Macaroni And Egg Recipe

Name: Macaroni And Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni (I prefer Ronzoni by any brand is as good as the next one); 8 -10 eggs (2 whole, rest only whites); 2 small onions (finely chopped); 3 green chilies; 1/2 teaspoon ginger-garlic paste; 4 -6 quarts water; 2 1/2 teaspoons salt; 9 teaspoons olive oil; 1/2 teaspoon margarine or 1/2 teaspoon butter; 1 teaspoon mustard; 1 teaspoon Urad Dal; 1 teaspoon channa dal; 1/2 teaspoon turmeric powder

Servings: persons

1 lb elbow macaroni (I prefer Ronzoni by any brand is as good as the next one)
8 -10 eggs (2 whole, rest only whites)
2 small onions (finely chopped)
3 green chilies
1/2 teaspoon ginger-garlic paste
4 -6 quarts water
2 1/2 teaspoons salt
9 teaspoons olive oil
1/2 teaspoon margarine or 1/2 teaspoon butter
1 teaspoon mustard
1 teaspoon Urad Dal
1 teaspoon channa dal
1/2 teaspoon turmeric powder

1
In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.
2
Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!
3
Drain the pasta and add butter/margarine and set aside.
4
In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal.
5
When urad dal and channa dal are browned, add onions and sautee till translucent. Add green chillies, turmeric powder, ginger-garlic paste and rest of salt.
6
Add eggs and keep stirring to make eggs scrambled.
7
Now, add the eggs to the pasta and mix well. Serve hot!
8
Tips: The pasta doesn't necessarily have to be elbows- other kinds of pasta can be used. Preferably not angel hair or noodles. If you want to use more egg yolks you can- if you do, you can reduce the amount of Turmeric powder.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb elbow macaroni (I prefer Ronzoni by any brand is as good as the next one), 8 -10 eggs (2 whole, rest only whites), 2 small onions (finely chopped), 3 green chilies, and more.

Yes, Macaroni And Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni And Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions