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Egg Akuri or Egg Bhurji

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Milk (optional)

1 tablespoonful







Ginger (optional)

½ inch

Turmeric powder/haldi (optional)

A pinch

Red chilly powder (optional)

¼ teaspoonful

Salt and pepper

As per taste

Oil or ghee or butter

1 tablespoonful

Finely chop the onion, chilli, tomato, ginger and coriander leaves. Break the Eggs. Beat the eggs and add milk and salt; beat the mixture really well. In a shallow frying pan, heat oil, butter or ghee. Add the onions. When they are partly cooked, add the green chilly, tomatoes, ginger. Add the spice powders if you are using them. Fry till the tomatoes get soft and mushy. Now add the beaten eggs. Stir the mixture. The eggs will start to cook. Keep on stirring. Otherwise the eggs will start sticking to the bottom of the pan. It is preferable to use non-stick pan so that eggs does not stick. If the egg is sticking to the pan then you can 1 to 2 teaspoonful of oil or butter. Once the eggs are cooked and firm, remove from the pan. Garnish Egg Bhurji with coriander leaves. Serve the Egg Bhurji hot with buttered toast or fried bread or with roti or parathas.


One famous variation is to add and mix cooked rice with egg bhurji so that you can have egg fried rice.

You can also try egg bhurji with mushrooms. In this variation, mushrooms are cooked with onion and tomatoes first. Once the mushroom has become slightly brown after leaving the water, then the beaten eggs are added to it and cooked. In this method always cook mushroom first and then the beaten eggs.

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