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Golden-fried hard-boiled eggs coated in a fragrant blend of Indian spices. This quick and easy dish is perfect as a protein-packed side for rice and dal, or a simple snack on its own.
For 4 servings
Boil and Prepare the Eggs
Prepare the Masala Base
Toast the Spices
Golden-fried hard-boiled eggs coated in a fragrant blend of Indian spices. This quick and easy dish is perfect as a protein-packed side for rice and dal, or a simple snack on its own.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 152.5 calories per serving with 6.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or snack.
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Fry the Eggs
Garnish and Serve
Add 1/4 tsp of fennel seed powder and 1/4 tsp of black pepper powder along with the other spices for a South Indian flavor profile. A sprig of curry leaves can also be added with the onions.
After sautéing the onions, add 1 small finely chopped tomato and cook until it turns soft and mushy. This will create a thicker, semi-dry masala that clings to the eggs.
After frying the eggs, turn off the heat and stir in 1-2 tablespoons of coconut milk or fresh cream for a richer, milder finish.
You can also make this with whole boiled eggs. Make 2-3 deep slits all around the eggs before adding them to the masala.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with vitamins and minerals from eggs, including Vitamin D, Vitamin B12, selenium, and choline, which is vital for brain health.
The use of turmeric provides curcumin, a powerful compound with anti-inflammatory and antioxidant benefits that can help combat oxidative stress.
One serving of Fried Masala Egg (2 egg halves) contains approximately 150-180 calories, depending on the amount of oil used. It's a relatively low-calorie, high-protein snack or side dish.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The spices used, like turmeric, have anti-inflammatory properties. To make it healthier, use minimal oil for frying.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
You can boil and peel the eggs in advance. However, the final frying process is best done just before serving to enjoy the fresh flavors and slightly crispy texture of the masala.
It's a versatile dish. Serve it as a side with dal and rice, with roti or paratha, or as a standalone appetizer. It also pairs well with simple pulao or khichdi.
This recipe goes great with these complete meals
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