Kashmiri Fried Eggs
A simple yet profoundly flavorful Kashmiri breakfast where eggs are fried in mustard oil infused with aromatic spices like fennel and ginger. This unique twist on the classic fried egg, known as 'Kashmiri Ande', is ready in under 10 minutes and offers a warm, spicy start to your day.
For 2 servings
5 steps. 6 minutes total.
- 1
Heat the mustard oil in a small, flat-bottomed frying pan over medium-high heat
- a.Allow the oil to heat for about 1-2 minutes until it becomes very hot and you see faint smoke rising. This crucial step mellows the oil's pungent flavor.
- 2
Immediately reduce the heat to low
- a.Add the hing, Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder to the hot oil. Stir constantly for 10-15 seconds until the spices are fragrant. Do not let them burn.
- 3
Step 3
- a.Carefully crack the eggs into the spiced oil, ensuring they don't overlap too much. For best results, crack each egg into a small bowl first before sliding it into the pan. Sprinkle the salt evenly over the eggs.
- 4
Cook on low-medium heat
- a.As the egg whites begin to set, use a spoon to gently baste the eggs by spooning the hot, spiced oil over the whites and yolks. Continue this process for 3-5 minutes until the whites are fully cooked and the yolks reach your desired doneness.
- 5
Once cooked, carefully remove the eggs from the pan with a spatula
- a.Garnish with optional fresh cilantro and serve immediately with traditional Kashmiri bread like Girda or Lavasa, or with toast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Heating mustard oil until it smokes is a traditional technique to make its flavor less sharp and more aromatic.
- 2Keep the heat on low when adding powdered spices to prevent them from burning, which would make the dish bitter.
- 3Basting the eggs with the hot oil cooks the tops gently without needing to flip them, resulting in perfectly cooked whites and runny or jammy yolks.
- 4For a runny yolk, cook for about 3 minutes. For a jammy, soft-set yolk, cook for 4 minutes. For a fully firm yolk, cook for 5-6 minutes.
- 5Using a smaller pan helps pool the oil, making it easier to baste the eggs effectively.
- 6Ensure your spices, especially the Kashmiri red chili powder, are fresh for the best color and flavor.
Adapt it for your goals.
Flavor Boost
Add 1 finely chopped garlic clove to the oil just before adding the powdered spices for an extra layer of flavor.
Different FatDifferent Fat
For a different, richer flavor profile, you can substitute the mustard oil with ghee. However, mustard oil is key to the authentic Kashmiri taste.
Extra SpiceExtra Spice
Add a pinch of garam masala along with the other spices for a warmer, more complex aroma.
Add TextureAdd Texture
Sprinkle some toasted sesame seeds on top before serving for a nutty crunch.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and dry ginger have potent anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
Aids Digestion
Fennel powder and hing (asafoetida) are traditionally used in Indian cooking to aid digestion, reduce gas, and prevent bloating.
Rich in Healthy Fats
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Frequently asked questions
One serving, which consists of two eggs prepared this way, contains approximately 330-350 calories, primarily from the eggs and the mustard oil.