Egg masala fry/ Anda masala is a quick, easy, and flavourful egg recipe from Indian cuisine. It is made by frying hard-boiled eggs with spices. Perfect to go as an appetizer or side.
This egg masala fry is one easiest recipes to prepare in under 20 minutes. Boil the egg on one side of the stove and prepare the masala on the other side. When the eggs are boiled perfectly, peel the shell, cut the egg into halves, and fry them in the masala. That’s it, done!
If you’re looking for a quick and easy side dish on a busy day, try this boiled egg masala fry. This egg recipe needs no chopping or grinding. When you are not in the mood to spend hours in the kitchen, this egg fry recipe is a saviour. You can make it in just 5 minutes, excluding boiling the eggs.
Why’ll you love the recipe?
- Easy and quick to make within a few minutes.
- This recipe needs no chopping or grinding.
- No extra-special ingredients are needed. Whatever is available in the pantry will suffice for this recipe.
- This masala egg fry goes well with rice and rotis, and it is the best fix for a quick lunch or dinner.
Ingredients For Egg Masala Fry
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- eggs
- chilli powder (or) sambhar powder
- turmeric powder
- oil
- salt to taste
- water
Step-by-step preparation of Egg Masala Fry
Boil four eggs with sufficient water, as shown in the picture.
In a frying pan, add oil on a medium heat. When the oil is warm, add chilli or paprika powder
Next, add turmeric powder and salt to taste.
Reduce the heat to a low flame and stir the masalas well until they are combined.
Add a quarter cup of water to the egg masala mixture and stir well.
The masala mixture starts to thicken, and the oil separates.
Finally, cut the boiled eggs into halves and add to the masala. Let it sit for two to three minutes. It helps the egg to absorb the masala.
Flip the egg onto the other side so the bottom of the egg coats well with the egg masala. Let it sit for two minutes.
Flip the egg onto the other side so the bottom of the egg coats well with the egg masala. Let it sit for two minutes. Put out the heat and garnish it with curry leaves (optional).
Serving Suggestion
Serving egg masala fry with rice and rotis is my choice. It would be great to serve it as an appetiser or for brunch, too. So eggs are one dish that you can consume at any time and in any combination according to your palate’s preference.
Pro Tips
Firstly, peeling off shells without tearing the egg is a task for beginners. I had a tough time when I was an amateur cook. Let me share my thoughts on how to peel the shells easily.
- I store the eggs in the refrigerator. I’ll make sure they are a week old.
- I prefer to use slightly older eggs for boiling. Fresh eggshells are difficult to peel, as the membrane will be intact with the shell. We find it hard to peel the egg, and the tearing of the eggs happens.
- When boiling the egg, add half a teaspoon of salt. Egg white solidifies more quickly in hot salty water.
- After boiling the eggs, immediately pour off the hot water, leaving the eggs in the pot. Pour in cold water and sit until the eggs are cold enough to handle.
- Then crack the eggs and peel them using your hands under running water. The water seeps under the thin film that clings to the whites and helps release the shell without damaging the boiled egg.
Some rice recipe you may like to try with egg masala fry
Recipe Card👇
Egg Masala Fry/ Anda Masala
Equipment
Ingredients
- 4 eggs
- 2 teaspoon chilli powder (or ) HomemadeSambhar Powder
- ¼ teaspoon turmeric powder
- 3 tablespoon oil
- ¼ cup water
- salt ( to taste )
Instructions
- Boil four eggs with sufficient water, as shown in the picture.
- In a frying pan, add oil on a medium heat. When the oil is warm, add chilli or paprika powder
- Next, add turmeric powder and salt to taste.
- Reduce the heat to a low flame and stir the masalas well until they are combined.
- Add a quarter cup of water to the egg masala mixture and stir well.
- The masala mixture starts to thicken, and the oil separates.
- Finally, cut the boiled eggs into halves and add to the masala. Let it sit for two to three minutes. It helps the egg to absorb the masala.
- Flip the egg onto the other side so the bottom of the egg coats well with the egg masala. Let it sit for two minutes.
- Flip the egg onto the other side so the bottom of the egg coats well with the egg masala. Let it sit for two minutes. Put out the heat and garnish it with curry leaves (optional).
Notes
- I store the eggs in the refrigerator. I’ll make sure they are a week old.
- I prefer to use slightly older eggs for boiling. Fresh eggshells are difficult to peel, as the membrane will be intact with the shell. We find it hard to peel the egg, and the tearing of the eggs happens.
- When boiling the egg, add half a teaspoon of salt. Egg white solidifies more quickly in hot salty water.
- After boiling the eggs, immediately pour off the hot water, leaving the eggs in the pot. Pour in cold water and sit until the eggs are cold enough to handle.
- Then crack the eggs and peel them using your hands under running water. The water seeps under the thin film that clings to the whites and helps release the shell without damaging the boiled egg.
Nutrition
Leander Fernandes
Awesome recipe love it
JAYANTHY
Thank you!