Boiled Egg Fry-Anda Fry-Spicy Boiled Egg Fry-How To Make Boiled Egg Fry-Simple Egg Fry - Egg Recipes
Recipes in this Video
Boiled Egg Fry, or Egg Bhurji, has roots in various cuisines across South Asia and is embraced in Rwandan kitchens for its simplicity and flavor. It's often enjoyed as a quick meal or snack, showcasing the versatility of eggs. Today, this dish has gained popularity globally, with many variations featuring local spices and ingredients.
Ingredients
- ●boiled eggs
- ●onions
- ●tomatoes
- ●green chilies
- ●ginger
- ●garlic
- ●turmeric powder
- ●coriander powder
- ●cumin powder
- ●garam masala
- ●cooking oil
- ●fresh coriander
- ●salt
- ●lemon juice
Instructions
- 1Heat cooking oil in a skillet over medium heat until shimmering
- 2Add chopped onions and sauté until translucent, about 3-4 minutes
- 3Stir in minced ginger and garlic; cook for 1-2 minutes until fragrant
- 4Add chopped tomatoes and green chilies; cook until tomatoes soften, about 5 minutes
- 5Sprinkle in turmeric, coriander, and cumin powders; mix well
- 6Add boiled eggs, breaking them gently with a spatula; cook for 2-3 minutes
- 7Sprinkle garam masala over the mixture; stir to combine
- 8Season with salt and drizzle with lemon juice; mix well
- 9Garnish with chopped fresh coriander before serving
Ingredient Alternatives
cooking oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers healthier fats.
fresh coriander
Healthier: parsley
Cheaper: dried herbs
Parsley is more accessible and still adds flavor.
Techniques
Equipment
Also Known As
Egg Masala Curry, a staple in Indian households, showcases the versatility of eggs in a rich, spiced gravy. Traditionally enjoyed with rice or flatbreads, this dish reflects the use of aromatic spices and fresh ingredients common in Indian cuisine. Today, it has gained popularity beyond India, with variations emerging in many global kitchens, adapting to local tastes and ingredients.
Ingredients
- ●eggs
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●green chilies
- ●coriander powder
- ●cumin powder
- ●turmeric powder
- ●red chili powder
- ●garam masala
- ●fresh coriander
- ●oil
- ●salt
- ●water
Instructions
- 1Boil eggs until hard-boiled, about 10-12 minutes.
- 2Cool eggs in cold water, then peel and set aside.
- 3Heat oil in a pan over medium heat until shimmering.
- 4Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 5Stir in ginger and garlic, cooking until fragrant, about 1-2 minutes.
- 6Add chopped tomatoes and cook until soft, about 5-6 minutes.
- 7Mix in coriander powder, cumin powder, turmeric powder, and red chili powder; sauté for 2-3 minutes.
- 8Pour in water and bring the mixture to a simmer.
- 9Add boiled eggs and gently coat them in the sauce.
- 10Sprinkle garam masala and salt; stir to combine.
- 11Simmer for another 5 minutes to allow flavors to meld.
- 12Garnish with fresh coriander before serving.
Ingredient Alternatives
cumin powder
Healthier: ground coriander
Cheaper: caraway seeds
Caraway seeds provide a similar flavor profile.
fresh coriander
Healthier: parsley
Cheaper: dried coriander
Dried coriander is less expensive and has a longer shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large eggs
- ●2 cups tamarind water
- ●1/2 cup chopped onions
- ●1/2 cup chopped tomatoes
- ●1/4 cup chopped cilantro
- ●2 green chilies, slit
- ●1 tsp mustard seeds
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp salt
- ●2 tbsp oil
Instructions
- 1Boil the eggs in water for about 10 minutes until hard-boiled. Peel and set aside.
- 2In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- 3Add chopped onions and sauté until they turn translucent.
- 4Add chopped tomatoes and cook until they soften.
- 5Stir in turmeric powder, red chili powder, and salt. Mix well.
- 6Pour in the tamarind water and bring to a boil. Let it simmer for about 5 minutes.
- 7Add the boiled eggs to the tamarind mixture, gently coating them with the sauce.
- 8Add slit green chilies and chopped cilantro. Cook for another 2-3 minutes.
- 9Remove from heat and let it sit for a few minutes to absorb flavors.
- 10Serve hot with rice or roti.
Equipment
Egg Fried Rice has its roots in Chinese cuisine, often enjoyed as a way to use leftover rice and ingredients. This dish embodies the principle of 'waste not, want not,' as it allows for creativity with whatever vegetables and proteins are on hand. Today, it is a beloved comfort food worldwide, with numerous adaptations reflecting local tastes.
Ingredients
- ●cooked rice
- ●eggs
- ●green onions
- ●peas
- ●carrots
- ●soy sauce
- ●sesame oil
- ●garlic
- ●ginger
- ●vegetable oil
- ●salt
- ●black pepper
- ●cooked chicken
- ●shrimp
- ●bell peppers
- ●corn
Instructions
- 1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 2Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
- 3Add diced carrots and peas; cook for 2-3 minutes until tender.
- 4Push vegetables to one side of the skillet; crack eggs into the empty side.
- 5Scramble eggs until just set, then mix with the vegetables.
- 6Add cooked rice, breaking up clumps; stir-fry for 3-4 minutes until heated through.
- 7Pour in soy sauce and sesame oil; mix well to combine.
- 8Season with salt and black pepper to taste.
- 9Add cooked chicken or shrimp if using; stir until heated.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
cooked rice
Healthier: quinoa
Cheaper: white rice
Quinoa adds protein and fiber while white rice is more economical.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is budget-friendly.
shrimp
Healthier: tofu
Cheaper: chicken
Tofu is plant-based and often less expensive than shrimp.
Techniques
Equipment
Also Known As
Tomato Egg Curry, a beloved dish in Indian households, combines the richness of eggs with the tangy flavor of tomatoes. This dish is often prepared as a quick weeknight meal, showcasing the versatility of everyday ingredients. It's commonly served with rice or flatbreads and has many regional variations across India, reflecting local spices and cooking styles. Today, it has found popularity beyond India, with many adapting the recipe to suit their tastes.
Ingredients
- ●eggs
- ●tomatoes
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●coriander powder
- ●cumin powder
- ●turmeric powder
- ●red chili powder
- ●garam masala
- ●cooking oil
- ●salt
- ●fresh coriander leaves
Instructions
- 1Boil eggs until hard-boiled, about 10-12 minutes, then cool and peel.
- 2Heat cooking oil in a pan over medium heat until shimmering.
- 3Add finely chopped onions and sauté until translucent, about 5-7 minutes.
- 4Stir in minced garlic, ginger, and green chilies; cook for 2-3 minutes until fragrant.
- 5Add chopped tomatoes and cook until soft, about 5-6 minutes.
- 6Sprinkle in coriander powder, cumin powder, turmeric powder, and red chili powder; stir well.
- 7Cook the spice mixture for 2-3 minutes until oil separates from the masala.
- 8Add salt to taste and mix well.
- 9Gently add the boiled eggs to the pan, coating them with the sauce.
- 10Sprinkle garam masala over the curry and cook for another 2-3 minutes.
- 11Garnish with chopped fresh coriander leaves before serving.
- 12Serve hot with rice or bread.
Ingredient Alternatives
cooking oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers healthier fats, while vegetable oil is cost-effective.
fresh coriander leaves
Healthier: parsley
Cheaper: dried coriander
Parsley is a healthier herb option, while dried coriander is cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup basmati rice
- ●2 cups water
- ●1/2 cup gongura leaves (sorrel leaves)
- ●1 medium onion, thinly sliced
- ●1/2 cup tomatoes, chopped
- ●1/4 cup yogurt
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp cumin seeds
- ●1/2 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●2 tbsp oil or ghee
- ●Salt to taste
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a large pot, heat oil or ghee over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
- 3Add the sliced onions and sauté until they turn golden brown.
- 4Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften and the oil separates from the mixture.
- 6Mix in the gongura leaves and sauté for 2-3 minutes until they wilt down.
- 7Add turmeric powder, garam masala, and salt, stirring well to combine.
- 8Add the drained rice to the pot and gently mix it with the spices and vegetables.
- 9Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and water is absorbed.
- 10Remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork before serving.
Equipment
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