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A classic Kerala dish featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Delicately spiced with whole spices and green chilies, it's the perfect partner for appam or idiyappam.
For 4 servings
Prepare the Eggs
Sauté Aromatics
Cook the Stew Base
A classic Kerala dish featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Delicately spiced with whole spices and green chilies, it's the perfect partner for appam or idiyappam.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 479.02 calories per serving with 16.92g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Finish and Thicken
Garnish and Serve
Make it a mixed vegetable stew by replacing eggs with a combination of carrots, green beans, cauliflower, and green peas. Add them along with the potatoes.
Substitute eggs with 500g of bone-in chicken pieces. Sauté the chicken after the onions until lightly browned, then proceed with adding the thin coconut milk and cook until the chicken is tender.
Replace eggs with firm tofu cubes or mushrooms. Lightly pan-fry the tofu or sauté the mushrooms before adding them at the end.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut milk contains Medium-Chain Triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
The whole spices used, such as cinnamon, cloves, and ginger, are rich in antioxidants and possess natural anti-inflammatory properties that support overall wellness.
The combination of protein from eggs, healthy fats from coconut milk, and complex carbohydrates from potatoes offers a balanced source of sustained energy.
One serving of this Egg Stew contains approximately 450-500 calories, primarily from the coconut milk and eggs. The exact count can vary based on the fat content of your coconut milk.
Yes, it's a well-balanced dish. Eggs provide high-quality protein, coconut milk offers healthy fats (MCTs), and spices like ginger and pepper have anti-inflammatory benefits. Due to the saturated fat in coconut milk, it's best enjoyed in moderation as part of a balanced diet.
Absolutely. To make it vegan, replace the hard-boiled eggs with firm tofu, mushrooms, or a mix of vegetables like carrots, beans, and cauliflower. Lightly sauté the tofu or mushrooms before adding them to the stew at the end.
Traditionally, Egg Stew is served with Appam (lacy rice pancakes) or Idiyappam (string hoppers). It also pairs wonderfully with crusty bread, roti, or plain steamed rice to soak up the delicious gravy.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a pan over low heat. Avoid boiling or microwaving on high, as this can cause the coconut milk to split.
The most common reason for curdling is boiling the stew after adding the thick coconut milk. The heat should always be on the lowest setting for this final step. If it splits slightly, you can sometimes rescue it by stirring in a slurry of 1 teaspoon of rice flour mixed with 2 tablespoons of water.
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