4 Eggs (large – 60gms+, each)

    1 tsp milk

    ½ tsp salt (can be increased based on taste requirements)

    1/4 tsp ground black pepper

    1/4 tsp red chilly powder (optional)

    2 green chilies sliced

    1 small onion chopped finely

    11/2 tbsp fresh coriander, cut

    ¼ tsp ginger, minced

    ½ tomato, chopped

    ¼ tsp Pav Bhaji masala (store bought, optional)

    ¼ capsicum, chopped (optional)

    1 tbsp butter, cut into small cubes

    1 tsp oil

Email this grocery list

Ingredient Substitution Guide


Beat the eggs until they froth a bit, with the salt, pepper, Pav Bhaji masala, butter cubes, milk and chilly powder.

To it add the ginger, green chilies, onions, tomato and capsicum. Keep aside.

In a thick-bottomed pan, add the oil, over a low flame. As it start to warm, add the egg mixture. Never cook eggs on a high flame, as the butter and eggs start to burn, giving rise to a bitter after-taste. Also it becomes overly done. You want creamy eggs.

Stir the egg mixture continuously with smooth, evenly paced movements, while the pan is over a low flame. As the egg starts to come together, mix in the coriander leaves, and take it off the flame - the residual heat will complete the cooking process.

Serve hot with buttered toast.