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.
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.
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.
These Egg 65 bites shine solo but also pair beautifully with:
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.
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.
Boil the eggs, cool them down, peel and separate the yolks.
Chop the boiled egg whites into small pieces.In a bowl, combine chopped egg whites, ginger, garlic, green chillies, onion, curry leaves, coriander, and spices. Mix everything well.
Add besan and a little water to the bowl and mix until it forms a slightly thick batter.
Heat oil and drop the mixture in small fritter shapes. Fry until golden brown and set aside.
Pour tomato ketchup over the mixture, mix and cook for a minute until everything is well coated.
Serve your Egg 65 hot as a snack or a starter.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
