10 regional egg dishes from different parts of India

Eggs are often considered to be a superfood, which is rich in protein and other necessary nutrients. Also called nature's multivitamins, they are packed with essential amino acids and key nutrients like vitamin B12, vitamin D, selenium, and choline that support muscle growth and repair, help maintain hormonal balance, and keep you feeling full for longer. The study titled The Health Benefits of Egg Protein states that egg protein has been recognized to be highly digestible and an excellent source of essential amino acids, with the highest attainable protein digestibility-corrected amino acid score. Egg protein has been shown to decrease malnutrition in underdeveloped countries, possibly increase height in children, and protect against kwashiorkor. Egg protein has been demonstrated to be important to skeletal muscle health and protective against sarcopenia. Egg protein also can decrease appetite, resulting in a reduction in the caloric intake from the next meal and weight reduction. Here are ten regional egg dishes from different parts of India that are a must-try.

It is a classic Bengali-style egg curry, where boiled eggs and potatoes are lightly fried in mustard oil and then simmered in a mildly spiced gravy made with onions, tomatoes, ginger-garlic paste, and the signature Bengali garam masala. It goes well with steamed rice and even luchi. (Image: Instagram/hungrygirlintorontto)

It is native to Kerala and is known for its caramelised texture, where hard-boiled eggs are sautéed in fragrant coconut oil along with curry leaves, green chillies, and a deep, slow-cooked masala of onions, ginger-garlic, tomatoes, and black pepper. It goes well with appam, neer dosa, kerala porotta, or even steamed rice. (Image: Instagram/thatindiancurry)

It is one of the spiciest egg curries and is known for its bold flavors and freshly ground spice mix that uses roasted coconut, fennel, pepper, and curry leaves along with red chilli, pepper, and other spices. It offers a deeply satisfying, protein-packed experience and is best served with idiyappam, parotta, or steamed rice.

Mumbai-style scrambled eggs, also called egg bhurji, consists of fluffy eggs, which are scrambled with a sizzling mix of onions, tomatoes, green chillies, ginger-garlic, turmeric, and fresh coriander. It is best served with pav.

This is a speciality of Andhra Pradesh, where hard-boiled eggs are simmered in a tamarind-based gravy, enriched with red chillies, curry leaves, mustard seeds, and a touch of jaggery to balance the tanginess. This egg dish is best served with steamed rice or rotis.

It is a royal Mughlai dish where boiled eggs are wrapped in minced meat, shaped into smooth balls, lightly fried, and then cooked in a rich gravy made with onions, tomatoes, yogurt, and aromatic Mughlai spices like cardamom, cloves, and nutmeg. Traditionally, this egg dish is best served with naan, roomali roti, or steamed basmati rice.

It is a traditional Odia-style egg curry, where boiled eggs are simmered in a delicate masala made with mustard seeds, cumin, garlic, onions, and subtle regional spices. It is best served with steamed rice.

It is a street-style, fried egg dish from the state of Bihar made by cooking an egg in a ladle or shallow pan with chopped onions, tomatoes, and capsicum, and a mix of spices. It is often served as a snack or with rice or rotis. (Image: Instagram/darbhangabites)

This egg dish is native to Gujarat and in this dish, oiled eggs are coarsely mashed or lightly scrambled and cooked with a sizzling blend of onions, tomatoes, green chillies, ginger-garlic, and a special Gujarati masala mix. It is best enjoyed with buttered pav or rotis.

It is a beloved South Indian breakfast and dinner dish, where rice appams are cooked in a special pan, and an egg is cracked gently into the center, steaming to perfection with a delicate sprinkle of salt and black pepper. It is best served with veg or non-veg coconut stew.