Eggs in Indian Cooking: Uses, Myths, and Recipes

When you think of eggs, a simple, affordable, and nutrient-dense food used in homes across India. Also known as hen eggs, it's one of the most versatile ingredients in Indian kitchens—whether fried, boiled, scrambled, or baked into breads and sweets. But in India, eggs aren’t just food. They’re a conversation starter. For many, they’re a daily source of protein. For others, they’re avoided altogether—not because of taste, but because of belief.

Many Hindus avoid eggs because they’re seen as a form of meat, tied to the idea of ahimsa, the principle of non-violence central to Hindu dietary ethics. Also known as non-harming, this belief leads many vegetarians to treat eggs like animal products, even if they’re unfertilized. But not everyone agrees. In coastal regions like Kerala and Goa, egg curry is as common as fish curry. In urban homes, boiled eggs are a quick breakfast. And in many middle-class households, eggs are the cheapest way to get high-quality protein for kids and working adults. The truth? There’s no single Hindu rule about eggs. It depends on family, region, caste, and personal choice. What’s clear is that eggs are not banned in Hinduism—they’re simply avoided by a large group who choose a plant-based or lacto-vegetarian lifestyle.

Meanwhile, egg recipes in India are anything but basic. From spicy Andhra egg curry with tamarind and red chilies to Bengali shukto-style boiled eggs with mustard paste, from Punjabi egg bhurji with onions and tomatoes to South Indian egg roast with coconut and curry leaves, eggs are treated like a star ingredient. Even sweets get in on the action—some traditional Indian cakes and puddings use eggs for structure, especially in Christian and Parsi communities. And let’s not forget the humble egg roll, sold on street corners from Mumbai to Kolkata, wrapped in a soft paratha with chutney and spices.

If you’re new to cooking with eggs in an Indian context, you’ll find plenty of ways to use them without stepping on cultural toes. Try adding them to vegetable stir-fries, mixing them into lentil batter for extra fluffiness, or using them in quick breakfasts like egg poha or egg upma. They’re also perfect for stretching meals—adding one or two eggs to a pot of dal or rice makes it more filling without adding cost.

Below, you’ll find real posts from home cooks who’ve asked the same questions you might have: Is it okay to eat eggs if you’re Hindu? Can you make egg dishes that feel authentically Indian? What’s the best way to cook them without drying them out? These aren’t theoretical answers. They’re from people cooking in kitchens across India, testing recipes, sharing tips, and figuring out what works for their tables.