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!