Chinese-Style Egg Bhurji Recipe | How To Make Anda Bhurji

Are you an egg lover like me? Then try this quick and easy Chinese-style egg bhurji recipe. It is a very simple recipe yet tastes amazing! In this recipe, the scrambled eggs are flavoured with garlic, onion, ginger, soy sauce and a few other ingredients.

What is Egg Or Anda Bhurji?

Egg or anda bhurji is basically a scrambled egg dish where the eggs are spiced with Indian spices.

About This Recipe:

In this Chinese-style egg bhurji recipe, instead of adding Indian spices, I have cooked the eggs with soy sauce, vinegar, chopped onion, garlic, ginger and spring onions greens.

This egg or anda bhurji is inspired by the street style or dhaba style egg bhurji that we get in India.

Here in India, the egg mixture is cooked with lots of butter and a bunch of spices, over a high flame, stirred continuously until the large pieces of scrambled eggs are broken down into small bits.

I have also cooked the eggs in a similar manner. Cooked them for some time until they became slightly golden. And the large pieces of scrambled were broken down into tiny bits.

For more egg recipes, click here.

Watch how to make Chinese-Style Egg Bhurji Recipe:

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Prep Time: 5 min | Cook Time: 25 min | Total Time: 30 min

Serves: 2 people

Ingredients:

4 eggs

3 tbsp oil

2 green chillies, whole and slit

1 tbsp garlic, chopped

½ cup onion, chopped

1 tsp ginger, grated

2 tsp soy sauce, adjust it as per your liking

Salt to taste

2 tbsp spring onion

1 tsp apple cider vinegar

Spring onion for garnishing

Cooking Method:

Heat a non-stick pan over medium heat. Pour oil and allow it to heat up.

Once it heats up, add green chillies and cook for a few seconds until fragrant.

Then take the chillies out. Frying the chillies like this gives a beautiful flavour to the oil.

Add chopped garlic into the chilli flavoured oil. Cook until they turn golden in colour.

Add chopped onion. Cook for a few minutes until they become translucent.

Add ginger paste and cook for a few minutes until the raw smell goes away.

Meanwhile, the ginger is cooking, break the eggs into a bowl and beat them with a fork. Then keep the bowl aside.

Once the ginger is fragrant, pour soy sauce into the pan and give it a good stir.

Then lower the flame and pour the eggs into the pan.

Keep stirring until everything is well combined.

Continue cooking the eggs over low flame until the eggs and onion-soy mixture are blended well. The colour of the egg should become light brown.

Then increase the flame to medium. Cook the eggs for a few minutes, while stirring continuously, until it starts curdling.

Once the eggs thicken slightly, season it with salt and mix it well.

Keep stirring vigorously and break the curdled eggs into tiny bits.

Continue cooking until the anda bhurji becomes golden in colour.

Optional: Add a few drops of soy sauce to give it a slightly darker colour.

Lower the flame, add chopped spring onion and apple cider vinegar. Mix well.

Turn the flame off. Transfer it to the serving bowl. Garnish it with chopped spring onions.

Egg bhurji is ready to serve!

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If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!