Egg Tadka Egg Fry My Food Story

on Apr 25, 2022, Updated Jul 03, 2024 Eggs are one of the most versatile foods ever. Boiled, scrambled, fried, added to a curry – there are so many ways you can eat it. Apart from the fact that it all tastes amazing, what I especially love about cooking eggs is that most recipes are usually pretty quick to put together too. 15-30 minutes tops and you have a delicious, wholesome meal on the table! Love Egg Recipes? Check out South Indian Style Egg Curry, Street Style Egg Bhurji, Egg Fried Rice and Spicy Bacon Devilled Eggs This egg tadka starter is no exception. As the name already suggests, hard boiled eggs are tempered in ghee with a handful of Indian spices. The result is a spicy egg fry, a garlicky starter that’s a total flavour bomb and is ready in just 15 minutes. It doesn’t get better than this! I usually make this as an appetizer for parties when I am hosting a large group and it always ends up being a total hit with the crowd.

An extremely easy but flavourful starter that comes together in just 15-20 minutes. Since this is such a quick and easy recipe, it is perfect to make for a large group. Boil your eggs ahead of time, so that the only thing left for you to do is peel, cut it hasselback style and pour over tadkaMakes for a yummy 5 pm snack that’s also quite healthy

Ingredients You’ll Need for Egg Fry

Eggs: Hard boiled and then cut into hasselback styleGhee: An absolute non-negotiable for this recipe. Really brings out the flavour of the tadka. Can sub with oil but I recommend using ghee Spices: This recipe uses spices and herbs such as mustard seeds, garlic, dry red chillies and curry leaves in the tempering for flavour and heat. Chutney podi: Responsible for most of that delicious flavour of this egg snack. Coriander leaves: To garnish.

Take the guesswork out of cooking hard-boiled eggs by using my fail-proof method for perfect hard-boiled eggs every single time

Richa’s Top Tips To Make The Best Egg Tadka

Remember to transfer the eggs into ice water immediately after they finish cooking. The cold water will stop the cooking process and prevent the eggs from overcooking.To cut the eggs hasselback style, make thin slices that don’t go all the way through or the eggs will break apart. Keeping a rolling pin or another chopping board will prevent the knife from going all the way through (watch the video)I have used store bought chutney podi for this recipe. You can use homemade chutney podi or substitute it with a dry chutney powder of your choice. This would also taste amazing with garlic podi!

This egg tadka recipe is perfect for when you want a dish that looks great and tastes amazing, but don’t want to spend a lot of time making it. The combination of ghee, garlic, chillies and chutney podi add a taste and aroma that are truly out of this world! Be sure to make extras, because this one gets over pretty quickly!