Egg Bhurji


It is often confused with scrambled eggs and the Parsi dish akuri but Egg Bhurji is a different dish in totality. The difference lies in its preparation and addition of sautéed chopped onions, chilies, and optional spices. It is usually served with rotis (Wholemeal bread) or Indian Naan bread.


  1. Finely chop the onion and chilli.
  2. Break the Eggs. Beat the eggs and add salt. Beat the mixture really well.
  3. In a shallow frying pan, heat oil. Add the onions. When they are partly cooked, add the green chilly.
  4. Add the spice powders if you are using them.
  5. Now add the beaten eggs. Stir the mixture. The eggs will start to cook. Keep on stirring. Otherwise the eggs will start sticking to the bottom of the pan.
  6. Its preferable to use non-stick pan so that eggs does not stick. If the egg is sticking to the pan then you can 1-2 tsp of oil or butter.
  7. Once the eggs are cooked and firm, remove from the pan. Garnish Egg Bhurji with coriander leaves.
  8. Serve the Egg Bhurji hot with buttered toast or fried bread or with roti or parathas.

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