Egg Bhurji, Indian-Style Scrambled Eggs


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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Bhurji, Indian-style scrambled eggs

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Bhurji remains one of my favorite all-time ways to eat eggs. It is a dry version of scrambled eggs made in India, as opposed to the Parsi Akuri, which is a little more custardy and wet, like the French style of preparation. A dash of garam masala with fresh cilantro, garlic, and ginger ties it together. I love eating it heaped over buttered toast with a generous amount of Maggi’s Hot and Sweet Tomato Chilli Sauce (India’s favorite ketchup) and a cup of hot chai or coffee. The eggs are also great stuffed inside a roti or burrito.


1 small/about 150 g red onion, halved and thinly sliced

1 small green chilli such as Bird’s eye, minced

1 in/2.5 cm piece fresh ginger, peeled and cut into thin matchsticks

1 garlic clove, grated or thinly sliced

1/2 Tbsp garam masala, homemade or store-bought

1/2 tsp ground turmeric

1/2 tsp red pepper flakes, such as Aleppo

2 Tbsp fresh cilantro, chopped

fine sea salt

2 Tbsp ghee or unsalted butter

2 Tbsp extra-virgin olive oil

6 large eggs

Toasted bread or flatbread like rotis, parathas to serve


  1. Toss the onion, chilli, ginger, garlic, garam masala, turmeric, red pepper, and cilantro in a medium mixing bowl with 1 tsp salt. Leave aside for 5 minutes.
  2. Whisk the eggs in a large bowl with a pinch of salt.
  3. Melt the ghee or butter in a cast-iron skillet over medium-high heat. If using butter, cook until the milk solids start to turn golden brown, and the liquid stops crackling. Add the olive oil.
  4. Add the onion mixture with any liquids to the skillet and sauté until the onions turn soft and translucent, 3 to 4 minutes.
  5. Reduce the heat to medium-low and add the eggs. Stir with a silicone spatula and cook until the eggs turn soft and crumbly; they should not be custardy like French-style scrambled eggs or overcooked and rubbery, 4 to 5 minutes. Remove from the heat. Taste and season with salt if needed. Serve hot with buttered toast or flatbread. Leftovers are best eaten the day this dish is made but can be stored in an airtight container for up to 2 days.


  • I don’t care for tomatoes in scrambled eggs because they release too much water. However, if that doesn’t bother you, add dice one small/about 100 g tomato and add it to the onions with the spices.
  • You can veganize this recipe and use plant-based eggs or 2 cups of crumbled extra-firm tofu. Though not vegan, paneer is another option for those who avoid eggs. Skip the ghee and use olive oil.

33 Responses

  1. This sounds fantastic…would never have considered curried scrambled eggs, but I definitely have to try it now!

  2. You always have the most delicious-sounding recipes. For real! And such gorgeous pics. I loooove indian food but have never thought to integrate it into breakfast/brunch – what a clever idea. These sound fantastic!

  3. I often make scrambled eggs for breakfast and these flavours would be a tasty addition. Tumeric is great for that added flash of colour.
    I have never queued for a restaurant. Is that common over there?

  4. Hi there,

    I have a quick question about your blog. Please email me when you get a chance…thank you! 🙂

  5. Thanks Manju, garam masala has its origins from North India and is a predominant ingredient in many recipes of the region, though now it is used more frequently in the rest of the country.

  6. Suzanne, turmeric is a great substitute if you decide to kick the yolks out. It depends on the popularity of the restaurant, it is pretty common in the larger cities.

  7. Kendra, you can email me at nikarama [at] abrowntable [dot] com. My contact information is listed under the contact tab on the top of the blog. I could not find your email.

  8. (Gorgeous photos) Yummy, and Imho, this is too special — I need those spices, I must have one ultimate egg recipe and this could be it. Wish me luck.

  9. I am a big fan of indian spiced eggs and just recently, I discovered a method to make it fluffy and overcooked- which i what i normally do. Btw, i loved that plate – the texture in it is just so beautiful 🙂

  10. What a lovely north indian scrambled egg and to have it with paratha makes it an out of the world combination.

  11. I know what I'm cooking for lunch. I love how simple this is, and yet how the flavors take scrambled eggs in a completely new direction. I'm always looking for new ideas like this to make the old standbys in my kitchen feel fresh.

    We're rounding up egg recipes for this month's Shine Supper Club, and this would be a perfect contribution. I hope you'll join us!

  12. I am going to make this tomorrow for breakast. It will be a nice change from the usual scrambled eggs!

  13. This is yummy…want to make for my wonderful Punjab in-laws; they have always cook for me, now it’s my turn. Need a good aloo recipe. And a saag recipe LOL…I want it all. Made saag the other evening but it didn’t get quite as smooth as mother in-law’s. Flavor was right just not as smooth…maybe my method was off. Anyway thanks for a lovely breakfast!

  14. Had this for breakfast this morning. We love Indian food and this was a welcome change from the regular scrambled eggs. And to serve with naan and the feta cheese… Perfect combination. You are amazing!

  15. This meal was delicious! My go to eggs to make now when I want something quick on the weekend but have time to sit and enjoy. The spices mix deliciously well and I suggest to not substitute the red onions as they give a nice sweetness to the meal! Thank you for sharing!
    – Sandra

  16. So simple yet so delicious! I’ve tried adding cream cheese to scrambled eggs before, but towards the end of cooking. This method is way better! Much more fluffy. The 15 minute room temp wait is hard, but so worth it.

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