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The quintessential Indian breakfast, a 'Half Fry' is a simple yet satisfying fried egg with crispy, lacy edges and a perfectly runny, liquid gold yolk. Seasoned with a classic trio of salt, pepper, and a hint of red chilli, it's a protein-packed dish ready in under 5 minutes. Served hot, it's the perfect companion to buttered toast or a soft pav.
For 1 servings
Place a non-stick or well-seasoned cast iron skillet over medium heat. Add the ghee and allow it to melt completely, which should take about 30-45 seconds. Swirl the pan to ensure the bottom is evenly coated.
Gently crack the eggs directly into the hot ghee, leaving some space between them. Be careful not to break the yolks. For a foolproof method, crack each egg into a small bowl first, then slide it into the pan.
Let the eggs cook undisturbed for about 1-2 minutes. You will see the whites begin to set and turn opaque from the bottom up. The edges should start to get slightly crispy.
Once the whites are mostly set, sprinkle the salt, black pepper powder, and optional red chilli powder evenly over the eggs.
Cook for another 30-60 seconds until the whites are fully cooked but the yolk is still runny. For a slightly more set top, you can cover the pan with a lid for the last 30 seconds; the trapped steam will gently cook the surface of the yolk.
Using a thin spatula, carefully slide the half fry eggs onto a plate. Garnish with freshly chopped coriander leaves and serve immediately with buttered toast, pav, or roti.
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The quintessential Indian breakfast, a 'Half Fry' is a simple yet satisfying fried egg with crispy, lacy edges and a perfectly runny, liquid gold yolk. Seasoned with a classic trio of salt, pepper, and a hint of red chilli, it's a protein-packed dish ready in under 5 minutes. Served hot, it's the perfect companion to buttered toast or a soft pav.
This indian recipe takes 5 minutes to prepare and yields 1 servings. At 321.48 calories per serving with 19.43g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Before adding the eggs, sauté 1 finely chopped onion, 1 small tomato, and 1 green chilli in the ghee until soft. Then, make wells in the mixture and crack the eggs into them. Cook as directed.
In the last 30 seconds of cooking, sprinkle a tablespoon of grated cheddar or Amul cheese over the eggs and cover with a lid to melt.
Add finely chopped herbs like mint or dill along with the coriander for a fresh, aromatic twist.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Egg yolks are one of the best dietary sources of choline, a vital nutrient that plays a crucial role in brain health, memory, and nerve function.
The combination of protein and healthy fats provides sustained energy, making it an ideal breakfast to start your day without causing a spike in blood sugar.
Eggs are a good source of several essential vitamins, including Vitamin D for bone health, Vitamin B12 for red blood cell formation, and Vitamin A for vision.
They are very similar. 'Half Fry' is the common Indian term for a sunny-side-up egg. The main difference is often in the cooking style; an Indian half fry is typically cooked in ghee or oil at a slightly higher heat to achieve crispy, lacy edges, and is seasoned with Indian spices like red chilli powder.
Yes, it is a healthy dish. Eggs are a fantastic source of high-quality protein, vitamins, and minerals. Cooking it in a small amount of ghee provides healthy fats. It's a nutritious, low-carb breakfast option.
One serving of this recipe (two large eggs cooked in 1 tsp of ghee) contains approximately 190-210 calories, depending on the exact size of the eggs and the amount of ghee used.
The secret to crispy, lacy edges is hot fat. Make sure your ghee is shimmering before you add the eggs. You can also slightly increase the heat to medium-high for the final 30-45 seconds of cooking.
To prevent the yolk from breaking, crack the egg on a flat surface (like a countertop) instead of the edge of the pan. For extra safety, crack the egg into a small bowl first and then gently slide it into the hot pan.
Absolutely. If you prefer a firm yolk, simply break the yolk with your spatula once the whites are set and let it cook through. Alternatively, you can flip the egg and cook for another 30-60 seconds. In India, this is often called a 'full fry' or 'double fry'.