Egg Bhurji Salad

Name: Egg Bhurji Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (large); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped, adjust to taste); 1 inch ginger (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2 tsp oil; 2 tbsp coriander leaves (finely chopped, for garnish); 0.5 pcs cucumber (small, finely diced (with peel)); 1 tbsp lemon juice; 1 pinch black pepper

RATING

4.2/5(27)

TASTE SCORE

8/10

A light, protein-packed twist on classic Indian street-style egg bhurji. Fluffy spiced scrambled eggs meet crisp, fresh onions, tomatoes, and cucumbers, finished with a squeeze of lime and a kick of green chili. It's the perfect quick lunch or high-protein snack that skips the bread but keeps all the flavor.

PREP

10m

COOK

10m

SERVES

1 KATORI

155 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Crack and whisk the eggs.
1.Crack 6 eggs into a bowl.
2.Add 1 pinch of turmeric powder, 1 pinch of red chili powder, and half the salt.
3.Whisk vigorously for 1-2 minutes until the mixture is light and frothy.
TIPVigorous whisking incorporates air, making the bhurji fluffier.
prep · ~3 min
Prepare the fresh salad base.
1.In a mixing bowl, combine the finely chopped small onion, diced cucumber, half the green chili, and half the lemon juice.
2.Season with a pinch of black pepper and a pinch of salt.
3.Toss gently to combine. Set aside to stay cool.
TIPKeep the salad base raw and crisp to contrast with the warm scrambled eggs.
saute · ~7 min
Sauté the aromatics.
1.Heat 2 tsp oil in a non-stick pan over medium-high heat.
2.Add 1 inch of finely chopped ginger and the remaining green chili. Sauté until fragrant (30 seconds).
3.Add 1 medium finely chopped onion and cook until translucent (3-4 minutes).
4.Add the finely chopped tomato and cook until soft and the oil separates slightly (2-3 minutes).
TIPMake sure the tomatoes are jammy and dry before adding the eggs to avoid a watery bhurji.
saute · ~3 min
Scramble the eggs into the masala.
1.Lower the heat to medium-low.
2.Pour the whisked eggs into the pan with the cooked masala.
3.Let the eggs set for 20 seconds without touching them, then stir gently and continuously.
4.Cook, breaking up the eggs into soft, small curds, until just set but still slightly glossy (2-3 minutes).
TIPRemove from heat while the eggs are still slightly wet; carry-over heat will finish cooking them perfectly.
assemble · ~3 min
Combine and plate the salad.
1.Allow the scrambled egg bhurji to cool for 2 minutes so it is warm, not piping hot.
2.Add the warm egg bhurji to the bowl with the fresh salad mixture.
3.Sprinkle with a pinch of garam masala and the remaining lemon juice.
4.Toss everything together gently to combine.
TIPTossing while warm helps the raw onions and cucumber absorb the masala flavors without wilting.
garnish · ~1 min
Garnish with fresh coriander and serve immediately.
Sprinkle 2 tbsp of finely chopped coriander leaves over the top. Divide into katoris while still slightly warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the eggs until frothy to trap air for a fluffier bhurji texture.
2
Cook the tomato-onion masala until the oil separates to prevent a watery scramble.
3
Remove the scrambled eggs from heat while still glossy to avoid overcooking.
4
Let the bhurji cool for 2 minutes before mixing to keep the salad crisp.
5
Use a non-stick pan for easy cleanup and to control curd size.
6
Toss the salad gently while warm so the raw onions absorb the spices without wilting.

RECIPE VARIATIONS