Description
Egg Burji, also known as Anda Burji, is a popular Indian-style scrambled egg dish known for its bold flavor and quick preparation. Originating in roadside stalls and mess kitchens across Tamil Nadu, Maharashtra, and North India, Egg Burji is now widely enjoyed in homes and tiffin centers throughout South India.
The dish is made by scrambling eggs with finely chopped onions, tomatoes, green chilies, ginger, and fresh coriander, all sautéed in oil or ghee with turmeric, cumin seeds, and garam masala. The result is a soft, spicy, and aromatic scramble with a slightly moist texture, often served with chapati, dosa, or pav.
In South India, variations may include curry leaves or black pepper for added regional flavor. Egg Burji remains a go-to breakfast and tiffin option in cities like Chennai, Coimbatore, and Hyderabad, as well as in South Indian homes across Mississauga, Brampton, and Edmonton.
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