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A quintessential Bengali comfort food, Sheddho Dim is a perfectly boiled egg seasoned with pungent mustard oil, salt, and green chilies. It's the simplest, most soulful way to enjoy eggs, often served with steamed rice and mashed potatoes.
For 4 servings
Boil the Eggs
Cool and Peel
Assemble and Serve
A quintessential Bengali comfort food, Sheddho Dim is a perfectly boiled egg seasoned with pungent mustard oil, salt, and green chilies. It's the simplest, most soulful way to enjoy eggs, often served with steamed rice and mashed potatoes.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 91.89 calories per serving with 6.33g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
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Instead of serving the eggs halved, mash them with a fork. Mix in the mustard oil, salt, finely chopped green chilies, and add some finely chopped raw onion for extra crunch and flavor. This mashed version is known as Dim Bhorta.
For a richer flavor, thinly slice a small onion and fry it in a little mustard oil until golden brown and crisp (beresta). Sprinkle these fried onions over the Sheddho Dim before serving.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of cold-pressed mustard oil provides monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health and reducing inflammation.
Eggs are a great source of choline, a vital nutrient that plays a crucial role in brain development, memory, and mood regulation.
One serving of Sheddho Dim, which is one large egg prepared this way, contains approximately 90-110 calories. The calories come mainly from the protein and fat in the egg and the mustard oil.
Yes, Sheddho Dim is a very healthy dish. Eggs are an excellent source of high-quality protein, vitamins D and B12, and choline. The mustard oil provides beneficial monounsaturated and omega-3 fatty acids. It's a simple, minimally processed, and nutritious food.
To prevent cracking, always start with the eggs in cold water and bring them to a boil gently. This gradual temperature change reduces the risk of shells cracking. Avoid dropping cold eggs into already boiling water.
You can, but the pungent, sharp flavor of raw mustard oil is the signature taste of authentic Sheddho Dim. Using another oil like olive or vegetable oil will result in a very different, much milder flavor profile.
Sheddho Dim is best enjoyed fresh immediately after preparation. If you need to store it, keep the peeled boiled eggs in an airtight container in the refrigerator for up to 3 days and add the oil, salt, and chili just before serving.
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