If you are reading this and you are not originated from Indian subcontinent, you probably wouldn’t understand the love we share towards this humble scramble. This Indian style scrambled eggs (called as Anda bhurji in Hindi) is probably the most won over dish served in road side dhabas (motels/services) and snack corners. Equally adored by students and working adults, this dish always tops the list when it comes to quick and healthy dinner ideas.
The breads its served with, varies with the region and place of serving. If you are looking for a quick snack/meal, you go with plain toasted bread. At a roadside joint, mostly its served with buttered Indian buns (paav). And if you are making it at home you may serve it with roti (Indian flatbread). I have even had it with plain boiled rice or even noodles during my hostel days. It is truly a versatile dish.
Whats in this Indian style scrambled eggs that’s different from the traditional scrambles or even the cheesy/vegetables ones. Well, the texture first of all, is not smooth but course. We don’t use a lot of oil/butter in the making and focus is on the spices instead. Garam masala, for example, brings such a unique taste to the dish which makes it completely different from the any other variety of scrambled eggs.
The secret behind the street vendor style Egg bhurji is the use of loads of butter/oil and continuous stirring of the eggs while cooking. The texture should be fine and pieces should be small, making the dish to absorb the flavours better. If you leave the eggs for too long in the pan unattended, they will turn hard and chunky.
Onion is the star ingredient of this dish, along with fresh coriander leaves for that extra punch. Some people use tomatoes as well but I don’t like this addition since it makes the eggs release water which tastes not-so-good. Be it any style, make this simple anda bhurji, experiment with any spices you like and enjoy with any bread of your choice. Its always that awesome!
What you need? – Serves 2-3 people
- 4-5 eggs
- 2 tbsp milk
- 1 onion, chopped fine
- 1-2 green chilies, chopped very small (optional, but gives a good hot punch)
- About ¾ tsp salt OR to taste
- ½ tsp red chili powder
- ¼ tsp black pepper powder
- ¼ tsp garam masala
- 1 tbsp butter + 1 tbsp oil
How to make?
Crack eggs in a mixing bowl and whisk with a fork or a whisker till frothy. Add salt and milk and whisk again for a few seconds till it gets a bit frothy and light.
Heat oil + butter in a pan, add chopped onion and sauté for 1-2 minutes. Add in green chilies and all the remaining spices and let it cook for a minute.
Turn the flame to low. Pour in the egg mix in the pan stirring it and mixing with the onions.
Let it cook for a few minutes on medium flame, scrapping the sides and breaking the egg into finer pieces. Once it reaches your desired consistency, garnish with fresh coriander leaves and serve hot with your choice of bread.
You may also sprinkle some chaat masala (Indian tangy spice mix) on top when serving. S likes to add his special chicken masala to it while cooking since he likes the flavours. Add any spice mix of your choice.
You may also add 1 tsp of gram flour while whisking the egg mix, it will add a nice crunch to the scramble. Make sure that the gram flour mixes well and does not remain lumpy or else it will taste raw when eaten.
We don’t caramelise the onions in this scramble so cooking them for 1-2 minutes is a good time to get them cooked enough.
You may add some other vegetables like green peas, bell peppers etc. to this scramble to make it a complete meal.
If you like scrambled eggs then this
Scrambled eggs with cottage cheese is a must try for you
For more rich egg meals, try this
Arabic Shashuka- baked eggs in rich tomato sauce
Sharing with Srivalli’s “Come join us for Breakfast” event