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A fiery and aromatic take on scrambled eggs, packed with freshly ground Chettinad spices. This South Indian breakfast staple is quick to make and bursting with bold flavors, perfect with toast or roti.
For 3 servings
Prepare the Chettinad Spice Paste
Temper Spices and Sauté Aromatics
Cook the Masala Base
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A fiery and aromatic take on scrambled eggs, packed with freshly ground Chettinad spices. This South Indian breakfast staple is quick to make and bursting with bold flavors, perfect with toast or roti.
This chettinad recipe takes 20 minutes to prepare and yields 3 servings. At 278.28 calories per serving with 14.65g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
Scramble the Eggs
Garnish and Serve
For a vegetarian version, replace eggs with 200g of crumbled paneer (Indian cottage cheese). For a vegan alternative, use 200g of crumbled firm tofu.
Add 1/2 cup of finely chopped vegetables like bell peppers, carrots, or green peas along with the onions for extra nutrition and texture.
Stir in 2 tablespoons of thick coconut milk at the very end of cooking for a richer, creamier finish.
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Spices like turmeric (curcumin), black pepper, and cumin are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The capsaicin in green chilies and piperine in black pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
Eggs are a great source of choline, a nutrient that is vital for brain development, memory, and mood regulation.
One serving of Chettinad Egg Scramble contains approximately 270-300 calories, making it a nutritious and satisfying meal. The exact count can vary based on the size of the eggs and the amount of oil used.
Yes, it is a very healthy dish. It is high in protein from eggs, which aids in muscle maintenance. The spices used, such as turmeric and black pepper, have anti-inflammatory properties. It is also naturally low-carb and gluten-free.
Absolutely. The primary sources of heat are the black peppercorns and green chilies. To make it milder, reduce the quantity of peppercorns to 1/2 teaspoon and use only one green chili or omit it entirely.
It pairs wonderfully with South Indian breads like dosa and appam, or with North Indian breads like roti or paratha. It's also delicious with simple toast or as a filling for a wrap.
While freshly ground spices offer the best and most authentic flavor, you can use a good quality store-bought Chettinad masala powder in a pinch. Use about 1.5 to 2 teaspoons of the powder in place of grinding the whole spices.