Egg Pepper Fry
 Egg Pepper Fry, a popular dish served in dive bars in Bangalore, is a hard boiled egg tossed in pepper and other spices. I have replicated this one to rave reviews from an egg pepper fry connoisseur ie. the husband.
Prep Time 10 minutes mins
Cook Time 7 minutes mins
Total Time 27 minutes mins
Course Side Dish
Cuisine south indian
- 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.