Egg Pepper Masala Fry
Last Updated on July 15, 2023 by Santosh Allada
Egg Pepper Masala Fry recipe is a quick and easy recipe that transforms plain boiled eggs into a mouthwatering and flavorful dish. It combines the simplicity of eggs with the bold flavors of basic spices and the fiery kick of black pepper.
It is a popular dish in South India. Whether you want to enjoy it as an appetizer, side dish, or even as a main course, boiled egg pepper fry is sure to impress your taste buds.
In this article, I will share step-by-step instructions and even some useful tips to ensure you make the best egg pepper masala fry.
About Egg Pepper Masala Fry Recipe
Egg Pepper Masala Fry recipe is a great way to spice up boiled eggs. Hard-boiled eggs (slit, cut into halves or wedges) are roasted with onions, curry leaves, spices, and mainly flavored with loads of freshly ground peppers.
It is bursting with delicious flavors and is incredibly easy to prepare in your own kitchen.
This recipe has three steps:
1. Hard boil the eggs.
2. Prepare the pepper masala.
3. Stir fry the boiled eggs in the pepper masala.
Egg Pepper Masala Fry is characterized by the aromatic blend of spices used in its making. The combination of black pepper, fennel seeds, turmeric powder, red chili powder, and coriander powder creates a robust and flavorful masala that coats the boiled eggs.
The pepper masala is where the magic happens. Black pepper and fennel seeds complement each other, creating a well-balanced blend of tastes. Black pepper is known for its sharp, pungent, and slightly spicy flavor, while fennel seeds have a distinct sweet taste. When combined, they create a delightful fusion of spicy and sweet notes that enhance the overall flavor profile of the dish.
It is my go-to option whenever I want to prepare a hassle-free meal. This egg pepper fry is spiced but not fiery.
With its simplicity and versatility, this recipe is perfect for beginners and seasoned cooks alike.
Reasons to try
Quick and easy to prepare.
Unique flavors.
Minimal ingredients.
Gets ready in under 30 minutes.
An excellent accompaniment to dal-rice, pulao, and biryani.
Pro Tips
1. Boil the eggs to perfection: Boil the eggs just until they are cooked through, around 10-12 minutes. Overcooking can result in rubbery eggs, so keep an eye on the cooking time.
2. Use freshly ground black pepper: For the best flavor, use freshly ground black pepper instead of pre-ground pepper powder. The freshly ground pepper adds a vibrant and aromatic taste to the dish.
3. Sauté the onions until light golden brown: Take your time to sauté the onions until they turn light golden brown. This enhances their natural sweetness and adds depth of flavor to the masala.
4. Adjust the spice level: Adjust the amount of black pepper and red chili powder according to your spice preference. If you prefer a milder dish, reduce the quantity of spices, and if you like it spicier, increase the amount. For an extra kick of spiciness, you can add some finely chopped green chilies.
5. Allow the spices to bloom: Ensure that the masala is well-cooked before adding the boiled eggs to the pan.
6. Coat the eggs evenly: Be gentle while adding the boiled eggs to the masala. Carefully coat them with the masala to ensure that each egg is evenly covered. Avoid excessive stirring to prevent the eggs from breaking.
Ingredients
Eggs: Eggs are the star of this dish. I prefer to use free-range eggs. You can use any egg variety like brown/country eggs or white eggs too.
Oil: I have used sunflower oil.
Onion: I have used red onion in this recipe. However, you can also use pearl onions.
Curry leaves: It adds a nice aroma and flavor.
Whole black peppercorns and fennel seeds: You can use a spice grinder jar to make an almost fine powder. A little bit of coarseness will add texture and bite to this egg pepper fry.
Fennel seeds provide a refreshing and cooling sensation in the mouth.
Ginger garlic paste.
Dry spices: turmeric powder, red chili powder, and coriander powder.
Seasoning & herbs: salt and coriander leaves.
How to make Egg Pepper Masala Fry (Step-by-Step)
Step 1: Boil the eggs
1. Place the eggs in a saucepan or pot in a single layer. Add enough cold water to the pot to cover the eggs by about an inch.
Place the pot on the stove over medium-high heat and bring the water to a boil. Reduce the heat to low and simmer for 10-12 minutes.
Meanwhile, you can proceed with the rest of the recipe.
2. Once the eggs are done, discard the hot water and fill the pot with fresh water. Let the eggs sit for at least 5 minutes.
After the eggs have cooled, gently tap them on a hard surface to crack the shell, then peel the shell off. You can also roll the egg gently on a flat surface to help loosen the shell before peeling.
Cut the eggs vertically into two.
Step 2: Prepare the Pepper Masala
3. Heat oil in a wide pan over medium flame. When the oil is hot, add sliced onions and curry leaves.
4. Saute the onion over medium flame until they turn a light golden color.
Stir at frequent intervals for even cooking.
5. Add ginger garlic paste and saute until the raw aroma goes away.
6. Add turmeric powder, red chili powder, coriander powder, salt, and coarsely ground black pepper and fennel seeds.
Saute for 10-20 seconds.
7. Add 2-3 tbsp water and give a good mix.
Step 3: Stir fry the boiled eggs in the masala.
8. Place the eggs halves yolk side down. Let it cook for a minute. It should be lightly roasted.
9. Carefully turn the eggs and cook for another minute.
Ensure that the eggs are coated well with the masala.
10. Turn off the flame and add chopped coriander leaves. Give a final mix.
Egg Pepper Masala Fry is ready. Serve it hot with rice-dal or bread of your choice.
Serving Suggestions
Egg Pepper Masala Fry is a versatile dish that can be served as a main course or as a side dish.
Rice: Though it is a dry egg dish, it still pairs wonderfully with steamed rice, plain basmati rice, and flavored rice varieties such as jeera rice, bagara rice, and mildly spiced veg pulao.
Side dish: It goes well alongside any lunch meal like rice and vegetable sambar, tomato rasam, pepper rasam, tomato pappu, palakura pappu, or even curd rice.
Indian bread: It also pairs well with roti, chapati, phulka, naan, parotta, and puri.
Bread: Create a mouthwatering sandwich by spreading a generous amount of egg pepper masala fry between two slices of bread or laadi pav. This makes for a quick and flavorful snack or a light dinner option.
Storage Suggestions
Egg pepper fry tastes the best when consumed within a few hours. I do not recommend refrigerating as reheating boiled eggs can alter their taste slightly.
However, if you have any leftovers you can refrigerate them in an airtight container for up to 2 days. Before serving, reheat gently and avoid prolonged heating as it can lead to a stronger sulfurous smell.
More Related Recipes
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Recipe Card
Egg Pepper Masala Fry
Ingredients
- 6 numbers Eggs (hard boiled)
- 3 tbsp Oil
- 6-7 numbers Curry leaves
- 3 medium Onions (sliced)
- 1 tsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- 2-3 tbsp Water
- Salt to taste
- 1-2 tbsp Coriander leaves
Pepper Masala (grind)
- 1/2-1 tbsp Whole Black pepper
- 1 tsp Fennel seeds (saunf)
Instructions
Boil the eggs
- Place the eggs in a saucepan or pot in a single layer. Add enough cold water to the pot to cover the eggs by about an inch.
- Place the pot on the stove over medium-high heat and bring the water to a boil. Reduce the heat to low and simmer for 10-12 minutes.
- Once the eggs are done, discard the hot water and fill the pot with fresh water. Let the eggs sit for at least 5 minutes.
- After the eggs have cooled, gently tap them on a hard surface to crack the shell, then peel the shell off. You can also roll the egg gently on a flat surface to help loosen the shell before peeling.
- Cut the eggs vertically into two.
Prepare the Pepper Masala
- Heat oil in a wide pan over medium flame. When the oil is hot, add sliced onions and curry leaves.
- Saute the onion over medium flame until they turn a light golden color.
- Add ginger garlic paste and saute until the raw aroma goes away.
- Add turmeric powder, red chili powder, salt, coriander powder, and coarsely ground black pepper and fennel seeds. Saute for 10-20 seconds.
- Add 2-3 tbsp water and give a good mix.
Stir fry the boiled eggs in the masala.
- Place the eggs halves yolk side down. Let it cook for a minute. It should be lightly roasted.
- Carefully turn the eggs and cook for another minute. Ensure that the eggs are coated well with the masala.
- Turn off the flame and add chopped coriander leaves. Give a final mix.
- Egg Pepper Masala Fry is ready. Serve it hot with rice-dal or bread of your choice.
Notes
Cook With San is all about making “Everyday Yummylicious” with easy, quick, and restaurant-style recipes.