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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Egg Bhurji is believed to have roots in the Persian dish Khagina (or Khagineh), a simple preparation of beaten eggs cooked with spices and herbs. Over time, the recipe evolved in India, where onions, tomatoes, green chillies, and aromatic masalas were added to create the spicy, flavourful Egg Bhurji we enjoy today. Today, it's a popular Indian street food, especially when served with buttery pav.
Note: The exact origin of Egg Bhurji is debated, but many...
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Scramble eggs with oil, turmeric powder, and a pinch of salt. Keep aside.
Heat oil in a pan and sauté onion until soft.
Add ginger-garlic paste, chopped tomato, turmeric powder, Kashmiri red chilli powder, and salt. Cook until tomatoes soften and oil begins to separate.
Crack fresh egg into the masala and stir for a few seconds.
Add prepared scrambled eggs, garam masala, chopped green chilli, and water. Mix well and cook for 1 minute.
Garnish with fresh coriander leaves and serve hot with soft pav.
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Cook the onion and tomato well until the oil separates for a rich, flavourful masala.
A splash of water after adding the eggs keeps the bhurji moist and prevents it from drying out.
Cook on low to medium heat after adding the eggs to avoid overcooking.
Can I use any type of oil?
Yes, you can use any cooking oil of your choice.
Is there a substitute for Kashmiri red chilli powder?
You can use regular red chilli powder, but it may be spicier.
Can I skip the green chilli?
Yes, if you prefer a milder taste, you can omit the green chilli.
What can I serve this with?
This dish is traditionally served with pav, but you can also enjoy it with bread or rice.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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