Egg Manchurian Recipe

2 min read


  • 4 hard-boiled eggs, peeled and halved
  • 1 large onion, finely chopped
  • 1 capsicum (bell pepper), finely chopped
  • 2-3 green chilies, finely chopped (adjust according to spice preference)
  • 4-5 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon red chili sauce (adjust to taste)
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch or cornflour
  • 1/4 cup water
  • Salt to taste
  • Freshly ground black pepper
  • Chopped spring onions for garnish
  • 2 tablespoons cooking oil

For Garnish (optional):

  • Chopped spring onions


  1. Prepare the Eggs:
    • Hard-boil the eggs, cool them down, peel, and halve them. Set aside.
  2. Make the Sauce:
    • In a small bowl, mix soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, cornstarch (or cornflour), and water. Stir well to combine and set aside.
  3. Cooking:
    • Heat oil in a large pan or wok over medium-high heat.
    • Add minced garlic and ginger. Sauté for a minute until fragrant.
  4. Add Vegetables:
    • Add chopped onions, green chilies, and capsicum (bell pepper). Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crunchy.
  5. Add Sauce Mixture:
    • Give the prepared sauce mixture a stir to ensure the cornstarch is well dissolved, and then pour it into the pan.
  6. Cook the Sauce:
    • Cook the sauce on medium heat, stirring continuously until it thickens and becomes glossy. This should take about 2-3 minutes.
  7. Add Eggs:
    • Gently add the halved boiled eggs to the sauce. Carefully coat each piece with the sauce, ensuring they are well coated.
  8. Simmer:
    • Allow the eggs to simmer in the sauce for another 2-3 minutes, stirring gently to coat them evenly without breaking them.
  9. Adjust Seasoning:
    • Taste the sauce and adjust salt, sugar, or spice level according to your preference. Add freshly ground black pepper for extra flavor.
  10. Serve:
    • Once the eggs are heated through and coated well with the sauce, remove from heat.
    • Garnish with chopped spring onions.
  11. Serve Hot:
    • Egg Manchurian is best enjoyed hot, served with steamed rice or noodles.


  • Egg Preparation: Ensure the eggs are hard-boiled but not overcooked to maintain their texture in the final dish.
  • Vegetable Crunch: Stir-fry the vegetables briefly to retain their crunchiness, which adds texture to the dish.
  • Sauce Consistency: Adjust the thickness of the sauce by varying the amount of cornstarch and water mixture. It should coat the eggs evenly without being too thick or runny.

Enjoy your delicious Egg Manchurian!

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