Chilli Egg
Simple ingredient, bold character
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the eggs boiled or scrambled?
We use hard-boiled eggs that are cut into halves or quarters before being fried.
How spicy is Chilli Egg?
It is relatively spicy, featuring fresh green chilies and dark soy sauce, though it can be made milder.
Does the egg yolk fall apart in the sauce?
The light batter helps keep the egg intact while it simmers briefly in the sauce.
Can I have this with gravy?
Yes, an egg chili with gravy is a wonderful, medium pairing for fried rice.
Is there any meat in this dish?
No, it contains only eggs, vegetables, and the Indo-Chinese sauces.
About Chilli Egg
Chilli egg is an Indo-Chinese dish, not a traditional Indian preparation. The Indian-Chinese style was developed by the Chinese community of Kolkata, who adapted their cooking to local tastes using soy sauce, vinegar, garlic and green chilli. Chilli egg brings that hybrid treatment to the humble boiled egg and is served as a starter, so it belongs to this Indo-Chinese tradition rather than to North Indian cooking.
We take hard-boiled eggs, halve them, dip them in a cornflour batter and pan-fry them, then wok-toss them with diced onion and capsicum in a sauce of soy, garlic and green chilli. The light batter holds the seasoning to the egg white during the toss and helps keep the egg intact as it briefly meets the sauce. A portion is two eggs. The spice elements are ground fresh in the kitchen each morning rather than from a packet. The eggs are bought fresh daily from Makro, and although the sauces are Chinese in style, the kitchen is halal-friendly with no pork on the premises and no alcohol in the cooking. Our Uttarakhand-trained chef can take the heat down on request.
It is fairly spicy, with dark soy and fresh green chilli to the fore and the crunch of onion and capsicum against the soft egg. It contains only eggs, vegetables and the Indo-Chinese sauces, with no meat. This is a very different dish from our gravy-based Egg Curry, our thick Egg Masala and our scrambled Egg Bhurji.
Serve it hot as a starter. A gravy version can be made on request, which pairs well at a medium heat with fried rice or noodles.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Chinese menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.