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A simple boiled egg fry gets a royal makeover with the fragrant, aromatic spices of Awadhi cuisine. This quick and easy dish is perfect as a side or a delicious appetizer, ready in minutes.
For 4 servings
Boil the eggs: Place eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make peeling easier. Peel the eggs and slice them in half lengthwise.
Sauté aromatics: Heat ghee in a wide, non-stick pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Prepare and cook masala: In a small bowl, combine the turmeric powder, Kashmiri red chilli powder, coriander powder, fennel powder, garam masala, mace powder, nutmeg powder, and salt. Add 2 tablespoons of water and mix to form a smooth paste. This prevents the spices from burning.
Cook the spice paste: Lower the heat, add the prepared spice paste to the pan, and cook for 1-2 minutes, stirring continuously, until the paste is fragrant and you see the ghee starting to separate at the edges.
Fry the eggs: Gently place the egg halves, cut-side down, into the masala. Let them fry undisturbed for 2-3 minutes, allowing them to develop a light, flavorful crust.
Finish and garnish: Carefully flip the eggs and cook for one more minute. Turn off the heat. Drizzle with fresh lemon juice. Garnish generously with chopped coriander leaves and serve immediately.
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A simple boiled egg fry gets a royal makeover with the fragrant, aromatic spices of Awadhi cuisine. This quick and easy dish is perfect as a side or a delicious appetizer, ready in minutes.
This awadhi recipe takes 30 minutes to prepare and yields 4 servings. At 154.1 calories per serving with 7.09g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Replace the boiled eggs with cubes of paneer or boiled potatoes. Pan-fry them until golden before adding to the masala.
For a semi-dry consistency, add 2 tablespoons of whisked yogurt or fresh cream to the masala after it's cooked and before adding the eggs. Cook on low heat until it thickens.
Add 1-2 finely chopped green chillies along with the onions for extra heat.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The blend of Awadhi spices, particularly fennel and ginger, is known to aid digestion, reduce bloating, and provide anti-inflammatory benefits.
Yes, it's a relatively healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The use of ghee in moderation provides healthy fats, and the Awadhi spices like turmeric and fennel have anti-inflammatory and digestive benefits.
One serving of Egg Fry with Awadhi Spices (which is 2 egg halves) contains approximately 150-160 calories, making it a light and nutritious side dish or appetizer.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. The texture is best when fresh.
To make a vegan version, you can substitute the eggs with firm tofu cubes or boiled potatoes. Use a neutral vegetable oil or coconut oil instead of ghee.
If the masala seems too dry and starts to stick, you can add a splash of water (1-2 tablespoons) and stir. Cooking on a low to medium heat also helps prevent sticking and burning.