Eggs in Indian Cooking: How They’re Used in Breakfasts, Curries, and Sweets
When you think of eggs, a simple, protein-rich food used across cultures for breakfast, baking, and cooking. Also known as hen eggs, they’re one of the most versatile ingredients in Indian kitchens—even if they don’t always steal the spotlight. You won’t find them in every biryani or curry, but they’re quietly everywhere: fried on the side of a poha plate, stirred into a spicy egg curry, or even boiled and packed into lunchboxes for busy workers. Unlike in some Western diets where eggs are treated like a health fad, in India they’re just… food. Real, cheap, filling food that doesn’t need fancy labels to earn its place on the table.
They’re not just for breakfast. In many homes, egg curry, a spiced, tomato-based dish where boiled or fried eggs simmer in a rich gravy. Also known as anda curry, it’s a staple in coastal and South Indian households, especially among communities where meat isn’t eaten daily. It’s often served with rice or roti, and the eggs soak up the spices like sponges. Then there’s the egg bhurji, a scrambled egg dish with onions, tomatoes, and chili, cooked fast and eaten with toast or paratha. Also known as Indian scrambled eggs, it’s the go-to for students, office workers, and anyone who needs fuel without waiting. You’ll find it in Mumbai street stalls and Delhi apartment kitchens alike. Even paneer, a fresh Indian cheese often used in vegetarian dishes. Also known as Indian cottage cheese, it’s sometimes paired with eggs in simple meals—like a breakfast platter with both fried paneer and boiled eggs. It’s not a traditional combo, but in homes where protein variety matters, it happens.
And yes, eggs show up in sweets too. Not as the star, but as a binder or texture enhancer. In some regional desserts like karjikayi or sweet breads from Goa and Kerala, eggs help create that soft, tender crumb. They’re not listed in the title, but they’re in the recipe. And if you’ve ever made homemade pashmak—Indian candy floss—you know sugar’s the hero, but eggs? They’re not involved. Still, the point is this: eggs don’t need to be the main act to matter. They’re the quiet support player that makes the meal work.
What you’ll find in the posts below isn’t a list of egg recipes from scratch. It’s the real, messy, practical truth about how eggs live in Indian kitchens: how they’re cooked, when they’re skipped, why some people avoid them, and how they fit into meals that don’t even mention them. You’ll see how they compare to paneer for protein, how they fit into grab-and-go mornings, and why some families treat them like medicine on a bad day. No fluff. Just the way it is.
