Garam Masala Scrambled Eggs - Egg Bhurji

March 27, 2012
2 Ratings
  • Serves 2 to 3
Author Notes

If I like something that my husband cooks it is this Egg Bhurji. Back in India I was only used to eating eggs outside my house. You need to know how I started eating eggs. I have a story behind it. My husband really prepares this dish very well. Every weekend breakfast is prepared by my husband. Although, I have to assist him lot of times or else kitchen would be all messed up. Often times, we make it for dinner also as it is quick and it fills your stomach. —Devangi Raval

What You'll Need
  • 4 eggs
  • 2 Small green chillies chopped
  • 2 Cloves of garlic chopped
  • 1 Small onion chopped
  • 1 Small Tomato chopped
  • 2 tablespoons Oil
  • 1 teaspoon Turmeric Powder
  • 1.5 teaspoons Red Chilli powder
  • 2 teaspoons Cumin-coriander powder
  • 1 teaspoon Garam masala
  • Salt to taste
  1. Take oil in a pan on medium heat and green chillies and garlic to it and saute for two seconds or so and add the onions.
  2. Once the onions turn translucent add the tomatoes and cook it well.
  3. As soon as the tomatoes are done , it should take 2 minutes to cook down this mixture add the spices. And, mix well.
  4. And, immediately add all the eggs in to it. Let the eggs cook for a minute or so and just when they look they holding up then scramble them thoroughly.
  5. And, then with the help of a potato masher start mashing up the eggs so that they will get crumbly.
  6. As soon as they look cooked and well mixed up . Remove and serve them with some toast and ketchup on side . See I told you we also like ketchup the way chef Nico likes. This bhurji makes lovely sandwiches from leftover.

See what other Food52ers are saying.

  • Alagiavanan Saravanan
    Alagiavanan Saravanan
  • Devangi Raval
    Devangi Raval
  • Joeaparna
  • pam

4 Reviews

Alagiavanan S. September 4, 2020
Pretty good! When to add the salt?
Joeaparna September 19, 2019
Tried out the recipe and it came out pretty good!
pam July 11, 2013
sounds good
Devangi R. May 3, 2016
Thanks Pam.