Egg Kheema

There is a reason I’ve chosen to write this as my first recipe on this blog. This recipe brings nostalgic feelings as we’ve been having this for breakfast for nearly as long as I’ve been married. I’ve taught this recipe to all of our chefs who’ve worked at our home to cook it for my husband so that I can get some good sleep on Fridays but nothing compares to joy of seeing the twinkle in my husband’s eyes when I make it, and that’s the reason this recipe is a ritual to start our Friday mornings.

Egg Kheema (also known as Anda Bhurji or Egg Bhurji) is a famous street food in Surat where majority of people are vegetarians, they enjoy having Egg Kheema as one of the only non-vegetarian food items. Nothing compares to the original taste of Egg Kheema cooked street food style, but I’ve created my own variation having perfected it over the last 13 years. Hope you’ll like it:

Total Time: 22 minutes
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serving: 4 people


  • 6 Boiled eggs grated ( take all egg whites with the exception of one egg yolk)
  • ¼ cup onion
  • 2 cups finely chopped tomatoes
  • 2 tablespoon garlic ginger paste
  • 2 green chilly chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon dry coriander cumin powder
  • 1 1/2 teaspoon red chilly powder
  • 1 teaspoon garam masala
  • salt to taste
  • freshly crushed black pepper
  • freshly chopped coriander
  • freshly chopped green garlic
  • 1 tablespoon butter or sunflower oil


  1. Boil water and cook eggs for 15 minutes, until it gets hard boil.
  2. Heat the nonstick pan add butter/oil and onions sauté until onions turns translucent and than add garlic ginger paste and sauté for 2 minutes
  3. Add turmeric powder, chilly powder, coriander cumin powder, garam masala, green chilly, little green coriander and green garlic saute for 1-2 minutes than add tomatoes.
  4. Than add grated egg ( use 1 egg yellow and other only use white part) and salt to taste. Let it cook for 5 to 8 more minutes.
  5. And than turn off the heat and garnish with coriander and green garlic.

Serve with a smile