This Egg Recipe | Egg Tadka | Egg Fry is probably the easiest starter you’ll ever make. But don’t be fooled by the simple ingredients and quick cook time, because this can give any starter a run for its money!
These are one of the most versatile foods ever. Boiled, scrambled, fried, added to a curry – there are so many ways you can eat it. Apart from the fact that it all tastes amazing, what I especially love about cooking it is that most recipes are usually pretty quick to put together too. 15-30 minutes tops and you have a delicious, wholesome meal on the table! Egg Recipe | Egg Tadka | Egg Fry
How to Prepare Egg Tadka and Egg Fry Step by Step”
As the name already suggests, hard boiled eggs are tempered in ghee with a handful of Indian spices. The result is a spicy egg fry, a garlicky starter that’s a total flavour bomb and is ready in just 15 minutes. It doesn’t get better than this! I usually make this as an appetizer for parties when I am hosting a large group and it always ends up being a total hit with the crowd.
Makes for a yummy 5 pm snack that’s also quite healthy
An extremely easy but flavourful starter that comes together in just 15-20 minutes. Egg Recipe | Egg Tadka
How to Make Egg Tadka and Egg Fry Recipe at Home
Since this is such a quick and easy recipe, Egg Tadka | Egg Fry it is perfect to make for a large group. Boil your eggs ahead of time, so that the only thing left for you to do is peel, cut it hasselback style and pour over tadka
Ingredients You’ll Need for Egg Fry
- Eggs: Hard-boiled and then cut into hasselback style
- Ghee: An absolute non-negotiable for this recipe. Really brings out the flavour of the tadka. Can sub with oil but I recommend using ghee
- Spices: This recipe uses spices and herbs such as mustard seeds, garlic, dry red chillies and curry leaves in the tempering for flavour and heat.
- Chutney podi: Responsible for most of that delicious flavour of this egg snack.
- Coriander leaves: To garnish. Egg Recipe | Egg Tadka | Egg Fry
Top Tips To Make The Best Egg Tadka
- To cut the eggs hasselback style, make thin slices that don’t go all the way through or the eggs will break apart. Keeping a rolling pin or another chopping board will prevent the knife from going all the way through (watch the video)
- I have used store bought chutney podi for this recipe. You can use homemade chutney podi or substitute it with a dry chutney powder of your choice. This would also taste amazing with garlic podi! Egg Recipe | Egg Tadka | Egg Fry
This egg tadka recipe is perfect for when you want a dish that looks great and tastes amazing, but don’t want to spend a lot of time making it. The combination of ghee, garlic, chillies and chutney podi add a taste and aroma that are truly out of this world! Be sure to make extras, because this one gets over pretty quickly!
Ingredients
“Anda tadka recipe”
- ▢6 Eggs
- ▢2 Tablespoons Ghee
- ▢1 Teaspoon Mustard Seeds
- ▢4-6 Cloves Garlic, thinly sliced
- ▢2-3 Dry Red Chillies, broken into pieces
- ▢2 Sprigs Curry Leaves
- ▢2 Tablespoons Chutney Podi
- ▢¾ Teaspoon Salt
- ▢2 Tablespoons chopped Coriander Leaves
Instructions
Tips for Perfect Dhaba Style Egg Tadka
Add eggs to a pot with cold water. Ensure the eggs are fully submerged and there is about 1-2 inches of extra water on top of it. Bring this to a rolling boil over high heat. Once it starts boils, turn off the heat and cover the pot tightly with a lid. Let the eggs sit covered for 10 minutes for hard boiled eggs.
“Egg curry recipe”Instructions
Step-by-Step Egg Fry Cooking Process
Eggs
Transfer immediately to ice water to prevent them from cooking further. Crack and peel the eggs.
Place the egg lying down on a chopping board. Place a ladle, another chopping board or rolling pin against the egg. To cut hasselback style, use a sharp knife and slice the eggs vertically half a centimeter apart, making sure not to slice all the way through and leaving the bottom unsliced. The rolling pin or ladle will act as a barrier for the knife to go all the way through. You can also put a skewer through the bottom of the egg to help maintain their shape.
Step-by-Step Egg Fry Cooking Process
Boiling and Preparing the Eggs
Add eggs to water, boil for 10 minutes, then transfer to ice water to stop cooking.
Cutting Hasselback Style
Slice eggs half a centimeter apart without cutting all the way through.
Making the Tadka
Heat ghee, add mustard seeds, garlic, curry leaves, dry red chillies, and chutney podi.
Combining Everything
Pour the spicy tadka over the prepared eggs and garnish with coriander leaves.
In a frying pan, heat the ghee over medium heat. Once hot, add mustard seeds and allow it to splutter. Reduce the heat to low, and add sliced garlic and saute for 1-2 minutes or until fragrant.
“Serving Suggestions for Egg Tadka Recipe”
Curry leaves and dry red chillies and saute for 30 seconds. Add salt and chutney podi and stir to combine. Cook this for about 15 seconds or until everything is combined and turn off the flame.
Pour over the prepared eggs. Top with fresh coriander and serve immediately.
Notes
Instructions
- Remember to transfer the eggs to ice water immediately after they finish cooking. The cold water will top the cooking process and prevent the eggs from overcooking.
- To cut the eggs hasselback style, make thin slices that don’t go all the way through or the eggs will break apart. Keeping a rolling pin or another chopping board will prevent the knife from going all the way through (watch the video)
- I have used store bought chutney podi for this recipe. You can use homemade chutney podi or substitute it with a dry chutney powder of your choice. This would also taste amazing with garlic podi!
Nutrition
Carbohydrates: 4gProtein: 9g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 265mg, Sodium: 532mg, Potassium: 161mg, Fiber: 1g, Sugar: 1g, Vitamin A: 485IU, Vitamin C: 11mg, Calcium: 61mg, Iron: 2mg
