Masala Egg Fry

Are you bored of the usual salt and pepper seasoning for your boiled eggs? Try this ultimate masala egg fry recipe! Try once, and you will believe forever. Then make again and store for frequent use. I am calling this my magic dust recipe!

This ultimate magic dust elevates the regular hard-boiled eggs to a different level of flavours. It is a wonderful combination of black peppercorns, red chillies, and coriander seeds with a hint of cumin.

If you love eggs (well, who doesn’t?), you’ll love this masala egg fry.

About my egg fry recipe

Black peppercorns, red chillies, coriander seeds, and cumin seeds are toasted before grinding to a coarse powder. Adding salt to the mix completes the masala egg fry seasoning. Hard-boiled eggs are coated in this spice mix seasoning, and pan-fried with some crispy-fried curry leaves. The eggs are then sliced and dusted with more seasoning before serving. This egg fry is an egg-static starter! Sorry, I had to say that! 🙂

This recipe will help you produce enough seasoning for a dozen eggs. I am using 6 eggs in this recipe. But note that I have enough for another 6 to be stored for later. Make it once and use in batches. When stored well, it’ll easily stay fresh for 3-4 months.

Some tips for perfect boiled eggs

• Do not use eggs directly from the refrigerator. Leave them out to reach room temperature.
• Start cracking the shells only after the eggs have fully cooled down.
• And finally, when it is time to slice the eggs, don’t use a knife. Use a thread, hold the ends between the thumb and index finger on each hand, and slice with it. You’ll get a clean cut.

If you liked my masala egg fry recipe, I am sure you would want to check out the following egg recipes as well.

• Delightful Egg Bhurji
• Fantastic Masala Omelette
• Creamy Kerala Egg Curry
• Easy Shakshuka – Must Try!
• Healthy Breakfast Choice – Spinach Omelette

Print Recipe

5 from 1 vote

Masala Egg Fry

This masala egg fry elevates boiled eggs to a different level. It is a wonderful combination of black peppercorns, red chillies, and coriander seeds with a hint of cumin.

Prep Time15 mins

Cook Time20 mins

Total Time50 mins

Course: Appetizer, Breakfast, brunch, Side Dish, Snack

Cuisine: Indian

Keyword: Egg Recipes, Eggs, masala egg fry

Servings: 6 portions

Ingredients

• 6 eggs
• 1 tablespoon black peppercorns
• 1/2 teaspoon coriander seeds
• 2 dry red chilies optional (control for heat)
• 2 dry kashmiri red chillies
• cumin seeds a pinch
• 1 tablespoon oil
• 2 sprigs curry leaves
• salt

Instructions

• Place the eggs in a pan and add water to cover the eggs.
• The water level should be 1 cm above the eggs.
• Bring to boil.
• Switch off, cover with a lid, and let it sit for 12 minutes.
• After 12 minutes, drain off the water and cool in cold water.
• Next is ingredients to roast.
• Hot red chillies are optional. For moderate heat, use only Kashmiri chillies.
  
• Dry roast the ingredients starting with the peppercorns and the coriander seeds.
• When they start to pop, add the red chillies and the cumin seeds. Ensure that they don't burn.
  
• Grind to a coarse powder.
  
• Add salt and combine well.
• Take half of the masala mix in a small mixing bowl.
• Peel the boiled eggs and roll in the masala powder to get a good coating of the seasoning.
  
• Repeat for all the eggs.
  
• Heat some oil in a pan and add the curry leaves.
• Let them crackle.
  
• Then place the seasoned eggs gently into the pan.
• Combine well by stirring gently.
  
• Switch off.
• Transfer to a serving dish.
• Slice the eggs to halves.
• Use a thread or dental floss to get a clean cut. Hold the thread tight between your fingers and the slice by pressing down.
• Dust with the remaining masala egg fry seasoning.
• Garnish with the crispy curry leaves in the pan. Serve hot.

Notes

This recipe will help you produce enough seasoning for a dozen eggs. I am using 6 eggs in this recipe. But note that I have enough for another 6 to be stored for later. Make it once and use in batches. When stored well, it’ll easily stay fresh for 3-4 months.