Anday ka Khageena or Pakistani Scrambled Eggs

0 review(s)
Khageena is a popular Hyderabadi Breakfast recipe which is serve with hot parathas.
  • PREP TIME: 5 minutes
  • COOK TIME: 15 minutes
  • SERVINGS: 4 persons
Anday ka Khageena or Pakistani Scrambled Eggs


  • Oil as required
  • 4 Onions, sliced
  • 6 to 8 Eggs
  • 6 green chilies, sliced
  • 2-3 whole red chilies (to taste)
  • ½ coriander (dhaniya) bunch, chopped
  • ½ teaspoon turmeric (haldi) powder
  • 1 teaspoon salt (to taste)
  • Chopped Coriander Leaves, for garnish


  • 1. Heat oil in a wok (karahi) or sauce pan.
  • 2. Saute sliced onions until they are golden brown.
  • 3. In the meanwhile, beat eggs, salt, sliced green chilies, whole red chilies and turmeric powder in a bowl.
  • 4. Add the beaten egg mixture to fried onion and stir continuously on medium flame.
  • 5. The eggs will start scrambling and form pieces.
  • 6. Once the egg is cooked, take it out in a place and serve hot.
  • 7. Sprinkle chopped coriander leaves before serving.


Photo Credits: Masala.Tv Serve hot with toasted bread or paratha.
Desi Appetite
Desi Appetite For more recipes from the author, click here Desi Appetite
No review's yet
Inline popup