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#EggPepperFry is a widely consumed snack/starter recipe. It is easy to cook and provides authentic Chettinad flavour to the dish.

#ChettinadEggFry #EggPepperRoast #EggRecipe #Cookd

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Egg Pepper Fry Recipe

To Grind:

Shallots - 10 nos
Garlic - 4 cloves
Ginger - 1 inch
Red Chilli - 2 nos
Black Peppercorns - 1 tbsp
Coriander seeds - 1 tbsp
Fennel seeds - ½ tsp
Cumin Seeds - 1 tsp
Salt - ¾ tsp
Water - 3 tbsp

Other Ingredients:


Eggs - 6 nos
Groundnut Oil - 1 tbsp
Curry Leaves - 10 nos
Coriander Leaves - 1 tbsp


Cooking Instructions:

1. To cook the eggs, cover the eggs with cold water in a saucepan and bring it to a boil. Cover and continue to cook for 9 minutes. Take the eggs out, wash in cold water and peel the skin. Cut the eggs into two and keep aside.

2. In a mixer grinder grind all the ingredients mentioned under grind into a smooth paste.

3. In another non-stick pan, heat groundnut oil and add the ground paste.

4. Continue to cook this for 3-5 minutes until the oil separates. Add curry leaves at this point.

5. Add the cut pieces of egg into this and continue roasting the eggs for 5 minutes. The masala should coat the egg.

6. Add coriander leaves and remove from the heat.

7. Serve it as an appetizer or as a side dish with rice.

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