Egg 65
Boiled eggs are coated in a spiced batter, fried until crisp at the edges, then tossed with curry leaves, green chilies, and garlic. This street-style South Indian favorite is bold, tangy, and perfect as a snack or starter.
For 4 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 9 minutes, then cool, peel, and cut each egg in half lengthwise.
TIPCool the eggs before peeling so the whites stay smooth and don't tear. - mix · ~3 min
Make the spiced coating.
1.Mix chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, and half the salt in a bowl.2.Add ginger-garlic paste, yogurt, lemon juice, and water.3.Whisk into a thick batter that lightly coats the back of a spoon. - prep · ~2 min
Coat the eggs.
Dip the egg halves gently into the batter and coat them evenly on the cut and rounded sides.
TIPHandle the eggs gently so the yolks stay in place. - fry · ~7 min
Fry the coated eggs.
1.Heat the oil for frying over medium heat until hot.2.Slide in the coated eggs carefully in small batches.3.Fry until the coating turns crisp and deep golden, 2 to 3 minutes.4.Lift out and drain the eggs well.TIPKeep the heat medium so the coating crisps without burning before the eggs are heated through. - temper · ~2 min
Make the tempering.
1.Heat 1 tsp oil in a pan.2.Add garlic and sauté for 30 seconds.3.Add green chili and curry leaves and cook until fragrant and the leaves turn crisp. - assemble · ~1 min
Toss the eggs with the tempering.
Add the fried eggs to the pan and toss gently to coat with the garlic, chilies, and curry leaves. Sprinkle in the remaining salt and toss once more.
- serve
Serve Egg 65 hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled eggs dry before dipping; a wet surface makes the batter slide off.
- 2Keep the batter thick, not runny, so it clings to the egg halves and fries into craggy edges.
- 3Fry cut-side up first if possible to help the coating set before turning.
- 4Do not overcrowd the oil; small batches keep the coating crisp instead of greasy.
- 5Add curry leaves only after the garlic is lightly golden, or the garlic can burn and turn bitter.
- 6Toss the fried eggs with the tempering just before serving so the crust stays crisp.
- 7If making ahead, boil and peel the eggs earlier, but batter and fry them at the last minute.
Adapt it for your goals.
Shallow-fried
Use less oil and fry the battered egg halves in a shallow layer, turning carefully; good when you want a lighter version with less cleanup.
extra spicyExtra-spicy
Increase red chili powder and add one more slit green chili in the tempering for a hotter, street-style finish.
air fryerAir-fryer
Brush or spray the battered eggs with oil and air-fry until crisp, then toss with the same garlic-curry leaf tempering.
restaurant styleRestaurant-style
Add a few drops of red food color to the batter for the classic bright Egg 65 look often seen in South Indian eateries.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs provide satisfying protein, making this starter more filling than many fried snacks.
Gram Flour Goodness
Chickpea flour adds plant-based protein and fiber compared with a coating made only from refined flour.
Aromatic Functional Ingredients
Garlic, ginger, curry leaves, and chili bring bold flavor along with beneficial plant compounds.
Frequently asked questions
The eggs are usually too wet or the batter is too thin. Dry the egg halves well and keep the batter thick enough to coat the back of a spoon.
