This egg tadka is probably the easiest starter you’ll ever make. But don’t be fooled by the simple ingredients and quick cook time, because this recipe can give any starter a run for its money!
Eggs are one of the most versatile foods ever. Boiled, scrambled, fried, added to a curry – there are so many ways you can eat it. Apart from the fact that it all tastes amazing, what I especially love about cooking eggs is that most recipes are usually pretty quick to put together too. 15-30 minutes tops and you have a delicious, wholesome meal on the table!
Love Egg Recipes? Check out South Indian Style Egg Curry, Street Style Egg Bhurji, Egg Fried Rice and Spicy Bacon Devilled Eggs
This egg tadka starter is no exception. As the name already suggests, hard boiled eggs are tempered in ghee with a handful of Indian spices. The result is a spicy, garlicky starter that’s a total flavour bomb and is ready in just 15 minutes. It doesn’t get better than this! I usually make this as an appetizer for parties when I am hosting a large group and it always ends up being a total hit with the crowd.
- An extremely easy but flavourful starter that comes together in just 15-20 minutes.
- Since this is such a quick and easy recipe, it is perfect to make for a large group. Boil your eggs ahead of time, so that the only thing left for you to do is peel, cut it hasselback style and pour over tadka
- Makes for a yummy 5 pm snack that’s also quite healthy
Ingredients You’ll Need
- Eggs: Hard boiled and then cut into hasselback style
- Ghee: An absolute non-negotiable for this recipe. Really brings out the flavour of the tadka. Can sub with oil but I recommend using ghee
- Spices: This recipe uses spices and herbs such as mustard seeds, garlic, dry red chillies and curry leaves in the tempering for flavour and heat.
- Chutney podi: Responsible for most of that delicious flavour of this egg snack.
- Coriander leaves: To garnish.
Richa’s Top Tips To Make The Best Egg Tadka
- Remember to transfer the eggs into ice water immediately after they finish cooking. The cold water will stop the cooking process and prevent the eggs from overcooking.
- To cut the eggs hasselback style, make thin slices that don’t go all the way through or the eggs will break apart. Keeping a rolling pin or another chopping board will prevent the knife from going all the way through (watch the video)
- I have used store bought chutney podi for this recipe. You can use homemade chutney podi or substitute it with a dry chutney powder of your choice. This would also taste amazing with garlic podi!
This egg tadka recipe is perfect for when you want a dish that looks great and tastes amazing, but don’t want to spend a lot of time making it. The combination of ghee, garlic, chillies and chutney podi add a taste and aroma that are truly out of this world! Be sure to make extras, because this one gets over pretty quickly!
More Easy Appetizers
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Egg Tadka – Easy Egg Appetizer
This is a super unique appetizer – you won’t find this on a menu anywhere! I love serving this when I have a crowd because I can make it ahead. Boiled eggs are cut hasselback style and a tadka is poured over them and tossed.
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Servings: 4 people
Calories: 179kcal
Instructions
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Add eggs to a pot with cold water. Ensure the eggs are fully submerged and there is about 1-2 inches of extra water on top of it. Bring this to a rolling boil over high heat. Once it starts boils, turn off the heat and cover the pot tightly with a lid. Let the eggs sit covered for 10 minutes for hard boiled eggs.
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Transfer immediately to ice water to prevent them from cooking further. Crack and peel the eggs.
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Place the egg lying down on a chopping board. Place a ladle, another chopping board or rolling pin against the egg. To cut hasselback style, use a sharp knife and slice the eggs vertically half a centimeter apart, making sure not to slice all the way through and leaving the bottom unsliced. The rolling pin or ladle will act as a barrier for the knife to go all the way through. You can also put a skewer through the bottom of the egg to help maintain their shape.
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In a frying pan, heat the ghee over medium heat. Once hot, add mustard seeds and allow it to splutter. Reduce the heat to low, and add sliced garlic and saute for 1-2 minutes or until fragrant.
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Add curry leaves and dry red chillies and saute for 30 seconds. Add salt and chutney podi and stir to combine. Cook this for about 15 seconds or until everything is combined and turn off the flame.
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Pour over the prepared eggs. Top with fresh coriander and serve immediately.
Notes
- Remember to transfer the eggs to ice water immediately after they finish cooking. The cold water will top the cooking process and prevent the eggs from overcooking.
- To cut the eggs hasselback style, make thin slices that don’t go all the way through or the eggs will break apart. Keeping a rolling pin or another chopping board will prevent the knife from going all the way through (watch the video)
- I have used store bought chutney podi for this recipe. You can use homemade chutney podi or substitute it with a dry chutney powder of your choice. This would also taste amazing with garlic podi!
Nutrition
Calories: 179kcal | Carbohydrates: 4g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 532mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 2mg
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