Egg Bhurji | Anda Bhurji

Egg Bhurji is scrambled eggs cooked withal with onion, tomato, capsicum and spices. Egg Bhurji is very easy to make with simple ingredients and takes just 20 mins. Egg Bhurji is packed with flavours and weightier to pair up with rice, roti or bread. Egg Bhurji Recipe is explained here with step by step pictures and video.

This Egg Bhurji Recipe is perfect for any meal of the day as it pairs up well with scrutinizingly anything starting from bread, flatbread, roti, rice etc. Egg Bhurji Recipe is quick and easy to make loaded with a splash of flavours and textures.

About Egg Bhurji

Egg Bhurji needs just minimal simple ingredients that you can grab from your pantry. Packed with right value of flavours and spices this tastes so good that you should definitely requite it a try.

Egg Bhurji is one of the most versatile recipes as you can mix and match with any vegetable of your liking. Like mushrooms?! then add it want to make it increasingly filling add carrot, cabbage, corn etc. Bored of the same spice then add in chana masala or pav bhaji masala powders for a twist in flavours.

Egg Bhurji pairs up with toasted specie or pav bun or roti or plane with rice. I usually make this when I am in a hurry or when I run out of vegetables stock. Sometimes I make Egg Bhurji to make it as stuffing for specie sandwich or for rolls. Paneer Bhurji is our family favourite and recently this Egg Bhurji has widow on to the list too.

Egg Bhurji Ingredients

• Eggs – I have used brown / country eggs but you can use white eggs too.
• Vegetables – Onion, tomato and capsicum are used for this bhurji but you can add other veggies like finely shredded carrots, sliced mushrooms, etc.
• Tempering – Cumin seeds withal with ginger, garlic and untried chillies are used.
• Spices – Turmeric powder, red chilli powder and garam masala powders are used.
• Others – Lemon juice and coriander leaves are widow for garnish.

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Egg Bhurji Recipe Step by Step

1.Crack unshut 3 eggs in a bowl. I unchangingly one-liner the eggs in a trencher plane if its to be widow as such without mixing, as if we directly one-liner unshut it in the pan and incase if any one egg moreover gets spoilt then the whole dish gets wasted.

2.Add little salt and write-up it well using a fork, Set aside.

3.Heat 1 tbsp oil, 1 tbsp butter.

4.Let it melt – Now add 1/4 tsp cumin seeds let it rustle then add 1 tsp garlic, 1/2 tsp ginger, 1 untried chilli all finely chopped.

5.Give a quick saute.

6.Add 1 small sized onion finely chopped withal with required salt.Keep a note that we have widow salt in eggs also.

7.Saute until onions turn golden.

8.Add 1 small tomato, 2 tbsp capsicum both finely chopped.

9.Saute for 2-3 mins or until the raw smell of tomatoes leave.

10.Add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and 1/2 tsp garam masala powder.

11.Saute for a minute do not shrivel the masalas, push the mixture to the side of the pan.

12.Add egg mixture.

13.Scramble it well – soft or nonflexible scramble it is purely your choice.

14.Keep scrambling.

15.I made it inbetween soft and nonflexible scramble. When the eggs wilt firm mix it with the masala.

16.Now finally add 1 tbsp coriander leaves, 1 tsp lemon juice and switch off.

17.Give a quick mix and remove from flame and transfer to a serving trencher to stave remoter cooking.

Egg Bhurji is ready.

Expert Tips

• Always one-liner unshut the eggs in a separate bowl. If you unravel all eggs directly in the pan and incase if one of your egg turns out to be spoilt the whole dish itself will be spoilt.
• Make sure to use a heavy bottomed pan or kadai as egg sticks while scrambling. The wiring of the pan should be thick – I used my tint iron skillet.
• The recipe can be doubled, tripled as per your preference.
• While scrambling if you like soft scramble then you can stop when its slightly goey and proceed with the steps. If you like it nonflexible and toasty then scramble and melt for 2 increasingly mins. I made it in between as thats how we like it.
• You can plane add a pinch of pav bhaji or chana masala powder.
• Adjust spice powders equal to your taste.

Variations

• You can use country eggs or regular white eggs as per your choice.
• Add masala powders as per your liking, you can plane add roasted jeera powder and skip jeera while tempering.
• Add 1/2 tsp yack masala powder for that uneaten zing.
• Add curry leaves while tempering for increasingly flavour.
• Add uneaten 1 untried chilli if you like spicy egg bhurji.

Serving & Storing Suggestion

Egg Bhurji goes well with rice, roti etc. This Egg Bhurji can be used as a filling for sandwiches, rolls etc. Eggs when cooked are meant to be consumed fresh so I do not recommend storing and consuming.

FAQS

1.What is Egg Bhurji?

Egg Bhurji is nothing but scrambled eggs cooked withal with onion, tomato, capsicum and spices. Egg Bhurji is very easy to make with simple ingredients misogynist in your kitchen.

2.Are scrambled eggs and egg bhurji different?

Scrambled eggs is just scrambling eggs with a soupcon of salt and pepper but egg burji is scrambling eggs and cooking it withal with spices and vegetables so that is the main difference between both. In scrambled eggs the texture is increasingly goey and soft but in egg bhurji eggs are cooked until slightly firm bits.

3.What is the weightier pairing for Egg Bhurji?

Egg Bhurji goes well with roti, chapathi, poori, phulka, rice, flatbreads like nan, kulcha etc. It moreover pairs up well with toasted bread, buns or pav buns etc.

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