Boiled egg fry that's actually worth making

Ingredients

• 4 large Eggs (room temperature, lightly beaten)
• 1/2 teaspoon Black Salt (also called kala namak, adds sulfury flavor)
• 1 Green Chili (finely chopped, seeds removed for less heat if desired)
• 1 tablespoon Vegetable Oil (high‑smoke‑point oil such as canola or sunflower)
• 1 teaspoon Homemade Spice Mix (roasted cumin, coriander, black pepper, and a pinch of dried fenugreek; see instructions)
• a pinch Salt (optional, adjust to taste)
• 1 tablespoon Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare the Homemade Spice Mix

   Dry‑roast 1 tsp cumin seeds, 1 tsp coriander seeds, and 1/2 tsp black peppercorns in a skillet over medium heat until fragrant, about 2 minutes. Let cool, then grind to a fine powder using a mortar‑pestle or spice grinder.

   Time: PT5M

2. Beat the Eggs with Black Salt

   Crack the eggs into a mixing bowl, add the black salt and a pinch of regular salt, then whisk until the mixture is uniform and slightly frothy.

   Time: PT2M

3. Sauté Chili

   Heat the oil in the non‑stick skillet over medium heat (about 180°C). Add the chopped green chili and sauté for 30 seconds until it releases its aroma.

   Time: PT1M

   Temperature: 180°C

4. Add the Spice Mix

   Sprinkle the freshly ground spice mix over the chili, stir quickly, and cook for another 30 seconds to bloom the flavors.

   Time: PT30S

   Temperature: 180°C

5. Scramble the Eggs

   Pour the beaten eggs into the skillet, let them sit for 10 seconds, then gently stir with the spatula, pulling the edges toward the center. Continue to cook, stirring occasionally, until the eggs are softly set but still slightly creamy, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Finish and Serve

   Transfer the scrambled eggs to a serving plate, garnish with chopped cilantro, and serve immediately with toast or paratha.

   Time: PT30S

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

2 g

Fat

10 g

Fiber

0.5 g