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Hyderabadi Egg Korma

Cultural Context

Hyderabadi Egg Korma hails from the rich culinary tradition of Hyderabad, India, known for its flavorful and aromatic dishes. This korma reflects the Mughlai influence on Hyderabadi cuisine, showcasing a blend of spices and creamy textures. Traditionally served during festive occasions, it has become a beloved dish enjoyed by many, with variations found across India and beyond.

IndianINmain
45 min
medium
4 servings
Servings4
6 eggs
1 medium sized onion
2 green chilies
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons mayonnaise
1 tablespoon oil
5 cloves garlic
1-2 teaspoon turmeric powder
1 teaspoon salt
1-2 teaspoon cumin powder
2 teaspoons red chili powder
curry leaves

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture with less cost.

coconut

🥗Healthier: coconut milk

💰Cheaper: desiccated coconut

Coconut milk offers a creamy alternative.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while adding color.

1

Boil 6 eggs in enough water with 1/2 teaspoon salt for about 15 minutes.

2

Remove the shells from the boiled eggs and keep them aside.

3

Grate the boiled eggs into a bowl.

4

Add 1 finely chopped medium sized onion, 2 green chilies (deseeded if desired), and some finely chopped coriander leaves.

5

Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

6

Add 2 tablespoons of mayonnaise and mix everything well.

7

Let the mixture sit for 5 to 10 minutes to absorb flavors.

8

Cut off the edges of the bread and spread a little mayonnaise on the slices.

9

Place a generous amount of the egg filling on one slice, spread it out, and close the sandwich.

10

Cut the sandwich into rectangles or triangles.

Cooking Techniques

boilingfryingblendingsautéingsimmering

Equipment Needed

panbowlknifeegg slicerspatula

Spice Level:

🌶️🌶️🌶️

Allergens

nutsdairy

Also Known As

Hyderabadi Anda Korma

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