Masala Egg Fry
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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


  • 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


  • 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.
    Masala Egg Fry Steps - Spices to roast
  • 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.
    Masala Egg Fry Steps - Dry roasting the ingredients
  • Grind to a coarse powder.
    Masala Egg Fry Steps - Magic dust is almost ready
  • 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.
    Masala Egg Fry Steps - Start by coating peeled eggs
  • Repeat for all the eggs.
    Masala Egg Fry Steps - Boiled eggs coated with masala mix
  • Heat some oil in a pan and add the curry leaves.
  • Let them crackle.
    Masala Egg Fry Steps - Crackling some curry leaves
  • Then place the seasoned eggs gently into the pan.
  • Combine well by stirring gently.
    Masala Egg Fry Steps - Pan fry the boiled eggs
  • 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.


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.