During the days before marriage, eggs were a staple in our pantry and masala fried eggs were one of the regular recipes. It’s a simple preparation and very tasty if you like eggs. I had completely forgotten about this until my friend’s mother prepared it sometime back.
Soon after, I also started preparing these again. I use ghee or butter instead of oil and the flavor is so much better. I prefer sunny Side eggs over hard boiled eggs because of the simplicity of preparation. But with the instant pot, making hard boiled eggs is so much easier. All it takes is 6 minutes in the manual mode and immediate pressure release. You get perfect boiled eggs all the time!
Though very easy to make, it qualifies perfectly for a protein rich dish. Without really planning it, the last few recipes has fallen under the quick and easy category. Hopefully I will be able to continue it for the rest of the week as well.
Read on for the recipe.
- 6-8 hard boiled eggs
- 1.5 teaspoon chili powder*
- 1/2 teaspoon turmeric powder
- 1.5 teaspoon pepper powder*
- 1/2 teaspoon coriander powder,* optional
- Salt as needed
- 2 teaspoons ghee or butter
*replace all three with one single tablespoon of sambar powder
- Cut the hard boiled eggs in half if preferred. Else you can keep the egg whole as well.
- Heat oil and add the chili powder, pepper powder, turmeric and salt to the oil and fry for a few seconds. Make sure that the kitchen is well ventilated, else when the masalas cook they might make you sneeze.
- Once the masala is cooked (roughly 10-15 seconds or so), add the eggs. Add more oil if needed. Let the masalas coat the egg. Flip sides and let it cook for a 2-3 minutes. Take off the heat and serve with rice and sambar.
- Alternatively you can make a paste of the masalas with a little water. coat the eggs with it and then cook the eggs for a minute or two till done.
Note: you can use a Tablespoon of sambar powder instead of chili and pepper powders. The masalas can be adjusted according to your spice level preference.