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
Step-by-step instructions
Step 1 · Place the eggs in a saucepan and cover with water
Place the eggs in a saucepan and cover with water. Ensure the eggs are fully submerged.
Step 2 · Bring the water to a rapid boil on medium flame
Bring the water to a rapid boil on medium flame. Once boiling, reduce heat and let it simmer for 10-12 minutes.
Step 3 · Switch off the flame and carefully transfer the eggs into a bowl of...
Switch off the flame and carefully transfer the eggs into a bowl of cold water. Let them sit for 5 minutes.
Step 4 · Gently crack the shell and peel the eggs
Gently crack the shell and peel the eggs. Rinse to remove any tiny shell pieces.
Step 5 · Slice the boiled eggs in half
Slice the boiled eggs in half. Sprinkle with kala namak, lal mirch, kali mirch, and lemon juice.
Step 6 · Garnish with chopped hara dhania
Garnish with chopped hara dhania, pyaz, and hari mirch. Drizzle a few drops of mustard oil for a regional flavor.
Step 7 · Serve immediately as a light lunch or include in a salad or sandwich
Serve immediately as a light lunch or include in a salad or sandwich.
Why this recipe 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.
A note on tradition
In India, 'ubla anda' is not just a dish but a symbol of simple, wholesome eating. It is commonly consumed during festivals like Navratri, when light and sattvic meals are preferred. From school tiffin boxes to office lunches, boiled eggs cater to all age groups and are often seasoned differently across regions—like with mustard oil in Bengal or with chopped onions in North India.