5 Fried Egg Recipes That Upgrade Your Fried Egg Game

If you love it, put an egg on it.

But what if you LOVE, ❤️, 😍 and 😘 eggs, what do you put on it?

Of course salt and pepper.

But is salt and pepper always enough for those plump, creamy yolks and lacy whites? I think not.

So are 5 fried egg toppings that up the game on salt and pepper. I think they deserve that.

 

1.

Spicy Green Chilli and Garlic Chutney Crumble over Fried Eggs

Spicy Green Chilli and Garlic Chutney Crumble over Fried Eggs

Ingredients

  • 5 green chillies, crushed
  • 15 fat pods of garlic, crushed
  • 3 stems worth curry leaves
  • 2 tablespoons peanuts, toasted for a minute or two
  • 1 tablespoon sesame seeds, toasted for a minute
  • 1/4 teaspoon salt
  • 1 tablespoon oil

Directions

  1. In a nonstick pan warm the oil, and the garlic, curry leaves and green chillies on a low flame. Toss it until the garlic starts getting a slight colour on it, the chillies are blistered and the curry leaves crisp.
  2. Empty the contents of the pan into a blender along with the toasted peanuts, sesame seeds and salt. Blend it well until you get a fine crumble. It might be a little pasty, but thats okay. Just make sure you scrape down the sides of the blender at least once during the blending process.
  3. Empty the contents into a warm nonstick pan on a low flame. Toss it for a few minutes until the mixture looses some of its moisture and turns crumbly.
  4. Once done, sprinkle generously over your eggs.

 

 

2.

Chilli Oil and Malt Vinegar Basted Fried Eggs

Chilli Oil and Malt Vinegar Basted Fried Eggs

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon Kashmiri chilli powder
  • 1 teaspoon malt vinegar or any vinegar you like
  • Salt to taste
  • 1 egg

Directions

  1. In a warm pan on a medium low flame, heat the oil. Add in the Kashmiri chill powder and let it fry for a few seconds.
  2. When the oil with the chilli powder starts bubbling, crack an egg into the oil and let the bottom set for a few seconds. Then tilt the pan so that the oil settles to one side of the pan. With a spoon, spoon over the chilli oil over the eggs making sure you drench it well in the hot oil. As soon as you achieve the doneness you want, pop the egg out into a plate and switch the flame off.
  3. Now add the malt vinegar into the oil and mix well. Pour this mixture over the eggs and salt the egg generously.

 

 

3.

Bacon and Potato Chip Crumbs over Fried Eggs

Ingredients

  • bacon and potato chip crumbs
  • 1 rash of bacon
  • 1 tablespoon of water
  • 1 tablespoon of potato chips crumbs
  • Pepper to taste

Directions

  1. In a hot pan, pop in the bacon rash with the water. The water helps the bacon release its fat before the meat starts browning up. As the water evaporates, you’ll have enough fat in the pan to fry the bacon to a crisp. This should take about 3-4 minutes as you keep flipping it. Remember to keep the flame between medium low and low to avoid burning the bacon. Once done, drain it over paper towels and crumble it after it cools down.
  2. Use the bacon fat to make your eggs.
  3. Sprinkle bacon and potato chip crumbs generously over the eggs along with some freshly cracked black pepper. You should not have the need to add more salt, the bacon and potato chips have enough of that.

 

 

4.

Chillies Pickled in Fish Sauce over Fried Eggs

Chillies Pickled in Fish Sauce over Fried Eggs

Ingredients

  • 2 tablespoon fish sauce
  • 2 teaspoon water
  • 3 green chillies, finely diced
  • 1 pod garlic, grated and fried in oil until golden brown

Directions

  1. Mix all the ingredients together. You can use it immediately, but it gets better with time. I’d suggest keeping it in the refrigerator overnight, at the very least. This helps the flavours mingle.
  2. Generously spoon the fish sauce and pickles chillies over your eggs and sprinkle some of the crisp fried garlic.

 

 

5.

Turmeric Curry Tadka Basted Fried Eggs

Turmeric Curry Tadka Basted Fried Eggs

Ingredients

  • 1 green chilli, finely diced
  • 1 pod of garlic pod, finely diced
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1 pinch coriander seed powder
  • 1 pinch hing or asafoetida
  • 1 tablespoon oil or ghee
  • Salt to taste
  • 1 egg

Directions

  1. In a warm pan on a medium low flame, heat the oil. Add in the cumin seeds and let it fry for a few seconds until you see the oil beginning to bubble. Then add in the diced chillies, garlic, hing, coriander seed powder and turmeric powder. Let this fry for about a minute.
  2. Crack an egg into the oil and let the bottom set for a few seconds. Then tilt the pan so that the oil settles to one side of the pan. With a spoon, spoon over flavoured oil over the eggs making sure you drench it in the hot oil. As soon as it achieves the doneness you want, pop the egg out into a plate and sprinkle salt to taste.

 

 

Pssst: what are the toppings that you like over your fried eggs? Would love to read your comments.

Sauce Gribiche on Butter Fried Toast, a cure for the Monday morning blues

Can butter, mustard and a few boiled eggs solve a Monday?! Maybe not, but these could if they were in this butter fried toast topped with my version of Sauce Gribiche; a classic French sauce made with boiled eggs that can also be an egg salad. Yes, the butter fried toast feels excessive, but to cure the blues one has to call in the big guns.

Sauce Gribiche on Butter Fried Toast

Ingredients

For the Sauce Gribiche:

  • 5 hard boiled eggs, roughly chopped
  • 3 teaspoons Dijon mustard
  • 3 teaspoons of your favourite salad vinegar
  • 6 teaspoons extra virgin olive oil
  • 1 teaspoon fennel seeds, ground
  • 1/2 teaspoon red chilli powder
  • 3 teaspoons gherkins, roughly chopped
  • 3 teaspoons capers, drained
  • 2 teaspoons coriander leaves, roughly chopped
  • Salt and pepper to taste

For the Butter fried Toast:

  • 2 tablespoons butter
  • 2 thick cut sourdough bread, or any bread you prefer

Directions

  1. Mix together the Dijon mustard, the vinegar, and extra virgin olive oil to make the vinaigrette for the sauce.
  2. Add in the fennel seeds, chilli powder and mix well.
  3. Now mix in the capers, some cracked pepper, the chopped eggs, gherkins, and coriander leaves.
  4. Check the salt before you add any to it.
  5. Serve over hot toast that’s been fried in a pan until it’s brown and crisp on both sides. I’m going to let you decide how much butter you want to use, I used 2 tablespoons for 2 slices of bread.

 

Spicy Thai Egg White and Holy Basil Scrambled Eggs

There are two things I hate more than anything: one, egg white scrambled eggs or omelettes. It’s just so pointless, tasteless and rubbery without the yolks. Why would anyone steal that away from their omelette or scrambled eggs?!?? But this morning I had 4 eggs worth of egg whites in the refrigerator staring at me. They were leftovers from batch of lemon curd I had made the other day. That’s where the second thing I dislike comes into play; I hate wasting or throwing away good food. It makes me feel sick in the stomach. So in desperation, to save these 4 egg whites, and add some interest, favour and joy into them I tried something that was a complete delight.

The Spicy Thai Egg White and Holy Basil Scrambled Eggs takes inspiration from the Thai Pad Kra-Pao Gai or stir fried chicken with holy basil (or tulsi). If you have egg whites lying around or a tulsi plant that needs pruning or if you just want to breakout of the monotony of regular everyday omelettes, scrambled eggs and bhurji, give this a try. Its packed full of bold and delicate flavours and ready before you know it.

 

Spicy Thai Egg White and Holy Basil Scrambled Eggs

Ingredients

  • 4 egg whites
  • 3 teaspoons garlic, crushed to a pulp in a motar and pestle
  • 1 teaspoon birds eye chillies, crushed in a motar and pestle (use regular green chillies if you can’t find birds eye chillies)
  • 2 birds eye chillies or regular green chillies, sliced crosswise
  • 20 grams holy basil or tulsi, no stems, just the leaves. Soak it in water and rinse thrice to get all the soil and dirt out (you’ll find tulsi leaves at your local florist or phoolwalla who makes flower garlands)
  • 1 teaspoon fish sauce (skip it if you don’t like fish sauce, just remember to add salt to taste)
  • 1 teaspoon jaggery
  • 1 teaspoon soy sauce
  • 1 tablespoon water

Directions

  1. In a hot non-stick pan heat a teaspoon of oil. Whip the whites together with a pinch of salt and make a light scrambled egg. It should still be soft and not cooked all the way. Reserve for later.
  2. In the same pan add one teaspoon oil and set it over a low flame. Add the crushed garlic and chillies. Gently fry these until it’s fragrant. Don’t let it brown. Now add in the scrambled eggs and stir the garlic and chillies in.
  3. Now up the flame to a medium. Add in the fish sauce, jaggery, soy sauce and water. Mix well for a minute or until the sauces get incorporated into the eggs.
  4. Now turn off the heat and add in the holy basil or tulsi leaves and give it a good stir . The leave will wilt a little as they add their subtle flavour to the eggs.
  5. Adjust the salt with more fish sauce or salt, if needed.
  6. Serve it immediately. It goes really well with a buttered pao, bun and steamed rice.

Recipe tweak to make Pad Kra-Pao Gai or Stir fried Chicken with Holy Basil: replace the eggs with 50 grams of boneless chicken, preferably thigh meat and add in 2 more tablespoons of water to help the chicken cook through. Add the holy basil in the end once the chicken is cooked through just as this recipe. It’s so simple to make and hugely flavourful. Goes amazingly well with sticky rice and a fried egg on top.