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 as a protein-rich savory snack.
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.
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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.