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.
https://www.youtube.com/watch?v=b25QrOdFfyo
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.
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.
Gently pour the egg mixture into each mould, filling them nearly to the top.
Carefully flip each egg bite using a skewer or spoon and cook until golden brown on both sides.
Once fully cooked, transfer the egg bites to a plate. Garnish with chopped coriander and serve hot.
