Egg Devil: A Street Snack
Steeped in Bengali Tradition

The Invention of the Egg Devil

The history of the Egg Devil goes back to the British colonial period, when Calcutta was the cultural and administrative hub of India. British cuisine introduced several new cooking techniques and recipes to Bengal, one of which was the concept of “devilling” — a method of making a dish spicier or more robust in flavor. The term “devil” in food came from England in the 18th century, describing highly seasoned or fried dishes.

Over time, Bengali cooks adapted this idea to create something unique. Instead of simply seasoning eggs, they wrapped them with layers of spiced fillings, turning it into a wholesome snack rather than just a side dish.

How the Name ‘Devil’ Was Born

The name “Egg Devil” is a playful twist on the British “devilled eggs,” but the resemblance ends there. While devilled eggs are typically cold and stuffed with yolk-based filling, the Bengali Egg Devil is hot, crunchy, and hearty. In reality, it is much closer to the Scotch Egg of the UK or the Mughlai-inspired Nargisi Kofta.

A basic Egg Devil has one or half an egg encased in a spicy wrapping. The outer wrapping is usually potato for egg devils sold in street-side stalls in Calcutta. In cabins or older dine-in cafes/restaurants, the egg is wrapped in minced meat cooked with spices. Finally, the whole thing is coated in breadcrumbs or in a batter and deep-fried.

It is traditionally served with mustard sauce (kasundi) and a simple salad of onions, cucumbers, and beetroots — a combination that balances the rich flavors with freshness.

A Cultural Icon in North Kolkata Cabins

Egg Devil rose to fame in the legendary cabins of North Kolkata — small, old-world eateries that were popular from the early 1900s. These cabins were known for their intimate setting, affordable menu, and signature snacks like cutlets, chops, and of course, the Egg Devil. Students, writers, office-goers, and friends would gather in these places to share stories over tea and a plate of this beloved snack.

Even today, the Egg Devil carries the charm of those bygone days, with its deep-fried crispiness and spicy filling reminding people of evenings spent in cozy cabin corners.

Egg Chicken Devil at RR Cafe

At RR Cafe, we have taken this heritage snack and given it our special touch. Our Egg Chicken Devil features a perfectly boiled egg wrapped in flavorful minced chicken, seasoned with aromatic spices, coated with breadcrumbs, and fried to golden perfection. Served with tangy kasundi and fresh salad, it is a must-try for anyone looking to experience authentic Kolkata flavors in a warm, welcoming atmosphere.

A Brief Guide to Making Egg Devil

Here’s a simplified version of how an authentic Egg Devil is prepared:

1. Boil the Eggs – Hard boil eggs, peel them, and cut into halves if using potatoes or keep whole for meat wrapping.
   
   
2. Prepare the Filling –
   
   
   • For potato-based: Mash boiled potatoes and mix with fried onions, ginger-garlic paste, green chilies, and spices.
     
     
   • For meat-based: Cook minced chicken or mutton with onions, garlic, ginger, and spices until dry.
     
     
3. Wrap the Egg – Cover the boiled egg (whole or half) completely with the prepared filling, shaping it into an oval.
   
   
4. Coat and Fry – Dip in beaten egg, roll in breadcrumbs, and deep-fry until golden and crisp.
   
   
5. Serve Hot – Pair with kasundi, onions, cucumber, and beetroot salad.
   
   

Why It’s More Than Just a Snack

The Egg Devil is more than just a quick bite — it is a part of Kolkata’s social and cultural fabric. It reflects the city’s colonial past, its love for rich flavors, and its ability to reinvent food traditions.

At RR Cafe, every bite of our Egg Chicken Devil is a tribute to that history. Whether you’re a local reliving old memories or a first-time visitor discovering Kolkata’s food heritage, this dish promises warmth, nostalgia, and satisfaction.