Egg Ruloung: Sri Lankan Spiced Scrambled Eggs

egg ruloung and spices with white spoons

The age old question – ‘how do you like your eggs?’ I can never decide! I was actually asked this question on my hen do as part of my ‘Mr and Mrs’ quiz. I initially said omelette, changed my mind to scrambled eggs, then to eggs benedict, but finally settled on eggs royale as my final answer! Mmm… I do love eggs royale – drenched in hollandaise! Yum! However, that’s not what this post is about.

This recipe is for another of my favourite ways to cook eggs – the way the burghers made them. Egg ruloung is essentially just spiced scrambled egg! Super easy, super tasty and super quick – this burgher dish is traditionally served as an accompaniment to string hoppers. They make a fantastic one at Colombo’s institutional Green Cabin. I always order a portion when I’m there. It makes a fantastic breakfast, lunch or dinner served with string hoppers, roti, or even just some toast!

Serves: 3-4


Butter, oil or ghee, for frying
6 eggs
Splash of milk
3 spring onions
Sprinkle of freshly chopped herbs
1 tsp chili flakes
Curry leaves, chopped
Salt and pepper, to taste


  1. Beat the eggs with the milk, chopped herbs and the chili flakes. Season with salt and pepper.
  2. Heat the oil or butter in a saucepan and add the onions.
  3. Leave the onions to fry on a low heat for a couple of minutes before adding the curry leaves.
  4. Continue to fry for a further 30 seconds and then finally add the egg mixture.
  5. Keep the eggs moving by stirring constantly in the pan, until they begin to set.
  6. Remove from heat and serve immediately.

egg ruloung on white plate with coconut spoon

2 thoughts on “Egg Ruloung: Sri Lankan Spiced Scrambled Eggs

  1. These eggs look delish and lovely and simple to make. What fresh herbs would you recommend using?

    Lucy Lowry Reply

    1. Thanks Lucy! They really are ridiculously simple to make! I usually like to add some dill and/or coriander as I tend to use them a lot and often have them to hand, but honestly you could throw in anything you like – chives or fennel would also work very well, or even some flat-leaf parsley. Tarragon might also be a good call! Tarragon and eggs are always a good combo aren’t they?

      Also, although I’ve specified spring onions in the recipe, you could also chuck in a few tablespoons of chopped red onions instead. One of the great things about Sri Lankan food is that none of the ingredients are exact so cooking is very flexible – there really is plenty of room for experimentation.

      I’d love to hear any combinations you try and what your favourites are!

      Hungry Giants Reply

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