You have been whipped, cracked, beaten and scrambled in my kitchen. You have been boiled, fried and baked too. And If that was not enough, I dropped you in soups and also poached you.
The reason why I am writing to you today is that I never really ever told you or anyone how Eggceptional you really are. People maligned your name, by calling you the monster at the breakfast table. I never paid any attention to them and kept my love sincere for you. You know that, don’t you? I sang your praises in the perfectly boiled egg story, and the omelets and the persian egg curry . But in all those, I was being very selfish by saying how easy you were. No No !! Not in THAT sense. You are humble, no fuss, and generally very accommodating.
I never told anyone how very good you were for them. I never tried to clear your name when they said you were bad for them. And for that I am making amends now and writing about your virtues and about my love for you.
As for me personally, I couldn’t do without you. On most days you come to my rescue and save me from boring myself to death at the stove by your simple versatility. I think you have known all along that I am so not a morning person.
I will always be indebted to you, dear eggs for all that you have done and are doing for me and I will always love you!
Yours, truly yours
- 8 eggs hard boiled and peeled
- 2 tbs oil
- 2 cups finely chopped onions
- 2 tbs ginger garlic paste
- 1 tbs kashmiri chili powder
- 2 tbs coriander powder
- 1 tbs cumin powder
- 1/4 tsp turmeric powder
- 2 cups chopped tomatoes
- 2 tsp garam masala
- salt to taste
- 2 cups hot water
- Take a clean toothpick and poke the boiled eggs all over. This is to create some pores so the spices can seep into the eggs.
- Heat the oil and lightly fry the eggs in it. There is no deep frying.
- Take the eggs out and in the same oil sautee onions until they are pale. Do this on low heat as you will otherwise be burning them too quickly.
- Add in the salt and wait for the onions to sweat a bit. Now keep stirring until the onions turn a light shade of brown.
- Add in the ginger garlic paste, cook for a minute or two on medium heat.
Add in the spices ( except the garam masala) and add in the tomatoes.
Mix everything together and cover and cook for about 5 minutes on medium- low heat.
When the spices and tomato onion mixture is thoroughly cooked, ( when the oil floats to the top is a good indication that things are cooked), add in the water and bring everything to a rolling boil.
- Add in the garam masala and the eggs and cover and cook again for 10 minutes on medium-low heat.
The oil will once again float to the top when the dish is perfectly cooked. You may also let it cook longer to make a thicker curry. But to eat with fluffed up rice, you need some finger-licking good and runny sauce.
This recipe can be halved or doubled with ease.
In a pinch, buy preboiled eggs from costco and make the curry. Will save you a lot of time.