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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 mins
Cook Time 7 mins
Total Time 27 mins
Course Side Dish
Cuisine south indian
Servings 4 piece


  • 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.