Egg Drop Gravy | Poached Egg Gravy

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Egg Drop Gravy | Poached Egg Gravy

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Adjust Servings:
TABLE 1 (For making masala paste)
4 count Eggs
5 pods Garlic
1 cup Chopped onions
1 tsp Fennel seeds
2 count Cardamom
1 count Clove
2 petals Stone flower
½ inch stick Cinnamon
3 tbsp Shredded coconut
10 count Cashewnut
4 tsp Homemade masala powder/curry powder
1 cup Water
1½ tsp Salt
1½ tbsp Oil
TABLE 2 (For seasoning)
1 tsp Oil
1 tsp Mustard seeds
½ tsp Urad dal/black gram
½ tsp Kala jeera/Black cumin seeds
1 count, slit cut Green chili
1 strand Curry leaves
2 tbsp Chopped onions
1 count Chopped tomatoes

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  • Lunch
  • 30 mins
  • Serves 5
  • Easy


  • TABLE 1 (For making masala paste)

  • TABLE 2 (For seasoning)



What is it?

Egg Drop Gravy is a semi-gravy yellowish color dish Egg is one of the ingredients that is universal and it’s up to one’s imagination you can make any number of dishes. It is loved by most of the people and I can bet most of the restaurants or home kitchen will have it. Egg drop gravy, a fancy name is made out of poached egg with supporting spices and ingredients is a favorable dish that it can be taken for breakfast, lunch or dinner. There are few variations that can be altered to make this egg drop gravy. What I have listed out the ingredients may be little lengthier and is not only tasty but very much aromatic. It’s a common fact that eggs are rich in nutrients such as minerals, vitamins, proteins and is needed for basic muscle building and is one of the inexpensive food. Every cuisine has it’s own recipe, richness and stories but this poached egg gravy is a semi-gravy type that I learnt from my mom.

I usually buy country chicken eggs (brown colored eggs) which are more tastier and healthier than usual broiler eggs. Though egg offers more nutrition, selection of eggs are more important than buying broiler eggs. It is good to add egg to your meal plan but anything eating beyond a limit is harmful.

Egg Drop Gravy

What it tastes like?

A nice flavored taste of spices infused with egg yolk

The preparation of egg drop gravy differs from boiled egg masala curry as the raw egg is mixed with boiled curry along with shredded coconut. Thus there’s no need of preparing boiled eggs and utilizing the time there. The taste differs from boiled egg as the masala prepared is infused with egg yolk that elevates the taste. The other secret ingredient which takes the taste to next level is shredded coconut. The coconut has its own property of nutrition and flavor. If you don’t have shredded coconut, coconut paste can be added to give the same taste but the only difference is shredded coconut makes little crunchy. While adding eggs, I gently drop into the curry so as to not to separate yellow yolk with its white counterpart and to get the shape. Sometimes I do break one egg and mix it well with the curry so it has egg flavor everywhere.

Stone flower is one my favorite ingredients I have added here. It is hard to explain how it flavors the dish but those who have tasted what is called salna in TamilNadu may know it. I would highly recommend to buy stone flower (looks like dried black colored leaves) and smell it or add to the cooking, you will understand what I’m saying here. This stone flower is highly used in salna or I would call it as hero of the dish which will bring the taste.  But if you feel its hard to get from the location you live still the taste can be brought. Think of stone flower as an extra flavor that supersedes and fragrances you while eating.

Goes well with?

Rice, Naan, Dosa, Chapati, Parota, Jeera rice

As listed above this Egg Drop Gravy will go very well with rice, naan, dosa, chapati, parota, jeera rice that is good for breakfast, lunch and dinner. There can be variation of thickness for these main courses as you may like it. I generally prepare semi-gravy that will be common for all. But if some prefers to be thick in consistency, add more shredded coconut or paste. As egg is one of my main ingredient like salt, sugar, milk making of this egg drop gravy is very easy as well as short in time to prepare.  For lunch as rice is my main course with this curry, I make spicy egg masala or scrambled egg to have a completed egg feast lunch. During dinner I take a small proportion of poached egg as it makes ones stomach heavy and not easy to digest. If still need to do, consider eating earlier and allow 3-4 hours for digestion before going to bed.

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Heat oil in a pan, add the TABLE 1 ingredients(garlic, chopped onions, fennel seeds, clove, stone flower, cinnamon, cardamom). Let it crackle.


Now add in the garlic, chopped onions and saute until it turns golden brown. Let it cool completely.


For making a masala paste, add all the above fried ingredients in a mixie blender along with shredded coconut, cashew nuts and homemade masala/curry powder to make fine and smooth paste. Set aside.


Prepare the seasoning with the TABLE 2 ingredients(mustard seeds, urad dal/black gram, black cumin seeds, curry leaves). Let it splutter. Followed by the green chili, chopped onions and tomatoes.


Fry till the tomatoes are well cooked and the mixture is almost dry.


Now add the ground masala paste, salt and little water to the pan. Simmer for couple of minutes.


Let’s reduce the flame to medium low heat. Add in the eggs one at a time to the gravy.


Cover with a lid on simmer for about 10 minutes.


Now open the lid and slightly mix well without breaking the eggs.


Let’s cook until the raw smell goes and garnish with coriander leaves.


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