Egg Fry Recipe | Boiled Egg Fry Recipe

5 from 2 votes

Egg Fry Recipe | Boiled Egg Fry Recipe

Egg fry recipe with step-by-step photos and a video tutorial. Egg fry is a quick and easy Indian side made by tossing boiled eggs in a simple blend of spices until they are well-coated and flavorful. Ready in just 5 minutes, for easy lunch or dinner.

Prep Time10

Cook Time5

Total Time15

Course: Side Dish, Starter

Cuisine: Indian, Kerala

Servings: people

Calories: 102kcal

Author: Preeti Nayak

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.

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.
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