Egg Roast (Roasted Eggs)

Make delicious Egg Roast in 2 ways – Kerala egg roast and spicy roasted eggs. Egg Roast is a zesty fare in which eggs are cooked and coated in a spicy and caramelized onion-tomato gravy. These Kerala style roasted eggs are not only packed with goodness and flavor but is also fast and easy to rustle up. The heat from the ground spices and the sweetness of the caramelized onions perfectly complement the eggs. The flavors also come along well due to the roasting of the onions and the slight tartness of the tomato, which gives it a unique flavor.

Egg Roast

Made with essential pantry ingredients typical of this South Indian state, this Kerala egg roast curry is filled with protein and will leave you licking the curry off your fingers. The base of this curry is caramelized onions and tomato, which is seasoned with crushed ginger and garlic along with ground spices. On top, the usage of coconut oil and curry leaves further enhance the flavor of this hearty dish.

This coconut-free dish made in Kerala style is usually served with appam, puttu, and noolapam as a breakfast fare in most Kerala households. But then, they can be served as lunch or dinner with chapathi or naan or any Indian flatbread.

Egg roast pairs well, even with steamed rice and Ghee rice or with Coconut milk rice. What’s more, the Kerala egg roast is one of the most popular dishes served in Kerala restaurants.

My Recipe

Warm, hearty, and richly flavorful, my recipe for the Kerala egg roast is simple and is perfect for those days when you like to tickle your taste buds. Based on your spice preference, you can play around with the ground spices you have in hand.

I also share a 5 mins spicy roasted egg recipe made with just a handful of ingredients. If you are looking for a side dish that add some nutrition and zing to your meal without having to spend a lot of time, give this second recipe a try.

More Kerala Recipes
Kadala Cury
Ney Choru
Thalassery Biryani
Kerala Chicken Curry

How to Make Kerala Egg Roast (Stepwise Photos)

To begin with, place the 4 eggs in a deep saucepan filled with water and then heat it over medium-high heat. Tip: Make sure that the eggs are not on top of each other and are completely immersed in water.

Once it starts boiling, lower the heat and allow it to simmer for another 10 minutes.
When the time is up, remove pan from the heat and set it aside for 5 to 10 minutes, if time permits. Now, drain the water and deshell the eggs. Make slits or poke holes on it randomly.

Next, heat 2 tablespoon of oil in a large skillet over medium-high heat. Tip: If you have a cast-iron skillet, that would be perfect for making this egg roast as it lends a darker color to the gravy.

Once the oil is hot, stir in the ½ tsp. mustard and ½ tsp crushed fennel seeds. When they start to crackle, add the 4 finely chopped onions. Lower the heat to medium.

Sauté them until golden. Spoon in 1 tsp. of both crushed ginger and garlic to it along with a bit more of oil if required and salt. Tip: Adding salt helps to sweat the onions. You may add about ½ tsp. of salt at this point.

Continue cooking on a low to medium heat, until the mixture has browned lightly but not burnt.

After that, reduce the heat to low. Add ¼ tsp. of turmeric powder, ¾ to 1 tsp. red chili powder, ¼ tsp. black pepper powder, 1 tsp. Garam Masala and 2 tsp. of coriander powder to it.

Give the spicy onion mix a good stir.. Once the spices have no lingering smell, add the 1 finely chopped tomato and stir well. At this point, the oil would be well absorbed by the spices, and the mix will be dry.

Cook for another 5 to 10 minutes or until the tomatoes have broken down and the gravy has absorbed the masala’s flavors.

Add ¼ cup of hot water and bring the whole mixture to a boil. Cook until the water evaporates.

Finally, add the 4 boiled eggs and a few sprigs of curry leaves. Keep stirring and roast the eggs until the whole mixture has caramelized and turns darker. The longer you roast the better the flavors are. It takes about 7 to 10 mins for the egg roast to reach that stage. Taste test and add salt if required at this stage.

Tip: If you prefer, you can mash one egg yolk to it for a thicker consistency. Set it aside for ten minutes for the flavors to meld. Roast until the oil starts to separate from it.
Garnish with coriander leaves, if preferred. Serve it hot.

Recipe 2 – Roasted Eggs

To make these roasted eggs, all we need is few sprigs of curry leaves, crushed garlic cloves, red chili powder and ghee or oil. The aroma of ghee fried curry leaves and lot of crushed garlic is just too good in this dish. This is a must try during the winters as garlic keeps the body warm.

If you are on a low fat diet and want to reduce ghee, you may substitute half the ghee with oil.

1. Add 2 tablespoons ghee or oil to a hot pan. When it turns slightly hot, add a pinch of mustard seeds, 2 to 3 pinches of cumin seeds, 7 to 8 crushed garlic cloves, 1 sprig curry leaves. Fry until the curry leaves turn crisp.

2. Poke the boiled eggs with knife or picks. Or cut them to half. If you skip poking them, they can burst. Add the eggs slowly. Sprinkle salt to taste, 1/8 teaspoon turmeric and fry until the eggs and garlic turns golden.

3. Add 1/2 to 1 teaspoon chili powder and 1/2 teaspoon garam masala powder and 1 tsp coriander powder. Turn off the stove and stir well. When it cools down a bit. add lemon juice. Serve roasted eggs with rice and rasam.

More Egg Recipes
Egg bhurji
South Indian Egg curry
Egg biryani
Egg fried rice

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