Boiled egg masala is an appetizing snack to satiate your cravings, with flavors that will fill your senses! Chef Smita Deo describes this dish as “a quick breakfast fix”, which you can easily prepare in 15 minutes. In this article, we will discuss everything you need to know about boiled egg masala, with a drool-worthy recipe. Read on to add this dish to your arsenal of recipes!
Boiled Egg Masala
If you are looking for a low-carb and low-calorie dish, this recipe is perfect for you. For boiled egg masala, you can use soft-boiled or hard-boiled eggs, according to your preference. And the best part is, all the ingredients required are very easy to find and are probably already in your kitchen!
What Is Boiled Egg Masala?
Boiled egg masala is different from egg masala curry for biryani although both are made in a gravy of onions and tomatoes laden with Indian spices. The difference is that this recipe uses boiled egg with masala, whereas egg masala uses fried eggs.
Another difference is that the gravy of boiled egg masala has a slightly thicker consistency than that of egg curry.
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For the longest time, Indians were skeptical of eating eggs, but they arrived in India with the British and the French. The concept of boiled eggs with masala gravy originated in India.
However, the origin of deviled eggs, a dish very similar to boiled egg masala, can be traced to Ancient Rome. Deviled eggs are made by seasoning boiled eggs with spicy sauces.
Boiled eggs were modified by Indians in a very Indian way by adding a tadka, also known as “tempering,” which is a technique of roasting whole spices in oil or ghee to bring out more flavors. Furthermore, eggs were simmered in a gravy of onions, tomatoes, and green chilies.
Taste and Smell
The caramelized onions impart a sweetness to the dish, and the spices add multiple layers of flavor to it. You can also add sugar with tomatoes to balance out the sourness.
A boiled egg in itself has a mild but savory taste. Some people consider it bland. This is why you make slits in the eggs so the flavors of the curry can be absorbed by them. The rich and spicy sauce complements the boiled eggs well!
The roasting of whole spices releases their essential oils, which give off a pungent and earthy aroma. The intoxicating fragrance from the spiced curry will fill up your kitchen and surroundings in minutes.
Boiled egg masala, which originated in India, is now popular all over the world. Each state in India has its own specialty in cooking, which is why you will find a different recipe for boiled egg masala in each state.
The Kashmiri egg curry is made by using the native Kashmiri red chili. It is not too hot but adds a fiery red color to the dish. Mughlai egg curry is laced with the royal flavors of saffron.
It can be commonly found at dhabas and street stalls. You can also find egg curry on the menus of five-star restaurants.
The nutrition facts about egg masala are as follows:
- Calories- 207 cal
- Protein- 7.3g
- Carbohydrates- 4g
- Fiber- 0.9g
- Fat- 18g
Another recipe worth trying is that of masala fried egg, which is another easy-to-make and nutritious breakfast option for you.
The numerous health benefits of boiled egg masala come from its primary ingredient, eggs! It is a protein-rich food that contains many essential nutrients, such as vitamins A, B2, B3, B6, B9, and D. Eggs are also a good source of calcium, iron, phosphorus, and choline.
The ingredients used in the gravy are also quite beneficial.
Onions are a good source of vitamin C and are known to boost the white blood cell count. Both ginger and garlic have been proven to lower cholesterol. Tomatoes are good for the heart and increase red blood cells.
By reducing the amount of oil used, you can make boiled egg masala healthier. Or you can use quality cooking oils such as olive oil, coconut oil, or avocado oil.
About The Recipe
Let us now learn how to make delicious dhaba-style boiled egg masala at home!
Which Masala is used on boiled eggs?
The ingredients you need for preparing boiled egg masala are listed below:
- 4 Eggs
- 2 tbsp oil
- 1-inch cinnamon stick
- 4 cloves
- 3 cardamoms
- ¼ teaspoon fennel seeds
- 3 thinly sliced onions
- 1 ½ tbsp ginger-garlic paste
- 3 thinly sliced tomatoes
- 1 chopped green chili
- Curry leaves
- ¼ teaspoon turmeric powder
- 2 tsp Kashmiri chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- Coriander leaves
If you are a vegetarian, you can replace the eggs in this recipe with silken tofu or paneer. They are both excellent sources of protein, and the nutritional value of this dish will remain unaffected.
Read this article on egg vs paneer to learn about their similarities and differences.
Method of Preparation
Follow this step-by-step recipe to make boiled egg masala:
- Heat water in a pan on a high flame and put the eggs in it to boil them. Make sure the eggs are completely submerged.
- Take another pan and heat the oil. Add the whole spices and roast until aromatic.
- Add the onions and green chili. Cook until the onions are translucent and golden brown.
- Add a few fresh curry leaves for aroma and flavor, and ginger-garlic paste.
- Next, add the thinly sliced tomatoes and cook until they are mushy.
- Add all the spice powders and mix them well. Keep cooking on a low flame.
- You can add 1 cup of water to manage the consistency of the gravy.
- Cut slits into the eggs and add them to the gravy.
- Cover and cook for 3-4 minutes on a medium flame.
- Finish the recipe off by garnishing with freshly chopped coriander leaves and serve it hot!
Watch this video with Chef Smita Deo for detailed cooking instructions for boiled egg masala.
The gravy of hard-boiled egg masala is dry and not runny due to the presence of chunks of onions and tomatoes. However, you can adjust the amount of water you add to the pan to change its consistency.
The white part of the egg has a soft and chewy texture. The set yolks are firm but tender. The texture of soft-boiled eggs will be custardy with slightly jammy yolks.
Boiled masala eggs can be a balanced meal in itself when combined with rice or pulao. Or you can serve it as a side dish to chapatis and dal. It can also be served with flaky paranthas and yogurt.
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Boiled eggs will become rubbery when frozen. We recommend preparing the sauce ahead of time and freezing it. You can reheat it and add freshly boiled eggs when preparing a meal. The frozen sauce will stay edible for three months.
You can refrigerate the boiled egg masala as long as you consume it within 2-3 days. However, it is best to consume it on the same day.
Here is what we learned about boiled egg masala:
- Boiled egg masala is defined by the thick, dry onion-tomato gravy, seasoned with spices.
- It originated in India but is a modified version of deviled eggs, which have their roots in Ancient Rome.
- The egg masala is a perfect blend of tangy and spicy flavors, with an intoxicating aroma from the spices.
- Boiled egg masala has gained worldwide popularity and can be found everywhere from roadside restaurants to five-star hotels.
- A single serving of boiled egg masala averages 207 calories, 7.3g protein, 4g carbs, 0.9g fiber, and 18g fat.
- Eggs are rich in protein and essential nutrients, and veggies boost RBCs and WBCs and lower cholesterol.
- Eggs are the star ingredient in this recipe, along with onions and tomatoes sautéed in a mixture of warming spices.
- Boiled egg masala is made by simmering boiled eggs in a thick onion-tomato gravy.
- The gravy is chunky and has a thick consistency. The eggs have a chewy texture.
- This dish is commonly served with rice or bread.
- You can preserve the gravy by freezing it without the eggs. You can add the eggs when reheating the masala.