22 Egg Dishes From India You Need To Try At Least Once

You might think of eggs as a breakfast and brunch staple, but in many parts of the world, they are considered a nutritious source of protein worthy of being served any time of the day. With the average international consumption of 161 eggs per person in 2018, according to the International Egg Commission, it's no surprise that the repertoire of egg dishes is vast. Although around 40% of the Indian population reported following a vegetarian diet in a 2021 survey by the Pew Research Center, many still consume eggs.

Since the '60s, the country's egg consumption has been steadily increasing, though it still lags behind 100 or so other nations, (via Helgi Library). Nevertheless, egg-based dishes can be found in abundance in Indian cuisine, offering a world of flavors you'll never find in your eggs benny. From spice-packed scrambles to ancestors of the Scotch egg, pick up a few dozen eggs (or a hen while you're at it) and try out these delicious egg dishes from India.

If your go-to egg order is scrambled, you'll want to track down a plate of egg bhurji in India. Also known as anda bhurji or khagina, the versatile dish is a household favorite in India, Pakistan, and Afghanistan. Although the recipe varies widely depending on the ingredients on hand and the cook, all versions consist of eggs scrambled with fried vegetables. In some cases, hard-boiled eggs are chopped and added to the cooked vegetables, but the eggs are often cracked right into the dish and whisked until done.

Fried eggplants are a commonality of most recipes, along with onions, tomatoes, an array of spices, and fresh coriander. The dish is often served for breakfast with roti, chapati, or other flatbreads to scoop it up. It's also a great way to fill out a meal if you're in a pinch, as it pairs well with legume curries and mixed vegetables.

If you're a fan of flaky layers of dough, paratha should be on your radar. With regional variations across India and neighboring South Asian countries, it's hard not to be satisfied by the unleavened flatbread. The wheat-flour dish can be plain to serve with butter, chutney, or pickle, or stuffed with various ingredients like meat and vegetables. Meanwhile, the Mughlai paratha is filled with spiced minced meat (often mutton) and egg. Some recipes skip the meat altogether and pair the egg with vegetables for a protein-packed vegetarian meal.

Although the dish's name references the Mughal Empire, its history seems to trace back to Bengali cuisine. Aside from being a common street food, it's also served on special occasions like festivals. Unlike some round parathas sliced into triangles or rolled, Mughlai parathas are usually folded into the middle to make a rectangle cut into small pieces to enjoy as a snack.

Eggs might not be the first item that comes to mind when ordering fast food, yet egg tadka was a popular quick meal in India in the '80s. Partly due to the inexpensive ingredients and ease of preparation, but especially due to the comforting flavors, the tasty dish has long been a favorite among consumers. The general agreement is that the recipe is an example of the Punjabi influence in Bengal, though several styles have evolved since its introduction.

The dish consists of two main components: a legume sauce and eggs. Mung beans and other pulses are cooked with ginger, garlic, onion, and tomatoes, as well as an assortment of spices, such as coriander, cumin, chili, and turmeric. Most recipes highlight the use of mutton fat to add flavor, though alternatives like ghee are common, too. Finally, whisked eggs are stirred into the hot legumes until they are just cooked, resulting in a creamy smooth dish, served with roti or paratha.

The world of chaat is vast and comprised of savory snacks with the perfect combination of taste and texture. In English, chaat means "to taste" or "to lick," and that's pretty much the gist of these street food dishes. Egg chaat showcases eggs front and center, turning them into a delectable treat you'll want to gobble up. The recipe is easily customizable, but the basic version consists of sliced hard-boiled eggs garnished with chutney, diced tomatoes, and onions.

Chaat masala is fundamental, and the spice blend typically includes coriander, cumin, mango powder, black salt, mint, and more. The result is tangy, spicy, and salty, adding a delightful pop of flavor to the base ingredients. Small bits of fried chickpea flour noodles known as sev are commonly sprinkled on top for a crunchy element.

While white toast is a staple in the U.S., it was only introduced to India with the arrival of the British. Here, traditional bread takes on many forms such as naan, roti, and chapati, though modern diets have made space for standard sandwich bread too. Considering that Indian bread is commonly used as a vessel for saucy curries and thick dals, you can bet flavor is at the forefront of dim pauruti, aka dim toast.

Not unlike French toast, the bread is soaked in an egg mixture seasoned with garlic, ginger, and green chilis, then pan-fried until both sides are golden and crisp. The bread is commonly fried in mustard oil, adding a peppery kick.

Dosas are a common dish in Southern India, made with a mix of legume and rice flour. The fermented batter is cooked in a pan into a crisp crepe and served with assorted chutneys and pickles.

If your appetite is a bit larger, the tasty pancake-like disc can be served with an egg for an extra protein boost. Some recipes entail pouring a whisked egg into a pan over a near-cooked dosa, whereas others consist of a golden yolk in the center of the dosa. The savory dish is often served with tomato or coconut chutney and a lentil and vegetable stew called sambar.

Palak paneer is a pretty common menu option in Indian restaurants in the States, but this take on the vibrant green dish showcases eggs. Instead of being speckled with white cubes of cheese, hard-boiled eggs take over in this protein-packed version. The spinach gravy is well-seasoned with garlic, ginger, onion, tomatoes, and garam masala.

Once the leafy greens have cooked with the spices for some time, they are typically pureed into a thick sauce. The result is fragrant, packed with nutrients, and ideal for enhancing plain hard-boiled eggs. You'll want to get every last drop of spinach gravy, so have a bowl of rice or your favorite flatbread on hand.

In Kerala, egg curry is typically prepared with duck or chicken eggs. Aside from being a special home breakfast, the roast egg dish is commonly served as a snack on train journeys. Slow-cooked onions are the foundation of this dish, and you won't taste the same result by frying them quickly.

Classic flavors of ginger, garlic, cardamom, coriander, black pepper, cumin, fennel, cinnamon, nutmeg, cloves, and curry leaves round out the dish's warming flavor, while tomatoes thicken the mixture. Kerala egg roast is known as a dry curry, meaning you won't be ladling sauce onto your plate. Nevertheless, the thick mixture is the perfect addition to boiled and lightly fried eggs.

If you're in the mood for a fragrant dish that doesn't come in too heavy with the heat, a Bengali egg curry is a great option. The dish consists of hard-boiled eggs marinated with spices like turmeric, then fried with chunks of potato to add some bulk.

Meanwhile, the sauce sticks to classic ingredients like onion, garlic, ginger, and tomato, and spices such as coriander, cumin, cinnamon, and cloves. Once the gravy is mostly done, the potatoes and eggs are added back into the pan to soak up the flavors. The curry is typically served with naan, roti, or rice as a filling breakfast or quick lunch. Actress, comedian, writer, and overall legend Mindy Kaling even shared a video on Instagram preparing the curry, which she describes as "one of my favorites from growing up!"

It might seem wild to suggest that Scotch eggs had their debut in India, but when you consider the country's history of colonization, it isn't that farfetched. Some accounts place the nargisi kofta's creation in the 15th century, whereas the Scotch egg was supposedly invented four centuries later. Considering its name and format, the origins of nargisi kofta likely stem from the Mughlai influence in Persia, where meat kofta is a traditional preparation.

Nargisi kofta consists of a hard-boiled egg coated in minced lamb meat and deep-fried. The eggs are served with gravy, often like a korma with nuts and yogurt. The savory dish is not as common in restaurants and you'll have a better chance trying it in someone's home — or making it yourself.

Among the various Bengali egg curries, dim posto stands out for its notable use of white poppy seeds. The seeds are soaked and ground, adding a nutty flavor and thickening the sauce. Green chilis, nigella seeds, turmeric, and onion make up the balance of most recipes, leaving the majority of the flavor and mass up to the poppy seeds.

Here, too, hard-boiled eggs are fried with turmeric in mustard oil to give the whites some flavor, before being added to the final poppy seed sauce. Dim posto is typically served with steamed white rice as a quick dish to enjoy for lunch or dinner.