Two Boiled Eggs
Lunch • India
How to Make Two Boiled Eggs (Traditional & Healthy Version)
Two boiled eggs, locally known as 'ubla anda', are a staple in Indian households, cherished for their simplicity, nutrition, and versatility. Whether served with a sprinkle of kala namak (black salt) and a dash of mirch powder, or paired with a side of multigrain roti or salad, this dish is a go-to for a quick, nourishing lunch. Boiled eggs are popular across India, transcending regional and cultural boundaries, and are often included in tiffin boxes, office lunches, and even festive platters during celebrations like Holi and Diwali, where light meals are preferred after indulgent feasts. The taste of boiled eggs is mild yet satisfying, with a creamy yolk and firm white that absorbs Indian masalas beautifully. Many families flavor them with mustard oil, chopped hari mirch (green chilies), or fresh dhania (coriander) for a regional twist. From Bengali breakfasts to North Indian salads, boiled eggs find their place in everyday cuisine, offering a protein-packed meal that fits into even the busiest schedules. Their adaptability and health benefits make them a choice for fitness enthusiasts, kids, and elders alike.
Ingredients(for 1 boiled egg with masala per person)
- 2 large Eggs (anda)
- 500 ml Water (pani)
- 1/4 tsp Black salt (kala namak)
- 1/4 tsp Red chili powder (lal mirch) - optional
- 1/4 tsp Black pepper (kali mirch) - optional
- 1 tbsp, chopped Fresh coriander (hara dhania) - optional
- 1/2 tsp Mustard oil (sarson ka tel) - optional
- 1 tsp Lemon juice (nimbu ras) - optional
- 1, finely chopped Green chili (hari mirch) - optional
- 2 tbsp, finely chopped Onion (pyaz) - optional
Instructions
- 1
Place the eggs in a saucepan and cover with water. Ensure the eggs are fully submerged.
2 minutes
Use room temperature eggs to prevent cracking.
- 2
Bring the water to a rapid boil on medium flame. Once boiling, reduce heat and let it simmer for 10-12 minutes.
12 minutes
For softer yolks, reduce simmering time by 2 minutes.
- 3
Switch off the flame and carefully transfer the eggs into a bowl of cold water. Let them sit for 5 minutes.
5 minutes
Cooling helps make peeling easier.
- 4
Gently crack the shell and peel the eggs. Rinse to remove any tiny shell pieces.
2 minutes
Roll the egg on a flat surface to loosen the shell.
Why This Dish is Healthy
This boiled eggs recipe is a healthy choice as it is low in calories, contains no unhealthy fats, and is packed with lean protein to keep you full longer. The use of minimal oil and natural Indian spices enhances flavor without extra calories. The dish suits weight management, muscle gain, and diabetic-friendly meal plans, making it ideal for a wholesome Indian lunch.
Boiled eggs are rich in high-quality protein, essential amino acids, and healthy fats. They provide vitamins like B12, D, and minerals such as selenium and iron, important for energy and immunity. The addition of coriander, onion, and green chili supplies antioxidants and vitamin C, while mustard oil adds heart-healthy fats. This combination makes the dish nutrient-dense, supporting muscle repair and overall wellness.
Pro Tips
- 💡Tip 1: Add a pinch of salt to the boiling water to prevent egg shells from cracking.
- 💡Tip 2: Use older eggs for easier peeling.
- 💡Tip 3: For a smoky flavor, roll peeled eggs in hot mustard oil before serving.
Storage & Serving
Store boiled eggs unpeeled in the refrigerator for up to 3 days. Peel only before serving for maximum freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 136.0 kcal |
