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Egg Roast

Eggs is one of the most affordable proteins available in the market today. Egg roast is a favourite dish in God’s own country and is usually paired up with appam, puttu or even idiappam. It is a breakfast dish and is one of the most tastiest Indian egg dishes ever. There is a  perfect balance in taste between the sweetness of the onion and the pungency of the masala which ultimately ends in a flavourful, non- spicy delicious dish.

We love eggs – be it fried, scrambled, omelettes or even boiled. Over the weekend, we get adventurous with the kind of filling we should put in the omelette or what kind of seasoning we should add for scrambled eggs. It’s a family affair. 
At home, we prefer a little more gravy so I always thin down the masala with thick coconut milk. We love this masala and it’s prepared atleast once a week – could be for breakfast or if everyone’s too busy on the morning we have it for dinner. As cool as that! Usually it’s a Puttu or an idiappam- egg roast combination at home. We love spicy food and there are absolutely no left overs when this particular dish is served. 

My big family of four sisters and two brothers and their families -all love eggs. It’s a gene factor handed down by my dad – even today he has eggs everyday for breakfast . When all of us get together at home for a holiday, eggs just fly off the shelf so fast, and to replenish the stock, fresh eggs have to bought  everyday – it’s right at the top of the shopping list. Basically, it’s comfort food for all of us.

Here goes the recipe :


  • Eggs- 6 ( hard boiled)
  • Onions chopped- 4
  • Ginger- garlic paste- 2 tbsp
  • Tomato purée-2 tbsp
  • Water- 1 and a 1/2 cups
  • Salt
  • Oil
  • Curry leaves -a few

Roast and grind :

  • Coriander powder- 6 tsp
  • Kashmiri chilli powder- 3tsp
  • Khus -khus- 3tsp
  • Peppercorns- 10-12
  • Cummin seeds- 1/2tsp
  • Saunf- 1/2tsp
  • Cloves- 4-5
  •  Cinnamon- 4-5  (1″ piece)
  • Turmeric powder- 1tsp


  • Sauté  chopped onions till brown in a little oil.
  • Add ginger- garlic paste and fry well.
  • Add ground masala and fry well.
  • Add tomato purée and fry well.
  • Add a little water if sticky at the bottom of the pan.
  • Cover and cook on a low flame till oil appears on top. (10 minutes)
  • Add 1 and a 1/2 cups of water and bring to a boil.
  • Add curry leaves and simmer for 3-4 minutes. Add salt.
  • Add boiled eggs (make 2-3 slits so that the masala can soak in).
  • Let it simmer till the eggs are coated with a thick gravy.
  • Sprinkle a tsp of coconut oil and cover with a lid for a few minutes.
  • Garnish with chopped curry leaves and serve hot.
  • Serve with roti of your choice, appam or even bread.
  • Serves 4-6.

Chefs tips:

  • When boiling eggs add 2-3 drops of vinegar to prevent the eggs from breaking.
  • Ginger- garlic paste can be made ahead and stored in the fridge – in the ratio 1:2.
  • Keep tasting during cooking.
  • If too much of coriander powder is added, the masala could taste bitter.
  • Add a pinch of sugar at the end to bring out the flavour of the tomatoes.
  • If you want more gravy, add half a cup of thick coconut milk and stir it into the masala at the end.
  • The masala is thick, non- spicy and delicious.

I’m just going to flip this omelette here          aaaaannnndddd           I’m having scrambled eggs!

Till my next post,



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