Egg 65

Ever wondered how to turn simple boiled eggs into crispy, flavor-packed bites that steal the show? 

Meet Egg 65—the twist on the classic Chicken 65 that’s perfect as a starter, snack, or even a side with fried rice or noodles. 

If you’ve been craving that addictive crunch and spicy tang without the meat, you’re in for a treat.

A Quick Dive into the “65” Phenomenon

The original Chicken 65 hails from Chennai’s famous Buhari Hotel in 1965, and it’s been a street-food superstar ever since. 

The name “65” might refer to the year it was introduced or simply the spice level—but the real magic is its double-fry technique and bold spice mix. With Egg 65, we’re capturing that same sizzle and heat, swapping chicken for egg whites to keep things light and protein-packed.

Why You’ll Love This Egg Starter

• Crispy exterior, tender interior: The gram-flour batter locks in moisture.
  
• Layered spices: Ginger, garlic, chilies, and a warming dust of turmeric, pepper, and garam masala.
  
• Super versatile: Serves as a snack, starter, or pairs deliciously with fried rice and noodles.
  
• Protein-rich: All the benefits of eggs, with none of the heaviness.
  

Ingredient Breakdown

• Egg Whites: Firm enough to hold shape, neutral canvas for spices.
  
• Ginger & Garlic: Fresh aromatics that cut through the batter’s richness.
  
• Green Chilies & Chili Powder: Layered heat—fresh and powdered—for true “65” kick.
  
• Turmeric & Cumin Powder: Adds earthiness and that Instagram-worthy golden hue.
  
• Pepper & Garam Masala: Final warmth and complexity.
  
• Gram Flour (Besan): Creates a light, crispy coating without deep tens of calories.
  
• Tomato Ketchup: Balances the heat with a touch of sweet-tang in the final toss.
  
• Curry Leaves & Coriander Leaves: South-Indian flair and fresh herbal finish.
  
• Onion: Sautéed into the sauce for subtle sweetness and texture.
  
• Oil: Neutral oil with high smoke point to get that perfect double-fry crunch.
  

Here’s How It All Comes Together

First, boil and peel your eggs, then carefully remove the yolks. Chop the whites into bite-sized pieces and toss them in a bowl with minced ginger, garlic, green chilies, chopped onion, curry leaves, coriander, and your spice blend—salt, chili powder, turmeric, pepper, cumin, and garam masala. Stir in enough gram flour and water to form a slightly thick batter that clings to each piece.

Heat oil in a kadai (or deep pan). Drop spoonfuls of the egg mixture and fry until golden and crisp—you’re looking for that signature crunch on the outside. Transfer to a plate and let them rest.

In a separate wide pan, heat a little oil. Sauté sliced onion, garlic, green chilies, and curry leaves until the onion turns translucent. Sprinkle in extra chili powder, then add your fried eggs back into the pan. Drizzle in tomato ketchup, toss gently to coat every nugget, and cook just long enough for the sauce to glaze the eggs.

💡 Pro Tip: Don’t overcrowd the pan when frying—work in batches so the oil temperature stays hot and every piece crisps up perfectly.

What Goes Along

These Egg 65 bites shine solo but also pair beautifully with:

• Vegetable Fried Rice or Hakka Noodles—their bold flavor cuts through the noodles.
  
• Mint-Coriander Chutney or Spicy Mayo Dip—adds a cooling or creamy counterpoint.
  
• Lemon Wedges—a quick squeeze brightens the spice.
  

How to Serve

Serve these golden morsels piping hot on a platter, garnished with fresh coriander and curry leaves. Provide toothpicks for easy snacking and small bowls of your favorite dips.

Packing & Meal-Prep Tips

• Make-Ahead: Prep and batter the egg whites up to 4 hours in advance; keep chilled.
  
• Reheating: Re-crisp in an air fryer or oven at 180 °C (350 °F) for 3–4 minutes.
  
• Lunchbox Friendly: Pack the fried eggs and sauce separately; combine just before eating to preserve crunch.
  

Party & Bulk Preparation

• Scale Up: Double or triple the batter, fry in batches, and keep warm in a single layer on a baking sheet in a low oven (100 °C/200 °F).
  
• Live Station Idea: Set up a “fry-and-toss” station with pre-battered eggs, sauces, and garnishes—guests can customize heat level and dips!

Print Recipe

Crunchy

Egg 65

Author: Hema Subramanian Cooking Method: Deep-Fried, Sauteing, Stirfrying Cuisine: Indian, South Indian Courses: Starters and Appetizers Recipe Keys: High Protein S side dish T Tasty

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 4 Calories: 280

Best Season: Suitable throughout the year

Dietary:

E Eggitarian H High-Protein N Non-Vegetarian

Description

Egg 65 features spiced egg-white fritters double-fried for extra crunch, then tossed in a tangy-garlic-onion sauce with tomato ketchup, curry leaves, and coriander. Perfect as a protein-packed snack, starter, or side with fried rice and noodles—ready in under an hour for your next gathering.

Ingredients

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Scale

1/2x 1x 2x 3x

To make fried egg

• 6 boiled egg whites (chopped)
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 3 green chillies (finely chopped)
• 1 onion (finely chopped)
• 1 sprig curry leaves (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• ¹⁄₂ tsp salt
• 1 tsp chilli powder
• ¹⁄₄ tsp turmeric powder
• ¹⁄₂ tsp pepper
• ¹⁄₂ tsp cumin powder
• ¹⁄₂ tsp garam masala
• 1 cup besan flour

To make egg 65

• 3 tbsp oil (divided use)
• 1 onion (sliced)
• 1 tbsp chopped garlic
• 3 green chillies (sliced)
• 1 sprig curry leaves
• 1 tsp chilli powder
• 2 tbsp tomato ketchup

Instructions

Prep Work

1. Boil and peel eggs

   Boil the eggs, cool them down, peel and separate the yolks.

2. Chop egg whites

   Chop the boiled egg whites into small pieces.
   

3. Prepare aromatics

   Finely chop the onion, green chillies, ginger, garlic, curry leaves and coriander leaves.

Method

1. Mix egg batter

   In a bowl, combine chopped egg whites, ginger, garlic, green chillies, onion, curry leaves, coriander, and spices. Mix everything well.

2. Add besan and water

   Add besan and a little water to the bowl and mix until it forms a slightly thick batter.
   

3. Fry the egg mixture

   Heat oil and drop the mixture in small fritter shapes. Fry until golden brown and set aside.
   

4. Start tempering

   In a wide pan, heat oil and add onion, garlic, green chillies, curry leaves. Saute until onion turns transparent.

5. Add spice

   Sprinkle chilli powder over the sautéed mixture and mix well on medium flame.

6. Toss the fritters

   Add in the fried egg fritters, toss well.

7. Add ketchup

   Pour tomato ketchup over the mixture, mix and cook for a minute until everything is well coated.
   

8. Serve hot

   Serve your Egg 65 hot as a snack or a starter.
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml)

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• wok

  

  Pre Seasoned Cast Iron Kadai Without Lid (black)

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• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 2.8g14%

Cholesterol 140mg47%

Sodium 390mg17%

Potassium 210mg6%

Total Carbohydrate 18g6%

Dietary Fiber 3g12%

Sugars 3g

Protein 14g29%

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Vitamin A 340 IU

Vitamin C 6 mg

Calcium 61 mg

Iron 1.5 mg

Vitamin B6 0.2 mg

Folate 50 mcg

Phosphorus 130 mg

Magnesium 35 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 65, Anda 65, Snack

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