Egg fry recipe is a quick and easy side dish made by tossing boiled eggs in Indian spices, ready in 15 minutes. Serve this boiled egg fry with roti, rice, or pulao. Here's how to make it with step-by-step photos and a video tutorial.
Egg fry is a classic Indian side dish made by tossing hard-boiled eggs in a mixture of Indian spices until they are well-coated and flavorful. My egg recipe is inspired by Malabar-style cooking from Kerala.
What I love most about this egg dish is that all you need are some boiled eggs, everyday spices like red chili powder, turmeric, and garam masala, a pan or tawa, and 5 minutes. A quick and easy side dish is ready in no time. I make this at home on repeat, every other day, because my kids love it.
I often store boiled eggs in the refrigerator so I can quickly make some egg dishes like this egg fry, egg curry, or egg roast when I'm in a hurry.
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Quick Look: Egg Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Calories: ~93 kcal per serving (based on nutrition panel)
- Key ingredients: Boiled eggs and Indian spices like red chili, turmeric, cumin, coriander, pepper, and oil.
- Cook Method: Heat oil in a pan → sauté cumin, garlic, and curry leaves → add spice powders → add boiled eggs → fry gently until well coated → serve hot.
- Spice Level: Medium to hot
- Flavor Profile: Spicy and savory
- Difficulty: Easy to medium, suitable for busy weekdays or weekends
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Disclaimer: AI summaries may contain errors. Please check the original Egg Fry recipe for accurate steps.
Why you'll love this recipe!
- Quick & easy side dish: It uses basic spice powders and needs no chopping, grinding, or long cooking. It's perfect for busy days.
- Everyday ingredients: If you have boiled eggs, this egg recipe is ready in just 5 minutes with simple spices you already have at home.
- Versatile: I usually make this on busy weekdays with rice and dal. Serve it as a side dish with roti, yogurt naan, jeera rice, or Hyderabadi chicken biryani.
- Kid-friendly and flavorful: Even picky eaters enjoy it. Perfect for busy weekdays or when you need a quick, satisfying side dish.
If you enjoy egg-based meals, you may also like my egg masala, quick pressure cooker egg biryani, and egg maggi.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Eggs: You need 4 hard-boiled eggs for this egg fry recipe. These boiled eggs can be used to make other quick egg recipes, like quick egg biryani.
- Oil: Traditionally, this egg recipe is cooked in coconut oil. To substitute, use any neutral-flavor oil with a high smoke point.
- Spices for the masala: This egg recipe uses simple spices like turmeric powder, Kashmiri red chili powder (substitute paprika), ground black pepper, coriander powder, garam masala, and salt.
- Garlic: Fresh garlic gives the best flavors. However, you can substitute it with store-bought garlic paste. Or use ginger-garlic paste.
- Curry Leaves: I have used curry leaves as they give an authentic South Indian flavor and taste. If not available, substitute it with coriander leaves or cilantro. Add at the end of cooking for garnish.
Mediterranean Shakshuka, egg fried rice,
How to make Egg Fry Recipe (With Step-by-Step Photos)
Step 1: Boil the eggs: Place 4 eggs in a single layer in a pot. Cover with cold water by about 1 inch. Bring to a rolling boil, then remove from the heat. Let the egg sit in hot water for 10 minutes for small eggs, 12 minutes for large eggs.
Step 2: Cool and peel: Carefully remove the eggs with tongs and transfer them to a bowl of ice-cold water for 5 minutes to stop the cooking process. Peel the eggs carefully and cut them in half. Placing the boiled eggs in cold water makes peeling easier.
Step 3: Prepare garlic and spices: Crush or finely chop 6-7 garlic cloves. Keep turmeric, Kashmiri red chili powder, black pepper, chicken masala, coriander powder, and salt ready. Add curry leaves for an authentic South Indian flavor.
Step 4: Sauté aromatics: Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-low heat. Add cumin seeds, crushed garlic, and curry leaves. Sauté until fragrant (images 1 & 2).
Step 5: Add spices: Lower the heat and stir in turmeric, chili powder, black pepper, chicken masala, coriander powder, and salt. Cook for 1 minute to release the flavors (images 3 & 4).
Step 6: Fry the eggs: Place boiled eggs yolk-side down (images 5 & 6). Fry 1-2 minutes per side on low heat. Gently flip to avoid breaking the yolk.
Step 7: Coat well: Spoon the masala over the eggs to coat evenly (image 7). Remove from heat once done. Top with fried curry leaves from the pan (image 8). Serve immediately with steamed rice, dal, roti, or naan.
Tips to make the best Egg Fry
- Hard-boiled eggs: This egg fry is typically made with pre-cooked, hard-boiled eggs.
- Adjust the spices: I kept it mildly spicy, but you can adjust the heat as per your preference.
- Do not overcook: Fry the eggs for a maximum of one minute per side. Overcooking can result in hard or rubbery yolks.
- Heat control is the key: Use low heat when frying eggs in the masala. High heat can easily burn the spices. I sometimes make this mistake when I am in a hurry.
Recipe FAQs
I like to serve egg fry as a side dish with steamed rice & dal. You can also serve it with roti, pulao, yogurt naan, jeera rice, or Hyderabadi chicken biryani. Some people enjoy it with sambar, rasam, or as a filling in wraps too.
Egg fry is a dry side dish, where boiled eggs are pan-fried with spices. Egg curry has a gravy base with onion-tomato masala. They are both boiled eggs, but served differently.
Yes, let it cool completely, then store it in an airtight container in the fridge for 1-2 days. Store within 2 hours of cooking it. Reheat gently in a pan before serving.
For the best taste and texture, consume immediately. Once you refrigerate it, the eggs may turn hard.
Other Egg Recipes to Try!
More egg recipes to try
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Recipe Card
Egg Fry Recipe | Boiled Egg Fry Recipe
Video
Equipment
- 1 Heavy bottom pan
Ingredients
- 4 hard boiled eggs
- 2 teaspoon coconut oil (any neutral flavor oil)
- ½ teaspoon cumin
- 6-7 slightly crushed garlic cloves
- 1 sprig fresh curry leaves (or garnish with coriander leaves at the end of cooking)
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder (substitute: Paprika or any red chili powder but then add as per taste)
- ½ teaspoon black pepper powder
- ½ teaspoon chicken masala powder (or any garam masala powder)
- ½ teaspoon coriander powder
- salt to taste
Instructions
- Boil the eggs: Place 4 eggs in a single layer in a pot. Cover with cold water by about 1 inch. Bring to a rolling boil, then remove from heat. Let the egg sit in hot water for 10 minutes for small eggs, 12 minutes for large eggs.4 hard boiled eggs
- Cool and peel: Carefully remove the eggs with tongs and transfer them to a bowl of ice-cold water for 5 minutes to stop the cooking process. Peel the eggs carefully and cut them in half. This also makes peeling easier.
- Prepare garlic and spices: Crush or finely chop 6-7 garlic cloves. Keep turmeric, Kashmiri red chili powder, black pepper, chicken masala, coriander powder, and salt ready. Add curry leaves for an authentic South Indian flavor.6-7 slightly crushed garlic cloves
- Sauté aromatics: Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-low heat. Add cumin seeds, crushed garlic, and curry leaves. Sauté until fragrant.2 teaspoon coconut oil, ½ teaspoon cumin, 1 sprig fresh curry leaves
- Add spices: Lower the heat and stir in turmeric, chili powder, black pepper, garam masala, coriander powder, and salt. Cook for 1 minute to release the flavors.½ teaspoon turmeric powder, 1 teaspoon kashmiri red chili powder, ½ teaspoon black pepper powder, ½ teaspoon chicken masala powder, ½ teaspoon coriander powder, salt to taste
- Fry the eggs: Place boiled eggs yolk-side down. Fry 1-2 minutes per side on low heat. Gently flip to avoid breaking the yolk.
- Coat well: Spoon the masala over the eggs to coat evenly. Remove from heat once done. Top with fried curry leaves from the pan. Serve immediately with steamed rice, dal, roti, or naan.
Notes
- Hard-boiled eggs: Egg fry is typically made with pre-cooked, hard-boiled eggs. You can pre-cook eggs to make the recipe within 5 minutes.
- Do not overcook: Fry the eggs for a maximum of one minute per side. Overcooking can result in hard or rubbery yolks.
- Heat control is the key: Use medium or low heat when cooking your egg in masala. High heat can easily burn the spices and ruin the flavor.
- Coconut oil (optional): For a delicious aromatic twist, cook boiled eggs in coconut oil. If you don't have coconut oil, any neutral-flavored cooking oil will work just fine.
- Spice it up (or down): Black pepper adds a spicy kick to the dish. If you prefer a milder flavor, simply reduce the amount of black pepper powder you use.
- Red chili powder options: Kashmiri red chili powder offers a vibrant red color without the intense heat. You can use regular red chili powder or paprika, but remember to adjust the amount based on its spiciness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Aditi
This egg fry was quick and easy. Made it for kids lunch box. They loved it. I paired it with pulav. Tastes delicious.
Preeti
So glad to hear that. Happy the kids enjoyed it. Pairing it with pulao sounds perfect—such a simple and tasty combo. Thanks for trying the recipe.
Guest
Quick and easy egg fry recipe. Thanks for sharing.
Preeti
Thanks.