Add Preferred SourceChilli eggs (or chili eggs) is a delightful Indo-Chinese dish made with hard-boiled eggs that are deep-fried and tossed with a medley of Chinese sauces, aromatics, and bell peppers. It strikes a balance between being mildly sweet and tangy and just a touch spicy.
It is the eggy counterpart to the vegetarian chilli paneer. This dish can be enjoyed as an appetizer or main course when paired with Hakka noodles or fried rice.
Why you will love this recipe?
- The combination of crispy fried eggs, spicy sauce, and aromatic ginger and garlic is truly addictive.
- Chili eggs are versatile and can be enjoyed as an appetizer, a snack, or a main course.
Ingredients
Eggs: Hard boil the eggs, peel them, and cut them into half for this recipe.
Coating for eggs: The eggs are coated in a seasoned batter made using flour and cornstarch before deep frying.
Sauces: I am using hot chili sauce, soy sauce, vinegar, and tomato ketchup.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
It is important to avoid overcooking the eggs during the initial boiling stage. Boil the eggs to achieve a hard-boiled consistency without overdoing it. Ensure the oil is hot, and fry the eggs briefly to maintain their crispy exterior while avoiding prolonged exposure that could lead to a rubbery texture. Also, maintain the oil temperature between 350-375 F (175-190 C) to achieve a crispy exterior without burning or overcooking the eggs.
Ensure the hard-boiled eggs are completely dry before cutting and frying them to prevent splattering.
Stir-fry the vegetables for 2-3 minutes only. Do not cover them. They should have a crunch in them.
Soy sauce is quite salty. So, adjust the salt level accordingly. I add tomato ketchup to balance the strong flavors. This is optional and can be skipped.
Serving Suggestion
Plain or fried rice: Chilli eggs pair well with Jasmine rice or basmati rice. Vegetable fried rice or egg fried rice are some popular Indo-Chinese recipes that are a delicious choice to serve alongside this dish.
Noodles: You can serve chilli eggs with noodles like Hakka noodles, chow mein, or even plain noodles.
Recipe FAQs
This dish is best enjoyed fresh. However, you can store leftovers in an airtight container in the fridge for up to three days. Reheat them gently in a pan or microwave until warmed through. I recommend not freezing the chili eggs as this may ruin the texture of the eggs.
It is important to avoid overcooking the eggs during the initial boiling stage. Boil the eggs to achieve a hard-boiled consistency without overdoing it. Also, ensure the oil is hot, and fry the eggs briefly to maintain their crispy exterior while avoiding prolonged exposure that could lead to a rubbery texture. The goal is to strike a balance between achieving a crispy coating and preserving the creamy texture of the eggs within.
Yes, adjust the amount of chili sauce or omit the green chilies to reduce the spiciness.
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Recipe card
Chilli Eggs / Indo-Chinese Chili Eggs
Equipment
Ingredients
- 6 eggs (hard-boiled)
For the batter paneer:
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- Oil for deep frying
For the stir-fry:
- 2 tablespoon oil
- 1 inch ginger finely chopped
- 2 cloves garlic finely chopped
- 1 medium bell pepper cubed
- 1 medium onion cubed
- 3-4 green chili slit
- ¼ cup scallion whites chopped
- 2 tablespoon soy sauce
- 2 tablespoon vinegar
- 1 tablespoon chili sauce
- 3 tablespoon tomato ketchup
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup scallion greens for garnish
Instructions
Make the batter and fry the eggs:
- Peel the boiled eggs and pat dry them, making sure there is no moisture. Cut them into halves.
- In a large bowl, combine the flour, cornstarch, pepper, and salt. Add a little water and mix well to form a thick batter. Start with ¼ cup of water and add more if needed.
- Heat oil in a saucepan. Dip the egg pieces in the prepared batter and deep fry until golden brown.
- Drain them on a paper towel and set them aside.
Stir-fry:
- In another frying pan or wok, heat two tablespoons of oil. Saute ginger and garlic for one minute.
- Add onion, bell pepper, and green chili. Stir fry for 1-2 minutes on high heat.
- In a small bowl, combine the sauces needed for the stir fry - soy sauce, vinegar, chili sauce, and tomato ketchup. Mix them well.
- Add the prepared sauce mixture, salt, and pepper to the pan. Saute for one minute.
- Add the fried eggs and toss gently. Simmer for one minute.
- Turn off the heat and garnish with green onion. Serve hot with noodles or fried rice.
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