Egg 65
IndianIndian RecipesDesi eggsMedium
Crisp fried egg halves coated in a fiery South Indian spice batter with curry leaves — the egg version of the famous Chicken 65.
Prep time15 min
Cook time15 min
Total time30 min
Servings3
Ingredients
- 4 eggs, boiled and halved
- 2 tbsp cornflour
- 1 tbsp rice flour
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp ginger-garlic paste
- 10 curry leaves
- 2 dried red chillies
- 1/2 tsp salt
- Oil for frying
- Lemon wedges
Method
- Mix cornflour, rice flour, red chilli powder, turmeric, garam masala, ginger-garlic paste and salt with a little water into a thick batter.
- Coat the egg halves in the batter.
- Deep-fry in hot oil until crisp and golden. Drain.
- Heat 1 tsp oil, fry the curry leaves and dried red chillies for 30 seconds.
- Toss the fried eggs in the tempering and serve hot with lemon wedges.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)16 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the batter thick so it clings to the eggs. Food safety: eggs must be fully boiled; fry in hot oil. Allergens: contains egg. Substitute: use the same batter for fried potatoes or cauliflower. Nutrition is an estimate per serving.