Here’s a quick and flavorful Egg Masala / Muttai Thokku for days when you want something tasty without spending too much time in the kitchen. Eggs are a convenient source of protein and several essential nutrients.
The flavor of eggs can vary depending on freshness, variety, and how the hens are raised and fed. Try different varieties available locally and choose the one you enjoy most.
This is one of my favorite easy options when I’m not in the mood for elaborate cooking. The masala comes together quickly, and you can boil the eggs at the same time to save even more time.
Egg Masala / Muttai Thokku
Recipe Details
Side Dish
South Indian
Sashi
20 minutes
2
Ingredients
- Eggs – 4
- Water – as needed, for boiling the eggs
- Oil – 1 tbsp
- Curry leaves – 1 sprig
- Garlic – 6 cloves, chopped
- Onions – 2 medium, chopped
- Tomatoes – 3 medium, chopped
- Coriander powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Red chili powder – 3/4 tsp
- Salt – to taste
- Water – 1/4 cup
- Coriander leaves – 3 tbsp, chopped
Preparation
- Place the eggs in a saucepan, cover them with water, and boil until hard-cooked, about 10–12 minutes.
- Cool the eggs, remove the shells, and make a few shallow slits on each egg with a knife. Keep the eggs whole.
- Chop the onions, tomatoes, garlic, and coriander leaves.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the curry leaves and chopped garlic.
- Add the chopped onions and sauté until they become soft and translucent.
- Add the chopped tomatoes and cook until they become soft and begin to form a thick masala.
- Add the coriander powder, turmeric powder, red chili powder, and salt.
- Mix well and fry the spices with the tomato mixture for about 2 minutes.
- Add 1/4 cup water and bring the masala to a gentle boil.
- Add the boiled eggs and carefully coat them with the masala.
- Cook over medium heat for about 5–10 minutes, until the gravy reduces and the masala coats the eggs well.
- Add the chopped coriander leaves at the end, mix gently, and remove from the heat.
Tips
Boiling the Eggs: Avoid boiling the eggs for much longer than necessary, as prolonged cooking can make the whites rubbery and the yolks dry.
Slitting the Eggs: Making a few shallow cuts in the boiled eggs helps the masala coat them better. Keep the eggs whole rather than cutting them into pieces.
For a Dry Masala: Continue cooking until most of the moisture evaporates and the thick masala clings to the eggs.
Spice Level: Adjust the red chili powder according to your taste.
Serving Suggestion
Serve Egg Masala hot with steamed white rice, chapati, roti, poori, dosa, or parotta.
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