Egg Bhurji aka Anda Bhurji aka Khageena. A Pakistani/North Indian take on scrambled eggs. This recipe is precise yet adaptable, balanced in seasoning, and addictive in texture. Perfect for a simple but elevated breakfast or brunch. Tested to perfection!

A plate of Egg Bhurji piled on top of a piece of toast garnished with cilantro.

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Egg Bhurji

Bhurji means scramble, so Egg or Anda Bhurji is just scrambled eggs flavored with aromatics and spices.

I grew up with Desi-style omelets, which are more like frittatas in that you whisk the vegetables into the eggs. I was less aware of this spicier, less uniform version.

The first time I had a memorable Egg Bhurji was when my mom-in-law made it. Her’s featured an extra dose of subtly sweet onions and crunchy green chilies. Everything about its warmth and texture reminded me of what I love about Desi food. It was just scrambled eggs, but a lot more addictive. So here is my version, inspired by my mother-in-law’s.

Close up of a plate of Egg Bhurji garnished with cilantro alongside a piece of toast.

Egg Bhurji vs Khageena

Over time, I’ve learned that this is a more a difference in etymology vs the actual recipe.

While a majority of Pakistanis call it Khageena, Punjabis, or at least those in my family, refer to this dish as Anda Bhurji (Urdu) or Anday ki Bhujia (Punjabi). There is little to no difference in preparation or ingredients, though Mumbai-street-style Anda Bhurji recipes often include Pav Bhaji masala.

A plate of Egg Bhurji garnished with cilantro alongside a piece of toast.

Tips to Elevate Egg Bhurji

Though this recipe is adaptable (as any egg recipe should be), there are a few key things you can do to enhance flavor and texture:

  • Salt the eggs: Like I noted in my Aloo Anday ki Bhujia (the potato-inclusive version of this recipe), salting both the eggs and masala creates balance.
  • Add tons of onions: Egg bhurji notably has a lot of onions. In Classic Indian Cooking, Julie Sahni notes that the onions should be “enough to equal the quantity of the eggs”. (This is, of course, a matter of personal preference and you’re free to decrease as you’d like.)
  • Use mild, edible-while-raw green chili peppers: A Serrano or Jalapeño is ideal in this scenario. I purposely seek green chilis in every bite for their flavor and kick of endorphins.
  • Cook them right: Any form of scrambled eggs should never be dry or crumbly. Though these aren’t American-style style custardy scrambled eggs, they’re still soft and tender.
Top view of a skillet of Egg Bhurji with a rubber spatula.

Ingredients

Here’s what you’ll need:

  • Eggs: Use quality, pasture-raised eggs, the ones with a vibrant orange yolks and full flavor.
  • Cilantro: The herb of choice to brighten it up and add fresh flavor.
  • Kosher salt: If using table or sea salt, you’ll need less than what the recipe calls for.
  • Neutral oil: Grapeseed or avocado are my usual choice.
  • Yellow onion: I use yellow onion, but red onions would work here as well.
  • Garlic cloves: Though I don’t usually add garlic to my eggs, it works well here to round out the spices.
  • Serrano or Jalapeno pepper: Again, the green chili should offer crunch and flavor more than intense heat.
  • Red chili powder or cayenne: This is customizable according to how spicy you’d like your eggs. Start with the lower quantity for kids or if your green chili peppers are on the spicier side.
  • More ground spices: Coriander powder, cumin powder, black pepper, and turmeric powder to flavor the eggs. All customizable; I’ve made this several times with nothing but red chili, turmeric, and salt.
  • Vine or Roma tomato: My mother-in-law’s egg bhurji doesn’t contain tomatoes, but I love tomatoes and add them to everything from Pulao to Korma. That said, I’ve made this plenty of times without tomatoes so if you don’t care for them, feel free to omit.
Egg Bhurji Ingredients

How to make Egg Bhurji

  1. Crack the eggs and whisk to combine. Adding cilantro and salt here helps evenly distribute them.
  1. Heat oil in a nonstick pan. Sauté the onions to soften and bring out their natural sweetness. A bit of crisp around the edges is lovely, but we’re not browning them like we would for a curry.
  2. Add garlic and green chili pepper to take the bite out and soften. I also add the remaining salt here to add flavor to the plentiful onions.
  1. Reduce the heat and cook out the rawness (or kachapan) from spices. Add the tomato and sauté for a minute to soften but still keep its freshness.
Sautéed onions, garlic, green chili, spices and tomato in a skillet with a rubber spatula.
  1. Now you’ll pour in the eggs. Stir the eggs constantly, just until they’re cooked and no longer custardy or slimy.

Here’s how to control the texture of the eggs:

  • If you let the eggs sit for a few seconds, then begin stirring slowly and gently, you’ll get larger, more held together results (ex. omelette or American scrambled eggs).
  • If you stir very often from the start, you’ll get smaller, finer curds, like that of keema. (I believe this way is more traditional as Anda Bhurji that’s meant to be eaten with roti/paratha, but it varies from family to family.)
  1. Turn off the heat when they’re cooked but still soft.
Close up of cooked Egg Bhurji in a skillet with a rubber spatula.
  1. Garnish with more cilantro if you’d like. Devour immediately!
Top view of a skillet of Egg Bhurji with a rubber spatula.

What to Serve with Egg Bhurji

For a complete experience, serve with:

Partially eaten Egg Bhurji with toast.

How to Store and Reheat

Egg bhurji stores surprisingly well in an airtight container. Reheat in the microwave or stovetop just until heated through. You don’t want to overheat, which can make the eggs dry and rubbery.

Partially eaten Egg Bhurji in a skillet with half a slice of toast.

Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!

Close up of a plate of Egg Bhurji piled on top of a piece of toast.
5 (3 ratings)

15-Minute Egg Bhurji (Anda Bhurji)

Egg Bhurji aka Khageena. A Pakistani/North Indian take on scrambled eggs. This recipe is precise yet adaptable, balanced in seasoning, and addictive in texture. Perfect for a simple but elevated breakfast or brunch. Tested to perfection!

Watch the Video

Ingredients 

  • 4 (~250 g) large eggs, preferably organic, pasture-raised – quality eggs are key!
  • 1 tbsp finely chopped cilantro, plus more for garnish
  • 3/4 tsp kosher salt, divided – use less for sea salt/table salt
  • 3 tbsp neutral oil, I use grapeseed
  • 1 large (~250 g) yellow onion, diced (don’t need to chop too finely as their texture and lightly sweet taste work well here)
  • 3 garlic cloves, finely chopped or crushed using a mortar & pestle
  • 1/2 Serrano or Jalapeno pepper, chopped or sliced – deseed for less heat, use up to 1 for a stronger kick
  • 1/4-1/2 tsp red chili powder or cayenne
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric powder
  • 1/2 (~60 g) small vine or Roma tomato, finely chopped

Equipment

  • Nonstick Skillet

Instructions 

  • Crack the eggs in a medium bowl and whisk until uniform. Add the cilantro and ½ tsp of the salt and whisk again to combine.
  • Heat oil in a medium nonstick pan over medium-high heat. Once hot, add the onion and sauté for 5 minutes, until soft and translucent.
  • Add garlic, green chili, and remaining ¼ tsp salt. Continue to sauté for another 2 minutes, until the onions start to turn golden on some edges. No need to brown the onions.
  • Reduce the heat to low. Add the spices (red chili, coriander powder, cumin powder, black pepper, and turmeric) and stir for 1 minute to allow them to bloom.
  • Increase the heat to medium-high. Add the tomato and sauté for a minute, until softened.
  • Pour the whisked eggs into the onions. Stir constantly until set but still glossy, about 2 minutes (Note 1). Turn off the heat and garnish with more cilantro, if desired. Serve immediately with any type of bread, paratha, or roti.

Notes

Note 1: Egg Texture
  • If you let the eggs sit for a few seconds, then begin stirring slowly and gently, you’ll get larger, more held together results (ex. omelette or American scrambled eggs).
  • If you stir very often from the start, you’ll get smaller, finer curds, like that of keema. (I believe this way is more traditional as Bhurji that’s meant to be eaten with roti/paratha, but it varies from family to family.)
Calories: 236kcal, Carbohydrates: 7g, Protein: 8g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.02g, Cholesterol: 218mg, Sodium: 671mg, Potassium: 187mg, Fiber: 1g, Sugar: 2g, Vitamin A: 389IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg