you’d like.) Use mild, edible-while-raw green chili peppers: A Serrano or Jalapeño is ideal in this scenario. I purposely seek green chilis in every bite for their flavor and kick of endorphins. Cook them right: Any form of scrambled eggs should never be dry or crumbly. Though these aren’t American-style style custardy scrambled eggs, they’re still soft and tender.
Eggs: Use quality, pasture-raised eggs, the ones with a vibrant orange yolks and full flavor. Cilantro: The herb of choice to brighten it up and add fresh flavor. Kosher salt: If using table or sea salt, you’ll need less than what the recipe calls for. Neutral oil: Grapeseed or avocado are my usual choice. Yellow onion: I use yellow onion, but red onions would work here as well. Garlic cloves: Though I don’t usually add garlic to my eggs, it works well here to round out the spices. Serrano or Jalapeno pepper: Again, the green chili should offer crunch and flavor more than intense heat. Red chili powder or cayenne: This is customizable according to how spicy you’d like your eggs. Start with the lower quantity for kids or if your green chili peppers are on the spicier side. More ground spices: Coriander powder, cumin powder, black pepper, and turmeric powder to flavor the eggs. All customizable; I’ve made this several times with nothing but red chili, turmeric, and salt. Vine or Roma tomato: My mother-in-law’s egg bhurji doesn’t contain tomatoes, but I love tomatoes and add them to everything from Pulao to Korma. That said, I’ve made this plenty of times without tomatoes so if you don’t care for them, feel free to omit.
How to make Egg Bhurji
What to Serve with Egg Bhurji
For a complete experience, serve with:
If you let the eggs sit for a few seconds, then begin stirring slowly and gently, you’ll get larger, more held together results (ex. omelette or American scrambled eggs). If you stir very often from the start, you’ll get smaller, finer curds, like that of keema. (I believe this way is more traditional as Anda Bhurji that’s meant to be eaten with roti/paratha, but it varies from family to family.)
Paratha (the traditional pairing) but any type of bread will do. I usually have it with toast. Achaar (Desi-style Pickled Veggies) Plain Sweet Lassi Plain Chai or Masala Chai
How to Store and Reheat
Egg bhurji stores surprisingly well in an airtight container. Reheat in the microwave or stovetop just until heated through. You don’t want to overheat, which can make the eggs dry and rubbery. Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
