> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Egg Keema Pav - URL: https://onesandwich.com/egg-keema-pav/ - Published: 2026-05-17T05:30:10.000Z - Updated: 2026-05-26T11:45:11.000Z - Description: Keema topped with scrambled or fried egg. - Author: Andrew Lekashman - Tags: India, Split Roll Sandwiches, Pav & Pao, #auto-imported **馃嚠馃嚦 India** 路 Family: [Pav & Pao](https://onesandwich.com/tag/pav/) 路 Region: Mumbai 路 Heat: Griddled 路 Bread: pav 路 Proteins: egg --- Ingredients pav 路 keema 路 egg Egg *keema* *pav* is the Mumbai minced-meat plate with an egg on it: spiced *keema* topped with scrambled or fried egg, eaten with soft *pav*. The point of the egg is not garnish but a second protein and a fat-rich layer that rounds out the heat of the mince and gives the *pav* something to mop. The angle is the meeting of two cooked elements, a deeply browned, dry-edged *keema* and an egg added on top, with the bread acting as the tool that scoops both. The build is straightforward but order-sensitive. Minced meat is cooked down with onion, ginger-garlic, tomato, and a hot masala until the fat separates and the mixture is thick and dry rather than soupy. The egg is added at the end, either scrambled loosely through the surface of the *keema* or fried and laid on top, so it stays soft against the firmer mince. *Pav* is split and crisped on the griddle, often in the *keema*'s own fat, and served alongside for tearing and scooping. Good execution shows a *keema* that is deeply browned and not watery, an egg that is just set and still tender so it contrasts with the mince rather than matching its texture, and *pav* that is hot and lightly crisped. Sloppy execution means a thin, greasy or watery *keema* that soaks the bread, an egg overcooked dry and crumbly so it adds nothing, *pav* served cold and untoasted, or so much loose fat that the dish turns oily instead of rich. Egg *keema* *pav* shifts by the meat, the heat, and how the egg is treated. The mince may be mutton, chicken, or beef depending on the kitchen; the masala ranges from moderate to aggressively hot; the egg may be a soft scramble worked through, a whole fried egg on top, or a runny yolk left to break into the mince. A plain *keema* *pav* without the egg, or a heavily fat-laden *ghotala*\-style scramble, are their own preparations and deserve their own articles rather than being crowded in here. The constant is a dry, well-browned *keema* with a soft egg over it and *pav* to scoop, and no egg saves a watery, under-reduced mince. --- ## More from this family Other [Pav & Pao](https://onesandwich.com/tag/pav/) sandwiches in India: - [Akuri Pav](https://onesandwich.com/akuri-pav/) - [Beef Chilli Fry Pao](https://onesandwich.com/beef-chilli-fry-pao/) - [Beef Keema Pav](https://onesandwich.com/beef-keema-pav/) - [Bhaji Pav](https://onesandwich.com/bhaji-pav/) - [Bhajji Pav](https://onesandwich.com/bhajji-pav/) - [Bhurji Pav](https://onesandwich.com/bhurji-pav/) - [Bun Maska with Chai](https://onesandwich.com/bun-maska-with-chai/) - [Bun Maska](https://onesandwich.com/bun-maska/) [See all Pav & Pao sandwiches 鈫抅(https://onesandwich.com/tag/pav/)