Kerala Egg Bhurji

Name: Kerala Egg Bhurji
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 6 pcs egg; 2 tbsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves (fresh); 2 pcs onion (medium, finely chopped); 3 pcs green chili (slit lengthwise); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper (freshly crushed); 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(65)

TASTE SCORE

8/10

A spicy, aromatic scramble that transforms humble eggs into a star-worthy dish. Soft, custardy curds mingle with a deeply fragrant sauté of onions, ginger, and green chilies, all rounded off with the unmistakable freshness of coconut oil and curry leaves. This Kerala street-food classic is ready in 15 minutes, making it a quick, satisfying meal with appam or toast.

PREP

COOK

10m

SERVES

1 KATORI

210 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Crack and beat the eggs.
Crack eggs into a bowl, add salt and a pinch of black pepper. Whisk vigorously until light and frothy. Set aside.
TIPWhisking well incorporates air and gives the bhurji a softer, fluffier texture.
temper · ~2 min
Temper the spices in coconut oil.
1.Heat coconut oil in a heavy-bottomed pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and stir until aromatic (15 seconds).
4.Drop in curry leaves and let them crackle briefly.
TIPUse virgin coconut oil for the authentic Kerala aroma — it defines this dish.
saute · ~6 min
Sauté the aromatics.
1.Add finely chopped ginger and garlic. Sauté until the raw smell fades (1 minute).
2.Add slit green chilies and chopped onions. Cook until onions turn soft and translucent (4-5 minutes).
3.Add turmeric powder and red chili powder, stirring constantly for 30 seconds.
TIPDon't rush the browning — slowly softened onions add natural sweetness that balances the spices.
saute · ~4 min
Cook the tomatoes down.
Add the chopped tomato to the pan. Cook until the tomato softens completely and the oil begins to separate at the edges (3-4 minutes).
saute · ~3 min
Scramble the eggs into the masala.
1.Reduce heat to low. Pour the beaten eggs evenly over the masala.
2.Let it set for 20 seconds, then begin pushing and folding the eggs gently with a spatula.
3.Continue scrambling until the eggs form soft, creamy curds but are no longer runny (2-3 minutes).
TIPKeep the heat low and don't over-stir — you want soft, custardy curds, not dry crumbles.
garnish
Finish with a crack of pepper and fresh coriander.
Turn off the heat. Add a final pinch of freshly crushed black pepper and scatter chopped coriander leaves on top.
serve
Serve immediately while hot.
Spoon into a serving bowl. Serve right away with appam, pao bread, or Kerala parotta for the most authentic experience.
TIPEgg bhurji waits for no one — it tastes best the moment it leaves the pan.

PRO TIPS

What to keep in mind.

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

1
Use virgin coconut oil for the authentic Kerala aroma — it defines this dish.
2
Whisk the eggs until light and frothy to incorporate air for a softer texture.
3
Don't rush the onion browning — slowly softened onions add natural sweetness.
4
Reduce heat to low before adding eggs to prevent rubbery curds.
5
Gently push and fold the eggs, don't stir constantly, for creamy curds.
6
Serve immediately — egg bhurji tastes best fresh from the pan.

RECIPE VARIATIONS