Egg Pepper Fry or as they call in local dive bars, ‘egg feffer fry’ is a dish I’d originally heard from the husband. While Bangalore has its fair share of hip and happening pubs, there’s a whole list of dive bars serving alcohol by the ‘quarter’ and a variety of spicy, unpretentious food like pork pepper fry, egg pakoda, chicken pakoda, half-boil (runny eggs) and so on. It’s been quite a few years since we moved to Bangalore, and I am yet to see the inside of such a dive bar (side note to husband).
But yes, that doesn’t stop me from replicating the dishes I hear about, especially the South Indian egg recipes like Egg Pepper Fry. I have tasted the Egg Pakoda at this pub called Jimi’s and I must say it is tops, worth every calorie.
The Egg Pepper Fry is your go-to side dish for a weeknight. Just get out the hard-boiled eggs (that you can batch cook on the weekend), and get out a couple of spices. No need to chop onions or tomatoes, it’s the weeknight and you don’t need to add that kind of effort to end a hectic day. Heat up some frozen parathas or some dal and rice and you’re all set for a low on effort, high on flavour meal.
I even like this egg pepper fry as an appetiser or snack with a couple of drinks! Hell, that’s where the inspiration for this dish originated 😀 😀
So here’s my special tip for you to get the flavour right into the eggs (FYI the husband just certified my dish to be as good as his favourite dive bar!) is to score the surface of the hard boiled eggs with a sharp knife before you toss them into the hot ghee-spice mix. Also, serving the egg pepper fry after a few hours makes a really delicious dish. You can always reheat the dish in the microwave for 20 seconds before serving.
Egg Pepper Fry
- 4 eggs
- 1 tbsp ghee
- 8 - 10 curry leaves
- 4 cloves garlic
- 1 tsp black pepper coarsely ground
- 1/2 tsp cumin ground
- 3/4 tsp salt
- Hard boil the eggs. See the method to get perfectly hardboiled eggs.
- Peel the eggs. Using a sharp knife, make a few shallow slits on the egg. Keep aside.
- In a pan, heat the ghee.
- Meanwhile, finely chop the curry leaves and finely chopped garlic.
- Add them to the hot ghee. Don't allow garlic to brown.
- Add the ground black pepper, ground cumin and salt to the ghee. Give it a quick stir.
- Add the peeled hardboiled eggs and on a high flame toss well to coat with ghee and spices.
- Allow this to turn somewhat golden brown on the outside by cooking for 3-4 minutes on a medium flame.
- Remove into a bowl. Serving this after 3-4 hours improves the taste considerably as the spices and salt seeps into the egg.
- Serve with parottas or rotis.