Chettinad Egg Pepper Fry Recipe

Cooking Directions

• STEP 1.Boil the eggs until they are hard-boiled. Peel and set aside.
• STEP 2.In a bowl, mix together black pepper, red chili powder, turmeric, salt, and ginger-garlic paste.
• STEP 3.Coat the boiled eggs with the spice mixture, ensuring they are evenly coated.
• STEP 4.Heat oil in a pan and shallow fry the eggs until they turn golden and crispy.
• STEP 5.Remove the eggs from the pan and drain excess oil on a paper towel.
• STEP 6.Serve hot as a side dish or as a main course with rice or roti.

Cooking Tips

• You can adjust the amount of black pepper and red chili powder according to your spice preference.
• Make sure to coat the eggs evenly with the spice mixture for maximum flavor.
• To make the eggs extra crispy, you can dip them in a beaten egg before coating them with the spice mixture.

Storage and Serving

• Leftover Chettinad Egg Pepper Fry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Chettinad Egg Pepper Fry hot as a side dish or as a main course with rice or roti.