Sweet and Sour Egg
Crispy fried hard-boiled eggs tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers and onions. A delicious Indo-Chinese appetizer or main course that comes together in under 30 minutes.
For 4 servings
Boil and Prepare Eggs (15 minutes)
- Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil.
- Reduce heat to a simmer and cook for 10 minutes to hard-boil. Drain and immediately transfer to an ice bath or run under cold water to stop cooking.
- Once cool, peel the eggs, cut them in half lengthwise, and gently pat them dry with a paper towel.
Batter and Fry the Eggs (8 minutes)
- In a mixing bowl, whisk together maida, 2 tbsp corn starch, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper.
- Gradually add about 0.5 cup of water, whisking continuously to form a smooth, lump-free batter with the consistency of a thick pancake batter.
- Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it shimmers (about 180°C / 350°F).
- Dip each egg half into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
- Fry in batches for 3-4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack.
Prepare the Sauce Components (2 minutes)
- In a small bowl, whisk together soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, 0.25 tsp salt, and 0.25 tsp black pepper. Set this sauce mixture aside.
- In another small bowl, mix the remaining 1 tbsp of corn starch with 1/4 cup of water to create a smooth slurry.
Stir-fry Vegetables and Create Sauce (5 minutes)
- Heat 2 tbsp of oil in a wok or large skillet over high heat.
- Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
- Add the onion petals and diced capsicum. Stir-fry for 2-3 minutes until they are tender-crisp.
- Pour in the prepared sauce mixture, stir well, and add 3/4 cup of water. Bring to a boil.
- Give the corn starch slurry a quick stir and pour it into the wok while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
Combine and Serve (1 minute)
- Gently add the fried egg halves to the thickened sauce.
- Toss carefully to coat all the eggs evenly without breaking them. Simmer for 30-60 seconds to heat the eggs through.
- Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly peeled eggs, use eggs that are a week old rather than farm-fresh.
- 2Ensure the batter is not too thin; it should be thick enough to coat the back of a spoon.
- 3Stir-fry the vegetables on high heat to keep them crunchy and prevent them from becoming soggy.
- 4For extra crispy eggs, you can double-fry them. Fry once, let them cool slightly, then fry again for 1-2 minutes until deep golden brown.
- 5To make this a 'dry' appetizer version, reduce the water in the sauce to 1/4 cup and skip the corn starch slurry.
- 6Do not add the fried eggs to the sauce until you are ready to serve, as they will lose their crispiness over time.
Adapt it for your goals.
Protein Swap
Replace eggs with 250g of cubed paneer or firm tofu for a vegetarian version. Pan-fry the cubes until golden before adding to the sauce.
Vegetable Add insVegetable Add-ins
Incorporate other quick-cooking vegetables like baby corn, sliced carrots, or broccoli florets for added texture and nutrition.
Spicy KickSpicy Kick
For a spicier version, add 1/2 teaspoon of Szechuan peppercorns along with the garlic and ginger, or increase the amount of red chili sauce.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
Bell peppers are packed with Vitamin C, an antioxidant that supports the immune system, while eggs provide Vitamin D, B12, and iron.
Energy Boosting
The combination of protein from eggs and carbohydrates from the batter and sauce provides a quick and sustained energy release, making it a satisfying meal.
Frequently asked questions
One serving (approximately 2 pieces with gravy) contains around 450-550 calories, primarily from the deep-fried eggs and the sauce. This is an estimate and can vary based on the amount of oil absorbed during frying.