Boiled Eggs with Extra Virgin Olive Oil
Lunch • India
How to Make Boiled Eggs with Extra Virgin Olive Oil (Traditional & Healthy Version)
Boiled Eggs with Extra Virgin Olive Oil is a simple yet flavorful Indian lunch option that merges nutrition with taste. In many Indian homes, boiled eggs (ubla anda) are a staple, especially during busy weekdays or as a protein-rich addition during festivals like Navratri, when vegetarian meals are preferred. The use of extra virgin olive oil adds a modern, health-conscious twist to this classic, infusing the dish with rich aroma and heart-healthy fats. Sprinkled with a blend of Indian masalas, fresh coriander (dhaniya), and a squeeze of lemon (nimbu), this preparation elevates everyday eggs into a delightful meal. This dish is appreciated across India, especially in metro cities where fitness enthusiasts and working professionals seek quick, wholesome meals. Eggs are enjoyed in various forms, but drizzling them with high-quality olive oil and desi spices offers a lighter, more sophisticated alternative to heavier curries or fried options. The taste is subtle yet satisfying, making it suitable for all age groups, including children. Serve it during lunch or as a special inclusion in a festive thali for a nutritious touch.
Ingredients(for 2 boiled eggs with masala and olive oil per serving)
- 4 Large eggs (anda)
- 2 tablespoons Extra virgin olive oil (cold-pressed preferred)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1/2 teaspoon Black pepper powder (kali mirch)
- 1/2 teaspoon Roasted cumin powder (bhuna jeera)
- 1/2 teaspoon Chaat masala - optional
- 2 tablespoons Fresh coriander leaves (dhaniya, finely chopped)
- 1 teaspoon Lemon juice (nimbu ras)
- to taste Salt (sendha namak for vrat)
Instructions
- 1
Place eggs in a saucepan and cover with water. Add a pinch of salt. Bring to boil over medium flame.
8 minutes
Adding salt prevents eggshells from cracking.
- 2
Once boiling, reduce heat and simmer for 8-10 minutes for hard-boiled eggs.
10 minutes
For slightly softer yolks, reduce boiling time by 2 minutes.
- 3
Drain hot water and transfer eggs to a bowl of cold water. Let them cool for 5 minutes.
5 minutes
Cooling eggs makes peeling easier and preserves texture.
- 4
Gently peel the eggs and slice each into halves or quarters as preferred.
2 minutes
Use a sharp knife for neat slices.
Why This Dish is Healthy
This recipe is ideal for those seeking a high-protein, low-carb lunch, perfect for weight management and muscle repair. Boiling eggs instead of frying keeps calories in check, while olive oil offers healthy fats without the cholesterol found in traditional ghee or butter. Minimal spices add flavor without excessive sodium, making it suitable for diabetics and health-conscious individuals.
Boiled eggs are an excellent source of high-quality protein, essential amino acids, and healthy fats. They are rich in vitamins like B2 (riboflavin), B12, D, and minerals such as selenium and phosphorus. Extra virgin olive oil provides heart-healthy monounsaturated fats and antioxidants, supporting cardiovascular health. The addition of dhaniya and lemon juice increases vitamin C and phytonutrients, making this dish a balanced and nourishing lunch option.
Pro Tips
- 💡Tip 1: Use farm-fresh eggs for better taste and nutrition.
- 💡Tip 2: Always cool eggs in water to avoid overcooking and greening of yolks.
- 💡Tip 3: Experiment with freshly ground pepper and roasted cumin for enhanced flavor.
Storage & Serving
Store leftover boiled eggs (without masalas and oil) in an airtight container in the refrigerator for up to 2 days. Assemble with olive oil and spices just before serving for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 315.0 kcal |
