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A delicious Indo-Chinese dish where crispy fried boiled eggs are tossed in a savory, spicy, and slightly tangy gravy. Perfect with fried rice or hakka noodles for a quick and satisfying meal.
Boil and Fry the Eggs
Sauté Aromatics and Vegetables
Prepare the Gravy
A delicious Indo-Chinese dish where crispy fried boiled eggs are tossed in a savory, spicy, and slightly tangy gravy. Perfect with fried rice or hakka noodles for a quick and satisfying meal.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 324.4 calories per serving with 14.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Thicken the Sauce and Finish
Replace eggs with fried paneer cubes (for Chilli Paneer), fried tofu (for Chilli Tofu), or crispy fried mushrooms.
To make a dry 'Chilli Egg' appetizer, reduce the water for the gravy to just 1/4 cup and skip the cornflour slurry. Toss the fried eggs in the thick sauce until well-coated.
Incorporate other vegetables like sliced carrots, baby corn, or different colored bell peppers for added texture and nutrition.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
This dish contains vitamins from capsicum (Vitamin C) and eggs (Vitamin D, B12), along with minerals like selenium and choline, which are important for brain health and immune function.
The presence of capsaicin in green chillies and gingerol in ginger can help give a temporary boost to your metabolism.
A single serving of Chilli Egg Gravy contains approximately 320-350 calories, depending on the amount of oil used and the specific sauces. This estimate includes two eggs and a portion of the gravy.
Chilli Egg Gravy can be part of a balanced diet. It's a great source of protein from the eggs. However, it is also high in sodium due to the sauces and can be high in fat because the eggs are fried. To make it healthier, you can reduce the amount of oil and use low-sodium soy sauce.
Yes, you can. While frying gives the eggs a unique chewy and crispy texture, you can simply add the peeled, hard-boiled eggs (halved or whole) directly to the gravy. Let them simmer for a couple of minutes to absorb the flavors.
This dish pairs perfectly with other Indo-Chinese classics like Vegetable Fried Rice, Hakka Noodles, or simple Steamed Basmati Rice to soak up the delicious gravy.
To make the gravy thicker, you can add a little more cornflour slurry and cook for another minute. To make it thinner, simply add a few tablespoons of hot water until you reach your desired consistency.
The key is to not over-fry the eggs. Fry them on medium-high heat just until the outside is golden and slightly blistered (about 3-4 minutes). Also, add them to the gravy at the very end and simmer for only 1-2 minutes.
This recipe goes great with these complete meals
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