Indian Spiced Scrambled Eggs (Egg Bhurji)
Soft scrambled eggs cooked with onion, tomato, and gentle warm spices. Serve with rice, soft roti, or bread for a quick, savory meal.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 4 each egg
- 30 ml oil2.03 tbsp oil
- 2.5 ml cumin seed0.51 tsp cumin seed
- 0.5 medium onion, finely chopped
- 3.75 ml ginger garlic paste0.76 tsp ginger garlic paste
- 1 medium tomato, finely chopped
- 60 ml bell pepper, optional, cut into small cubes4.06 tbsp bell pepper, optional, cut into small cubes
- 1.25 ml turmeric0.25 tsp turmeric
- 3.75 ml garam masala0.76 tsp garam masala
- 30 ml coriander leaf, chopped2.03 tbsp coriander leaf, chopped
- lemon (for serving), for a small squeeze
- salt (to taste), for over-1s and adults only
Steps
Prep
- Finely chop the onion and tomato. If using bell pepper, cut it into small cubes.
- Crack the eggs into a bowl and check carefully for any shell pieces.
- Add the turmeric to the eggs and beat until light and frothy, then set aside.
Cook
- Heat the oil in a pan over medium heat, then add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and saute until soft and golden, about 4 to 5 minutes.
- Stir in the ginger garlic paste and fry for about 1 minute until fragrant.
- Add the chopped tomato and cook until soft and mushy, about 3 minutes.
- If using bell pepper, add it now and fry for 2 to 3 minutes until slightly softened.
- Pour in the beaten eggs and stir gently to scramble into soft curds.
- Sprinkle the garam masala over the eggs and stir for 1 to 2 minutes until just cooked through.
- Turn off the heat and garnish with chopped coriander, with a small squeeze of lemon if you like.
- For over-1s and adults, add a pinch of salt to taste and a little chili powder for those who enjoy heat.
Nutrition
- Calories
- 251
- Protein
- 8g
- Fat
- 19g
- Carbs
- 14g
Tips by age
Skip the added salt and keep the spices very mild. Chop any onion or pepper pieces small and serve the soft scramble on a preloaded spoon or with soft rice.
Choking safety: Make sure egg and vegetable pieces are soft and small. Avoid any firm pepper chunks.
Serve the soft scramble with rice or torn soft roti. Keep spices mild and offer small forkfuls or finger-size strips on bread.
Choking safety: Keep onion and pepper pieces soft and small to avoid firm chunks.
Serve as written with mild spice, alongside rice or soft bread cut into bite-size pieces. Add salt only at the table if you wish.
Serve as written with rice, roti, or bread. A small squeeze of lemon adds brightness, and you can offer a little salt to taste.
Serve as written with rice or bread. Older kids who like heat can have a little chili powder stirred into their portion.
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