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Egg pepper fry consists of hard-boiled egg pieces tossed in a freshly made masala powder made with roasted black pepper, urad dal, coriander seeds, and curry leaves. The eggs are lightly fried on a tawa with little oil over a medium flame until golden. Follow my easy recipe to learn the steps to make egg pepper fry at home.

Table of Contents

KEY TAKEAWAYS

Egg pepper fry is a popular and spicy egg dish across many parts of India, especially in South Indian cuisine.
It is best served with roti, paratha, or plain steamed rice.

Egg pepper fry has a spicy, earthy, and slightly smoky taste.
Other similar recipes are egg fry, pepper egg masala, egg roast, and Chettinad egg curry.

The Ingredients:

To boil eggs:

9 pieces eggs
½ tsp salt
1 tsp vinegar

To make the masala powder:

2 tbsp black peppercorns
2 tbsp urad dal (split white lentil)
2 tbsp coriander seeds (dhania)
5 pieces dry red chilies
12 pieces curry leaves
1 tsp dried fenugreek leaves powder
1 tsp chaat masala powder

To fry the eggs:

3 tbsp cooking oil
½ tsp urad dal
½ tsp mustard seeds
6 pieces curry leaves
½ tsp salt
1 tbsp coriander leaves (finely chopped)

I came across this unique recipe where crushed black pepper plays the major role while chatting with one of my neighbors one evening. She is known for her experience in quick homemade recipes. To make sure I do not forget, I even recorded her voice on my phone.

I tried it the next weekend, and, as a matter of fact, it was a hot favorite, especially with my two sons. The look and smell not only attracted my sons but also my husband as well, who happens to be a tough critic. My kids devoured their meals very quickly and without a single word of complaint. It was a complete delight for me to see their cheerful faces, and I was very grateful and fortunate that I had been taught such a great recipe.

How to Make Egg Pepper Fry? (Step by Step Guide with Images)

Step 1: Boil 9 pieces of eggs with ½ tsp of salt and 1 tsp of vinegar mixed in water. Peel them and cut them in half.

Step 2: Dry roast 2 tbsp of black peppercorns, 2 tbsp of urad dal (split white lentil), 2 tbsp of coriander seeds (dhania), 5 pieces of dry red chilies, and 12 pieces of curry leaves in a pan over a medium flame. Remove them when they change color and grind them when cool. Add 1 tsp of dried fenugreek leaves powder and 1 tsp of chaat masala powder and mix nicely.

Step 3: Heat 3 tbsp of cooking oil in a pan over a medium flame and add ½ tsp of urad dal, ½ tsp of mustard seeds, and 6 pieces of curry leaves to it when hot. Let them crackle. Add the egg pieces. Flip and fry until light golden-brown.

Step 4: Add 3 tbsp of the masala powder and ½ tsp of salt. Fry for 2 to 3 minutes and add 1 tbsp of finely chopped coriander powder. Mix nicely, switch off the flame, and transfer them to a plate.