What are masala scrambled eggs?
Masala scrambled eggs, also known as egg bhurji, are a variation of the classic scrambled eggs, flavoured with Indian spices including turmeric and garam masala. This dish is a popular breakfast item in India and is often served with hot buttery toast or flaky paratha.
The addition of spices gives these Indian scrambled eggs a unique flavour that is both aromatic and delicious. Once you try it, you won’t enjoy your scrambled eggs any other way!
The benefits of adding spices to your scrambled eggs
Not only will this recipe add a little variety to your breakfast menu, the addition of spices provides a multitude of benefits.
Spices are one of the most highly concentrated sources of antioxidants, and are therefore a valuable addition to a healthy diet. They also have anti-inflammatory properties!
In this recipe, we’re using:
- Garam masala: a spice blend typically containing a combination of cinnamon, cloves, cardamom, cumin, and other spices
- Turmeric: a golden spice powder obtained from the turmeric root.
Aside from the addition of spices, we’re also adding some green chillies, spring onion and tomatoes for extra nutrients and flavour.
How to make masala scrambled eggs step-by-step
As always, you can find the full recipe and instructions at the bottom of this blog post.
Saute spring onion in oil, then add turmeric and garam masala. Cook out the masala until it smells good. Cooking out the masala is an essential step as it releases the true flavour of the spices. It’s a technique that we also use in our chana masala recipe!
Then add chopped tomatoes and green chillies (photo 1).
Meanwhile, whisk two free-range eggs in a bowl and season with salt and pepper (photo 2).
Add the whisked eggs to the pan and scramble until soft and fluffy (photo 3).
How to make perfectly fluffy scrambled eggs
Whilst egg bhurji is traditionally cooked to be firm, I love to enjoy them soft and fluffy. If you are also more partial to soft and fluffy scrambled eggs, here are some of my top tips for achieving that perfectly silky texture:
- Use a good quality non-stick pan. A non-stick pan is great for scrambled eggs it prevents them sticking and makes them easier to stir. If you invest in a good quality non-stick pan and look after it, it will last you a long time. Mine is from Salter and is a trusty companion in the kitchen.
- Whisk the eggs well to incorporate air. Make sure you beat the eggs well! This will help to create a fluffy texture.
- Cook the eggs on low heat. It’s easy to get impatient (particularly at breakfast time!), but eggs cooked over a low flame will always come out soft and fluffy.
- Don’t overcook the eggs. You want to turn off the heat as soon as the eggs look set but slightly runny, as they will continue to cook from the residual heat of the pan.
Variations on this recipe
- Add any additional vegetables of your choosing e.g. peppers, mushrooms, spinach…
- Cook up a double batch of masala eggs and turn them into breakfast burritos to enjoy throughout the week!
- For extra flavour, add 1/4 tsp kasuri methi to the scrambled eggs just before serving.
- Top the masala scrambled eggs with some melty cheddar cheese (if you’re a cheese fan, you’ll love my chilli cheese toast recipe too!
What to serve with masala eggs
Masala scrambled eggs are best enjoyed alongside some hot buttery toast or flaky paratha (as pictured).
As a lighter option, serve your masala eggs with a side of Greek yoghurt and fresh fruit for a high protein breakfast.
And of course, a steaming cup of masala chai is always mandatory!
Frequently asked questions
Whilst eggs are a key component of this recipe, you can indeed make it vegan-friendly by using tofu in place of the eggs!
I have a handy guide on how to make scrambled tofu on my site – you can make the recipe below exactly as stated and crumble in 200 grams of tofu in place of the two eggs.
The oil is essential in this recipe for drawing out the flavour of the masala. If you use spray oil, there won’t be enough oil to cook the spices, and if you use butter, the smoke point will not be high enough.
This masala egg recipe is very mild as it only uses green chillies (which provide more flavour than heat). You are welcome to increase the quantity of green chillies, or add some chilli powder or chilli flakes for extra heat.
Yes! Scrambled eggs can be prepared ahead of time and stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a frying pan and ensure they are piping hot before serving.
However, scrambled eggs always taste best when freshly cooked.
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
Masala Scrambled Eggs (Egg Bhurji)
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- 2 Spring Onions chopped
- 2 tsp Sunflower Oil
- 1/2 tsp Turmeric
- 1/2 tsp Garam Masala
- 1 Large Tomato diced
- 1 Green Chilli finely chopped
- 4 Large Free-Range Eggs
- Salt & Pepper to taste
Instructions
- Heat the oil in a non-stick pan over medium heat.
- Once the oil is hot, add the chopped spring onions and saute until they are slightly browned.
- Add the turmeric and garam masala to the spring onions, and cook out until the masala smells good. This should take 2-3 minutes.
- Add the chopped tomatoes and diced green chili to the pan and cook until the tomatoes are soft and mushy.
- Meanwhile, crack the eggs into a mixing bowl and beat them until the yolks and whites are well combined. Season with salt and pepper, to taste.
- Lower the heat of the frying pan and pour in the beaten egg mixture.
- Using a spatula, scramble the eggs until they are just cooked through and fluffy. If you prefer firmer scrambled eggs, feel free to cook them longer.
- Garnish the masala eggs with chopped spring onion or fresh coriander leaves.
- Serve with hot buttery toast or flaky paratha, and a hot cup of masala chai.
Notes
- You can store leftover masala eggs in an airtight container in the fridge for up to 2 days. Reheat in the microwave or stovetop and ensure it is piping hot before serving.
- Optional additions: diced peppers, mushrooms, spinach, grated cheddar cheese.
I will try it with mung dal batter, since I am vegan.
Thank you for sharing!