Egg Kalakki
A famous street food from Tamil Nadu, this is not your average scrambled egg. Cooked quickly on a hot pan, it boasts set edges with a delightfully soft, custardy, and runny center, all infused with the spice of a savory gravy.
For 2 servings
8 steps. 5 minutes total.
- 1
Prepare the mixture for one kalakki at a time to ensure the best texture
- a.In a small bowl, crack 2 eggs. Add 2 tablespoons of salna, half of the chopped onion, half of the green chili, a pinch of salt, and a pinch of black pepper.
- 2
Whisk the mixture very lightly with a fork for only 10-15 seconds
- a.The goal is to just break the yolks and loosely combine them with the whites. Do not over-whisk; streaks of yolk and white should still be visible.
- 3
Heat a tawa or a small non-stick pan over high heat
- a.Add 1 tablespoon of gingelly oil and let it get very hot until it just begins to shimmer. A hot pan is crucial.
- 4
Carefully pour the egg mixture onto the center of the hot tawa
- a.It will spread and the edges should start to cook and set almost instantly with a loud sizzle.
- 5
Step 5
- a.After about 15 seconds, use a flat spatula to quickly scrape and push the cooked edges towards the center from all sides. This allows the runny egg from the top to flow outwards and cook.
- 6
Step 6
- a.When the base is set but the center is still very liquid and custardy (about 30-40 seconds total cooking time), quickly fold the kalakki in half.
- 7
Cook for another 5-10 seconds, then immediately slide it onto a serving plate
- a.The inside should be gooey and runny.
- 8
Garnish with fresh coriander leaves
- a.Repeat the entire process with the remaining ingredients to make the second kalakki. Serve immediately with hot parotta or bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect kalakki is high heat and quick cooking. Have all your ingredients ready before you start.
- 2Do not over-whisk the eggs. A few streaks of white and yolk should still be visible for the right texture.
- 3The center must be runny and custardy. If you overcook it, it will just become a regular omelette.
- 4Authentic kalakki gets its flavor from salna. If you don't have it, use a flavorful chicken or vegetable curry.
- 5Serve immediately while hot and wobbly. It loses its signature texture as it cools.
- 6Using a well-seasoned cast iron tawa or a good non-stick pan is crucial to prevent sticking.
- 7The sound of the sizzle is important. If you don't hear a loud sizzle when you pour the egg, your pan is not hot enough.
Adapt it for your goals.
Spicier Version
Add a pinch of red chili powder or some finely chopped red chilies to the egg mixture for extra heat.
Cheesy KalakkiCheesy Kalakki
Sprinkle a tablespoon of grated cheese (like mozzarella or cheddar) over the kalakki just before folding it.
Vegetarian VersionVegetarian Version
Use a spicy vegetable kurma or a mushroom gravy instead of chicken salna for a delicious vegetarian alternative.
Herbaceous TwistHerbaceous Twist
Add a tablespoon of finely chopped mint leaves along with the coriander for a fresh, aromatic flavor.
Why this is on our healthy list.
Excellent Protein Source
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Nutrients
Eggs are packed with essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which supports brain health and development.
Boosts Energy
The combination of protein and healthy fats in eggs provides a sustained release of energy, making this a great meal to keep you full and energized.
Frequently asked questions
Salna is a thin, spicy meat or vegetable-based gravy from Tamil Nadu, often served with parotta. If you don't have it, you can use any flavorful, thin curry gravy like chicken curry, mutton kuzhambu, or vegetable kurma. The gravy is key to the kalakki's unique flavor.