Let us be honest, recipes where eggs are the main ingredients, are something we all are a little sceptical to try given that we never see recipes of egg as an option for a full-fledged lunch or dinner meal. Egg, unfortunately, has been boxed and ticked as a breakfast food and the recipes are usually confined to scrambled eggs, fried eggs, poached or a simple omelette.
Well, we are done with all the boring breakfast food gibberish. Why? Because eggs are an ingredient which can be used for so much more – they are versatile, cheap and are packed with good for you protein. So, break out of your typical breakfast eggshell- pun intended.
Pull up your home chef gloves and get ready with your pots and pans and try these delicious egg curry recipes.
Omelette Egg Curry Recipe
An extremely unique take on your everyday omelette served with a flavoured curry and the magical aroma of whole spices. Simple Egg Curry Recipe.
Eggs - 5
Walnuts - 1/4 cup
Sesame seeds - 2 tbsp
Ghee - 1 tbsp
Onion - 1
Tomato puree - 1/4 cup
Red chilli powder - 1 tsp
Turmeric - 1 tsp
Yellow chilli powder - 1 tsp
Cardamom - 2-3
Cinnamon - 1 small piece
Ginger garlic paste - 1 tbsp
Crack open the eggs and season them with salt and chilli powder.
In a Safecook fry pan, heat a few drops of oil and add in one ladle of the beaten egg.
Once the egg is cooked, roll it to one side on top of itself and in the empty space add in another ladle of the egg.
Once cooked, repeat the process until you have a fluffy egg roll.
For the curry part, heat some ghee in a Select fry pan.
Add in all the whole spices and nuts and let them roast.
Spoon in the ginger garlic paste and saute everything on a high flame.
Quarter the onion and add it to the pan along with the tomato puree.
Once the onions sweat and become soft, blend all the ingredients into a fine gravy.
Heat the gravy and adjust the seasoning according to the taste and finish it with some cream.
Cut the cooked egg roll into small pieces and add it to the curry.
Chettinad Egg Curry Recipe
Give your egg a South Indian twist with this recipe where eggs are the main ingredient served in a flavourful and fragrant Chettinad masala curry.
Egg - 5
Cumin seeds - 1 tsp
Cardamom - 5-6
Oil - For frying
Dry red chilli - 3-4
Coriander seeds - 1 tsp
Star anise - 2-3
Bay leaves - 2-3
Poppy seeds - 1 tbsp
Cashews - Handful
Whole black pepper - 1 tbsp
Saunf - 1 tsp
Desiccated coconut - 1/4 cup
Ginger - 1 knot
Garlic - 5-6 cloves
Green chilli - 3-4
Curry leaves - Handful
Onion - 1
Fresh tomato paste - 1 cup
Turmeric powder - 1 tsp
Salt - To taste
Red chilli powder - 1 tsp
Fresh cream - 2 tbsp
Boil the eggs till cooked hard-boiled, peel them and fry them till they get a golden crust and keep them aside.
Now for making the Chettinad masala, start with heating a frying pan and dry roasting the spices - cumin seeds, cardamom, dry red chilli, coriander seeds, star anise, bay leaves, poppy seeds, cashew nuts, whole black pepper, saunf and desiccated coconut. Dry roast them till they are fragrant and toasty and blend into a fine paste. The Chettinad masala is ready and can be stored up to a month.
Heat some oil in a Kadai and chuck in the chopped ginger and garlic along with green chillies, curry leaves and chopped onion.
Once the onions are brown/golden, add in the fresh tomato paste (made by blending fresh tomatoes).
Add in turmeric powder, salt, red chilli powder and mix it all. To the pan add 1/2 cup Chettinad masala that we had prepared before.
Cover with water and cook for 10-12 mins and add in the cream.
Add in the fried eggs and coat them with the gravy.
Serve hot and garnish with fried curry leaves, crushed black pepper and chilli oil (Rogan).