Egg Bhuri (Spicy Indian Scrambled Eggs)
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This is a recipe I can’t really take credit for because this one is straight from my fathers skillet. In fact it was only in writing this recipe that I found out this was called egg bhuri, I just thought it was called “Dad’s Spicy Scrambled Eggs”
Like myself, he too tends to enjoy a somewhat unorthodox breakfast with lots of flavour and spices. Imagine that, wanting flavour on your breakfast plate!
Leftover curry and eggs, absolutely, kebabs wrapped in a pancake, you betcha! Crispy pan fried pizza with a fried egg on top, why the hell not. So it only makes sense that we also like to heavily flavour and spice our scrambled eggs.
Scrambled eggs are a great addition to any breakfast because a they can be dead simple to make, and they can be flavoured however you like. Ready in about 5 minutes scrambled eggs can be made to order unique for each person at the table or done right before everyone sits down so they are fresh and hot.
These spicy Indian scrambled eggs are no different. They borrow some common flavours used during Indian cooking. Onion, garlic, green chilies, and lots of fresh coriander leaves.
How to make low carb Egg Bhuri (Spicy Indian Scrambled Eggs)
The trick is to get everything into the pan but the eggs and coriander leaves so that the onion, garlic, and green chilies have time to fry and take one some additional flavour. It’s not a slow caramelize, but a quick hot fry so they crisp up and brown (that’s flavour!)
Then add the eggs and right as they are almost cooked to your liking, throw in the fresh coriander leaves, stir it around and serve. It’s really that easy to add a new twist on the classic scrambled eggs and elevate your low carb breakfasts.
Egg Bhuri: A Step-by-Step
Start by slicing the onions, and finely chopping the garlic. Fry in a non-stick fry pan with some butter or ghee for 3-5 minutes over medium to medium-high heat.
Unlike the caramelized onions often used in dishes like my Philly Cheesesteak Zoodles, or the sour cream and onion cabbage noodle pasta. We aren’t looking to gently caramelize and soften the onion. We want to get colour and texture on them and we want to do it fast.
The butter or oil should be sizzling when the onions and garlic hit the pan. Once the edges of the onions are crispy and starting to brown they are ready.
At this point at the chopped green chilies and fry for an additional minute or so. Careful, if you fry chilies too hot you basically create pepper spray in the air so run a fan or cover if that becomes a problem. The pepper spray effect is often stronger when green chilies have more seeds so you can remove some of the seeds which will also tone down the spice level of the chili.
While we are on it, you may use other chili peppers for this egg bhuri, but green chilies like this have a very unique flavour, that in my opinion is important to this dish. While definitely spicy, these chilies are not the blow your head off kind, they have an excellent balance between flavour and spice and they are absolutely my favourite pepper to eat raw.
Now I have been told my judgement for what is spicy and what isn’t is terrible since I love hot peppers, so decide for yourself. A home grown fresh jalapeno is about as hot as the average store bought green chili I would say.
Here is a green chili I grew on my balcony this summer, which if you are part of the gang, you already knew because this beauty was featured in my Summer 2020 seasonal highlight along with my top low carb summer recipes! I that something you want to get in on, and I think you should, just join the gang below.
As I was saying, fresh home grown chilies tend to be spicer than peppers from the grocery store in my opinion.
Back to breakfast, next add the eggs, I don’t always pre-scramble my eggs, like in my herby summer scramble. More often then not, I just crack the eggs straight into the pan, and then get to work with a spatula to scramble everything around. That’s how my Dad does it, and that’s how I am going to do it too.
The eggs will only take a few minutes so keep an eye on them.
Right as the eggs are approaching your desired doneness, toss in all the fresh coriander leaves and mix it around.
Season with salt and pepper and it’s ready to serve. These spicy scrambled eggs can be part of your favourite low carb breakfast by serving with sausages, bacon, your favourite low carb wrap, or whatever you like with your eggs!
Time To Dive In!
These spicy Indian scrambled eggs, also pair well with some grill kebab and low carb flatbread to create a flavourful low carb meal.
I really hope you enjoy this recipe from my Dad’s skillet to yours. Keeping breakfast exciting and flavourful is just as important as the other meals.
No need for a bland plate just because its the morning. Start your day the right way, with this Spicy, low carb, vegetarian Egg Bhuri.
Egg Bhuri (Spicey Indian Scrambled Eggs)
- Knife & Cutting Board
- Fry Pan
- ½ small onion sliced
- 2 cloves garlic minced
- 4 large eggs
- 4 tablespoons fresh coriander leaves chopped
- 1 tablespoon lemon juice
- salt & pepper to taste
- Start by cutting the onion in half and slicing it thin with a sharp knife. Peel and mince the fresh garlic as well. Add to a hot frying pan with hot butter, oil, or ghee. It should sizzle once it hits the pan. The goal is to quickly fry the onions and garlic hot to crispy the edges and add flavour.
- After 3-5 minute once the edge of the onion are starting to brown and crisp, carefully add the sliced green chilies and fry for 30 seconds to 1 minutes. Careful as this can cause the air to become spicy like pepper spray so vent well and cover if possible.
- After the chilis have fried crack fresh eggs straight into the pan and get to work with a spatula or rubber scrapper to scramble everything around. Cook the eggs for 2-3 minutes until they are done to your liking.
- Just before plating the egg bhuri, add lots fresh chopped coriander leaves and sprinkle with lemon juice. Season with salt and pepper and enjoy!