Bored of Making the Same, Old Egg Bhurji & Omelette? Here, Try These South Indian Egg Recipes Which Are As Healthy As They Are Delicious! (2020)

• Eggs are Rich in Nutrients: An egg has just about 75 calories but is power-packed with 7 grams of protein, 1.6 grams of saturated fat, and 5 grams of fat in addition to vitamins, calcium, iron, carotenoids, and minerals. It is rich in vitamins A and B-12, both of which boost immunity. The yolk is packed with vitamin D, the vitamin that aids you in recovery. Moreover, it is one of the few foods to contain selenium, which aids in immunity and other important bodily functions.


• Boosts Your Brain Health: Eggs are rich in B vitamins which boost brain health and slow down mental decline in the elderly. Vitamins B6, B 12, choline, and folate are also known for boosting brain health and controlling the sugar levels. The egg is the most concentrated source of choline, an essential nutrient that regulates mood and memory.


• An Egg a Day Reduces Inflammation Levels: For those who battle inflammation, an anti-inflammatory diet is helpful in the long run. A diet rich in antioxidants and omega-3 such as vegetables, fruits, seeds, and nuts can reduce the inflammation to a large extent. The omega-3 present in the eggs makes it an ideal addition to the anti-inflammatory diet. The antioxidants present is almost equal to that of an apple.


• Helps Reduce Weight: Eggs have a stellar combination of fat and protein, which are more satiating than any other food. This combo not only keeps you full longer, but it also staves the cravings. Studies have shown that regular consumption of eggs aids weight loss and reduces the body fat percentage. Also, having eggs for breakfast gives an adequate amount of protein, enough to keep you satisfied all morning.


• Reduce Anxiety and Stress: Lysine and zinc present in eggs have been known to reduce stress levels and also anxiety. Lysine can also lower blood pressure and improve glucose response in people affected by diabetes. It also helps your body produce collagen, antibodies, and digestive enzymes.

Ingredients

• Onion - 1 cup (Chopped)
• Tomato puree - 1/2 cup (Store-bought)
• Ginger garlic paste - 2 tsp
• Eggs - 5-6 (boiled)
• Vegetable oil - 6 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaves - 10-12
• Coriander Powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Kashmiri red chilli powder - 2 tsp
• Lemon juice - 2 tsp
• Salt to taste

Roast and Grind

• Oil - 1 tsp
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Black peppercorn - 1 tsp
• Kashmiri dry red chilli - 4-5
• Grated coconut - 1 cup

Method

• Heat oil in a pan and roast all the ingredients mentioned in the roast and grind. Once the coconut is slightly browned, remove from the stove and let cool. Once cool, grind to a smooth paste with as little water as possible.
• Heat 2 tbsp oil in the same pan and fry boiled eggs until browned on all the sides. Remove and set aside.
• Heat 4 tbsp oil in the pan and once hot add, mustard, cumin, and fennel seeds. Add in the curry leaves and let it crackle.
• Add onion and saute until brown. Add ginger-garlic paste and saute for a few mins. Finally, add in the tomato puree and let it cook for a few minutes.
• Add in all the powders and salt to taste.
• Put it to simmer until oil separates. Add ¼ cup of water if needed. Add the ground masala and mix well. Cover and cook.
• Add the fried egg and cook in medium flame for 10 minutes. Pour needed water for gravy consistency.
• Complete it by adding a few drops of lemon juice.

Ingredients

• Eggs - 6 (boiled)
• Oil - 2 tbsp
• Onions (Sliced for garnish)
• Coriander Leaves (for garnish)

To Grind

• Fried Gram - 2 tbsp
• Dry Red Chillies - 4
• Ginger - ½ inch
• Garlic - 4 cloves
• Black Pepper Corn - 10
• Salt - ½ tsp
• Water - 2 tbsp

Method

• Make a paste with the ingredients in the “To Grind” section.
• Slice the eggs in halves and coat the egg with the masala. Make sure to have a liberal coating on the yolk side.
• Marinate for a few minutes.
• Heat oil in a pan and fry them on the yolk side first. After a couple of minutes, turn them and leave it on for a minute or so.
• Serve it garnished with onions and coriander leaves.

Ingredients

• Eggs - 4 (Boiled)
• Ghee - 1 tbsp
• Curry Leaves - A sprig (finely chop)
• Garlic - 4 cloves (finely chop)
• Black Pepper - 1 tsp (coarsely ground)
• Ground Cumin - ½ tsp
• Salt - ¾ tsp

Method

• Make shallow cuts on the eggs and set aside.
• Add ghee to a hot pan and add the curry leaves and garlic.
• Once the roasted aroma of garlic rises, add the pepper, salt, and cumin to the ghee. Stir for a few seconds.
• Add in the eggs and toast them on high flame. Toss around so that the ghee and the spices coat the egg well.
• Turn the flame down to medium and cook for a few more minutes.
• Letting it rest for 3-4 hours lets the taste build and the spices to seep into the egg.

Ingredients

• Egg - 1
• Kurma Gravy - 2 tbsp
• Salt - a pinch
• Black Pepper Powder - a pinch
• Oil - 1 tsp
• Coriander Leaves - a sprig

Method

• Break an egg in a bowl and mix in the gravy, salt, and pepper powder.
• Heat a pan until it is very hot. Kalaki needs a super hot pan to maintain the soft scrambled texture.
• Add in the oil. Pour the mixture on the pan. Quickly gather the egg to the centre to make a pocket.
• Let it sit for about 10 seconds and remove from the pan.
• The outside is cooked well while the inside is semi-cooked with a velvety texture.

Method

• Blend the ingredients under the “to grind” segment to a smooth paste.
• Heat oil in a kadai. Once hot, add mustard seeds, wait until sputtering and add the red chillies and saute for a bit.
• Add in the onions and saute until translucent.
• Add the ground paste to the kadai and saute till oil separates from the sides.
• Pour 2 cups of water and adjust the salt. Cover and let it boil for 15 minutes.
• Reduce the flame. Break the eggs in a small bowl and drop them one by one carefully in the curry. The eggs should be far apart, and the curry should not be bubbling at this point.
• Add the coriander leaves; Cover and let it simmer for 10 minutes.
• After 10 minutes, your curry should be creamy and the eggs whole and unbroken.

Ingredients

• Eggs - 8 (boiled)
• Onion - 1 (finely chopped)
• Tamarind Concentrate - ¼ cup
• Chicken Stock - 1 Cube
• Coconut Milk - 2 Cup
• Coriander - ¼ Cup (finely chopped)

To Grind

• Garlic - 4 cloves
• Red Chillies - 6
• Coriander Seeds - 1 tsp
• Turmeric - 1 tsp
• Mustard Seeds - ½ tsp
• Cumin - ½ tsp
• Coconut - 3 tbsp (grated or desiccated)

Method

• Grind the ingredients under “To Grind” to a smooth paste.
• Heat oil in a kaadi and stir till brown. Add the ground paste and saute for five more minutes.
• Add the tamarind paste and the stock cube.
• Pour in the coconut milk and bring to a boil.
• Add the eggs to the curry and let it simmer for about 10 minutes.
• Adjust the salt and garnish with coriander leaves.
• Instead of boiled eggs, you can also gently drop raw eggs one by one for an egg drop curry.

Ingredients

• Eggs - 2
• Onion - 1 (chopped) + extra for garnish
• Tomato - 1 (chopped)
• Green Chilli - 2 (chopped)
• Ginger Garlic Paste - 1 tbsp
• Saunf - 1 tbsp
• Cinnamon - 1 inch piece
• Chilli Powder - 1 tbsp
• Salna(Gravy)- 1 cup (optional)
• Parotta/Paratha - 3 (chopped)
• Salt - To Taste
• Coriander Leaves for garnishing

Method

• Heat a kadai and add oil. Add saunf and cinnamon. When they crackle, add the onions and green chillies.
• Once translucent, add in the ginger-garlic paste and saute for a few mins.
• Add the tomatoes next and stir.
• Throw in all the spices and mix well.
• Break open one egg and mix until cooked. Add the chopped parottas and cook. Finally, add in the next egg and stir till everything is coated, and the egg is cooked.
• Add the gravy at this point and cook on low flame.
• Switch off the flame. Take a sharp-edged cup or small bowl and cut the parottas into finer pieces.
• Cook this for five more minutes. Garnish with chopped onion and coriander seeds.

Ingredients

• Eggs - 4 (Boiled)
• Onion - 1 big (finely chopped)
• Green Chilli - 2 small (finely chopped)
• Ginger Garlic Paste - 1 tsp
• Coriander Leaves - 1 tbsp (chopped)
• Red chilli Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Pepper Powder - 1/4 tsp
• Salt to taste
• Oil to fry

For Batter

• Gram Flour - 1/2 cup
• Rice Flour - 2 tbsp
• Red Chilli Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Hing/ Asafoetida Powder - 2 pinch

Method

• Cut the eggs lengthwise and remove the yolk. Collect the yolk in a bowl separately.
• Heat oil in a pan and add onion, green chilli, ginger-garlic paste, turmeric powder, chilli powder, pepper powder, and salt in that order. Take a minute to saute between each addition.
• Once the masala is ready, add in the yolks, coriander leaves and mix until everything is combined.
• For the bajji batter, mix the ingredients under “For Batter” and add water. The consistency should be that of a dosa batter.
• Stuff the masala into the yolk portion of the egg whites.
• Dip it into the batter and drop it in hot oil.
• Fry in a medium flame until the egg bajji is golden in colour.

Ingredients

• Eggs - 3
• Onions (finely chopped)
• Green Chillies (finely chopped)
• Carrots (grated)
• Tomatoes (finely chopped)
• Chilli Powder
• Pepper Powder
• Salt

Method

• Break open the eggs in a bowl and add the other ingredients. Mix well until all the ingredients are combined.
• Heat a paniyaaram pan and pour oil in each mould.
• Ladle the batter in the moulds. Cook both sides until it is golden brown.