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A popular South Indian appetizer featuring crispy, deep-fried boiled egg whites tossed in a fiery and tangy sauce with curry leaves and green chilies. This Andhra-style dish is a perfect spicy starter.
For 4 servings
Prepare the Eggs
Make the Batter
Fry the Egg Whites
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A popular South Indian appetizer featuring crispy, deep-fried boiled egg whites tossed in a fiery and tangy sauce with curry leaves and green chilies. This Andhra-style dish is a perfect spicy starter.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 310.61 calories per serving with 11.66g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Tempering
Toss and Serve
Replace egg whites with 200g of paneer cubes, mushrooms, or boneless chicken pieces for Paneer 65, Mushroom 65, or Chicken 65.
For a lower-fat version, air-fry the battered egg whites at 180°C (360°F) for 10-12 minutes or bake at 200°C (400°F) for 15-20 minutes, until golden and crisp. Spray with a little oil before cooking.
Add 1 tablespoon of Schezwan sauce or tomato ketchup to the tempering along with the curd for a tangy, Indo-Chinese flavor.
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function. This dish uses egg whites, which are almost pure protein.
The combination of protein from eggs and carbohydrates from the batter provides a quick and sustained energy boost, making it a satisfying and flavorful snack.
A single serving of Andhra Egg 65 (about 3 pieces) contains approximately 220 calories. This is an estimate and can vary based on the amount of oil absorbed during frying.
While it is rich in protein from egg whites, this dish is deep-fried, which makes it high in fat and calories. It is best enjoyed in moderation as an occasional treat rather than a regular healthy snack.
Yes, for a healthier alternative, you can bake or air-fry the battered egg whites. Coat them, spray lightly with oil, and bake at 200°C (400°F) for 15-20 minutes or air-fry at 180°C (360°F) for 10-12 minutes, until golden and crisp. The texture will be slightly less crispy than the deep-fried version but still delicious.
Yogurt can curdle if it's added to a very hot pan or if it's cold. To prevent this, always reduce the heat to low before adding the yogurt, ensure it's well-beaten and preferably at room temperature, and stir it continuously for the first minute.
Leftover egg yolks are very versatile. You can use them to make egg salad, deviled eggs, homemade mayonnaise, or crumble them over salads and curries for extra richness and protein.