Masala egg fry is an Indian-style egg fry recipe in which boiled eggs are fried with masala (a mix of delicious spices). Serve this quick and easy egg pepper fry as a starter or side. You can also pack it in your lunch box for a protein-rich snack.
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Why You’ll Love This Egg Fry Recipe
Egg masala fry is one of the easiest ways to spice up boiled eggs. It is bursting with flavors of smashed garlic, coconut oil, and common spices like cumin, pepper and chili powder.
For this rustic egg fry masala, there is practically little prep work required. Once your boiled eggs are ready, this recipe takes only 10 minutes to make. You don’t need to peel or chop any of the ingredients.
Using smashed whole garlic cloves (with peel) is a unique feature of this recipe. At one of the restaurants here, I ate this yummy garlic chicken which had roasted unpeeled garlic. Though (obv) you would leave out the peel while eating, it added extra flavor to the dish.
I couldn’t wait to use that hack in one of my recipes. I tried it for this egg fry masala and it turned out a huge hit!
Video
Here’s how you make it:
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
Eggs: Use fresh ones. (Do the float test to check: Place the eggs in a bowl of water. Older eggs will float because a large pocket of air forms in the base, but fresh eggs will sink.)
Spices: You’ll need cumin seeds as well as ground spices- cumin, chili, coriander, pepper and garam masala. Chili powder can be replaced with cayenne pepper.
Oil: I use coconut oil since it has a distinct flavor and makes A TON OF DIFFERENCE to the egg masala fry. If you don’t have it, use any oil of your preference. However, you won’t get the exact flavor. Please try to buy it before making this recipe. (Don’t say I didn’t warn you 😉 )
Curry leaves: Pepper egg fry is one of those recipes that won’t taste the same without curry leaves. You can’t substitute it with other herbs. Its flavors go amazingly well with coconut oil, as in Kerala recipes like Kerala chicken curry and Mangalore fish curry.
How To Fry Boiled Eggs
Boil, peel and halve 4 eggs. (You can check out how to boil eggs perfectly in this egg keema recipe.)
Smash 6 whole unpeeled cloves of garlic. Heat ½ tablespoon of coconut oil in a pan. Add ½ teaspoon of cumin seeds. When they start sizzling, add smashed garlic and a handful of curry leaves.
Saute on medium flame for 5 to 10 minutes until the garlic is roasted, but not browned. Reduce the flame to low. Add ½ teaspoon each of chili powder, coriander powder and salt. Add ¼ teaspoon each of black pepper, cumin and garam masala.
Stir on very low flame for 2 to 3 minutes until the spices are mixed well and heated through. Place the egg halves in the pan, face down.
Gently move the eggs around without breaking them. Get as much masala to stick to the eggs as possible.
Flip the eggs and repeat. Garnish with roasted curry leaves.
That’s it, friends! Your boiled egg masala fry is ready to be devoured.
Recipe Tips
- Curry leaves: I like to tear them before adding to the pan. This helps release more flavor into the egg masala.
- Frying temperature: It is very important to fry the spices on very low flame. Ground spices get burnt very quickly.
- Spices: You can mix the ground spices in a small bowl before adding to the pan. It will make stirring much easier and the spices will come together faster.
- Garnish: Reserve some roasted curry leaves from the first step (before adding spices). Sprinkle them as garnish before serving your masala egg fry. Optionally, you can also garnish with fresh coriander leaves and sliced onions. Sprinkle some lime juice on top for added flavor.
- Scaling: This egg fry recipe can easily be multiplied depending on the number of people you’re serving.
- Make ahead/ storing leftovers: Masala eggs stay fresh for 2 to 3 days in the fridge (provided, you used fresh eggs to begin with). Store in an airtight container. However, it is not suitable for freezing. Freezing and reheating changes the texture of the eggs.
How To Serve Egg Fry Masala
Egg masala fry is often served as a breakfast or brunch option. Nobody is stopping you from serving it for lunch or dinner, too. It is a versatile dish that can be paired with a variety of sides and accompaniments.
- Rice: You can also serve egg masala fry with steamed rice and curry or any kind of flavored rice, such as jeera rice, pulao or vegetable biryani pulao. Masala egg fry can also be used to make egg pulao.
- Cauliflower rice: For low carb options, try pairing this egg pepper fry with coconut cauliflower rice or the easy cauliflower rice chicken biriyani.
- Bread: Egg masala fry goes well with any kind of bread, such as naan, roti, paratha, or even toasted bread.
- Sides: Serve egg masala fry with some chutney like mint chutney, easy avocado chutney or yogurt with some sliced cucumber or tomato on the side.
- Raita: A cool and creamy raita made with yogurt, grated cucumber, and spices can be a great side dish to balance the flavors of the egg fry masala fry.
- Salad: A fresh salad can be a refreshing accompaniment to egg masala fry. Try the paneer tikka salad, sprouted mung bean salad, or kabuli chana salad for a complete meal.
Common Questions About Egg Masala Fry
1. What is the secret to easy to peel eggs?
There are a few tricks to making boiled eggs that are easy to peel:
Add vinegar to the cooking water: Adding a teaspoon of vinegar to the water can help to break down the proteins in the egg whites, making the eggs easier to peel.
Use a slotted spoon to transfer the eggs to the ice bath: After boiling the eggs, transfer them to a bowl of ice water using a slotted spoon. This will help to cool the eggs quickly and prevent overcooking, which can make them harder to peel.
Crack the shells gently: Once the eggs have cooled, gently tap them on a hard surface to crack the shell all over. Be careful not to crack the egg too hard, as this can damage the egg white.
Peel under running water: Peel the eggs under cool running water, which can help to loosen the shell and make it easier to remove.
2. Is it better to peel boiled eggs hot or cold?
It is generally better to peel boiled eggs after they have been cooled in ice water rather than when they are still hot. Here’s why:
When eggs are boiled, the proteins in the egg white coagulate and become firm. However, the shell and the thin membrane beneath it can still stick to the egg white, making it difficult to peel. Cooling the eggs in ice water causes the egg white to contract and pull away from the shell, making it easier to peel.
If you try to peel boiled eggs while they are still hot, the shell may stick to the egg white, and it can also be more difficult to handle the hot eggs without burning yourself. It’s best to let the eggs cool down before attempting to peel them.
To cool boiled eggs quickly, remove them from the hot water and transfer them to a bowl of ice water. Allow the eggs to sit in the ice water for at least 5 minutes before attempting to peel them. This will help the egg white to separate from the shell and make them easier to peel.
3. Is it ok to put cold eggs in boiling water?
Cold eggs might crack if added to boiling water. If you’re using eggs straight from the fridge, I recommend this method:
Add eggs to water before you start boiling it. Once it comes to a rolling boil, turn off the flame. Keep the eggs covered for 12 to 15 minutes. Then transfer them to ice bath for 5 to 10 minutes.
This way you get perfectly cooked boiled eggs that can be easily peeled. (Refer: egg kheema masala recipe/ egg kurma) This method works for room-temperature eggs, too.
4. Is egg masala good for health?
This egg masala fry can be a healthy addition to your diet. Eggs are a nutritious food and are an excellent source of protein, vitamins, and minerals. Spices like cumin, coriander, and garam masala used in egg masala can have anti-inflammatory and antioxidant properties, and can aid in digestion.
You can also add other nutritious ingredients to your egg masala, such as vegetables like spinach, onions, and tomatoes.
Health Benefits of Eggs
- Eggs offer complete protein, with all 9 essential amino acids.
- They are nutrient-dense with more vitamins, minerals, and amino acids per calorie than most other foods.
- They help your “good” cholesterol.
- Eggs can lower your triglycerides which means they are heart healthy.
- They can lower your odds of a stroke.
- Eggs can help lose weight. Having them for breakfast keeps you feel full longer, so you’ll eat less throughout the day.
- They promote eye health. Eggs are good sources of antioxidants. The fat they have makes it easy for your body to use the nutrients.
- They are rich in Vitamin D and choline that help sharpen the brain. (Source)
More Egg Recipes
Easy Egg Masala Fry Recipe
Equipment
Ingredients
- 4 eggs boiled, peeled and halved
- ½ tablespoon coconut oil
- ½ teaspoon cumin seeds
- 6 cloves garlic
- a handful of curry leaves
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garam masala
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
- Boil, peel and halve 4 eggs. (You can check out how to boil eggs perfectly in this egg keema recipe.)
- Smash 6 whole unpeeled cloves of garlic. Heat ½ tablespoon of coconut oil in a pan. Add ½ teaspoon of cumin seeds. When they start sizzling, add smashed garlic and a handful of curry leaves.
- Saute on medium flame for 5 to 10 minutes until the garlic is roasted, but not browned. Reduce the flame to low. Add ½ teaspoon each of chili powder, coriander powder and salt. Add ¼ teaspoon each of black pepper, cumin and garam masala.
- Stir on very low flame for 2 to 3 minutes until the spices are mixed well and heated through. Place the egg halves in the pan, face down.
- Gently move the eggs around without breaking them. Get as much masala to stick to the eggs as possible.
- Flip the eggs and repeat. Garnish with roasted curry leaves.
Video
Notes
- Eggs: Use fresh ones. (Do the float test to check: Place the eggs in a bowl of water. Older eggs will float because a large pocket of air forms in the base, but fresh eggs will sink.)
- Coconut oil gives a distinct flavor to the egg masala fry. If you don’t have it, use any oil of your preference. However, you won’t get the exact flavor.
- Curry leaves: I like to tear them before adding to the pan. This helps release more flavor into the egg masala.
- Frying temperature: It is very important to fry the spices on very low flame. Ground spices get burnt very quickly.
- Spices: You can mix the ground spices in a small bowl before adding to the pan. It will make stirring much easier and the spices will come together faster.
- Garnish: Reserve some roasted curry leaves from the first step (before adding spices). Sprinkle them as garnish before serving. Optionally, you can also garnish the masala egg fry with fresh coriander leaves and sliced onions. Sprinkle some lime juice on top for added flavor.
- Make ahead/ storing leftovers: Masala eggs stay fresh for 2 to 3 days in the fridge (provided, you used fresh eggs to begin with). Store in an airtight container. However, it is not suitable for freezing. Freezing and reheating might change the texture of the eggs.
- Scaling: This egg fry recipe can easily be multiplied depending on the number of people you’re serving.
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