Eggs in Indian Cooking: Uses, Myths, and Recipes

When you think of eggs, a versatile, protein-rich food used across global cuisines. Also known as hen eggs, they’re one of the most affordable and nutrient-dense ingredients in Indian homes. But in India, eggs aren’t just food—they’re a cultural flashpoint. Some families eat them daily with chai, while others avoid them completely due to religious, regional, or dietary beliefs. Whether you’re frying them into a spicy anda curry or boiling them for a quick snack, eggs play a quiet but powerful role in everyday meals.

Many Indian recipes rely on eggs without making a big deal out of it. In Bengal, egg curry, a spiced tomato-based dish with hard-boiled or fried eggs. Also known as anda masala, it’s served with rice or paratha. In Kerala, eggs are fried with coconut and curry leaves for a simple breakfast. In Maharashtra, you’ll find boiled eggs, often eaten with salt, pepper, and a squeeze of lemon. Also known as anda chutney, they’re a common roadside snack. Even in vegetarian households, eggs sometimes sneak in as a binding agent in snacks like cutlets or fritters—though they’re rarely labeled as such. The truth? Eggs aren’t just for breakfast. They’re in biryanis (especially in Muslim communities), in breads like kulcha, and even in some sweet dishes like egg-based custards in Goan homes.

But here’s the thing: not everyone eats them. In Jain households, eggs are avoided because they’re seen as potential life, even if unfertilized. Some Brahmin communities also steer clear, seeing eggs as non-vegetarian. That’s why you won’t find egg dishes in temple prasad or in many North Indian vegetarian restaurants. But in coastal areas, urban centers, and among working-class families, eggs are a daily staple. They’re cheap, filling, and pack more protein than lentils per gram. If you’ve ever wondered why some Indian recipes don’t list eggs even when they clearly use them, it’s often because the cook assumes you already know.

What you’ll find in the posts below isn’t a list of egg recipes—it’s a look at how eggs fit into the bigger picture of Indian food. From the biryani mistakes that ignore egg-based layers to the cultural reasons behind why some avoid them, these posts connect the dots. You’ll see how eggs interact with milk, how they’re used in street food, and why they’re rarely talked about openly. Whether you love them or avoid them, eggs are part of India’s culinary conversation—and you’ll understand why.