Eggs in Indian Cooking: How They Fit Into Daily Meals and Recipes

When you think of eggs, a simple, nutrient-dense food used globally in both sweet and savory dishes. Also known as hen eggs, it is one of the most versatile proteins in home cooking across India. You might picture scrambled eggs on toast—but in Indian homes, eggs show up in ways you don’t expect. They’re boiled and sliced into chaat, fried into spicy masala omelets, mixed into rice for egg pulao, or even used as a binding agent in veggie fritters. Unlike in some Western diets where eggs are seen as a breakfast-only item, here they’re a全天候 protein—eaten at breakfast, lunch, or as a quick snack after work.

Many Indian households treat eggs like a budget-friendly alternative to meat. In vegetarian homes, they’re often the only animal protein allowed, making them a go-to for growing kids, athletes, or anyone needing a quick energy boost. You’ll find them in regional specialties like Kerala’s egg curry, Bengal’s shukto with boiled eggs, or the famous Punjabi egg bhurji. Even in vegan households, people ask: What can replace eggs? That’s why you’ll see posts here about paneer substitutes, chia seeds as binders, and tofu scrambles—because the question isn’t just about taste, it’s about function.

But here’s the thing: eggs aren’t just about nutrition. They’re tied to culture, religion, and family habits. Some communities avoid them entirely. Others eat them daily. And in cities, egg-based street food is booming—from spicy egg bhel to egg rolls sold outside colleges. The recipes you’ll find below don’t just teach you how to cook eggs—they show you how Indians think about them: as a tool, a tradition, and sometimes, a point of debate.

Whether you’re looking for how to make the fluffiest egg curry, why some dal recipes include eggs, or what to do with leftover boiled eggs, the posts here cover real kitchens, real meals, and real choices. No theory. No fluff. Just how eggs actually show up on Indian plates.