How to Make Boiled Eggs with Salt and Olive Oil (Traditional & Healthy Version)
Boiled Eggs with Salt and Olive Oil is a simple yet satisfying dish that brings together nutrition and taste in a uniquely Indian way. Known as 'ubla anda' in many households, this recipe is a staple for quick, healthy meals across India. The humble boiled egg has been cherished in Indian homes for decades, not just for its ease of preparation but also for its adaptability to regional spices and flavors. Drizzled with high-quality olive oil and sprinkled with kala namak (black salt), this dish transforms the everyday egg into a flavorful, wholesome meal. Ideal for lunch or a protein-rich snack, Boiled Eggs with Salt and Olive Oil is particularly popular during festivals like Navratri, when many people abstain from grains and seek high-protein, vegetarian options. The olive oil adds a subtle richness while the salt and chaat masala bring a familiar, tangy twist that appeals to the Indian palate. Whether served with sliced cucumbers and tomatoes or tucked into a whole wheat roti, this dish is a testament to the versatility of Indian cuisine and its ability to marry health with taste.
Ingredients
Step-by-step instructions
Step 1 · Place the eggs in a saucepan and cover with enough water to submerg...
Place the eggs in a saucepan and cover with enough water to submerge them. Add a pinch of salt to prevent cracking.
Step 2 · Bring the water to a gentle boil over medium heat
Bring the water to a gentle boil over medium heat. Once boiling, reduce the heat and simmer for 8-10 minutes for firm, fully cooked yolks.
Step 3 · Immediately transfer the boiled eggs into a bowl of cold water to s...
Immediately transfer the boiled eggs into a bowl of cold water to stop the cooking process. Let them cool for at least 5 minutes.
Step 4 · Gently crack and peel the eggs
Gently crack and peel the eggs. Slice each egg in half and arrange on a serving plate.
Step 5 · Drizzle olive oil evenly over the eggs
Drizzle olive oil evenly over the eggs. Sprinkle kala namak, regular salt, black pepper, and chaat masala (if using) on top.
Step 6 · Garnish with chopped coriander leaves and serve with lemon wedges
Garnish with chopped coriander leaves and serve with lemon wedges, sliced cucumber, and tomato.
Step 7 · Enjoy immediately as a wholesome lunch or pack in a tiffin for an o...
Enjoy immediately as a wholesome lunch or pack in a tiffin for an on-the-go meal.
Why this recipe is healthy
This dish is a healthy choice as it combines lean protein from eggs with the antioxidant and heart-protective benefits of olive oil. There are no refined carbohydrates or unhealthy fats, making it suitable for weight loss and muscle maintenance. The natural spices add flavor without extra calories, and the optional fresh vegetables increase fiber and micronutrient content, supporting digestion and satiety.
A note on tradition
Boiled eggs with salt, or 'ubla anda', are a beloved part of Indian lunches, especially in cities like Kolkata and Mumbai where street vendors serve them with a sprinkle of masala. The dish often features during fasting days like Navratri as a sattvik, high-protein meal. Its simplicity allows for regional twists—some add mustard oil in Bengal, while others prefer a squeeze of nimbu in North India. Quick to prepare and easy to customize, it's a favorite in Indian tiffins and school lunches.