Andhra Egg 65
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
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
- d.Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- e.Once cool, peel the eggs and slice them in half lengthwise. Gently scoop out the yolks and reserve for another use.
- f.Pat the egg white halves thoroughly dry with a paper towel. This is crucial for the batter to stick and for them to get crispy.
- 2
Step 2
- a.Make the Batter
- b.In a mixing bowl, combine maida, cornflour, rice flour, ginger garlic paste, red chili powder, turmeric powder, garam masala, black pepper powder, and 1/2 tsp of salt.
- c.Gradually add water, whisking continuously, to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- 3
Step 3
- a.Fry the Egg Whites
- b.Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
- c.Dip each egg white half into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
- d.Carefully slide the battered egg whites into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan, which can lower the oil temperature.
- e.Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- f.Using a slotted spoon, remove the fried egg whites and place them on a wire rack to drain excess oil and maintain crispiness.
- 4
Step 4
- a.Prepare the Tempering
- b.In a separate wide pan or wok, heat 2 tbsp of oil over medium heat.
- c.Add the chopped garlic and sauté for about 30 seconds until it becomes fragrant but not browned.
- d.Add the slit green chilies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
- e.Reduce the heat to the lowest setting. Add the whisked curd, the remaining 1/4 tsp of salt, and stir continuously for 1 minute to prevent curdling as it thickens slightly.
- 5
Step 5
- a.Toss and Serve
- b.Add the crispy fried egg white pieces to the pan with the tempering.
- c.Gently toss everything together until the fried eggs are evenly coated with the spicy mixture.
- d.Turn off the heat. Squeeze fresh lemon juice over the top and give it one final, gentle toss.
- e.Serve immediately while hot and crispy, garnished with extra curry leaves if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is thick. If it's too thin, it won't stick to the egg whites and won't become crispy.
- 2Fry on medium-high heat. If the oil is too hot, the batter will burn. If it's not hot enough, the eggs will absorb excess oil.
- 3When adding curd, whisk it well and keep the flame on low to prevent it from splitting or curdling.
- 4For extra crispiness, you can double-coat the egg whites: first in a dry mix of rice flour and cornflour, then dip in batter, and fry.
- 5This dish is best served immediately to enjoy its crispy texture. It tends to get soft if left for too long.
- 6The leftover egg yolks can be used to make egg salad, sandwiches, or added to a curry.
Adapt it for your goals.
Protein Swap
Replace egg whites with 200g of paneer cubes, mushrooms, or boneless chicken pieces for Paneer 65, Mushroom 65, or Chicken 65.
Healthier MethodHealthier Method
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.
Flavor TwistFlavor Twist
Add 1 tablespoon of Schezwan sauce or tomato ketchup to the tempering along with the curd for a tangy, Indo-Chinese flavor.
Why this is on our healthy list.
Rich in Protein
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.
Energy Booster
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.
Frequently asked questions
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.