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.
Servings Prep Time
6portions 15minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
6portions 15minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Instructions
  1. Place the eggs in a pan and add water to cover the eggs.
  2. The water level should be 1 cm above the eggs.
  3. Bring to boil.
  4. Switch off, cover with a lid, and let it sit for 12 minutes.
  5. After 12 minutes, drain off the water and cool in cold water.
  6. Next is ingredients to roast.
  7. Hot red chillies are optional. For moderate heat, use only Kashmiri chillies.
  8. Dry roast the ingredients starting with the peppercorns and the coriander seeds.
  9. When they start to pop, add the red chillies and the cumin seeds. Ensure that they don’t burn.
  10. Grind to a coarse powder.
  11. Add salt and combine well.
  12. Take half of the masala mix in a small mixing bowl.
  13. Peel the boiled eggs and roll in the masala powder to get a good coating of the seasoning.
  14. Repeat for all the eggs.
  15. Heat some oil in a pan and add the curry leaves.
  16. Let them crackle.
  17. Then place the seasoned eggs gently into the pan.
  18. Combine well by stirring gently.
  19. Switch off.
  20. Transfer to a serving dish.
  21. Slice the eggs to halves.
  22. Use a thread or dental floss to get a clean cut. Hold the thread tight between your fingers and the slice by pressing down.
  23. Dust with the remaining masala egg fry seasoning.
  24. Garnish with the crispy curry leaves in the pan. Serve hot.
Recipe 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.

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