Here are a few eggs-cellent recipes that are not just delicious but also easy to replicate at home.
(1) AKOORI ON TOAST : (Akoori is masala scrambled eggs, Parsi style)
Ingredients : 1 green chilli (de-seeded and chopped), 1/2tsp garlic (finely grated), 1/2tsp cumin seed, 1/2tsp dhansak powder, 1/2tsp red chilli powder, salt to taste, handful of coriander (chopped).
Method : In a bowl, beat eggs with some cream and a little salt. Set aside. Heat a little butter in a frying pan, add onions and fry until almost golden brown. Then, add the garlic, cumin seeds and green chilli and fry to release the aromas. To this mixture, add turmeric powder, dhansak powder and red chilli powder. Cook for one more minute. Now pour in the egg mixture. Mix well and stir gently on medium heat. Cook till the dish reaches a nice creamy consistency. Sprinkle it with fresh coriander leaves and mix gently. Toast some bread and butter generously. Serve the eggs on the buttered toast.
(2) INDIAN SCOTCH EGG CURRY
Ingredients : 3 hard-boiled eggs. (For the mince) 500gms minced mutton, 1 egg for frying, 1 small onion (chopped), 4-5 green chillies (chopped), 1tsp gram (ground), 1tsp sesame seeds (khus khus) ground, 1tbsp ginger-garlic paste, 1tbsp garam masala, 1tsp red chilli powder, 1/2 cup oil, salt to taste, small bunch of coriander (chopped). (For the gravy) 4 onions (finely sliced), 4tbsp ginger-garlic paste, 1/2 cup plain yoghurt, 2tsp red chilli powder, 1/2tsp turmeric powder, 4tbsp coriander powder, 1tbsp garam masala, 1/2tsp mace (javitri) powder, 1/2tsp nutmeg (jaiphal) powder, 1 cup oil, salt to taste.
Method : Mix together all the ingredients of the mince. Divide this mixture into 3 equal parts. Coat the three boiled eggs with the mince mixture, giving it an oval shape. In a bowl, beat the raw egg and dip the mince-coated eggs into it Heat the oil in a pan and deep-fry the eggs. Take them out of the oil and then deep freeze the eggs for 15mins. Then with a sharp knife, slit the eggs into two halves and keep aside. Heat the oil and fry the onions in it till they turn golden-brown. Cool the onions and then grind them. In the oil, add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and salt. Cook until the raw smell fades away. Add plain yoghurt, nutmeg powder and mace powder. Cook till the gravy thickens. Add the eggs and cook on slow flame for five minutes. Garnish with tomato sauce and green chillies and serve warm.
(3) EGG FRIED MUTTON CHOPS
Ingredients : (For the ribs) 1kg mutton ribs, 2 eggs, 1 cup flour, 1tbsp plain yoghurt, 250ml whole milk, 1tbsp lemon juice, salt to taste, oil for frying, 1/2 litre water. (For the potli) 1/4tsp baking powder, 1-inch ginger (sliced), 2-inch cinnamon stick, 1tbsp aniseeds (powdered).
Method : Wash the mutton ribs and dry them well. Marinate the ribs in salt and lemon juice for half an hour. Take ginger, cinnamon and aniseeds in a clean white cloth. Tie the cloth and make a potli (small bundle). In a pot. heat milk and half a litre of water. Then add the meat and put the potli in. Cook till the mutton is tender. drain. Squeeze the spice bundle to extract maximum flavour and discard. Reserve the stock. In a bowl, sieve the flour, baking powder and salt together. Add the yoghurt and pour enough stock to make a batter of thick consistency. In another bowl, beat the eggs and keep aside For frying, heat oil in a pan. Dip the mutton pieces first in the batter, then in the beaten eggs. Deep fry until golden-brown. Serve hot.
(4) TIPSY PUDDING
Ingredients : 250 gms sponge cake, 4tsp rum or sherry, 1 cup lime juice, 1 cup fruit juice, 50 gms raisins, 50 gms cashew nuts (chopped),, 50 gms walnuts (chopped) . (For the custard) 5 egg yolks, 2 cups milk, 1/4tsp oil, 4tsp powdered sugar, 1tsp vanilla essence.
Method : Slice the sponge cake into 2 layers. Place the 1st layer on the serving dish, ensuring it fits the dish well. Mix half the rum/sherry, lime juice and fruit juice. Sprinkle the remaining onto the sponge layer, such that the cake soaks the liquids well. Mix half the raisins and walnuts and spread over the sponge. Repeat the process while adding the 2nd layer to the sponge cake. Ina pan, beat the egg yolks and sugar and mix well. Now add the milk and mix well. In a large pan boil water. Place the egg mixture over the pan and stir gently and continuously. Whisk until the custard is thickened. Do not boil else it will curdle. Now mix in vanilla essence and keep whisking until cool. Pour the custard over the sponge cake and decorate with fruits and nuts.
——— Kunal Vijayakar.