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Egg bhurji recipe predominantly involves eggs being sautéed in butter along with onions, ginger, green chilies, and tomatoes, and then a handful of everyday kitchen spices are added to finish it off. At first, the onions and the aromatics are only lightly fried, and then the tomatoes are allowed to become soft and melt into the masala. Next, the beaten eggs are taken and poured straight into this mixture, and the whole thing is stirred gently till the eggs are perfectly cooked. The butter is what makes the bhurji rich, and Maggi masala is what gives it that desi flavor, which cannot be mistaken for anything else. Learn the steps to make egg bhurji at home from my simple recipe.

Table of Contents

KEY TAKEAWAYS

Egg bhurji is a popular Indian-style scrambled egg dish commonly enjoyed as a quick breakfast or light meal across India.
It is best served with buttered bread, plain roti, paratha, pav, or toasted bread slices.

Egg bhurji offers a spicy, buttery, and slightly tangy taste with soft, crumbly eggs.
Other similar recipes are anda bhurji, egg masala, masala omelette, and egg keema.

The Ingredients:

6 pieces eggs
3 tbsp butter
2 pieces onions (medium size, chopped)
1 tbsp ginger (finely chopped)
2 tbsp green chilies (finely chopped)
1 piece tomato (big size, chopped)
½ tsp salt
¼ tsp turmeric powder
½ tsp Kashmiri red chili powder
1 tsp Maggi masala
2 tbsp coriander leaves (finely chopped)

Every day, making food that tastes good without fuss fits right into how I live. A couple years back, it was a chat over tea when my neighbor brought up her way of cooking egg bhurji—butter and a pinch of Maggi masala – and not surprisingly, I wanted to try it. Not long after, I spotted someone at a roadside stall near where my older boy goes for classes doing something almost the same. Back home, I wrote down the rough idea in my notebook meant for kitchen thoughts. Since then, little changes have slipped in, shaped by what those around me seem to like most.

That following weekend, I cooked it up for morning meal time, pairing it with warm slices of buttered toast. Soft in texture, sharp with spice, and rich in taste – that was how the bhurji turned out that day. My husband liked how the butter came through and told me it tasted just like what they served back at his college cafeteria years ago. Not one bite left behind by either boy, no grumbles, nothing – silence meant approval here. Finding something so simple that still filled everyone this well? That kind of moment doesn’t come often.

How to Make Egg Bhurji? (Step by Step Guide with Images)

Step 1: Heat 3 tbsp of butter in a pan over a medium flame. When the butter melts, put in 2 pieces of onions (medium size, chopped) and sauté for about 2 minutes until they turn soft.

Step 2: Put in 1 tbsp of finely chopped ginger to it at this stage along with 2 tbsp of green chilies (finely chopped). Mix nicely and cook for about a minute or so until the raw smell of the ginger is gone.

Step 3: Follow it up with 1 large-sized tomato, finely chopped, and mix well. Now, add ½ tsp of salt and mix it nicely. Let it cook for a minute or so.

Step 4: While the tomatoes are cooking, crack 6 pieces of eggs in a bowl and beat them nicely with a whisk.

Step 5: Now, put in ¼ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, and 1 tsp of Maggi masala powder to the cooked tomatoes. Give it a nice stir.

Step 6: At this stage, pour the whisked egg into the masala. Mix well. Let it cook over a medium flame just for a minute or so.

Step 7: Finally, add 2 tbsp of finely chopped coriander leaves to it. Mix everything nicely. Stir continuously until it is dry.

Step 8: Check the doneness of the egg bhurji. Transfer it to a plate.

Step 9: Your tasty and spicy homemade egg bhurji is now ready to enjoy. Serve it hot along with double roti, plain roti, paratha, or bread slices.