Egg fry recipe with step-by-step photos and a video recipe. This boiled egg fry is a quick and easy, spicy Indian appetizer, made by tossing hard-boiled eggs in a blend of aromatic spices. Learn to make this quick and easy egg masala fry at home within 5 minutes for a quick lunch or dinner. Serve it as a starter or a side dish with roti, Naan, Jeera rice, or biryani.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Side Dish, Starter
Cuisine: Indian, Kerala
Servings: 4people
Calories: 93kcal
Author: Preeti
Equipment
1 Heavy bottom pan
Ingredients
4hard boiled eggs(instructions to make hard boiled eggs in the notes)
2teaspooncoconut oil(any neutral flavor oil)
½teaspooncumin(skip if you do not have)
6-7garlic cloves(slightly crushed)
1spring fresh curry leaves(or garnish with coriander leaves at the end of cooking)
½teaspoonturmeric powder
1teaspoonkashmiri red chili powder(substitute: Paprika or any red chili powder but then add as per taste)
½teaspoonblack pepper powder
½teaspoonchicken masala powder(or any garam masala powder)
½teaspooncoriander powder
salt to taste
Instructions
Preparations:
Boil eggs - Place the eggs in a single layer at the bottom of a pot. Cover them with cold water by about one inch. Cover the pot with a lid and bring the water to a rolling boil. Remove the pot from the heat and let the eggs sit in the hot water for 10-12 minutes (10 minutes for small eggs, 12 minutes for large eggs). Now carefully remove the eggs with tongs and place them in a bowl of ice-cold water for 5 minutes to stop cooking process. This will also make them easier to peel. Peel eggs, cut them in half & keep them aside.
Crush the garlic in mortar & pestle. Keep it aside. You can also chop the garlic & add it.
Keep all the spices & curry leaves ready.
Making egg fry
Heat 2 tablespoons of oil in a heavy bottom pan over medium-low heat.
Add cumin, garlic & curry leaves. Saute it until raw smell from garlic leaves.
Next on low heat, add turmeric powder, Kashmiri red chili powder, black pepper powder, chicken masala powder, coriander powder & salt. Saute the masala (spices) for a minute.
On low heat, add boiled eggs. Fry the boiled eggs in masala (1-2 minute on each side). Gently flip the eggs to keep the yolk intact.
Make sure the eggs are coated well in the masala. Remove from the heat.
Garnish with some fried curry leaves. Serve immediately.
Video
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.
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.
Avoid chewy eggs: While you're making egg masala fry, it's important not to overcook the eggs once you add them. Eggs that cook for too long become chewy or rubbery. We want them to be tender and flavorful, so keep an eye on them!
Variations:
Fried Boiled Eggs - Melt 1 tablespoon butter and 2 teaspoon oil in a skillet or pan over low-medium heat. Add the egg halves and cook for 1-2 minutes per side. Sprinkle salt and pepper over it and serve.
Masala Egg Fry - Start with sauteing cumin, garlic, and curry leaves. Add some sliced onions and cook until golden. Add the spice powders, and cook it for a minute. Then add tomatoes and cook until masala starts to leave oil from the side. Finally, add sliced boiled eggs, coat them with masala and egg masala fry is ready to serve.