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2 Boiled Eggs
Lunch • India
How to Make 2 Boiled Eggs (Traditional & Healthy Version)
Boiled eggs, or 'ubla anda' in Hindi, are a staple protein-rich food enjoyed across India for generations. Whether you’re starting your day with a power-packed breakfast or seeking a light, wholesome lunch, boiled eggs are a nutritious and versatile option. Their simplicity makes them a favorite in busy Indian households, while their adaptability lets you infuse them with regional flavors—think a sprinkle of kala namak, a dash of chaat masala, or a side of green chutney. In India, boiled eggs are not just a quick meal—they’re a nutritional powerhouse, commonly included in tiffin boxes, post-workout snacks, and even festive spreads in some regions. From the bustling streets of Kolkata, where boiled eggs are sold at every corner, to the rich egg curries of Andhra Pradesh, eggs hold a cherished place in Indian cuisine. Their mild flavor makes them suitable for all ages, and they fit seamlessly into healthy diets, especially for those seeking high-protein, low-carb meals. This recipe keeps things simple and healthy, focusing on minimal spices and quick cooking—ideal for calorie-conscious eaters and those tracking macros. If you’re looking for a satisfying, easy-to-digest lunch that aligns with Indian dietary habits, these 2 boiled eggs with a zesty Indian touch are just perfect.
Ingredients(for 1 boiled egg per person with garnish)
- 2 large Eggs (anda)
- 500 ml Water (for boiling)
- 1/2 tsp Salt (namak, for boiling)
- 1/4 tsp Black pepper powder (kali mirch)
- 1/4 tsp Chaat masala (for garnish) - optional
- 1 tbsp Fresh coriander leaves (hara dhaniya, chopped) - optional
- 1/2 tsp Lemon juice (nimbu ras, optional) - optional
- 2 tsp Green chutney (for serving, optional) - optional
- a pinch Red chilli powder (lal mirch, optional) - optional
Instructions
- 1
Wash the eggs thoroughly under running water to remove any surface impurities.
2 minutes
Use fresh eggs for best results and easy peeling.
- 2
Place the eggs in a saucepan and cover with 500 ml of water. Add 1/2 tsp salt to prevent cracking.
1 minute
Salt helps season the eggs and makes shells easier to peel.
- 3
Bring the water to a rolling boil over medium flame. Once boiling, reduce heat to low and simmer for 8-10 minutes for hard-boiled eggs.
10 minutes
For slightly softer yolks, reduce simmering time to 7 minutes.
- 4
Turn off the heat and transfer the eggs immediately into a bowl of cold water. Let them cool for 3-4 minutes.
4 minutes
This stops the cooking process and prevents a grey ring around the yolk.
Why This Dish is Healthy
This boiled eggs recipe is a healthy choice because it is low in calories, rich in proteins, and contains essential micronutrients vital for energy and muscle repair. By avoiding added fats and using minimal spices, the dish remains light and digestion-friendly. Indian spices like black pepper and coriander not only enhance flavor but also offer anti-inflammatory and digestive benefits, making this a balanced and wholesome meal.
Boiled eggs are an excellent source of high-quality protein, providing all essential amino acids. They are rich in vitamins such as B12, D, and riboflavin, and minerals like selenium and phosphorus, which support immunity, bone health, and metabolism. With virtually no carbohydrates, boiled eggs fit perfectly into low-carb and diabetic diets. The addition of coriander and spices adds antioxidants and vitamins, making this dish nutrient-dense yet low in calories.
Pro Tips
- 💡Tip 1: Add a splash of vinegar to the boiling water to further ease egg peeling.
- 💡Tip 2: Use older eggs for boiling; they peel more easily than very fresh eggs.
- 💡Tip 3: Cool eggs quickly in cold water to prevent overcooking and ensure a bright yellow yolk.
Storage & Serving
Store boiled eggs (unpeeled) in an airtight container in the refrigerator for up to 1 week. Peeled eggs should be consumed within 2 days for best taste and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
