Egg Bites

If you’re looking for a quick, healthy, and delicious snack, these Egg Bites are just what you need! Crispy on the outside, soft on the inside, and bursting with flavor, they are perfect for breakfast, an evening snack, or even a light meal.

Inspired by Paniyaram, a traditional Tamil dish made using fermented rice-lentil batter in a special moulded pan, this recipe gives it a protein-rich twist with eggs. It’s an easy, no-fuss dish that comes together in minutes and is packed with nutrition!

What Makes Egg Bites Special?

Each ingredient plays a role in enhancing the taste, texture, and nutritional value of the dish

• Eggs form the base, making the bites soft and fluffy while adding protein.
• Onions give a slight crunch and mild sweetness.
• Tomatoes bring in a hint of tanginess, balancing the flavors.
• Carrots add a subtle sweetness and extra nutrition.
• Cabbage contributes a light crispiness.
• Green Chili provides a bit of heat.
• Turmeric Powder enhances color and adds an earthy note.
• Red Chili Powder gives depth and spice to the dish.
• Curry Leaves and Coriander Leaves add freshness and aroma.

💡 Pro Tip: Finely chop all vegetables so they blend well with the eggs and cook evenly.

How It’s Made

Crack the eggs into a bowl and whisk them well. Add finely chopped onions, tomatoes, carrots, cabbage, green chili, curry leaves, and coriander leaves. Season with turmeric powder, salt, and red chili powder, then mix everything thoroughly.

Heat a paniyaram skillet, drizzle oil into the moulds, and carefully pour the egg mixture into each section. Let it cook on low-medium heat until the edges turn golden brown. Flip and cook on the other side until firm and fully done. Once evenly cooked, remove and serve hot.

💡 Pro Tip: Cook on a low flame to prevent burning and ensure even cooking.

How to Serve?

Egg Bites taste best when served fresh and hot. They pair well with:

• Coconut chutney for a South Indian-style pairing.
• Tomato ketchup for a simple, familiar taste.
• Mint chutney for a fresh, slightly spicy contrast.

They can be served as a snack, a light breakfast, or even as a side dish with a meal.

How to Pack for Lunch Boxes?

Egg Bites hold up well in lunch boxes, making them a great option for packed meals.

• Let them cool slightly before packing to avoid condensation.
• Use an airtight container to keep them fresh.
• Pack with a small container of chutney or sauce for dipping.

💡 Pro Tip: If making in advance, store them in the refrigerator and reheat on a pan before serving.

This simple recipe makes for a quick, protein-rich, and flavorful dish that works for any time of the day. Whether as a snack, a side, or part of a lunchbox, Egg Bites are easy to make and always a great addition to the table.

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5 from 1 vote

Egg Bites

Author: Hema Subramanian Cooking Method: Pan-Fried Cuisine: South Indian Courses: Breakfast, Snacks Recipe Keys: H Healthy High Protein T Tasty

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 3 Estimated Cost: $ 1 Calories: 110

Best Season: Suitable throughout the year

Dietary:

E Eggitarian H High-Protein N Non-Vegetarian

Description

Egg Bites are crispy, flavorful, and packed with protein. Inspired by Tamil Paniyaram, they make a perfect snack or breakfast. Serve hot with chutney or ketchup.

Ingredients

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Scale

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• 4 egg
• 1 onion (chopped)
• 1 tomato (chopped)
• 1 carrot (grated)
• 1 small cup cabbage (finely chopped)
• 1 green chili (chopped)
• 1 handful of curry leaves (finely chopped)
• 1 handful of coriander leaves (finely chopped)
• ¹⁄₄ tsp turmeric powder
• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp oil (for 1 paniyaram)

Instructions

Prep Work

1. Chop onion

   Finely chop the onion and set aside.

2. Chop tomato

   Finely chop the tomato and set aside.

3. Chop green chili

   Finely chop the green chili and set aside.

4. Chop cabbage

   Finely chop a small piece of cabbage.

5. Grate carrot

   Grate the carrot using a fine grater and set aside.

6. Chop curry leaves

   Finely chop coriander leaves for garnishing.

Method

1. Crack and whisk eggs

   Crack the eggs into a bowl and whisk them well

2. Add veggies and spices

   Mix in the onion, tomato, carrot, cabbage, green chili, curry leaves, and coriander leaves. Add turmeric powder, salt, and red chili powder. Stir everything well.
   

3. Heat the skillet

   Heat a paniyaram skillet on medium low flame and add a little oil to each mould.

4. Pour egg mixture

   Gently pour the egg mixture into each mould, filling them nearly to the top.
   

5. Cook first side

   Let the egg bites cook until the edges start to set and the bottom turns golden.

6. Flip and cook

   Carefully flip each egg bite using a skewer or spoon and cook until golden brown on both sides.
   

7. Serve hot

   Once fully cooked, transfer the egg bites to a plate. Garnish with chopped coriander and serve hot.
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Spatula

  

  Heat Resistant Silicone Mickey Mouse Design Silicone Spatulas Set Buy Now
• Measuring Cups

  

  Measuring Cups and Spoons with Wood Handle Set Buy Now

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Nutrition Facts

Servings 3

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Amount Per Serving

Calories 110kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 2g10%

Cholesterol 185mg62%

Sodium 290mg13%

Potassium 130mg4%

Total Carbohydrate 3g1%

Dietary Fiber 1g4%

Sugars 1g

Protein 8g16%

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Vitamin A 2700 IU

Vitamin C 6 mg

Calcium 40 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Egg Bites, Healthy Snack, Egg Paniyaram

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