Egg Idli Recipe
Egg Idli is a delicious snack or breakfast dish where eggs are steamed in an idli mold and then tossed in a spicy masala.
Here are some more egg breakfast recipes that you can try at home: Akuri, Egg Bhurji, Egg White Muffins, Egg Dosa, and Egg White Scramble.
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Table of Contents
About Egg Idli
Egg Idli are a delicious and unique way to serve eggs for breakfast or snacks. They are easy to make and come together in less than 30 minutes using simple ingredients.
To make egg idlis, eggs are steamed in idli molds with salt and pepper, then tempered with curry leaves, dry red chilies, and a few other simple ingredients.
Serve these for breakfast or a snack with a side of toast or a cup of South Indian Filter Coffee or Masala Chai.
Ingredients
Eggs – Any eggs would do, white, brown, free-range, or organic.
To temper the steamed egg idli, you will need oil, brown mustard seeds, curry leaves, dry red chilies, Kashmiri red chili powder, and turmeric powder.
You can skip adding chili powder and dry red chili if making it for kids
You will also need salt and pepper. Cilantro (fresh coriander leaves) for garnish is highly recommended as well.
How To Make Egg Idli
Step 1: Heat 2 cups of water in an idli steamer over medium-high heat.
Step 2: Grease the idli molds with oil.
Step 3: Break one egg in each mold and sprinkle with salt and pepper.
Step 4: Cover the steamer with a lid and steam until the eggs are set (8-10 minutes).
Step 5: Remove the steamer from the heat and let it rest for 5 minutes.
Step 6: Unmold the egg idlis from the mold and set them aside.
Step 7: Heat 1 tablespoon oil in a pan over medium heat.
Step 8: Once the oil is hot, add the following and fry for 3-4 seconds.
- 1 teaspoon brown mustard seeds
- 10-12 whole curry leaves
- 1 whole dry red chili (broken into small pieces)
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
Step 9: Add the egg idlies to the pan and toss well with the spices.
Step 10: Garnish with 1 tablespoon chopped cilantro (coriander) and serve hot.
Serving Suggestions
These Idli eggs with a South Indian tadka taste great on their own with a side of morning tea, coffee, or fresh juice for breakfast.
You can also serve a crisp toast on the side to make it filling.
You can also place it between two slices of bread and enjoy it as a sandwich.
It will also taste great with Plain Tawa Paratha or Lachha Paratha.
Storage Suggestions
This egg recipe tastes great when served fresh, right out of the idli molds. Leftovers can be stored for a few hours in an airtight container at room temperature.
Other Indian Breakfast Recipes We Recommend
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Egg Idli Recipe
Ingredients
- 6 large eggs
- salt and pepper (as required)
- 1 tablespoon oil
- 1 teaspoon brown mustard seeds
- 10-12 whole curry leaves
- 1 whole dry red chili (broken into small pieces)
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon chopped cilantro (fresh coriander leaves) (for garnishing)
Instructions
- Heat 2 cups of water in an idli steamer over medium-high heat.
- Grease the idli molds with vegetable oil.
- Break one egg in each mold and sprinkle with salt and pepper.
- Cover the lid of the steamer and steam until the eggs are set (8-10 minutes).
- Remove the steamer from heat and let it rest for 5 minutes.
- Unmold the egg idlies from the mold and set them aside.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, curry leaves, dry red chili, red chili powder, and turmeric powder and fry for 3-4 seconds.
- Add the egg idlies to the pan and toss well with the spices.
- Garnish with cilantro (coriander) and serve hot.
Our family loved the Egg Idli recipe! Next time I’ll use smaller eggs as the extra large eggs overflowed a bit. I didn’t have fresh curry leaves, but it was still delicious with dried leaves. Thanks for the recipe. We’ll be making this many more times!
Good to know Audrey