E is for Egg Bhuzane (Egg Curry)

My sister and I complement each other’s food tastes like the Yin and Yang. It used to drive our mum crazy, especially when she used to fry eggs for breakfast. I’ve never liked and still cannot bring myself to eat runny yolks. My sister couldn’t stomach the whites.

It was the same with this egg curry. We loved itย despite our complicated relationship with the main ingredient. ย The best solution was to trade our favourites bits of the eggs and eat what we liked best.

The swap was messy and had to be managed quickly when mum had her back to us, lest we get told off.

Not much has changed till date! This is still my favourite rainy day recipe – served steaming hot and in my case, minus the yolks.

With yolk and without - take your pick!

With yolk and without – take your pick!


4 hard boiled eggs, cut in half

1 large onion, grated fine

1 clove of garlic, minced

2 tablespoons chopped coriander

1 green chilli, finely chopped (optional)

1 teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon sambhar masala*

salt to taste

2 tablespoons oil



1. In a large bowl, throw in the onion, garlic, coriander, chilli (if using) salt and the spices. Pour the oil over.

2. Now get in there with your hands and smoosh it together as best you can. (A potato masher doesn’t really work here.)

3. Heat a shallow pan. Add in the onion and spice mixture. Saute for a couple of minutes on a high flame. Then, cover the pan with a lid, lower the heat and let the mixture cook for about 7-8 minutes.

4. When the onion is almost cooked, add in the boiled eggs. Pour some of the curry over them and let it all simmer together for 2-3 minutes.

5. Turn off the gas and serve hot with phulkas or rice.


1. This serves 4 as a side dish.

2. *Sambhar masala is a typical Pathare Prabhuย garam masala. If you don’t have access to it, you could use regular garam masala with a little roasted besan (gramflour) added to it.

3. The vegetarian version is usually made with potatoes or potatoes and peas. Omit the ginger- garlic for this version, if you wish. Here is one that I make for the husband.




About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
This entry was posted in A-Z Blogging Challenge 2015, Curries (Kaalvan, varan, sambhare etc.), Gravy dishes and tagged , , , , , , . Bookmark the permalink.

20 Responses to E is for Egg Bhuzane (Egg Curry)

  1. shalzzzzz says:

    Yum! I love it with the yolk! ๐Ÿ˜€ Loved the picture too.

  2. I love egg curry! And the yolk is actually my favourite part…so I might just keep them! ๐Ÿ˜‰

  3. Wondering why Mum / Aaji never made this with hardboiled egg? Going to try this soon. We normally don’t add sambhaar to bhuzane either… But since a pinch of it makes all food tastier – don’t see why not! ๐Ÿ™‚

  4. Rajlakshmi says:

    I love making egg curry… have never added sambhar masala in it though. Looks delicious

  5. shanayatales says:

    Oh, I used to have a hard time eating runny yolks, but now it is one of my fav things for breakfast. I am a convert ๐Ÿ˜€ This curry looks delicious. Thanks for sharing. ๐Ÿ™‚
    *Shantala @ ShanayaTales*

  6. Wow, that looks delicious! I want to try making that!

    Good luck with the 2015 A to Z Challenge!
    A to Z Co-Host S. L. Hennessy

  7. Laurel Regan says:

    I’ve never tried egg curry, but it sounds delicious. Thank you for sharing this mouth-watering recipe!

  8. This is a superb twist to the routine egg curry. Thanks for sharing ๐Ÿ™‚

  9. Obsessivemom says:

    Hey I like egg yolk and the recipe sounds delicious.

  10. Rashmi says:

    Hi…loved your recipe but where can I get your masala PP sambhar masala?

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