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Crispy, spicy, and incredibly addictive! Hard-boiled egg slices are coated in a seasoned semolina crust and shallow-fried to golden perfection. A classic Goan snack that's ready in minutes.
Boil and Prepare the Eggs
Prepare the Rava Coating
Coat the Egg Slices
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Crispy, spicy, and incredibly addictive! Hard-boiled egg slices are coated in a seasoned semolina crust and shallow-fried to golden perfection. A classic Goan snack that's ready in minutes.
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 197.27 calories per serving with 9.41g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side_dish.
Shallow Fry the Coated Eggs
Drain and Serve
Incorporate other spices like chaat masala, amchur (dry mango powder), or a pinch of black pepper into the rava coating for a tangy twist.
Add 1 tablespoon of finely chopped fresh cilantro or curry leaves to the rava mixture for added flavor and aroma.
For a lower-oil version, coat the egg slices as directed, spray lightly with oil, and cook in an air fryer at 180°C (350°F) for 8-10 minutes, flipping halfway through.
Eggs provide high-quality complete protein, containing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Eggs are a powerhouse of vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which are vital for bone health, immune function, and brain development.
The combination of protein from eggs and carbohydrates from the semolina coating offers a balanced source of energy, making this a satisfying snack that can help prevent energy dips.
A serving of Rava Fried Egg (about 3 pieces) contains approximately 250-300 calories, primarily from the eggs, semolina, and the oil absorbed during frying. This is an estimate and can vary.
Rava Fried Egg is a good source of high-quality protein from the eggs. However, as it is shallow-fried, it is best enjoyed in moderation as part of a balanced diet. To make it healthier, you can use an air fryer or pan-fry with minimal oil.
This can happen if the egg slices are too wet or if the oil is not hot enough. Pat the egg slices gently with a paper towel before coating, press the coating on firmly, and ensure the oil is shimmering before you place the slices in the pan. Also, avoid flipping them too often.
These are best served immediately to enjoy their crispy texture. You can boil and peel the eggs a day ahead and store them in the refrigerator. Prepare the rava coating and fry just before you plan to serve.
They are delicious on their own but can also be served with mint-coriander chutney, tomato ketchup, or a simple squeeze of lime juice. They also work well as a side dish with a Goan fish curry and rice.