Regional Indian Egg Dishes to Know, Love and Gobble!

You hear “Sunday Ho Ya Monday Roz Khao Ande” and think of the ads from your childhood featuring Indian cricketers like Sachin Tendulkar, Ajit Agarkar and even Kapil Dev. It’s from NECC's innovative marketing campaign, "Roz Khao Ande," which aimed to boost egg consumption in India through engaging advertising. The campaign successfully promoted eggs as a nutritious and versatile food option, increasing awareness and sales. But did you know that India has been consuming eggs in a variety of ways since a long time? On World Egg Day, Local Samosa highlights some regional Indian egg dishes we bet you didn’t know about!

1. Egg Dosa

Region: Tamil Nadu  

How It's Cooked: Fried  

Dosa, a fermented dish made from rice and lentils, is often enjoyed for breakfast. For an exciting twist, an egg is cracked on top and cooked until slightly runny, sometimes with a spicy powder called Molegai Pudi added for extra flavour.

2. Egg Bonda

Region: Andhra Pradesh, Karnataka  

How It's Cooked: Boiled  

This popular street food involves hard-boiled eggs coated in a spicy batter made from rice and gram flour. Deep-fried until crispy, the egg has a thick, crunchy shell, making it utterly addictive.

3. Kodi Guddu Gasagasala Kura

Region: Andhra Pradesh  

How It's Cooked: Boiled (or fried)  

With a long name but a simple dish, this features boiled eggs (which can also be fried) simmered in a rich poppy seed paste. The result is a sweet and layered stew that’s truly comforting.

4. Deemer Patudi

Region: West Bengal  

How It's Cooked: Boiled  

West Bengal cuisine often uses mustard, and this dish showcases that. Boiled eggs are covered in a homemade mustard paste, wrapped in banana leaves, and steamed until fragrant. The result is a delicious meal that can be enjoyed any time of day.

5. Nargisi Kofta

Region: Awadh  

How It's Cooked: Boiled  

Traditionally made with meat, kofta can also include boiled eggs for a twist. This dish features spiced meat around the egg, cooked in a spicy tomato stew, making for a rich and hearty meal.

6. Egg Paratha

Region: Delhi  

How It's Cooked: Fried  

In Delhi, the egg paratha reigns as a late-night street food favourite. A thick paratha is layered with a fried onion-stuffed egg, providing a satisfying treat after a night out.

7. Egg Roast

Region: Kerala  

How It's Cooked: Boiled  

Combining coconut and curry leaves, this dish features boiled eggs in a thick, flavourful paste of ginger, chillies, and tomatoes. It pairs perfectly with appam, a fluffy South Indian pancake.

8. Egg Keema

Region: Gujarat  

How It's Cooked: Boiled  

In Gujarat, where vegetarianism is common, egg keema replaces meat with chopped boiled eggs in a pea and onion gravy. While it might not look fancy, it’s filling and delicious.

9. Egg Bhurji

Region: Maharashtra  

How It's Cooked: Scrambled  

This spicy version of scrambled eggs is seasoned with various spices and fried onions. In Maharashtra, it's served with pav (buttery bun), making it a fantastic breakfast sandwich.

10. Akuri

Region: Parsi Community  

How It's Cooked: Scrambled  

Similar to egg bhurji, akuri features runny scrambled eggs with plenty of onions and whole green chillies. It’s a dish for those who love a bit of heat in their meals.

11. Eggs Kejriwal

Region: Mumbai, Maharashtra

How it’s Cooked: Sunny side up

Eggs Kejriwal was created in the 1960s at the Willingdon Sports Club in Mumbai to honour Devi Prasad Kejriwal, who often requested eggs on toast with cheese and green chilies. Since Kejriwal was Marwari and his community traditionally avoided eggs, the kitchen disguised them under cheese and chilies. The dish gained popularity among club members and became known as Eggs Kejriwal.

These egg dishes showcase the diversity and richness of Indian cuisine, each bringing unique flavours and textures. Whether you're craving something spicy, comforting, or hearty, there's an egg dish to satisfy every taste!