Illustration

Egg Bhurji

अंडा भुर्जी

Egg Bhurji is a popular Indian scrambled egg dish cooked with onions, tomatoes, spices, and moderate oil. It is a rich source of protein and commonly eaten as a breakfast or snack item.

EggetarianMedium calorie densityLow GINOVA 3· Processed

175

kcal

12.0

Protein

2.0

Carbs

13.0

Fat

0.2

Fiber

per 100g

High in protein

Eggs·Breakfast, Lunch, Dinner

Serving Size= 100g

Nutrition per 100g

Protein12g(28%)

Carbs2.0g(5%)

Fat13g(67%)

Fiber0.2g

Nutrient Breakdown

Key Nutrients(5)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

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Common questions about Egg Bhurji

How many calories are in 2 eggs (~100g) of Egg Bhurji?

2 eggs (~100g) (100 g) of Egg Bhurji has about 175 kcal, based on 175 kcal per 100 g.

How much protein is in Egg Bhurji?

Egg Bhurji provides about 12 g of protein per 100 g.

What are common ways to eat Egg Bhurji?

Egg Bhurji is commonly eaten with chapati, bread, or pav as a breakfast or snack dish.

Does Egg Bhurji contain any common allergens?

Yes, Egg Bhurji contains eggs, which is a common allergen.

Is Egg Bhurji served cooked or raw?

Egg Bhurji is always served cooked, prepared by scrambling eggs with spices and vegetables.

About Egg Bhurji

Egg Bhurji is a flavorful scrambled egg preparation widely enjoyed across India, featuring eggs cooked with onions, tomatoes, green chilies, and a blend of aromatic spices. Typically served with bread like chapati or pav, it is a quick and nourishing dish.

It provides a significant amount of protein, making it valuable for muscle repair and satiety.
Contains moderate amounts of fat primarily from cooking oil.
Also supplies essential minerals such as calcium, iron, potassium, and zinc derived from eggs and added ingredients.
As an egg-based dish, it also provides Vitamin B12, important for neurological health.

Egg Bhurji fits well in vegetarian diets that include eggs and is enjoyed across meals including breakfast, snacks, and light dinners. It is cooked, not raw, contributing to easy digestibility and flavor development.