Boiled Eggs with Olive Oil
Lunch • India
How to Make Boiled Eggs with Olive Oil (Traditional & Healthy Version)
Boiled Eggs with Olive Oil, known as 'Uble Ande' in Hindi, is a simple yet wholesome dish that has found its way into Indian kitchens, especially among health-conscious families. While boiled eggs are a staple across India, drizzling them with high-quality olive oil adds a modern, nutritious twist that enhances both flavor and health benefits. This dish is often enjoyed as a quick lunch or light meal, providing a perfect balance between protein and healthy fats. In regions like Punjab and Kerala, eggs are celebrated for their versatility, and olive oil is gaining popularity as a heart-friendly alternative to traditional cooking oils. Boiled Eggs with Olive Oil can be easily customized with Indian spices such as kali mirch (black pepper), jeera (cumin), and dhania (coriander), making it a delightful fusion of global health trends and Indian culinary traditions. The dish is not just tasty but also quick to prepare, making it ideal for busy weekdays, festive fasting days, or as a post-yoga meal. Its clean flavors and adaptability have made it a favorite among those tracking their calories, especially during Navratri or as part of a healthy lunchbox for school-going children. With its subtle taste and nourishing profile, Boiled Eggs with Olive Oil is perfect for anyone seeking a satisfying and nutrient-rich meal rooted in Indian culture.
Ingredients(for 2 boiled eggs per person)
- 4 Eggs (Uble Ande)
- 2 tablespoons Olive Oil (Extra virgin preferred)
- 1/2 teaspoon Kala Namak (Indian black salt)
- 1/2 teaspoon Kali Mirch (Ground black pepper)
- 1 tablespoon Dhaniya Patta (Fresh coriander leaves, chopped)
- 1/4 teaspoon Jeera Powder (Cumin powder) - optional
- 1 teaspoon Lemon Juice (Nimbu ka ras) - optional
- 1/4 teaspoon Red Chili Flakes (Optional for spice) - optional
- 1/4 teaspoon Salt (Regular salt)
- 4 cups Water (For boiling)
Instructions
- 1
Place eggs in a saucepan and cover with water. Add a pinch of salt to prevent cracking.
5 minutes
Using room temperature eggs helps prevent shell breakage.
- 2
Bring water to a boil on medium flame. Once boiling, reduce heat and simmer for 10-12 minutes.
12 minutes
Cover the pan for even cooking.
- 3
Remove eggs and place in cold water to cool. Peel shells gently once cooled.
3 minutes
Cold water makes peeling easier and prevents overcooking.
- 4
Slice each egg in half and arrange on a serving plate.
2 minutes
Use a sharp knife for clean cuts.
Why This Dish is Healthy
This dish combines protein-packed eggs with the goodness of olive oil, making it an excellent choice for those seeking balanced nutrition. It is low in calories, supports satiety, and contains healthy fats that aid in maintaining cholesterol levels. The use of natural Indian spices not only enhances flavor but also adds anti-inflammatory properties, making this recipe ideal for calorie-conscious eaters.
Boiled Eggs with Olive Oil is a powerhouse of nutrition, rich in high-quality protein, heart-healthy fats, and essential vitamins like Vitamin D, B12, and choline. Olive oil provides monounsaturated fats and antioxidants, supporting cardiovascular health. The inclusion of kala namak and coriander adds trace minerals and digestive benefits. This dish is low in carbohydrates and can support weight management, muscle growth, and overall wellness.
Pro Tips
- 💡Tip 1: Always use fresh eggs for better taste and easier peeling.
- 💡Tip 2: Add a pinch of baking soda to boiling water for perfectly peeled eggs.
- 💡Tip 3: Drizzle olive oil just before serving to preserve aroma and flavor.
Storage & Serving
Store boiled eggs in the refrigerator for up to 2 days. Drizzle olive oil and add spices only before serving for best taste and freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
