Egg bhurji is a weekly staple in my house and eaten for breakfast, lunch, and dinner! This is by far my husband’s favorite thing to eat so of course I felt the need to master it. I watched my mother in law make it several times and asked a million questions and finally three years later I kill it at the egg bhurji game!
Egg Bhurji
Spicy Scrambled eggs, spiced with South Asian flavors, and tomato and onion running through it.
Ingredients
- 12 eggs (whisked)
- 1 large Onion (diced)
- 4 smal Plum Tomatos (diced)
- 1 Jalapeno (diced fine)
- 1/2 teaspoon of Turmeric
- 1 teaspoon of Chili Powder
- 1 teaspoon of Garam Masala
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Ground Cumin
- Salt and Pepper to taste
- Neutral oil (3 tablespoons)
Instructions
- Heat a large pot or wok on medium heat, and add oil.
- Add diced onions and cook them until they are golden brown but not burned, this will take about 5-7 minutes. Make sure to keep occasionally stirring.
- Add diced tomatoes and your diced jalapeno and cook until they have broken down and the oil starts to separate. Once again make sure nothing burns, this should take another 5-7 minutes.
- Now add the turmeric, ground cumin, garlic powder, and red chili powder. Give it a good stir and cook the spiced with the onion and tomatoes for about a minute.
- Turn the heat down to medium low and add in your whisked eggs. Stir vigorously for 30 seconds until everything is combined.
- Now with a spatula gently continue to scramble your eggs while they cook, the key here is that you want small curdles. This can take anywhere from 5-10 minutes depending on your stove and pan.
- Once the eggs are 75 percent of the way there, add salt, pepper, and garam masala and mix.
- Continue cooking until the egg has set. Now serve with toasted bread for breakfast, lunch, or dinner!
Notes
So there are a lot of little tips and tricks to get this right as I have learned through the years.
The onion tomato mix will look like a lot for 12 eggs, but trust me. It will add moistness and tons of flavor to the end result.
Don't add the salt until your eggs are almost cooked, adding salt in the beginning will cause your eggs to be tough and dense instead of fluffy and soft.
You want your eggs to form tiny curdles, this means you have to fold and mix quickly and break apart the large pieces. You want the end result to look almost like ground beef or ground chicken.
DO NOT OVERCOOK! There will be some residual heat once you turn off the stove and overcooking will make for a tough dense scramble.
When you are ready to serve, give it a good mix again, breaking apart any large pieces that may have formed from the residual heat.
To make egg bhurji masala street food style, use a large wok or large surface pan to cook the bhurji. To get the street (lahri) style flavors, make sure to cut and prepare the vegetables and spices on hand, and cook using high heat until golden brown. To make your egg bhurji spicy, while maintaining the rich flavors, use spicy green chilies, or cayenne pepper (laal mirch), or both. You can also add black pepper to make it spicier, however, keep in mind that black pepper adds a different kind of heat and spice notes in comparison to green or red chili peppers. Egg bhurji masala is a healthy option if you are on a high-protein, low-carb diet. To make it healthier, you can use less yolk, less oil (or a heart-healthy oil like olive oil), and with a low-carb (or healthier) bread option. You can also have egg bhurji by itself, without bread, for a filling and high-protein meal. Egg Bhurji masala FAQs
How to make egg bhurji street style?
How to make egg bhurji spicy?
Is egg bhurji healthy?
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