Best Indian Chile Eggs Recipes

CHILLI EGG RECIPE | HOW TO MAKE EGG CHILLI RECIPE

Chilli Egg Recipe | How to Make Egg Chilli Recipe image

Chilli Egg Recipe with step by step picture. This is made with Eggs ,Tomato Ketchup and soya sause

Provided by Aarthi

Time 40m

Number Of Ingredients 24

Ingredients

4 hard boiled (peeled and halved Egg)
1 tsp + for deep frying Oil
1 tbsp Garlic (chopped finely )
1 tbsp Ginger (chopped finely )
1 Onion (chopped finely )
1 Capsicum / Bell Pepper (chopped finely )
Salt to taste
1 tsp Sugar
2 tsp Chilli Powder
1 tsp Pepper Powder
Spring Onion a handful finely chopped
For Batter:
1/2 cup All Purpose Flour / Maida
1/2 cup Corn Flour / Corn Starch
1 tsp Baking Powder
Salt to taste
as needed Water
Oil for Deep Frying
For Sauce:
3 tbsp Tomato Ketchup
1.5 tsp Soy Sauce
1.5 tsp Vinegar
2 tbsp Chilli Garlic Sauce
2 tbsp Green Chilli Sauce

Steps:

Mix all the sauce ingredients and set aside.
Take batter ingredients in a bowl, add water slowly and make it into a semi thick batter.
Dip each egg halve in batter and fry till golden. It should be cripsy. Drain onto some paper towel and set aside.
Now heat oil in a pan, add in garlic, ginger and fry for a min.
Add in onions and saute for 3 mins or so till golden.
Add in capsicum and cook for 2 mins.
Add in sauce, chilli powder, pepper powder, salt, sugar and cook till it is thick and glossy.
Add in fried egg and toss well. Add spring onion and mix well
Serve hot.

Nutrition Facts : ServingSize 1 servings, Calories 323 kcal, Carbohydrate 50 g, Protein 12 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 249 mg, Sodium 1111 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 4 g

INDIAN SCRAMBLED EGGS

Indian Scrambled Eggs image

Provided by Food Network

Time 19m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil
Knob butter
2 tablespoons finely chopped onion
1/2 small tomato, chopped
1/4 green chile or pinch red chile powder, seeded and sliced, optional
2 eggs, beaten
1 tablespoon chopped fresh cilantro leaves
Kosher salt

Steps:

Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.

INDIAN CHILE EGGS

Indian Chile Eggs image

Provided by Clifford A. Wright

Categories Egg Ginger Pepper Tomato Breakfast Brunch Sauté Fall Jalapeño Coriander Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 large eggs
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
2 tablespoons clarified butter (ghee)
3 fresh green finger-type chiles or 4 green jalapeño chiles, seeded and finely chopped
6 scallions, chopped
1 teaspoon grated fresh ginger
1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons finely chopped fresh coriander (cilantro) leaves
1/8 teaspoon ground turmeric
1 medium-size tomato, cut into wedges, for garnish
Fresh coriander (cilantro) leaves, for garnish

Steps:

1. In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring.
2. Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately.