3 Boiled Eggs
Lunch • India
How to Make 3 Boiled Eggs (Traditional & Healthy Version)
Boiled eggs, or 'ubla anda', are a staple in Indian households and are cherished for their simplicity, nutrition, and versatility. Whether enjoyed as a quick lunch, a protein-rich snack, or part of a festive spread, boiled eggs hold a special place across regions. From North India's spicy masala anda to South India's tangy egg curry, eggs are celebrated for their adaptability. In many parts of India, boiled eggs are consumed during festivals like Navratri, especially by those observing a protein-rich, vegetarian diet (eggs are considered vegetarian by many Indian communities). Their mild flavor and easy preparation make them popular for busy working professionals and children alike. The dish offers a subtle taste with a hint of spice and freshness from coriander and green chilies, making it perfect for lunch or light meals. Boiled eggs are often paired with chapati (atta roti), rice, or served alongside a fresh salad. Their firm texture and satiating quality make them ideal for those tracking calories or seeking a high-protein meal. With regional variations in masala and toppings, boiled eggs are both traditional and health-conscious, aligning with modern dietary needs while keeping authentic Indian flavors intact.
Ingredients(for 1.5 boiled eggs per serving with salad and masala topping)
- 3 Eggs (anda)
- 1/2 tsp Salt (namak)
- 1/2 tsp Black pepper powder (kali mirch)
- 1/4 tsp Red chili powder (lal mirch) - optional
- 1 tsp Lemon juice (nimbu ras)
- 1 tbsp Fresh coriander leaves (dhaniya)
- 1 small, finely chopped Onion (pyaz) - optional
- 1 small, finely chopped Tomato (tamatar) - optional
- 1, finely chopped Green chili (hari mirch) - optional
- enough to cover eggs Water (pani)
Instructions
- 1
Place eggs in a saucepan and cover with water. Add a pinch of salt to prevent cracking. Bring to a boil over medium flame.
8 minutes
Use fresh eggs for best results.
- 2
Once water boils, reduce heat and simmer for 8-10 minutes for firm yolks.
10 minutes
Stir gently to avoid eggs sticking to the bottom.
- 3
Remove eggs and place them in cold water for 3 minutes to stop cooking and make peeling easier.
3 minutes
Adding a little nimbu ras to water can help peel eggs smoothly.
- 4
Peel the eggs carefully. Slice each egg into halves.
3 minutes
Peel under running water for easier shell removal.
Why This Dish is Healthy
Boiled eggs are one of the healthiest protein sources, perfect for weight loss and muscle gain. They are filling, low-calorie, and nutrient-rich, supporting metabolic health and keeping you energized throughout the day. The recipe avoids frying, keeping fats minimal. Pairing eggs with fresh veggies enhances digestion and adds more nutrients, making this dish ideal for lunch or a light meal. It is diabetic-friendly, helps maintain blood sugar levels, and is easily digestible for kids and adults.
Eggs are a powerhouse of nutrition, offering high-quality protein, essential vitamins like B12, D, and minerals such as iron and selenium. The inclusion of fresh vegetables like onion, tomato, and coriander adds fiber, antioxidants, and vitamin C. This recipe is low in carbohydrates and saturated fat, making it suitable for calorie-conscious diets. The addition of lemon juice provides vitamin C, aiding absorption of iron. Boiled eggs are naturally gluten-free and support muscle recovery, immunity, and overall wellness.
Pro Tips
- 💡Tip 1: Use older eggs for easier peeling.
- 💡Tip 2: Add salt to boiling water to prevent cracks.
- 💡Tip 3: Garnish with fresh coriander for authentic flavor and nutrition.
Storage & Serving
Store boiled eggs in the refrigerator for up to 3 days. Keep peeled eggs in an airtight container. Avoid freezing. Consume within 24 hours for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
