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A fiery Goan classic meets a fun American favorite! Hard-boiled eggs are tossed in a tangy, spicy Balchao masala and stuffed into soft slider buns. A perfect appetizer or party snack with a unique coastal Indian kick.
For 4 servings
Prepare the Balchao Paste
Boil and Prepare the Eggs
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A fiery Goan classic meets a fun American favorite! Hard-boiled eggs are tossed in a tangy, spicy Balchao masala and stuffed into soft slider buns. A perfect appetizer or party snack with a unique coastal Indian kick.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 517.28 calories per serving with 20.27g of protein, it's a moderately challenging recipe perfect for snack or appetizer or brunch or lunch.
Cook the Masala
Combine with Eggs
Assemble the Sliders
Replace the eggs with 250g of cleaned and deveined prawns for a classic Goan seafood version. Sauté the prawns in the masala until they are cooked through.
For a vegetarian option, use 200g of paneer, cut into small cubes. Lightly pan-fry the paneer cubes before adding them to the masala.
Use 200g of shredded cooked chicken instead of eggs. Fold the chicken into the finished masala and heat through.
Serve the egg balchao filling over a bed of steamed rice or alongside Goan bread (pao) instead of in slider buns for a more traditional meal.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The array of spices used, such as turmeric, garlic, ginger, and red chilies, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The capsaicin found in spicy red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Spices like ginger, cumin, and black pepper have traditionally been used to support digestive health by stimulating digestive enzymes and promoting gut motility.
One serving, which consists of two sliders, contains approximately 450-550 calories. The exact count depends on the size of the slider buns and the amount of oil and butter used.
Egg Balchao can be part of a balanced diet. Eggs are a great source of protein and essential nutrients. The spices offer anti-inflammatory benefits. However, it is moderately high in calories and fat due to the oil, butter, and buns. Enjoy it in moderation.
Yes, absolutely! The Balchao paste can be made up to a week in advance and stored in an airtight glass jar in the refrigerator. The flavors will actually meld and deepen over time.
For the most authentic Goan flavor, use Goan palm vinegar (toddy vinegar). If you can't find it, apple cider vinegar is a good substitute that provides a similar tangy profile.
Bitterness usually occurs if the masala paste is overcooked or cooked on too high a heat. It's crucial to cook the paste on a low-medium flame, stirring constantly, just until the oil separates. Also, ensure your spices, especially coriander seeds, are fresh.
It's best to store the egg balchao filling and the slider buns separately. Keep the filling in an airtight container in the refrigerator for up to 2 days. Reheat the filling and toast fresh buns just before serving to prevent them from getting soggy.