Egg recipe

Egg recipe from Bangladesh cuisine

Eggs are widely used in many types of dishes,both sweet and savory and many baked foods. It supply several vitamins and minerals.

Here is some recipe of Bangladesh cuisine.

1. Eggs Korma


Boiled eggs- 7-8
Onion chopped
1 Onion batter – 2 tablespoons
Garlic paste  1/2 teaspoon
Ginger paste 1/2 teaspoon
5-6 green chili
Cumin Powder  1/2 teaspoon
4-5 Cardamom
2-3 Cinnamon
Sour yogurt  2 tablespoons (beaten)
Warm hot milk – 1/2 cup( also used coconut milk)
Almond paste  1 table spoon
Sugar   1 teaspoon or as your choice
Oil as needed

Salt to taste


Heat the oil in a pan and fry the  eggs until  light brown. Sprinkle 1 pinch of salt during frying. Then keep aside the eggs.

Now roasted the cardamom and cinnamon then add onion chopped.

 Fried until the onions are soft. Now add onion paste, ginger paste, garlic paste,chilli chopped, cumin powder and salt. Mix well. Now add yogurt and almond paste, stir it for 2 minutes. Then add milk and cook some time. When it blooms then add sugar and cook again for 2-3 minutes.


2. Egg Chap


4 Eggs (boiled)
2 medium Potato (boiled)
1 Onion chopped
4 Green chilli chopped
Coriander powder   1/2 teaspoon
Hot spice masala powder 1 / 2 teaspoon
Coriander leaves    2 tablespoons (chopped)
1 Egg (beaten)
Bread crumbs    1 cup
Oil – for deep frying
Salt to taste


Take boiled eggs and peel the eggs and cut them half.

Makes potato mashed.

Then add onion chopped ( also used fried onion chopped) green chili chopped,coriander powder, hot spicy masala powder, coriander leaves, and salt, mix well with potato mashed.

Cover half of the egg with a little bit of potato mashed.  It will look like an egg but you can makes any shape.In the same way, make chops with the remaining egg pieces.The chopped egg in the beaten egg and then mix breadcrumbs and keep it  for 15 minutes in refrigerator.

Heat oil in pan and stir until it turns brown.

Put on the tissues from to get extra oil to sleep. Now serve delicious  egg chaps.



3. Egg Kopta curry


6 eggs
Oil 1 cup
Chicken/beef Kima 1/2 kg
Cumin paste 2 teaspoons

Chili paste 1 tabspoon
Coriander paste 2 tabspoon
Black Pepper paste 1/2 teaspoon
Turmeric powder  1/2 teaspoon
Hot spicy masala powder 1/4 teaspoon
Salt 2 teaspoons
Curd 1/4 cup
Bay leaf 1
Bread slices are 2
Onion grated (fried) 1/4 teaspoon


Take five boiled eggs and peel them. Make the meat refined mince.

Add 1 teaspoon salt, 1/4 teaspoon black pepper paste, hot spices masala paste, 1 teaspoon salt and 2 teaspoons with meat kima.

Soak the bread slice and makes well paste. Mix the remaining eggs and bread with Kima. Divided it with five parts. Put the boiled eggs in kima and makes kopta shape. Fried it. Add remaining masala ingredients. Now add fried kopta, fried onion chopped and curd. Cook on medium flame. When it will be oily then remove from heat.

Serve it.

4. Tomato-Egg Curry


2 onion chopped
8-10 tomatoes
2 teaspoons of cumin powder
One teaspoon of turmeric powder
Salt to taste
5 eggs
3-4 green chilies
2 teaspoons of coriander leaves

Oil as needed


Take oil in a pan, add onion chopped and stir until it turns brown. Then add  tomato chopped,cumin powder, turmeric and salt. Mix well.

After a while, add 5-6 eggs and green  chili paste on it. Cook for some time.

Remove from heat. Serve with ruti or rice.


5. Egg- Pea Curry


4 Egg (well boiled and chopped)
Pea   1/2 cup
2 Tomato chopped
1 Onion chopped
3 Green chili Slice
Red chili powder    1/2 teaspoon

Turmeric powder   1/2 teaspoon
Cumin  powder   1/2 teaspoon
Hot spice masala powder   1/2 teaspoon
Ginger paste    1 teaspoon
Garlic paste      1 teaspoon
2   Cardamom
2 Cinnamon

1 Bay leaf
Oil as needed
Salt to aste


Heat the oil in a pan and add hot spicy masala and  stir for some time. Then add the onion chopped and fry until it becomes soft. Add salt and  other ingredients and cook  for 1-2  minutes.

Then stir with tomato and peas. Add 1/2 cup of water and cover it. When the water will dry and it is the oily then add eggs chopped and stir carefully. Cook for 3-4 minutes and remove from heat.

Serve hot.


6. Egg-Pineapple Curry


1 Pineapple
4 Eggs ( boiled)
1 Onion
Red chili powder    1/4 teaspoon
Turmeric powder     1/2 teaspoon
Cumin powder     1 teaspoon
Coriander Powder     1 teaspoon
Ginger paste    1 teaspoon
Garlic paste     1 teaspoon
4 Cardamom
2-3  Cinnamon

2 Bay leaf
Coconut milk    3 cups
Sugar  1 tabspoon or your choice
Oil as needed
Salt to taste


Peel the pineapple  and wash them. Then cut into small cube and keep a bowl.

 Heat 1 teaspoon of oil in a pan and add onion chopped, cinnamon and cardamom and fry it until it becomes light brown.

Now blend it  blender and makes paste.

Peel the boiled eggs . Mix turmeric powder and salt and fry it until golden. Then keep aside.

Heat oil in a pan and add pineapple, onion paste and other masala ingredients. Mix well. Now add 1 cup coconut milk and cover it.

Cook until the oil separates from spice (if the pineapple is not soft then give 1/2 cup water). Now give the remaining 2 cups of milk and when it blossoms, cover it with boiled eggs. Cook for 5 minutes. Now add sugar and cook again for 5-10 minutes. 

Serve hot.



Share This website

Related posts