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Hard-boiled eggs, pan-fried with a fragrant blend of Indian spices. This quick and protein-packed dish, also known as Egg Masala Fry, is perfect as a snack, appetizer, or a simple side with rice and dal.
For 4 servings
Boil the Eggs: Place the eggs in a single layer in a saucepan. Cover them with cold water by at least one inch. Add 1 tsp of salt. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10-12 minutes for perfect hard-boiled eggs.
Cool and Peel: Immediately transfer the cooked eggs to a bowl of ice-cold water. Let them sit for 5-10 minutes. This stops the cooking process and makes them easier to peel. Once cool, gently crack and peel the shells. Pat the eggs dry.
Prepare the Eggs: Using a small knife, make 2-3 shallow, lengthwise slits on each boiled egg. This is a crucial step that allows the masala to penetrate the egg whites for maximum flavor.
Sauté Aromatics: Heat oil in a wide, non-stick pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add Spices: Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, garam masala, and 0.5 tsp of salt. Stir continuously for 30-40 seconds. If the spices begin to stick, add a splash of water (1-2 tbsp) to form a thick paste.
Fry the Eggs: Gently place the slit boiled eggs into the pan. Toss carefully to coat them evenly with the spice masala. Pan-fry for 3-5 minutes, turning occasionally, until the eggs are heated through and have a slightly crisp, golden-brown coating.
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Hard-boiled eggs, pan-fried with a fragrant blend of Indian spices. This quick and protein-packed dish, also known as Egg Masala Fry, is perfect as a snack, appetizer, or a simple side with rice and dal.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 227.49 calories per serving with 13.34g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side or lunch or dinner.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve immediately as a snack or a side dish with rice and dal.
Add 1/2 tsp mustard seeds and 8-10 curry leaves along with the cumin seeds during tempering for a classic South Indian flavor profile.
Incorporate 1/2 tsp of amchur (dry mango powder) or 1 tsp of tamarind paste along with the other powdered spices for a tangy kick.
Stir in 2 tablespoons of thick coconut milk or cashew paste at the very end and cook for a minute to create a semi-dry, creamy coating.
Sauté some finely chopped bell peppers or tomatoes along with the onions to add more texture and nutrition.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with vital nutrients from eggs, including Vitamin D, Vitamin B12, selenium, and choline, which is crucial for brain health and development.
The use of spices like turmeric, which contains the active compound curcumin, provides anti-inflammatory benefits that can help reduce inflammation in the body.
The combination of protein from eggs and thermogenic spices like red chili powder can help give your metabolism a slight boost.
One serving, which consists of two spiced eggs, contains approximately 190-220 calories, depending on the size of the eggs and the amount of oil used.
Yes, this dish is quite healthy. Eggs are an excellent source of high-quality protein and essential nutrients. The spices used, like turmeric, have anti-inflammatory properties. It's a nutritious, low-carb, and satisfying snack or side dish.
It's not recommended. Soft-boiled eggs are very delicate and will likely break apart when you try to make slits and toss them in the masala. This recipe works best with firm, hard-boiled eggs.
Store any leftover Spiced Boiled Eggs in an airtight container in the refrigerator for up to 2 days. You can reheat them gently in a pan or in the microwave.
They are very versatile! Serve them as a standalone snack, an appetizer, or as a side dish with dal and rice, roti, or inside a wrap or sandwich for a quick lunch.
Absolutely. You can boil, peel, and store the eggs in the refrigerator for a few days. When you're ready to eat, just make the masala and fry the eggs, which will only take about 10 minutes.