Egg bhurji

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Egg Bhurji or Egg khagina (as it is known in Pakistan), is a dish popular in north and western India. Its preparation and appearance are similar to scrambled eggs. The difference lies in the addition of sautéed chopped onions, chilies, and optional spices. It is usually served with rotis or bread.

A typical preparation would be as follows:
  1. Beat two eggs and keep aside.
  2. Fry one medium sized, finely chopped onion and two finely chopped green chillies, in a non-stick frying pan, until golden brown.
  3. Add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with a spatula into discrete lumps until fully cooked.
  4. Add salt, and red chili powder to taste.


  • Paneer may be substituted for the eggs.
  • Tomatoes can be added to the beaten eggs before adding them into the pan giving the dish a tangy flavor.
  • Boiled potatoes cut into small cubes are added to make the dish more filling.
  • Peas, carrots, capsicum and other similar vegetables can be added to the dish, improving the dish's taste and its nutritional value.

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