Egg 65 Recipe | Street Style EGG 65 | Restaurant Style EGG 65

Street Food | nonvegetarian

  • Prep Time 15 Mins
  • Cook Time 20 Mins
  • Servings 2


  • For the Coating batter:
  • 4 Hard boiled Eggs
  • Salt - A little
  • 3 tbsp Maida
  • 2 tbsp Corn Flour
  • Water - sufficient to mix the batter
  • ½ tsp Roasted Zeera Powder
  • ½ tsp Roasted Coriander Powder
  • 1 tsp Chilli Powder
  • ½ tsp Ginger Garlic Paste
  • ½ tsp Garam Masala
  • Ingredients to toss the 65:
  • 2 tbsp Oil
  • 2 tbsp Onion (chopped)
  • 3 sprigs Curry Leaves
  • 1.5 tbsp Garlic (Chopped)
  • 2 Dry Red Chillies
  • 2 Green Chilli Slits
  • ½ tsp Garam Masala
  • ½ tsp Roasted Zeera Powder
  • ½ tsp Coriander Powder
  • ¾ tsp Chilli Powder
  • Salt - To taste
  • 1 cup Whipped Curds
  • ½ tsp Red Food Colour
  • 1 tsp Ajinomoto / Aromat Powder
  • Coriander leaves (Chopped) - A little
  • ½ tbsp Lime Juice


  1. Peel the hard boiled eggs when cooled, and cut into quarters lengthwise.
  2. Mix all the ingredients listed under coating and beat well till light, fluffy and of Dosa batter consistency.
  3. Dip the egg quarters in the batter. Lower the pieces into hot oil in the Kadai. Do not move the pieces with a ladle. Turn them over once the pieces turn red, and take out when browned well on both sides. (Follow the Tips given above).
  4. Heat a little oil and fry the garlic, red chillies and green chillies for a minute.
  5. Now add chopped onion, curry leaves and fry.
  6. Now add the salt, spices etc., and mix well.
  7. Put the stove off, and add curds to the fried mixture. Mix well so that there are no lumps. Now put the stove on again and cook, stirring till the curds thicken a little.
  8. While curd is cooking, add red food color aromat powder and mix.
  9. At this point put the egg pieces into the curds mixture and toss, taking care not to break the eggs. Sprinkle the chopped coriander leaves and lime juice. Take the pot down from the stove and serve hot.