indianEasyeggetariangluten freedairy freenut free

Egg Fry

Name: Egg Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs boiled eggs (peeled and lightly slit); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 pcs green chili (slit); 1 tsp ginger-garlic paste; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped); 2 tbsp water

RATING

4.4/5(78)

TASTE SCORE

8/10

Hard-boiled eggs are lightly scored and pan-fried, then coated in a quick onion-tomato masala. It is a simple Indian side that tastes great with roti, paratha, or a small serving of rice.

PREP

10m

COOK

20m

SERVES

1 PIECE

170 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil and peel the eggs.
Boil the eggs until hard-boiled, cool them, peel, and make 2 or 3 light slits on each egg so the masala coats well.
TIPLight slits help the eggs absorb flavor and keep them from bursting while frying.
fry · ~3 min
Lightly fry the eggs.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the boiled eggs and sprinkle a pinch of turmeric powder over them.
3.Turn gently and fry until lightly golden in spots, about 2 to 3 minutes.
4.Remove the eggs to a plate.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and cook for a few seconds.
4.Add the green chili.
TIPKeep the heat medium so the seeds crackle without burning.
saute · ~6 min
Cook the onion and ginger-garlic paste.
1.Add the chopped onion and sauté until soft and light golden, 4 to 5 minutes.
2.Add the ginger-garlic paste and cook until the raw smell goes, about 1 minute.
saute · ~7 min
Cook the tomato masala.
1.Add the chopped tomato and salt.
2.Add red chili powder, coriander powder, and the remaining pinch of turmeric powder.
3.Cook until the tomatoes break down and the masala looks thick, 5 to 6 minutes.
4.Add water and mix well to loosen the masala slightly.
TIPCook the tomatoes fully so the masala loses its raw taste and clings better to the eggs.
simmer · ~3 min
Coat the eggs in the masala.
Add the fried eggs back to the pan and turn them gently in the masala. Sprinkle garam masala and simmer for 2 to 3 minutes until the eggs are well coated.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled eggs dry before frying so they blister lightly instead of sputtering in the oil.
2
Keep the slits shallow; deep cuts can make the eggs split apart when you turn them in the pan.
3
Fry the eggs only until they get a few golden spots, or the outer white can turn rubbery.
4
Cook the onion until light golden before adding ginger-garlic paste for a sweeter, better-rounded masala.
5
Let the tomatoes break down fully and look glossy before adding water; that is when the masala will coat the eggs well.
6
Use a flat spoon and turn the eggs gently in the final simmer so the masala sticks without tearing the eggs.
7
This dish reheats well; warm it on low heat with a spoon of water to loosen the masala.