Sheddho Dim
A quintessential Bengali comfort food, Sheddho Dim is a perfectly boiled egg seasoned with pungent mustard oil, salt, and green chilies. It's the simplest, most soulful way to enjoy eggs, often served with steamed rice and mashed potatoes.
For 4 servings
3 steps. 10 minutes total.
- 1
Step 1
- a.Boil the Eggs
- b.Gently place the eggs in a single layer in a saucepan.
- c.Add enough cold water to cover the eggs by at least one inch.
- d.Bring the water to a full rolling boil over high heat.
- e.Once boiling, immediately turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water. For a jammy yolk, let them sit for 7-8 minutes. For a classic hard-boiled yolk, let them sit for 10-12 minutes.
- 2
Step 2
- a.Cool and Peel
- b.While the eggs are resting in hot water, prepare an ice bath by filling a bowl with ice and cold water.
- c.Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
- d.Let the eggs cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them much easier to peel.
- e.Once cool, gently tap and roll each egg on a hard surface to crack the shell, then peel it off completely, preferably under cool running water.
- 3
Step 3
- a.Assemble and Serve
- b.Pat the peeled eggs dry with a paper towel and cut each one in half lengthwise.
- c.Arrange the halves on a serving plate, yolk-side up.
- d.Drizzle the pungent mustard oil evenly over the egg yolks.
- e.Sprinkle with salt and the finely chopped green chilies.
- f.Serve immediately with hot steamed rice, dal, and aloo sheddho (Bengali mashed potatoes) for a classic comfort meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier peeling, use eggs that are a week or two old. Very fresh eggs can be difficult to peel cleanly.
- 2Starting the eggs in cold water and bringing them to a boil together helps prevent the shells from cracking.
- 3The quality of mustard oil is key. Use a cold-pressed, pungent oil for the most authentic and sharp flavor.
- 4Serve with a wedge of Gondhoraj lebu (a fragrant Bengali lime) if you can find one, for an extra layer of citrusy aroma.
Adapt it for your goals.
Dim Bhorta (Mashed Egg)
Instead of serving the eggs halved, mash them with a fork. Mix in the mustard oil, salt, finely chopped green chilies, and add some finely chopped raw onion for extra crunch and flavor. This mashed version is known as Dim Bhorta.
With Fried OnionsWith Fried Onions
For a richer flavor, thinly slice a small onion and fry it in a little mustard oil until golden brown and crisp (beresta). Sprinkle these fried onions over the Sheddho Dim before serving.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
The use of cold-pressed mustard oil provides monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health and reducing inflammation.
Boosts Brain Health
Eggs are a great source of choline, a vital nutrient that plays a crucial role in brain development, memory, and mood regulation.
Frequently asked questions
One serving of Sheddho Dim, which is one large egg prepared this way, contains approximately 90-110 calories. The calories come mainly from the protein and fat in the egg and the mustard oil.