Kerala Style Egg Fry

In this egg fry, boiled eggs are marinated with an onion chutney and shallow fried. It serves as a quick snack or a tasty appetizer or even as an accompaniment to rice or chappati.

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Prep Time 5

Cook Time 5

Total Time 10

Calories 125 kcal

Ingredients

2 Hard Boiled Eggs
2 tbsp Ulli Sammanthi; recipe given below.
2 tsp Canola oil
2 Curry Leaves finely chopped

Ulli Sammanthi

½ Onion roughly chopped
1 tsp Paprika
¾ tsp Cayenne Pepper add extra for more spice
Salt to taste

Instructions

Ulli Sammanthi

Grind all the ingredients listed under the "Ulli Sammanthi section to a smooth paste. You can add a little water to help you grind the ingredients together. Ulli Sammanthi is ready. You can save this in the refrigerator for 3-4 days.

Egg Fry

Peel the shell of the hard boiled eggs and cut them in half.
n a small saute pan, heat oil on stove top over medium high heat.
Spread a little less than ¼ tbsp ulli sammanthi on each half of the eggs(on the yolk side).
When the oil is hot, gently place the eggs in the pan with the yolk side down.
They will sizzle and fry. You can place the remaining ulli sammanthi on top of the eggs. Sprinkle the chopped curry leaves too.
After a minute or two, gently flip the eggs to the other side.
When the second side of the egg is fried (it takes only a couple of minutes), transfer them to a serving plate. Sometimes, the ulli sammanthi(masala) refuses to stick to the egg, but instead sticks to the pan.
Scrape the pan and scoop the fried masala on the egg. This serves as the garnish.