Egg Maggi with Marwari Spices
A quick and spicy twist on the classic instant noodles. Scrambled eggs and a blend of aromatic Marwari spices like fennel and asafoetida elevate this beloved comfort food into a flavorful, satisfying meal ready in minutes.
For 2 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Aromatics and Eggs
- b.Finely chop the onion, tomato, green chilli, and coriander leaves.
- c.In a small bowl, crack the eggs, add a pinch of salt, and whisk lightly with a fork. Set aside.
- 2
Step 2
- a.Sauté Vegetables with Marwari Spices
- b.Heat oil in a pan or kadai over medium heat. Add cumin seeds and fennel seeds. Allow them to sizzle for about 30 seconds.
- c.Add the asafoetida, followed immediately by the chopped onion and green chilli.
- d.Sauté for 2-3 minutes until the onions become soft and translucent.
- e.Add the chopped tomatoes and cook for another 2-3 minutes until they turn soft and mushy.
- f.Stir in the turmeric powder, red chilli powder, and salt (if using). Cook for 30 seconds until the raw smell of the spices disappears.
- 3
Step 3
- a.Cook the Noodles
- b.Pour 1.5 cups of water into the pan and add the two sachets of Maggi Tastemaker. Stir well and bring the mixture to a rolling boil.
- c.Break the noodle cakes into quarters and add them to the boiling water.
- d.Cook for about 2 minutes, stirring occasionally, until the noodles are about 80% cooked and there is still some liquid in the pan.
- 4
Step 4
- a.Add and Scramble the Eggs
- b.Lower the heat. Push the noodles to one side of the pan to create a well.
- c.Pour the whisked egg mixture into the empty space.
- d.Let the eggs set for about 30 seconds, then gently scramble them with a spatula until they are cooked but still soft.
- e.Once scrambled, gently mix the eggs with the noodles until everything is well combined.
- 5
Step 5
- a.Garnish and Serve
- b.Continue to cook for one final minute, allowing the flavors to meld and any excess water to evaporate to your desired consistency.
- c.Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, add a tablespoon of butter or a cheese slice at the end and mix until melted.
- 2Don't overcook the noodles before adding the egg, as they will continue to cook and can become mushy.
- 3To make it 'egg bhurji maggi', cook the egg scramble separately with onions and tomatoes, then mix it into the cooked Maggi.
- 4Adjust the amount of water based on how soupy or dry you prefer your noodles. For a soupier version, use 2 cups of water.
Adapt it for your goals.
Cheesy Delight
Add a slice of processed cheese or a handful of grated mozzarella on top of the hot noodles and let it melt before serving.
Vegetable LoadedVegetable Loaded
Add 1/4 cup of finely chopped vegetables like carrots, bell peppers, or green peas along with the onions for extra nutrition and crunch.
Extra SpicyExtra Spicy
Increase the amount of red chilli powder or add a pinch of garam masala at the end for an extra layer of warmth and spice.
Garlic TwistGarlic Twist
Sauté 1-2 cloves of finely chopped garlic along with the onions for a more pungent, aromatic flavor.
Why this is on our healthy list.
Good Source of Protein
The addition of two large eggs significantly increases the protein content, making the dish more satiating and beneficial for muscle maintenance and repair.
Aromatic Digestive Aid
The Marwari spices used, particularly fennel seeds (saunf) and asafoetida (hing), are traditionally known in Indian cuisine to aid digestion, reduce bloating, and add a unique, fragrant flavor.
Frequently asked questions
One serving of this Egg Maggi with Marwari Spices contains approximately 480-520 calories. The exact count can vary based on the size of the eggs and the amount of oil used.