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Boiled Egg Bhurji

Serves 2
30 mins
142 Kcal
Boiled Egg Bhurji is a delicious and protein-rich spin on the classic egg bhurji, offering a flavourful and wholesome dish that's good for any meal. This boiled egg bhurji recipe translates hard-boiled eggs into a spicy, aromatic scramble, blending them with onions, tomatoes, green chillies, and a medley of Indian spices. As such, it is one of the quickest and most satisfying dishes, resulting in a unique texture, making it an excellent choice for breakfast, lunch, or dinner. The recipe begins by finely chopping the boiled eggs, then saut ed with onions, ginger-garlic paste, and tomatoes while developing a rich and tangy flavour base. Depth and warmth are added by spices like turmeric, red chilli powder, and garam masala; freshness bursts out by garnishing with fresh coriander leaves. This boiled egg bhurji recipe stands out because it is effortless to prepare and customise according to one's taste, using one's favourite ingredients, such as bell peppers or peas, to add flavour and nutrition. Serve boiled egg bhurji with toasted bread and rotis or even as a filling in wraps and sandwiches, adding the feature of being a great filling meal. Ample in protein and flavoured to be an authentic Indian dish, it's the best option for busy days when you wish for something comforting and effortless to cook. Try this recipe to add flavour and nutrition to your usual egg preparations.

Ingredients required for Boiled Egg Bhurji

  1. 6 boiled eggs
  2. 1 onion
  3. 0.05 tsp ginger
  4. 0.05 tsp garlic
  5. 0.05 cup coriander leaves
  6. 1 tomato
  7. Salt
  8. 0.25 tsp red chilli powder
  9. 0.25 cup tomato ketchup
  10. 0.25 tsp turmeric powder
  11. 0.05 tbsp oil
  12. 1 tbsp butter
  13. 0.25 tsp saunf
  14. 0.25 tsp coriander seeds
  15. 1 green chilly

Cooking steps for Boiled Egg Bhurji

  1. 1
    This recipe of Boiled Egg Bhurji is a quick, satisfying dish that brings together boiled eggs and a flavorful mix of spices into a comforting, hearty meal.
  2. 2
    Start by boiling 6 eggs in a pot for about 5 minutes to fully cook them.
  3. 3
    Once boiled, remove the eggs from the water and let them cool completely.
  4. 4
    Peel the eggs and chop them into 1-inch pieces.
  5. 5
    Set the chopped eggs aside, ready to soak up all the flavorful masala.
  6. 6
    In a pan, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat.
  7. 7
    The combination of oil and butter helps create a rich, savory base for the bhurji.
  8. 8
    Once the oil and butter are hot, add ¼ teaspoon of fennel seeds (saunf) and ¼ teaspoon of coriander seeds to the pan.
  9. 9
    Fry them until they crackle and release their aromatic flavors.
  10. 10
    Add 1 large finely chopped onion to the pan and saut it until it turns translucent and soft, about 3-4 minutes.
  11. 11
    Once the onion is soft, add 1 minced garlic clove and saut for another 30 seconds until fragrant.
  12. 12
    Now, add ¼ teaspoon of red chili powder, ¼ teaspoon of turmeric powder, and a pinch of salt to the pan.
  13. 13
    Mix the spices well with the onion and garlic.
  14. 14
    Add 1 large finely chopped tomato and cook it down until it becomes soft and pulpy, about 5 minutes.
  15. 15
    If the mixture seems too dry, add a splash of water to help cook down the tomatoes.
  16. 16
    Once the tomatoes are cooked, add the chopped boiled eggs to the pan and mix them into the spiced tomato mixture.
  17. 17
    Let the eggs soak up the flavors of the masala for 2-3 minutes.
  18. 18
    In a small bowl, dilute ¼ cup of tomato ketchup with a little water and pour it into the pan.
  19. 19
    The ketchup adds a touch of sweetness and tanginess to the dish, balancing out the spices.
  20. 20
    Stir everything well, then cover the pan and let it rest for 2-3 minutes to allow the flavors to meld.
  21. 21
    Garnish the boiled egg bhurji with freshly chopped coriander leaves, a touch of minced ginger, and a finely chopped green chili.
  22. 22
    Stir these fresh ingredients into the bhurji for a fresh and herby finish.
  23. 23
    Serve the boiled egg bhurji hot with roti, naan, or rice.

Shop Ingredients

Ginger (0.05 Tsp)
18
1
22
1
20
1
Garlic (0.05 Tsp)
54
1
78
1
22
1
Saunf (0.25 Tsp)
62
1
78
1
63
1
78
1
115
1
58
1
Tomato Ketchup (0.25 cup)
117
1
77
1
105
1
159
1
73
1
243
1
148
1
130
1
85
1
77
1
Coriander Seeds (0.25 Tsp)
62
1
85
1
85
1
15
1
99
1
68
1
36
1
Boiled Eggs (6)
81
1
191
1
116
1
123
1
41
1
133
1
62
1
349
1
221
1
93
1
Red Chilli Powder (0.25 Tsp)
559
1
290
1
100
1
Coriander Leaves (0.05 cup)
16
1
16
1
50
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
79
1
Turmeric Powder (0.25 Tsp)
58
1
104
1
225
1
212
1
56
1
59
1
279
1
Green Chilly (1)
12
1
21
1
25
1
Onion (1)
32
1
39
1
37
1
21
1
Oil (0.05 Tbsp)
171
1
147
1
150
1
167
1
151
1
151
1
734
1
150
1
187
1
332
1
Butter (1 Tbsp)
60
1
295
1
122
1
70
1
65
1
241
1
70
1
106
1
60
1
288
1
Tomato (1)
13
1
13
1
13
1

FAQs

What is Boiled Egg Bhurji, and how is it different from regular egg bhurji?

In this variation of the famous Indian scrambled egg dish bhurji, boiled eggs are crumbled and saut ed with spices and vegetables. The added twist is that unlike normal egg bhurji, which employs raw eggs scrambled right into the pan - boiled eggs are added post-cooking. The chopped or crumbled boiled eggs are mixed with saut ed onions, tomatoes, green chillies, and spices. It's a quick and easy dish but a rather more compact, firm texture compared to the original Bhurji due to the boiled eggs.

What vegetables may be added to Boiled Egg Bhurji?

Additional vegetables can be added to Boiled Egg Bhurji to make it tastier and more nutritious. Ingredients for such an addition are bell peppers, peas, carrots, spinach, and, in some cases, mushrooms. Just saut the vegetables with onions and tomatoes and add it with the crushed boiled eggs. Adding vegetables is an excellent way to taste this dish while giving it colour and making it healthier. Feel free to experiment with your favourite vegetables according to the type of vegetables you have available.

Can I prepare Boiled egg Bhurji in advance?

Although Bhurji tastes best when served fresh, the base can be prepared daily by saut ing the vegetables and spices. To prepare for serving, crumble the boiled eggs into the prepared mixture and heat it before serving.