How to Make Daily Egg Cutlet (Traditional & Healthy Version)
The Daily Egg Cutlet is a beloved vegetarian snack and lunch option found in many Singaporean kopitiams and hawker centres, especially those serving Indian fusion fare. This dish brings together the robust spices of Indian cuisine with local Singaporean influences, resulting in a cutlet that is crispy outside, soft inside, and packed with flavor. Traditionally served as a quick lunch or teatime bite, the egg cutlet is a staple for vegetarians and health-conscious foodies alike, providing a satisfying source of protein with a lower calorie count than deep-fried alternatives. In Singapore, the Daily Egg Cutlet is often enjoyed alongside fragrant steamed rice, dhal, or a simple salad. It’s especially popular during the midday rush when locals seek a wholesome yet flavorful meal at their favorite kopitiam. Its fusion of spices, herbs, and fresh vegetables reflects the multicultural vibrancy of Singaporean cuisine. Easy to prepare at home, this healthy recipe also avoids excessive oil, making it perfect for anyone tracking their calories and macros. Enjoy the authentic taste of Singapore’s hawker culture right in your own kitchen with this classic, nutritious cutlet.
Ingredients
- 3 large Eggs (Grade A eggs)
- 1 medium (120g) Potato (boiled and mashed)
- 1/2 small Onion (finely chopped, bawang)
- 1/2 medium Carrot (grated)
- 1 Green chilli (finely chopped)
- 2 tbsp Coriander leaves (chopped, daun ketumbar)
- 1 tsp Curry powder (local brand preferred)
- 1/2 cup Breadcrumbs (wholemeal preferred)
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 2 tbsp Olive oil (for pan-frying)
Step-by-step instructions
Step 1 · Boil the potato until soft
Boil the potato until soft, peel, and mash it in a large bowl.
Step 2 · Crack the eggs into the bowl with mashed potato
Crack the eggs into the bowl with mashed potato. Whisk until well combined.
Step 3 · Add chopped onion
Add chopped onion, grated carrot, green chilli (optional), coriander, curry powder, salt, and black pepper. Mix thoroughly.
Step 4 · Shape the mixture into 4-6 round
Shape the mixture into 4-6 round, flat cutlets.
Step 5 · Coat each cutlet lightly with wholemeal breadcrumbs
Coat each cutlet lightly with wholemeal breadcrumbs.
Step 6 · Heat olive oil in a non-stick pan over medium heat
Heat olive oil in a non-stick pan over medium heat. Place cutlets in the pan and cook for 3-4 minutes per side until golden brown.
Step 7 · Drain the cooked cutlets on a paper towel
Drain the cooked cutlets on a paper towel. Serve hot with a fresh salad or mint chutney.
Why this recipe is healthy
Our Daily Egg Cutlet recipe is a healthy alternative to traditional deep-fried snacks. By pan-frying in minimal olive oil and incorporating whole vegetables and wholemeal breadcrumbs, this dish is lower in calories and rich in nutrients. The balance of protein, fiber, and healthy fats helps keep you full longer, making it ideal for weight management and balanced blood sugar. It’s a wholesome choice for anyone seeking nutritious, delicious Singaporean food.
A note on tradition
The Daily Egg Cutlet is a familiar sight at Singapore’s Indian-Muslim and vegetarian hawker stalls, often enjoyed as a quick meal or snack. It is especially popular in regions with a strong Indian community, such as Little India and Serangoon. The dish symbolizes the harmonious blend of cultures in Singapore’s food scene, where Indian spices meet Chinese techniques and Malay influences, reflecting the country’s unique culinary heritage.