Boiled Egg Fry

Name: Boiled Egg Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 1 tbsp oil; 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch salt; 1 tsp lemon juice; 1 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(67)

TASTE SCORE

8/10

Golden pan-fried boiled eggs coated in a warm, aromatic spice mix. The edges turn deliciously crisp in the pan while the yolks stay creamy and soft. A quick, protein-packed Indian-style side or snack that comes together in just 15 minutes.

PREP

COOK

10m

SERVES

2 PIECES

129 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the boiled eggs.
Peel the hard-boiled eggs. Slice each egg in half lengthwise. Pat dry with a paper towel so they sear properly.
TIPEggs peel cleanest when they're a day old. Fresh eggs tend to stick to the shell.
saute · ~5 min
Sauté the onions.
1.Heat oil in a non-stick pan over medium heat.
2.Add chopped onions and sauté until soft and translucent (3-4 min).
3.Add ginger-garlic paste and cook until the raw smell disappears (1 min).
saute · ~1 min
Cook the spice mix.
1.Lower the heat. Add turmeric powder, red chili powder, and coriander powder.
2.Stir continuously for 30 seconds until the spices bloom and smell fragrant. Add a splash of water if they start to stick.
TIPLow heat is crucial here — high heat burns powdered spices and turns them bitter.
fry · ~3 min
Fry the eggs with the masala.
1.Gently place the egg halves cut-side down into the pan.
2.Sprinkle salt and garam masala over the eggs.
3.Cook for 1-2 minutes without disturbing until the cut side turns golden and slightly crisp.
4.Flip carefully and cook the other side for another minute.
TIPDon't crowd the pan — leave space between the egg halves for even browning.
garnish
Finish and serve.
Drizzle lemon juice over the eggs. Garnish with chopped coriander leaves. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice eggs lengthwise for a stable flat surface that sears evenly.
2
Pat boiled eggs completely dry before frying to avoid oil splatter and ensure crisp edges.
3
Use day-old boiled eggs for easier peeling and cleaner halves.
4
Cook spice paste on low heat to prevent bitterness from burnt powders.
5
Don't move the eggs once placed cut-side down for a deep golden crust.
6
Add a splash of water to the spice mix if it sticks to the pan while blooming.

RECIPE VARIATIONS