Air fryer recipe · Breakfast
Masala Fried Eggs
Whole eggs fried in a ring of spices with crisp lacy edges and a soft centre.
- 14 minTotal time
- 180°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 130kcal
- 9.5 gprotein
- 1.0 gcarbs
- 9.5 gfat
- 0.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs3
- Red chilli & turmeric1/2 tsp
- Cumin & black pepper1/4 tsp
- Curry leaves6
- Oil1 tsp
- Saltto taste
Method
Prep the moulds
Lightly oil small heatproof ramekins or silicone moulds that fit inside your basket. The mould holds each egg in a neat round instead of letting it spread thin and cook to a dry, papery edge.
Build the spice base
Sprinkle a pinch of cumin, red chilli, turmeric, pepper and salt into the bottom of each mould. As the egg cooks it soaks up these spices and forms a lightly masala-crusted underside.
Crack the eggs
Break one egg into each mould, keeping the yolk whole so it stays soft. Tuck a curry leaf or two beside each yolk to add a warm, curry-leaf aroma to the egg as it cooks.
Finish the top
Scatter a little more chilli and salt over the whites. A light spritz of oil here helps the crisp, lacy edges form and stops the whites drying out and toughening at the rim.
Air-fry until just set
Cook at 180°C for 8 min for set whites and a soft yolk, adding a minute or two if you prefer it firm. Slide them out gently and serve while the yolk is still glossy.
