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A fiery and tangy Goan delicacy where hard-boiled eggs are simmered in a rich, aromatic masala made with vinegar, red chilies, and whole spices. A perfect dish that brings the vibrant flavors of Goa to your table.
For 4 servings
Prepare Eggs and Chilies
Grind the Balchao Masala Paste
Cook the Masala
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A fiery and tangy Goan delicacy where hard-boiled eggs are simmered in a rich, aromatic masala made with vinegar, red chilies, and whole spices. A perfect dish that brings the vibrant flavors of Goa to your table.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 318.11 calories per serving with 15.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
For a traditional Goan experience, replace eggs with 250g of prawns or firm fish fillets like kingfish or mackerel. Sauté them separately and add to the masala at the end.
Use 200g of paneer cubes or 2 large boiled and cubed potatoes instead of eggs. Lightly fry them before adding to the masala for better texture.
For a milder, creamier gravy, add 2-3 tablespoons of thick coconut milk at the end of the cooking process and simmer gently for a minute without boiling.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Spices like turmeric, ginger, and garlic are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
The capsaicin found in the red chilies can provide a temporary boost to your metabolism, which may aid in burning calories more efficiently.
One serving of Egg Balchao, which is typically 2 eggs with gravy, contains approximately 295 calories. This can vary based on the amount of oil used.
Egg Balchao is a good source of protein from the eggs and contains beneficial compounds from spices like turmeric and ginger. However, it is moderately high in oil and sodium, so it should be enjoyed in moderation as part of a balanced diet.
Absolutely. To reduce the heat, you can decrease the number of hot red chilies or omit them entirely. Using only Kashmiri red chilies will provide a vibrant color with very mild heat.
Traditionally, Goan coconut vinegar (toddy vinegar) is used for its unique, slightly sweet flavor. If it's unavailable, white distilled vinegar or apple cider vinegar are excellent substitutes.
You can store leftover Egg Balchao in an airtight container in the refrigerator for up to 3 days. The flavors actually improve and become more intense the next day.