How to Make 3 Boiled Eggs with 1 Table Spoon Olive Oil (Traditional & Healthy Version)
Boiled eggs, or 'ubla anda', are a staple in Indian households, treasured for their simplicity, nutrition, and versatility. Whether served at breakfast, lunch, or as a quick snack, eggs are enjoyed across regions and cultures. In India, eggs are often seasoned with spices like black salt (kala namak), freshly ground pepper, and a drizzle of olive oil for added flavor and healthy fats. This healthy lunch recipe brings together three boiled eggs and a tablespoon of olive oil, making it ideal for calorie-conscious eaters and fitness enthusiasts. Eggs have become a popular choice during Indian festivals like Navratri, where high-protein meals are sought out. Olive oil, though not traditionally Indian, is now embraced in modern kitchens for its heart-healthy benefits. This dish is quick to prepare and highly customizable, fitting regional tastes from North India's spicy masala to South India's peppery accents. The combination offers a satisfying, nutritious meal that aligns with India's growing wellness trends. The taste is robust yet subtle, enhanced by classic Indian spices. It’s a great choice for anyone looking for a protein-rich meal without compromising on flavor or authenticity. Perfect for busy weekdays, fitness routines, or festival fasting periods, '3 Boiled Eggs with Olive Oil' is a nourishing lunch option rooted in Indian culinary tradition.
Ingredients
Step-by-step instructions
Step 1 · Wash the eggs thoroughly and place them in a saucepan
Wash the eggs thoroughly and place them in a saucepan. Cover with water.
Step 2 · Bring water to a rolling boil over medium heat
Bring water to a rolling boil over medium heat. Let eggs boil for 10-12 minutes.
Step 3 · Remove eggs from heat and let them cool in cold water
Remove eggs from heat and let them cool in cold water. Peel the shells carefully.
Step 4 · Slice each boiled egg into halves or rounds as preferred
Slice each boiled egg into halves or rounds as preferred.
Step 5 · Arrange sliced eggs on a plate
Arrange sliced eggs on a plate. Drizzle with olive oil evenly.
Step 6 · Sprinkle kala namak
Sprinkle kala namak, kali mirch, cumin powder, and red chili flakes (if using), followed by coriander leaves.
Step 7 · Optional: Garnish with onion
Optional: Garnish with onion, tomato, and lemon juice for freshness.
Step 8 · Serve immediately as lunch or pack for tiffin
Serve immediately as lunch or pack for tiffin. Enjoy with whole wheat roti (atta roti) or salad.
Why this recipe is healthy
This recipe is a healthy choice due to its high protein content, low carbohydrate profile, and use of olive oil instead of saturated fats. It supports weight loss, muscle growth, and heart health. The absence of refined oils and inclusion of natural Indian spices boosts metabolism and aids digestion, making it great for anyone tracking calories or following a balanced diet.
A note on tradition
Eggs are enjoyed across India regardless of region, from Bengal’s egg curry to Mumbai’s anda pav. Boiled eggs are a quick lunch option in many Indian tiffins and are often included during festival fasting periods like Navratri for their high nutrition. With the rise of health-conscious eating, olive oil is becoming popular in urban kitchens. This dish is ideal for working professionals, students, and fitness enthusiasts seeking traditional yet modern Indian food.