Seddha Anda
A quintessential Bengali comfort food, Seddha Anda is a perfectly hard-boiled egg seasoned simply with salt and pepper. It's often enjoyed with a dash of pungent mustard oil and is a staple side in many Bengali meals.
For 4 servings
8 steps. 15 minutes total.
- 1
Carefully place the eggs in a single layer at the bottom of a saucepan
- a.To prevent cracking, ensure the eggs are at room temperature.
- 2
Pour in enough cold water to cover the eggs by at least 1 inch
- a.Add 1/2 teaspoon of salt to the water, which can help prevent cracking and makes peeling easier.
- 3
Place the saucepan on high heat and bring the water to a full, rolling boil
- a.This should take about 5-7 minutes.
- 4
As soon as the water is boiling vigorously, turn off the heat completely
- a.Cover the saucepan with a tight-fitting lid and let the eggs sit in the hot water for 10-12 minutes for a perfectly firm, yellow yolk.
- 5
Step 5
- a.While the eggs are resting, prepare an ice bath by filling a bowl with cold water and ice cubes.
- 6
Step 6
- a.After 10-12 minutes, use a slotted spoon to carefully transfer the eggs from the hot water to the ice bath. Let them cool for at least 5 minutes. This stops the cooking process and makes the shells easier to remove.
- 7
Step 7
- a.To peel, gently tap an egg on a hard surface and roll it between your palms to loosen the shell. Peel under cool running water, starting from the wider end.
- 8
Slice the peeled eggs in half lengthwise
- a.Arrange on a plate and season with salt and freshly ground black pepper. For an authentic Bengali touch, drizzle with a little mustard oil. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Starting with cold water and bringing it to a boil with the eggs helps them cook more evenly and reduces the risk of cracking.
- 2Don't skip the ice bath! It's crucial for stopping the cooking process and preventing a greyish ring from forming around the yolk.
- 3Older eggs are often easier to peel than very fresh ones.
- 4For a classic Bengali meal, serve Seddha Anda alongside 'Bhaat' (steamed rice), 'Dal' (lentil soup), and 'Aloo Seddha' (mashed potato).
Adapt it for your goals.
Dim Bhorta (Mashed Egg)
Mash the warm boiled eggs with finely chopped onion, green chilies, fresh coriander, salt, and a generous drizzle of mustard oil. Mix well and serve with rice.
Spicy SeasoningSpicy Seasoning
Instead of just salt and pepper, sprinkle the eggs with a pinch of red chili powder or chaat masala for extra flavor.
Jammy Yolk (Soft Boiled)Jammy Yolk (Soft-Boiled)
For a softer, jammy yolk, reduce the standing time in hot water (Step 4) to 6-7 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Eggs provide high-quality protein that is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle health.
Rich in Choline
Eggs are one of the best dietary sources of choline, a vital nutrient for brain development, memory, and liver function.
Promotes Satiety
The high protein content in eggs helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Packed with Vitamins & Minerals
Seddha Anda is a good source of Vitamin D, Vitamin B12, selenium, and riboflavin, which are crucial for bone health, energy production, and immune function.
Frequently asked questions
One large Seddha Anda (approximately 55g) contains about 75-80 calories, making it a low-calorie and nutritious snack or side dish.