Egg Idli is a delicious snack or breakfast dish where eggs are steamed in an idli mold and then tossed in a spicy masala (gluten-free).
Here are some more egg breakfast recipes, that you can try at home – Egg Bhurji, Healthy Spinach Egg White Muffins, Egg Dosa, Egg White Scramble, Akuri, and Perfect Scrambled Eggs.
Jump to:
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 idlies, eggs are steamed in idli molds with salt and pepper and later tempered with curry leaves, dry red chilies, and a few more simple ingredients.
Serve these for breakfast or snack with a side of toast or a cup of 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 vegetable oil, 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 garnishing is highly recommended too.
How To Make Egg Idli
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 1 tablespoon vegetable oil in a pan over medium heat.
Once the oil is hot, add 1 teaspoon mustard seeds, 10-12 whole curry leaves, 1 whole dry red chili (broken), ½ teaspoon Kashmiri red chili powder, and ½ teaspoon turmeric powder, and fry for 3-4 seconds.
Add the egg idlies to the pan and toss well with the spices.
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 in between two slices of bread and enjoy it as a sandwich.
It will also taste great with 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.
You Might Also Like
Recipe Card
Egg Idli Recipe
Ingredients
- 6 large eggs
- salt & pepper
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 10-12 whole curry leaves
- 1 whole dry red chili (broken)
- 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 vegetable 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.
Did you make this recipe? Let me know!