Egg Bun Kebab
A popular Indian street food where a spiced omelette-style egg patty is layered with green chutney, onions, and a soft bun. Quick to make and perfect for an evening snack, this egg bun kebab brings the bustle of Mumbai streets right into your kitchen.
For 2 servings
- prep · ~2 min
Crack and whisk the eggs with spices.
1.In a mixing bowl, crack all 4 eggs.2.Add finely chopped small onion, green chili, and coriander leaves.3.Add salt, red chili powder, turmeric, and garam masala.4.Whisk vigorously for 30 seconds until frothy and well combined. - fry · ~8 min
Cook the egg patties.
1.Heat 1 tsp oil in a small non-stick pan over medium-low heat.2.Pour half the egg mixture into the pan, spreading evenly to form a thick patty.3.Cover and cook for 2 minutes until the top is almost set.4.Flip carefully and cook the other side for 1 minute until lightly golden.5.Repeat with remaining oil and egg mixture for the second patty.TIPKeep heat on medium-low — high heat burns the bottom before the egg cooks through. - fry · ~2 min
Toast the buns.
1.Slice each bun in half horizontally.2.Spread a thin layer of butter on the cut sides.3.Place buttered side down on the same pan and toast for 30-45 seconds until golden and crisp. - assemble · ~2 min
Assemble the egg bun kebab.
1.Spread 1 tsp mint chutney on the bottom half of each bun.2.Place the hot egg patty on top of the chutney.3.Drizzle 1 tsp tomato ketchup over the egg patty.4.Top with a few raw onion rings.5.Close with the top half of the bun and press gently. - serve
Serve immediately while hot.
Serve the egg bun kebabs right away with extra green chutney or ketchup on the side. They are best enjoyed fresh off the pan when the bun is still crisp and the egg is warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the eggs until frothy — this incorporates air and makes the patty light and fluffy.
- 2Use a small non-stick pan (around 6-inch) so the egg patty is thick, not thin and lacy.
- 3Cook the egg patty covered on medium-low heat so the top sets without burning the bottom.
- 4Flip the patty gently using a wide spatula — the egg is delicate and may tear if rushed.
- 5Toast the buns in the same pan after the patties for a buttery crispness that contrasts the soft egg.
- 6Assemble the kebab while the egg patty is still hot — the warmth helps the chutney and ketchup meld.
- 7For a make-ahead snack, cook the egg patties, cool, and refrigerate; reheat in a pan before assembling.
Adapt it for your goals.
Cheese-stuffed
Place a slice of processed cheese or mozzarella on the egg patty during the last 30 seconds of cooking, then cover to melt — adds a creamy, indulgent layer that balances the spices.
high proteinHigh-protein
Add 2 tablespoons of finely chopped cooked chicken or paneer to the egg mixture before whisking — boosts protein content and makes the kebab more substantial as a meal.
low oilLow-oil
Cook the egg patty in a well-seasoned non-stick pan with just a quick spray of oil, and skip the butter on the bun — reduces fat while keeping the texture intact.
jain friendlyJain-friendly
Replace onion and garlic with asafoetida (hing) and finely chopped vegetables like bell peppers and carrots; omit green chili if not tolerated — follows Jain dietary restrictions.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs provide all nine essential amino acids, making this snack a good source of complete protein for muscle repair and satiety.
Contains Antioxidant Spices
Turmeric and red chili powder add anti-inflammatory antioxidants, while coriander leaves contribute vitamins A and K.
Low in Refined Carbs with Veggie Add-ins
Using a simple bun keeps carbohydrates moderate, and the addition of onions and green chili adds fiber and micronutrients without extra fat.
Frequently asked questions
Yes, but use a well-seasoned cast iron or stainless steel pan with enough oil (about 1 tablespoon) to prevent sticking, and keep the heat medium-low.
