10 scrumptious ways eggs are cooked in India

Easy to make, cheap and delicious, eggs are truly one of the most versatile foods around. Considering how Indians have added a desi twist to the common breakfast item (read: anda bhurji, masala omelette and egg curry), here’s a list of 10 egg-citing ways that prove – when in doubt, break an egg!

We know you love Dosa. Who doesn’t, after all? Top it off, literally, with egg to get your own egg dosa. Commonly eaten in Tamil Nadu, this is not only rich in protein, it can also be spiced up and made to suit your taste buds.

Known to have inspired the British Scotch Egg, Nargisi Kofta is made of hard-boiled eggs wrapped in a mixture of spiced keema, fried and simmered in a spicy tomato curry.

If you have a sweet tooth, you’re surely going to love this. Made with eggs, milk, dry fruits and sometimes coconut powder, this is a sweet version of scrambled eggs.

Bhaji par eedu is made out of two sunny side eggs cooked over a bed of vegetables such as spinach, fenugreek leaves, brinjal, okra and green peas. This is a famous Parsi dish and if you didn’t know, most Parsis are lovers of eggs.

Just like its cousin, fish paturi, Dimer Paturi is a delicate egg dish. It is made by steaming eggs inside a banana leaf with mustard sauce. Have this with steamed rice to treat yourself!

We’re sure you’ve heard of this one, if not eaten. Egg bonda goes with several other names like egg bajji or egg pakodas but they are made exactly like regular fritters. Boiled eggs are dipped in batter and deep-fried.

Kothu parotta with egg is shredded flaky parottas cooked with spices, scrambled eggs and a tomato-onion gravy. The cooking method is surely dramatic but worth the final result. The ingredients are minced and pounded on a hot iron griddle before being served with raita.

Kodi Guddu Gasagasala Kura is a curry of eggs cooked in poppy seed sauce. It is best served with rice or roti. What makes this dish special is that unlike most curries, it is cooked without tomatoes.

Hard-boiled eggs are served in a spicy onion and tomato gravy with curry leaves and mustard seeds. This dish is also known as mutta roast and is best served with steamed appams, idiyappams or rice for lunch or dinner.

While it most certainly looks like egg bhurji, Akuri is better, if not the same, in many ways. Firstly, it’s creamier in texture and slightly less cooked. Secondly, the eggs are cooked with a special spice mixture famously known as the Parsi sambhar masala. It is made with onions, tomatoes and green chillies and is a dish you can’t afford to miss.