Vadouvan boiled eggs is just our way to add some novelty to our breakfast boiled eggs or boiled eggs we pair as a side with rice or biryanis. Vadouvan Boiled eggs are a simple and great tasting way to use the indo-french spice blend named Vadouvan.
What is Vadouvan?
Vadouvan is a spice blend that has traveled from pondicheri in southern India to a version used in French cuisine. It is called vadagham or vadavam and has been adapted to its current avatr of vadouvan over the years. Many powdered spice blends are really different kinds of ground dry spices. What differentiates vadouvan from other spice mixes is that it uses onions and garlic which have been sauteed and then dried. This allows to bring a sort of cooked flavor to a seasoning that can be sprinkled on.
This is also similar in this concept to kolhapuri kanda lasoon masala. On the topic of kanda lasoon masala we should mention that you must watch this wonderful video by Poonam Borkar. As the recipe needs cooking then dehydrating the spices making it can be a exacting task. We had only heard about this spice and wanted to try it before investing in making our own. We thus ordered a batch online. However next time we would make our own since we quite like this spice mix. A good recipe for making your own vadouvan can be found here.
Our Vadouvan Boiled Eggs Recipe
This is a very simple recipe. All it needs are hard boiled and peeled eggs. A couple of tips with boiling eggs is to start with older eggs, add salt to the water that you boil eggs in and when they are boiled, drain them and cool them with cold water. All this will help make easily peel-able eggs. Once they are peeled and while they are warm, place them in a pan or a bowl and while you roll them around while sprinkling Vadouvan and some salt till they are coated all around. Then make two cuts on the egg and top it with some red chili powder.
We generally use these as a side for our rice or to top our Biryanis. Below we show a meal with Vadouvan boiled eggs and a bunch of other sides like bhindi, mirchicha bharit, eggplant and moong bean salad.
We generally fill up our bowl on such occassions almost like an indian bibimbaap.
Vadouvan Boiled Eggs
- Total Time: 20 mins
- Yield: 4 eggs 1x
Ingredients
- 4 boiled eggs warm and peeled
- 2 tea spoon vadouvan spice mix
- 1 tsp salt
- 1 tsp red chili powder
Instructions
- Toss the ggs in a pan, rolling them around while sprinkling the vadouvan and salt to coat the eggs evenly
- Make two cuts in a cross on the top of the eggs that go halfway down
- Sprinkle red chilli powder on the opened petals of boiled eggs
- Cook Time: 20 mins
- Cuisine: Indian
