Here are some yummy Indian egg recipes to try out for a tasty meal. After all, the versatile egg isn’t just for western food!
What was the first thing that you tried making when you learned how to cook? Probably an egg?
Packed with protein, vitamins and minerals, eggs are one of the easiest ingredients to ‘play around with’ in the kitchen. They are very versatile and can be cooked to please the pickiest of palates, and most importantly, the Indian palates, giving many wonderful Indian egg recipes.
Whether you have a picky egg-eater in the family or have grown weary with the crack, whisk and scramble routine; these desi ‘scrambling’ methods will make eggs more exciting to cook and more enjoyable to eat. So, lets get cracking!
This classic Italian party appetizer can be tweaked to to make it one of the Indian egg recipes.
Wash, boil, peel eggs.
Slice each one lengthwise, from center.
Remove yolks, place them in a bowl.
Keep whites, on a serving platter.
Using a fork, mash yolks finely.
Add a dollop of mayonnaise or butter, salt, pepper, red chili flakes or powder.
Mix and make a smooth, creamy texture.
Spoon this mixture evenly into each egg white half or
Using a piping/ plastic bag (with a snipped corner) squeeze the mixture neatly, into each egg white.
Garnish with coriander leaves.
Cover eggs tightly with a cling film and refrigerate for an hour. Serve chilled.
Delicious devilled eggs, will be demolished in no time!
Scotch eggs , a perfect party and picnic food, have their origin in England. The original recipe uses mince meat. This one among Indian egg recipes is a vegetarian version of it.
Make fresh coconut chutney (coconut, green chilies, coriander and salt), keep it aside.
Boil, peel, mash some potatoes with salt.
Mash bread slices into this. Pat out into flat and round patties.
Hold patty on your palm, spread coconut chutney and place one boiled egg over it.
Wrap patty around the egg. Press edges to seal.
Dip eggs into an egg dip. Roll into breadcrumbs.
Fry or bake until golden brown.
Serve these scrumptious scotch eggs with hot ketchup.
A yummy breakfast for lazy Sunday mornings.
Heat some oil in a pan.
Sauté thinly sliced onions, until light brown.
Add chopped green chilies, tomato, turmeric powder, red chili powder, and some salt. Give it a good stir.
Crack, whisk eggs in a bowl.
Heat oil in the pan. Pour in the egg mixture.
Spread the masala mix evenly over it.
Flip once, let cook.
Serve hot with soft bread, butter and adrak chai.
An egg bhurji is usually made by scrambling eggs. This is another tasty version which uses boiled eggs instead.
Boil eggs (hard or soft), keep aside.
Heat oil in a pan. Add chopped onions, sauté till light brown. Add some turmeric, a pinch of asafoetida, red chili powder, ginger garlic paste, chopped coriander and salt.
Chop the boiled eggs into small pieces.
Mix well and gently with the masala.
Garnish with coriander and it’s done!
Tastes best with fresh pav for breakfast or brunch.
A healthy, yummy Indian egg recipe for lunch or dinner.
Shallow fry finely chopped onion, tomato ginger, garlic, red chili powder and cumin powder, coriander powder and salt .
Turn the heat low, allow flavours to mingle.
Use a spoon to hollow out some spaces in the pan.
Crack eggs into these evenly spaced hollows.
Keep heat on low, cover with lid.
Keep yolks runny or cook hard, depending on how you like them.
Garnish with freshly ground pepper and coriander.
Serve with brown bread or leftover rotis.
A quick, easy breakfast or an anytime snack
Crack and whisk eggs along with some milk, a pinch of turmeric, salt and place aside.
Chop and add some green chilies and coriander.
Heat pan and melt some butter.
Dip bread into the egg mix. Coat both sides of bread.
Gently place on pan. Cook both sides until golden and crisp.
Repeat for other bread slices.
Serve the delicious toast with tomato ketchup.
A mouth-watering egg dish. One of the ideal Indian egg recipes to pack for picnic lunches and family outings.
Shallow fry onion, coconut (dry or fresh will do), ginger, garlic and whole spices (khada masala)-cinnamon (dalchini), cloves (lavang), peppercorns, caraway seeds (shahjeera), bay leaves (tej pasta), poppy seeds (khus khus), green cardamom (green elaichi), cumin (jeera), coriander seeds and dry red chillies.
In a mixer, grind all these ingredients (with a little water) into a thick, dry masala mix.
To this mix, add a pinch of red chili powder, turmeric powder, salt and chopped coriander. Put aside.
Boil and peel eggs.
Make diagonal slits at one end of each egg. Stuff masala in each egg. Masala eggs are ready to be devoured.
Have some leftover bean curry? (chole, rajma, chawli) or some chicken or mutton curry? Bored of eating it again the next day? Use it to make a quick and easy omelette curry! It is so delicious and one of my favorites among Indian egg recipes!
Make plain omeletts. Chop them into bite-sized pieces, drop pieces into curry and that’s about it.
Serve piping hot with a dash of pepper, fresh rotis or puris.
I don’t know why, but for some reason this curry tastes even better for dinner.
A chatpata tea-time treat for guests or get-togethers.
Boil, peel eggs. Cut eggs into two halves, lengthwise, place on serving platter.
Sprinkle some salt and red chili powder.
Garnish eggs with tiny amounts of mashed potatoes, finely chopped onion, tomato, coriander, nylon sev and chaat masala.
Top it up with spicy, green chili and coriander or mint and chili chutney and with generous amounts of sweet and sour tamarind chutney.
It will be so to resist this lip smacking chaat!
I have had so much fun cooking and tasting all of these recipes. A fussy egg-eater like me has turned into an ‘egg fan’! Do try them out too and let me know, which of these yummy Indian egg recipes you have enjoyed the best.