5 Indian Egg Recipes to Make

Vegetarian dishes are very popular in India and a viable alternative to meat is egg and there are a lot of delicious Indian egg recipes to try.

This staple food is among the most nutritious foods in the world, containing large quantities of vitamins and minerals.

It is also high in protein, making eggs a great vegetarian alternative.

Eggs are also very versatile as they can be cooked in a number of ways to create contrasting dishes.

Combining eggs with intense spices in dishes make them an enjoyable meal option among non-vegetarians as well as vegetarians.

There are classic dishes like egg curry but people like to experiment with food so there are various dishes to suit all taste preferences.

We have five Indian egg recipes which should help when deciding on a delicious egg dish.

Egg Curry

This simple curry is an Indian egg recipe to make if you want a filling meal but do not have a lot of time.

Boiling the eggs is actually the most time-consuming part. Once you’ve done that, you just need to make the curried part, which takes no time at all.

The eggs are coated in an array of intense spices and the result is a plethora of flavours.

The great part is, you only need a few ingredients for this recipe.

Ingredients

• 4 Eggs
• 2 Onions, finely chopped
• 1 Tomato, finely chopped
• Salt and pepper to taste
• 1 tbsp ginger-garlic paste
• 1½ tbsp oil
• 1 tsp red chilli powder
• 2 tbsp coriander, finely chopped
• ½ tsp turmeric
• ¼ Green chilli

Method

1. Place the eggs in boiling water with a teaspoon of salt (to speed up the cooking process) and allow them to boil for eight minutes.
2. Meanwhile, heat some oil in a pan then add the onions. Fry until golden then add the ginger-garlic paste.
3. Add the turmeric, green chilli, and finely chopped coriander.
4. Add the tomatoes and cook until softened. Season with salt. Cook for four minutes then stir in the chilli powder.
5. Once the eggs have boiled, run under cold water and remove the eggshells. Cut into halves and gently add into the pan. Season with pepper and stir to heat through before serving.

Spicy Scrambled Eggs

Also known as anda bhurji, this is an Indian adaptation of the classic scrambled eggs.

This Indian egg dish is popularly made at home for breakfast but it is also a prominent street food option.

Anda bhurji is a mix of colours, spices and flavours that is rich in butter.

Ingredients

• 2 tbsp vegetable oil
• 1 Onion, finely chopped
• 2 Tomatoes, finely chopped
• 3 Green chillies, slit lengthwise
• 2 tsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric
• 4 Eggs, lightly whisked
• Salt to taste
• 2 tsp butter (divided)
• ¼ cup coriander leaves, chopped (divided)

Method

1. Heat oil in a non-stick skillet. When it shimmers, add the onions and cook until softened.
2. Add tomatoes and cook until most of the excess moisture has evaporated.
3. Stir in the green chillies and ginger-garlic paste. Cook until fragrant then add the red chilli powder and turmeric. Stir until the oil separates from the paste.
4. Reduce the heat to low then add the eggs and salt. Gently stir until the mixture begins to form soft curds.
5. Increase the heat the stir to break some of the bigger egg clumps.
6. Add a teaspoon of butter and stir until melted then mix in half of the coriander.
7. Remove from the heat and garnish with the remaining coriander and butter before serving. Serve with lightly toasted bread.

This recipe was inspired by Serious Eats.

Egg Biryani

This is a recipe that all egg lovers must try.

The marinade is made from ground spices, ginger, garlic, mint and coriander and offers a zesty flavour.

It is a refreshing marinade and adds depth to regular boiled eggs, resulting in a wholesome Indian egg biryani that is served with cooling raita.

Ingredients

• 2 cups basmati rice
• 6 Eggs
• 2 tbsp ghee
• 2 Onions, thinly sliced
• 1 Tomato, chopped
• 1 tsp cumin seeds
• ½ tsp black peppercorns
• 2 Bay leaves
• 2 tsp Kashmiri red chilli powder
• ½ tsp turmeric
• 2½ tsp salt
• 1½ tsp garam masala
• ½ cup plain yoghurt
• 1½ tsp ginger, grated
• 1½ garlic, minced
• ½ cups coriander leaves, chopped

For the Raita

• 1 Red onion, finely chopped
• 1 Tomato, finely chopped
• ¾ cup plain yoghurt
• ½ tsp salt
• 1 tbsp coriander leaves, finely chopped
• 1 tsp sugar (optional)

Method

1. Wash and rinse the rice then soak in four cups of water for 20 minutes. Afterwards, drain.
2. Add four cups of water and boil until almost done. Drain the excess water and set aside.
3. Meanwhile, hard boil the eggs. Once done, run cold water over them and peel. Make three shallow slits in each one then set aside.
4. In a deep pan, add the ghee and onions. Fry for 10 minutes until golden. Set aside half of the onions.
5. Deglaze the bottom of the pan with a little water then add cumin seeds, peppercorns and bay leaves.
6. Reduce the heat and add red chilli powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes, and yoghurt. Mix well once again deglazing the pan.
7. Add the eggs and mix to coat the eggs.
8. In an ovenproof dish, alternate layers of the rice and egg mixture. Top with a layer of rice and the remaining caramelised onions.
9. Cover the dish with a lid and place into a 180°C oven for 15-20 minutes until the rice is fully cooked.
10. While the biryani is cooking, make the raita by whisking yoghurt in a bowl. Add the onions, tomatoes, salt, sugar and mix well. Garnish with coriander.
11. Once the biryani is done, serve on a plate with raita on the side.

This recipe was adapted from Ministry of Curry.

Curry Omelette

This Indian egg recipe is perfect if you have any leftover curry in the house.

Whether it is using leftover curry that you made or a leftover takeaway, this omelette dish is perfect for any meal of the day.

A mixture of mild and spicy curries will provide a great taste as there are layers of flavour in every mouthful.

The inclusion of eggs ensures a filling meal.

Ingredients

• 4 Eggs
• 100ml milk
• Leftover curry
• Salt
• Pepper
• 1 tsp butter

Method

1. Break the eggs into a bowl and add milk, salt and pepper. Mix well.
2. Meanwhile, chop up any large pieces of meat and vegetables in the curry then stir into the eggs.
3. Heat a frying pan then add the butter. Pour the curry-egg mixture into the pan. Gently move it around the pan until it starts to firm up.
4. Heat the grill. When it firms up, put the omelette under the grill and cook for eight minutes or until golden brown.
5. Serve immediately with mango chutney or enjoy on its own.

This recipe was inspired by Sew White.

Omelette Paratha

An omelette, or anda, paratha is a delicious way to enjoy both of these breakfast foods.

Typically, an omelette is made separately and eaten with a paratha but this recipe combines the two.

It makes a great meal for any time of the day so don’t just save it for breakfast.

The combination of egg and spices mixed in with green chillies and fresh coriander works a treat with a paratha.

Ingredients

• 6 Eggs
• 3 tbsp onion, finely chopped
• 3 tbsp coriander leaves, finely chopped
• Red chilli powder to taste
• Ghee or oil
• Flour for dusting

For the Paratha Dough

• 1 cup wholewheat chapati flour
• Water
• Salt to taste (optional)
• A teaspoon of oil (optional)

Method

1. In a bowl, add the chapati flour, salt and oil. Mix well then gradually add the water until it forms a dough.
2. Cover the bowl and allow the dough to rest for around 30 minutes.
3. Meanwhile, whisk the eggs in another bowl then add the onion, coriander, chillies and salt. Mix well then set aside.
4. Preheat a flat skillet.
5. Divide the dough into four equal-sized portions and shape them into round balls.
6. Roll out two of the dough balls as thin as possible using the flour for dusting as needed. Lightly spread a bit of ghee or oil onto one of the circles.
7. Place the other circle on top of the first one and press lightly around the edges to join them.
8. Place onto the skillet and allow to cook on both sides for about one minute whilst adding oil or ghee as each side is turned over. (Make sure to cook the paratha just enough so that the layers can be easily separated).
9. Transfer the paratha to the work surface and with the help of a knife, separate the two circles from one edge. Pour some of the omelette mixture into the paratha.
10. Press the edges together again and carefully place it back onto the skillet. Spread the mixture evenly with a spatula.
11. Continue to cook both sides until golden brown. The omelette mixture should set nicely in the middle.
12. Remove from the skillet and serve.

This recipe was adapted from The Delicious Crescent.

These are some enticing Indian egg recipes that showcase the ingredient in different ways.

They are cooked differently to bring out a wide array of flavours. From mellow to spicy, the cooking techniques can change the flavour of an egg.

While these recipes are a helpful guide, you can adjust the ingredients to achieve the flavour you want.

So if you’re looking for an Indian egg recipe, try these ones!