Last Updated on May 11, 2024 by Babita
Spicy Masala Eggs is a Mangalorean classic recipe and is served in most of the events. You can serve it as an appetizer/starter. It is almost along the lines of Deviled eggs, but very different.
Like all my friends I will be partying tonight and welcoming 2012 with zest. For this occasion I have the perfect appetizer for all you party goers. I have christened it Spicy Masala Eggs and it is one of my all time favorite. It is almost along the lines of Deviled eggs, but very different. I am not sure if this recipe originated in Mangalore, but I do know that it is pretty much served in all the important events like engagement ceremonies, baby showers etc., in our Bunts community. As I don’t know the Tulu name for it, I am not going to attempt to spell it out here. The one thing I can assure you is that it is a trouble-free and quick recipe. Enjoy.
Spicy Masala Eggs – Mangalorean Recipe
Ingredients
4 hard boiled eggs
1 tsp chili powder or paprika
1/2 salt
2 tbsp water
1 tbsp of ghee (clarified butter) or regular butter
1/2″ piece of julienned ginger (optional)
Method
- Combine chili powder, salt and water and mix them well in a mixing bowl.
- Add the hard boiled eggs into the bowl and make sure they are thoroughly coated with the spicy mix.
- In a non-stick or regular pan add ghee/butter and allow it to melt.
- Once it has melted add the eggs and all the spicy mix into the pan and saute it for few mins.
- As you saute, keep basting (use spoon) the eggs with this mixture, so that it forms a nice coating over them.
- Finally add the ginger strips and saute those too. Remember this step is optional.
- Take it off the heat and allow it to cool.
- While serving it remove all the ginger pieces.
- Serve it at room temperature either whole or cut into halves.
I used the following to make the spicy masala eggs. I have both size pans and depending on the quantity of eggs, I use the right size.
Calphalon Contemporary Stainless 12-Inch Omelet Pan
Calphalon Contemporary Stainless 10-Inch Omelet PanNordic Ware 4-Piece Large Silicone Spatula Set, Assorted Color
If you have made this recipe, make sure to let me know how it turned out by commenting below. You can also snap a picture and tag @babsprojects on Instagram for me to see.
UPDATE:
I recently made a video of the recipe. You can watch below:
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I never herd of this before. I might just give it a try.
This looks very delicious, I wish I had the recipe.
I have never had these, I bet my husband would love them.
Looks delicious
I have never had eggs like this,would love to give it a try
Andrella … here is the recipe. Now make it for Merwin.
Those look really good. I’ll try the out!
Laura, I am glad you mentioned coconut oil. This recipe is from a region where coconut oil is heavily used, primarily as cooking oil. However, for this recipe butter and clarified butter (ghee) is best because it allows all the seasoning to adhere to the eggs properly.
Do the eggs need to be fried? How about using warm coconut oil and the seasoning as described in the recipe. Overall, this sounds delicious.
They r delicious and I must add again a perfect appetizer.
I never had spicy eggs. I guess they must be delicious. Thanks for sharing.
my all time favourite dish and quick to make
thks arti…if it was up to me, I would make this everyday..
mouth watering …. looks spicy too .