Egg Curry and Egg Bhurji Calories Worked Out

By NYUS Inc. · Published 29 October 2026

"Egg curry calories", "egg curry calories per 100g", "egg curry calories 2 eggs", "egg bhurji calories", "egg bhurji calories 2 eggs" and "egg bhurji calories 4 eggs" are searched in India, and the answers online differ. No primary table has an egg curry or egg bhurji record: IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, prints almost entirely raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no egg curry, egg bhurji or other mixed dish, and no cooking oil row, and USDA FoodData Central SR Legacy has no egg curry or bhurji record. So this page does not quote a number. It works one portion of each out line by line: the eggs, onion, tomato, garlic, ginger, cumin, chilli and turmeric from named IFCT 2017 rows and the oil from a USDA record, with weights, and the size of an egg, that are our assumptions, and the oil shown apart so you can see what it adds. They are estimates, shown so you can change the weights to match your pan. For USDA's cooked egg per egg see our cooked egg guide, for how many eggs a day our eggs a day guide, and for the spoon values our ghee, oil and sugar guide.

The short answer

By our working, one portion of egg curry (2 boiled eggs of 50 g each, onion 80 g, tomato 100 g, garlic 5 g, ginger 5 g, cumin seeds 1 g, green chilli 2 g, turmeric 0.5 g and 2 teaspoons of oil) is about 298.7 kcal and 15.9 g protein, and one portion of egg bhurji (2 raw eggs of 50 g each, onion 40 g, tomato 40 g, green chilli 2 g, turmeric 0.5 g and 2 teaspoons of oil) is about 243.4 kcal and 14.2 g protein. Across 1 to 3 boiled eggs and 1 to 3 teaspoons of oil the curry runs 185.1 to 412.3 kcal, and across 2 to 4 raw eggs and the same oil the bhurji runs 203.6 to 417.9 kcal, at 50 g an egg and with the gravy or base and the oil in every cell. These are estimates from the weights below, not measured values and not from a record for either dish. Our reading: the eggs are the largest line in both main cases (147.7 kcal of the curry's 298.7 and 134.8 kcal of the bhurji's 243.4), and the oil is 79.6 kcal in each.

IFCT 2017 rows used, per 100 g

IFCT 2017 Table 1 prints, per 100 g edible portion, water, protein, ash, total fat and energy in kJ for each egg, and the same with fibre and carbohydrate for the plant foods. We read these 9 rows from the PDF text on 29 October 2026, as the mean of the regions shown; the kcal is ours (kJ divided by 4.184, to 0.1). IFCT prints no portion weights and no weight for one egg. We use the boiled egg row (M004) for the curry, where the eggs are boiled before they go into the gravy, and the raw egg row (M001) for the bhurji, where they are cooked in the pan; IFCT's omelette row (M007) is a different dish and is not used.

The oil: USDA SR Legacy, per 100 g

IFCT 2017 has no cooking oil row, so the oil comes from USDA FoodData Central SR Legacy; it is a US record. Energy is USDA's kcal with the kJ beside it; water, protein, total fat and carbohydrate (by difference) are in g, then fibre (g), total sugars (g) and sodium (mg), all per 100 g.

The data-type label on each USDA field, as the record shows it

USDA's record page shows a data-type label beside some fields and none beside others. This table copies what the record shows, read field by field from the nutrient table of the record page; "no label shown" means the record prints no label there. We do not interpret the labels beyond printing them. IFCT 2017 prints no such labels.

The household portions USDA prints for the oil

These are the entries in the record's Measures list, as printed; the other entry is 100 g. The kcal in the last column is ours: the printed kcal per 100 g times the grams, divided by 100, shown to 0.1.

The portion sums: 171410 1 tsp (4.5 g): 884 × 4.5 / 100 = 39.78, so 39.8 kcal; 171410 1 cup (216 g): 884 × 216 / 100 = 1909.44, so 1909.4 kcal; 171410 1 tbsp (13.5 g): 884 × 13.5 / 100 = 119.34, so 119.3 kcal. By the same arithmetic 1 teaspoon (4.5 g) is 39.8 kcal, 2 teaspoons 79.6 kcal and 3 teaspoons 119.3 kcal.

Worked example 1: egg curry

Every weight here is our assumption for one portion. One egg is 50 g of edible egg without the shell (IFCT prints no weight for an egg); the curry has 2 boiled eggs simmered whole in a gravy of onion, tomato, garlic, ginger, cumin seeds, green chilli and turmeric powder cooked in peanut oil. Each IFCT line is the kJ divided by 4.184, times the grams, divided by 100, to 0.1 kcal; the oil line is USDA's printed kcal per 100 g times the grams, divided by 100; protein is the table's protein per 100 g times the grams, divided by 100. Salt, coriander leaves, garam masala and lemon are not counted.

The grid varies the number of boiled eggs (1, 2 or 3 of 50 g) and the oil (1, 2 or 3 teaspoons); the gravy stays as above, so it is the same for one egg and for three.

Egg size is our assumption, so here is the main case with the egg weight changed:

Worked example 2: egg bhurji

Same method; the weights are again ours: 2 raw eggs of 50 g edible weight each, scrambled in a pan with onion, tomato, green chilli and turmeric powder in peanut oil.

The grid varies the number of raw eggs (2, 3 or 4 of 50 g) and the oil (1, 2 or 3 teaspoons); the onion, tomato, chilli and turmeric stay as above.

Egg size again, for the main case:

The two main cases side by side

These are the single examples used in the short answer; each follows from the tables above and from the weights in the cell.

What stands out in the numbers

• The eggs are the largest line in both: 147.7 kcal for 2 boiled eggs in the curry, against 71.4 kcal for the gravy and 79.6 kcal for the oil; 134.8 kcal for 2 raw eggs in the bhurji, against 29.0 kcal for the base and 79.6 kcal for the oil.
• What moves the curry: in this working the number of eggs (1 to 3) moves it most (147.7 kcal), then the oil (1 to 3 teaspoons) (79.5 kcal) and the egg weight (45 to 55 g each) (29.6 kcal).
• What moves the bhurji: in this working the number of eggs (2 to 4) moves it most (134.8 kcal), then the oil (1 to 3 teaspoons) (79.5 kcal) and the egg weight (45 to 55 g each) (27.0 kcal).
• Per egg: a boiled egg of 50 g is 73.9 kcal and a raw one 67.4 kcal by the two IFCT rows; each teaspoon of oil is 39.8 kcal, 54% of a boiled egg's kcal.
• Protein: about 15.9 g in the main-case curry and 14.2 g in the main-case bhurji; the oil adds none.
• These are estimates: no record for either dish exists, the weights and the egg size are ours, and potato, coconut, cream, more oil or a bigger egg will be higher.

Why these are estimates, not your pan

• No record exists for the dishes. IFCT 2017 prints almost entirely raw foods and no mixed dish, and USDA SR Legacy has no egg curry or bhurji record.
• The weights and the egg size are assumptions. IFCT prints no weight for one egg and no table prints how much gravy or oil a portion takes; ours are stated so you can replace them.
• Raw and boiled rows. The curry uses the boiled egg row and the bhurji the raw egg row; neither is a row for the finished dish, and the weight of the cooked dish is not printed in any table.
• No per 100 g figure. No table prints a cooked curry or bhurji weight, so a calories-per-100-g number cannot be derived from these rows.
• US oil data. The oil row is a US record; IFCT has none.
• Labels are printed, not judged. The labels on the USDA record are its own words; we print them and draw no conclusion from them.

How to log it so the numbers hold

• Log it by parts. Count the eggs and weigh one peeled egg once, estimate the onion and tomato, and log the oil by its own weight (weight × figure ÷ 100); our ghee, oil and sugar guide has the spoon values.
• Say how many eggs. Each 50 g egg is 73.9 kcal boiled and 67.4 kcal raw by the IFCT rows.
• Say how much oil. It is an input this page cannot know; each teaspoon is 39.8 kcal.
• Log the roti, rice or bread separately. They are not in these figures.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A measured calorie figure for egg curry or egg bhurji as a dish: no primary record prints one, so every figure here is an estimate from stated weights.
• A calorie target, and any claim about what eggs do to your body: we have not looked up any for any person, so we give none. If you have a medical condition or are pregnant, ask your doctor or dietitian.
• Potato, coconut, cream, cashew paste, fried eggs, masala omelette and bread omelette, and egg rolls or egg fried rice: not covered here; log them from their own rows.
• Restaurant, dhaba and packaged or ready-to-eat egg dishes: no table prints a restaurant weight or oil use, so we give no such figure; read the pack for packaged ones.
• Country hen, duck and quail eggs: IFCT has rows for them (M008 to M015) and they are not used here.
• Nutrients beyond energy, water, protein, fat, carbohydrate, fibre, total sugars and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1, per 100 g edible portion, mean of the regions shown (read from the PDF text 29 October 2026): M004 Egg, poultry, whole, boiled (6 regions, 618 kJ, PDF p. 58); M001 Egg, poultry, whole, raw (6 regions, 564 kJ, PDF p. 58); G017 Onion, big (6 regions, 201 kJ, PDF p. 54); D075 Tomato, ripe, hybrid (6 regions, 79 kJ, PDF p. 48); G011 Garlic, big clove (6 regions, 518 kJ, PDF p. 54); G014 Ginger, fresh (6 regions, 230 kJ, PDF p. 54); G025 Cumin seeds (6 regions, 1274 kJ, PDF p. 54); G008 Chillies, green - all varieties (6 regions, 177 kJ, PDF p. 53); G033 Turmeric powder (6 regions, 1174 kJ, PDF p. 55). IFCT 2017 prints almost entirely raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no egg curry, egg bhurji or other mixed dish, and no cooking oil row (PDF text searched for egg curry, bhurji, anda, curry and oil; the egg rows are M001 to M015, of which M004 (boiled) and M001 (raw) are used).
• USDA FoodData Central, SR Legacy 171410 (Oil, peanut, salad or cooking): Energy 884 kcal (3700 kJ), protein 0 g, total fat 100 g, carbohydrate by difference 0 g, fibre 0 g, total sugars 0 g, sodium 0 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference no label shown, total sugars Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat); portions used: 1 tsp (4.5 g); 1 cup (216 g); 1 tbsp (13.5 g) (read 29 October 2026).
• nyus.in, the NYUS landing page, read on 29 October 2026 for the app statements in the NYUS section and the CTA.

The ingredient weights, the egg size, the kJ to kcal conversions, the line values, the sums, the grids, the portion kcal, the rounding, the comparisons and every sentence starting "Our reading" are NYUS's own assumptions, arithmetic or opinion, not from USDA or IFCT. The IFCT values are the means printed in IFCT 2017 Table 1; the USDA values, data-type labels and Measures-list portions are exactly as shown on the USDA record page. The names in the first column are the tables' own names.

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