Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant kitchens of India! This Egg Roast with Mint Flavor is not just a recipe—it's a sensory explosion that combines the creamy richness of perfectly cooked eggs with the refreshing, aromatic punch of fresh mint. Imagine eggs roasted to golden perfection, infused with spicy green chilies and earthy turmeric, creating a dish that's both comforting and exciting. Whether you're a spice lover, an egg enthusiast, or simply someone looking to elevate your meal game, this recipe promises to be your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 6 eggs
- 1/2 cup fresh mint leaves
- 1 onion, chopped
- 2 green chilies, chopped
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
Instructions
- Hard boil the eggs by placing them in a pot of cold water. Bring water to a boil, then reduce heat and simmer for 8-10 minutes. Immediately transfer eggs to ice water to stop cooking.
- Peel the hard-boiled eggs carefully, ensuring the egg white remains intact. Make small shallow cuts on the egg surface to help absorb the flavors.
- Finely chop the fresh mint leaves, onions, and green chilies. Set aside.
- Heat oil in a large skillet or frying pan over medium heat. Add chopped onions and green chilies, sautéing until onions turn golden and translucent.
- Sprinkle turmeric powder and salt into the pan. Stir well to combine with the onion mixture.
- Gently add the peeled eggs to the pan. Carefully roll and coat the eggs in the spiced onion mixture.
- Add chopped mint leaves and continue cooking, turning the eggs occasionally to ensure even roasting and flavor absorption.
- Roast the eggs for 5-7 minutes, allowing them to develop a slight golden-brown exterior and absorb the mint and spice flavors.
- Remove from heat and transfer to a serving plate. Garnish with additional fresh mint leaves if desired.
- Serve hot as a side dish or appetizer, accompanied by rice, roti, or as part of a larger Indian meal.
Tips
- Egg Preparation is Key: When hard-boiling eggs, use slightly older eggs (3-5 days old) as they peel more easily. The shallow cuts on egg surfaces help them absorb flavors more effectively.
- Spice Management: Toast your turmeric powder briefly in the oil before adding onions to release its full flavor and aroma. This technique enhances the overall depth of the dish.
- Mint Matters: Use fresh mint leaves for the most vibrant flavor. If fresh isn't available, you can use dried mint, but the flavor will be less intense.
- Heat Control: Maintain a medium heat while roasting to prevent burning and ensure even cooking. The goal is a light golden-brown exterior with well-absorbed flavors.
- Serving Suggestions: This dish pairs wonderfully with plain rice, jeera rice, or soft rotis. For a complete meal, serve alongside a cooling raita to balance the spices.
- Make-Ahead Tip: You can prepare the spice base in advance and add eggs just before serving to keep them at their peak texture and temperature.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 12g
Fat: 14g
Saturated Fat: g
Cholesterol: 330mg
