Egg bhurji
Firm scrambled eggs with onion, tomato and warm spices.
India · Firm · Easy · Researched
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 2
20–24 cm frying pan · Silicone spatula · Small bowl
Ingredients
- 3 large eggs
- 1 tbsp neutral oil
- ½ tsp cumin seeds
- 1 onion, finely diced
- 1 green chilli, chopped, optional
- 1 small tomato, diced
- ¼ tsp turmeric
- ½ tsp garam masala
- ¼ tsp salt
- 1 tbsp chopped coriander
Method
Soften the onion
Beat the eggs in the small bowl and set aside. Warm oil over moderate heat. Add cumin seeds for 20 seconds, then onion and optional chilli. Cook for 5–6 minutes.
Look for: The onion is soft with lightly golden edges.
Cook the tomato
Add tomato, turmeric and salt. Cook for 3–4 minutes, stirring, until the tomato softens and free water reduces.
Look for: The mixture is thick rather than soupy.
Scramble the eggs
Pour in the beaten eggs. Lower heat and stir, scraping the base, for about 2–3 minutes until set throughout.
Look for: Small, firm curds coat the vegetables.
Finish with spices
Fold in garam masala and coriander. Taste and serve with bread or roti.
Look for: No raw liquid egg remains.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking. Cook spices briefly in oil; on induction, reduce power before adding ground spices so they do not catch.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
Watery bhurji needs a better-cooked tomato base. Bitter spices have burnt; reduce heat when they enter the pan.
About this version
About this version
A home-style onion-and-tomato bhurji. Street versions may include more butter or different masalas.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.