Hyderabadi Egg Fry (Dry)
A quick and fiery dry egg masala from the streets of Hyderabad. Hard-boiled eggs are pan-fried in a rich, caramelized onion and spice base, creating a perfect side dish for rotis or dal rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil and Prepare the Eggs
- b.Place the eggs in a saucepan and cover with cold water by at least one inch.
- c.Bring the water to a rolling boil over high heat.
- d.Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
- e.Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make them easier to peel.
- f.Once cool, carefully peel the eggs and slice them in half lengthwise. Set aside.
- 2
Step 2
- a.Caramelize the Onions
- b.Heat oil in a wide, heavy-bottomed pan or skillet over medium heat.
- c.Add the finely chopped onions and sauté, stirring frequently. Be patient, as this is the most crucial step for flavor.
- d.Cook for about 8-10 minutes, until the onions are deeply golden brown and caramelized, but not burnt.
- 3
Step 3
- a.Sauté Aromatics and Spices
- b.Add the ginger-garlic paste, slit green chilies, and curry leaves to the pan. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt.
- d.Stir continuously for about 30-45 seconds to toast the spices. If the masala looks too dry, add a tablespoon of water to prevent it from burning.
- 4
Step 4
- a.Fry the Eggs in Masala
- b.Gently place the boiled egg halves into the pan, cut-side down, directly onto the masala. Arrange them in a single layer.
- c.Allow them to fry undisturbed for 2-3 minutes on low-medium heat. This lets the yolk absorb the flavors and develop a slightly crisp texture.
- d.Using a spatula, carefully flip each egg half. Sprinkle the garam masala evenly over the eggs.
- 5
Step 5
- a.Garnish and Serve
- b.Cook for another minute, then turn off the heat.
- c.Drizzle with fresh lemon juice and garnish generously with chopped coriander leaves.
- d.Gently toss to combine and serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the onions until deep golden brown is crucial for the authentic Hyderabadi flavor.
- 2Use a wide, non-stick pan to prevent the eggs from sticking and breaking apart.
- 3Placing the eggs cut-side down first helps the yolk absorb maximum flavor from the spices.
- 4For a perfect peel, use eggs that are a few days old rather than farm-fresh.
- 5This dish is best served immediately while it's hot and the masala is fragrant.
- 6Do not overcrowd the pan with eggs; cook in batches if necessary to ensure they fry well.
Adapt it for your goals.
Semi-Gravy Version
Add one finely chopped tomato after the onions are browned and cook until mushy to create a slightly wetter masala base.
Creamier TextureCreamier Texture
Stir in a tablespoon of cashew paste or coconut milk at the end for a richer, milder flavor.
With PotatoesWith Potatoes
Add small cubes of par-boiled potatoes along with the eggs to make the dish more substantial.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Anti-Inflammatory Spices
The use of turmeric, ginger, and garlic provides powerful anti-inflammatory compounds like curcumin and allicin, which can help reduce inflammation in the body.
Boosts Metabolism
The capsaicin in red chili powder and green chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
Good for Eye Health
Egg yolks are a great source of lutein and zeaxanthin, antioxidants that are beneficial for maintaining good eye health and reducing the risk of age-related macular degeneration.
Frequently asked questions
One serving (approximately 2 egg halves with masala) contains around 250-300 calories, depending on the amount of oil used.