Indian Recipes
Street Style Egg Bhurji (Anda Bhurji)
Taking egg bhurji to the next level with this recipe. This street style egg bhurji recipe tastes just like the one at the thelas that open only in the night
- Serves 4 Portions
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
If you’ve ever had midnight cravings and hit one of the street stalls that do egg bhurji and pav bhaji in the middle of the night, you know what I’m talking about. And if you haven’t experienced that awesomeness, all the more reason to try this recipe!
Egg Bhurji is India’s take on scrambled eggs, only better! Because this version is spicy, garlicky and buttery. Egg bhurji or anda bhurji is awesome on its own, but we are really upping the game here. It starts with the regular masala – which is stir fried ginger, garlic, green chillies, onions and tomatoes. But what we really change here is the spices that we add to it.
Frequently Asked Questions
Richa’s Top Tips for Anda Bhurji
- Here’s the secret to that street style egg bhurji taste – kitchen king masala. Thats what every street vendor uses. It’s like an all spice kind of seasoning that combines tons of different spices to create a mix that has everything – flavour, spice, heat.
- Don’t skimp on the butter because that’s essential for that same flavour.
- Cook the eggs till they are just cooked, because they’ll continue to cook for a few minutes after and you don’t want dry egg bhurji.
Serving Suggestions
There are a few different ways you can serve egg bhurji. Just serve it with slices of toasted bread, but if you want to go desi, serve it alongside parathas or make an egg bhurji pav. Slit the pav in half, butter it on all sides and warm it on a pan. Then stuff it with egg bhurji, a few slices of red onions and you’ve got yourself egg bhurji pavs street style!
Love Eggs? More Recipes
The recipe
Street Style Egg Bhurji
Try this street style egg bhurji, if you love eggs for breakfast. A twist on scrambled eggs, this recipe is spicy, buttery and full of flavour!
- Serves 4 Portions
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
- 1 1/2 tablespoons Ghee
- 1 teaspoon Ginger (finely chopped)
- 1 teaspoon Garlic (finely chopped)
- 1 teaspoon Green chilli (finely chopped)
- 1 Red onion (finely chopped (medium))
- 2 Tomatoes (finely chopped (medium))
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1 1/2 teaspoons Kitchen king masala
- 1 1/4 teaspoon Salt
- 4-5 Button mushrooms (sliced thinly)
- 5 Eggs (lightly whisked)
- 2-3 tablespoons Butter
- 2 tablespoons Cheese (grated)
- 2 tablespoon Fresh coriander (chopped)
Method
- 1
Heat ghee in a large frying pan.
- 2
Add the ginger, garlic and green chilies and stir fry for half a minute.
- 3
Add the chopped onions and fry till translucent.
- 4
Next add the tomatoes, turmeric powder, chili powder, kitchen king masala and salt and fry for a couple of minutes till the tomatoes break down slightly. Add mushrooms and stir fry for a couple of minutes.
- 5
Add the lightly whisked eggs and cook on medium heat, whisking to mix them well with the masala till they are cooked.
- 6
For a soft bhurji, cook the eggs until just set. If you like a well cooked bhurji, cook the eggs on low heat a little longer.
- 7
Add the butter and cheese, mix through and take off heat.
- 8
Garnish with finely chopped fresh coriander and enjoy hot on toasted bread or between buttered pav buns or with paranthas.
Notes
Variations: You can add bell peppers, green peas or mushrooms to this recipe as well! I like mine simple. Just add the vegetables to saute with onions and tomato. Adjust spice according to your taste by changing the quantity of the green chilli and red chilli powder. Make and serve fresh as eggs left to sit out or stored for later tends to get rubbery.
Nutrition
- Calories 238 kcal
- Carbohydrates 9 g
- Protein 12 g
- Fat 18 g
- Saturated Fat 7 g
- Cholesterol 227 mg
- Sodium 874 mg
- Potassium 335 mg
- Fiber 2 g
- Sugar 4 g
- Vitamin A 1046 IU
- Vitamin C 12 mg
- Calcium 107 mg
- Iron 2 mg
Common questions
1. What’s the difference between egg bhurji and scrambled eggs?
Anda bhurji is a type of scrambled eggs, but they’re not the same. The main difference between the two is in the texture – scrambled eggs are slightly runny while anda bhurji is pretty dry. Anda bhurji has other Indian spices and ingredients such as onions, tomatoes, and garlic which lend it more flavor. Lastly, eggs for scrambled eggs are beaten with milk and/or cream, which is not the case with anda bhurji.
2. How to store egg bhurji leftovers?
You can easily store anda bhurji leftovers in the fridge in an airtight container for up to 4 days. Leftover anda bhurji tastes just as good as when it’s freshly made. Before serving, simply reheat it on the pan or microwave, and serve hot. If you feel like the bhurji is looking too dry, sprinkle some water when reheating.
