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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
Carefully place the eggs in a single layer at the bottom of a saucepan. To prevent cracking, ensure the eggs are at room temperature.
Pour in enough cold water to cover the eggs by at least 1 inch. Add 1/2 teaspoon of salt to the water, which can help prevent cracking and makes peeling easier.
Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
As soon as the water is boiling vigorously, turn off the heat completely. 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.
While the eggs are resting, prepare an ice bath by filling a bowl with cold water and ice cubes.
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.
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.
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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.
This bengali recipe takes 20 minutes to prepare and yields 4 servings. At 81.81 calories per serving with 6.31g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack or side.
Slice the peeled eggs in half lengthwise. 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.
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.
Instead of just salt and pepper, sprinkle the eggs with a pinch of red chili powder or chaat masala for extra flavor.
For a softer, jammy yolk, reduce the standing time in hot water (Step 4) to 6-7 minutes.
Eggs provide high-quality protein that is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle health.
Eggs are one of the best dietary sources of choline, a vital nutrient for brain development, memory, and liver function.
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.
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.
One large Seddha Anda (approximately 55g) contains about 75-80 calories, making it a low-calorie and nutritious snack or side dish.
Yes, it is very healthy. Eggs are a fantastic source of high-quality protein, essential amino acids, vitamins like D and B12, and minerals like selenium. The simple preparation method without excess oil makes it a nutritious choice.
Eggs can crack due to thermal shock. This happens when cold eggs from the refrigerator are placed directly into hot water. To prevent this, use room temperature eggs and start them in cold water.
To achieve a soft-boiled egg with a jammy yolk, follow the same instructions but reduce the standing time in the covered pot of hot water to 6-7 minutes instead of 10-12 minutes.
Yes, you can boil the eggs in advance and store them, unpeeled, in the refrigerator for up to a week. For the best taste and texture, peel and season them just before serving.