Egg Poriyal is a very easy and simple stir fry made with eggs. It goes well with rice, bread and chapati. You can have it for breakfast, lunch, as evening snack, in between meals when you feel hungry or for dinner. It can be used as a stuffing for chapati and sandwiches. I often make chapati rolls with egg poriyal for my kids. It is simple to prepare, perfect for all the bachelors or for that matter anyone who wants something appetizing and have less time on hand. Today we will learn how to make egg poriyal/curry following this easy recipe with step wise pictures.
Finely chop onions and green chillies.
Break eggs in a bowl and beat it with a little salt. Heat a pan, add a tsp of oil, swirl to coat the pan and add the egg mixture.
Once it starts to set, mix it with a spatula, and cook until the egg mixture scrambles as shown in the picture below. Switch off the heat when the eggs are still soft. It will get cooked in the heat of the pan itself. You can mince it into finer pieces with the spatula if preferred.
Heat oil in a kadai/pan, add mustard seeds, when it splutters, add finely chopped onions, green chillies, salt, turmeric powder and curry leaves.
When onions turn light brown, add the scrambled eggs and mix well. Cook on low heat for few seconds and remove from heat.
Quick and delicious egg poriyal is ready to be served.
Serve hot with rice or chapathi or use it as a stuffing for bread toast or chapati rolls.
Note – You can add the beaten egg mixture directly into the pan after frying the onions and green chilles but personally I prefer this way of making egg poriyal and I love it very much.
If you leave the scrambled egg too long in the heat it will become dry and rubbery. Make sure to switch off when the eggs are soft.
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