A traditional Indian scrambled egg dish, ande ki bhurji includes an almost equal amount of fresh yellow onion to eggs. As the beaten eggs cook (until they are fully set but not browned), the onion sweetens and mellows. Topped with toasted cumin seeds, cilantro, and fresh green chiles, this meal is fragrant and savory, with a distinct vegetal crunch.

March 2020


Credit: Sarah Crowder

Recipe Summary test

10 mins


Ingredient Checklist


Instructions Checklist
  • Lightly beat eggs and salt in a small bowl, making sure not to overbeat (eggs should not be foamy or frothy).

  • Toast cumin seeds in a dry 10-inch skillet over medium, stirring occasionally, until fragrant, 3 to 5 minutes. Grind seeds, and set aside.

  • In same skillet, heat oil over medium. Add onion; cook, stirring occasionally, until translucent but still firm and crisp, 5 to 6 minutes.

  • Reduce heat to low. Add beaten eggs; cook, undisturbed, 5 seconds. Using a spatula, begin pushing eggs toward center of skillet. When most of the egg has coagulated, gently flip and cook other side, stirring and turning until eggs are fully cooked, about 3 minutes total. (Do not let eggs brown.) Transfer to a warm serving platter. Sprinkle with cumin, cilantro, and sliced chiles.