Egg Roast in Kerala Style

Egg Roast is a famous Kerala egg dish. It is usually a bit on the spicier side and enjoyed with palappam or porottas or chappatis.

Ingredients

• 4 hard boiled eggs
• 4 large onions sliced very thinly
• 1 tbsp of ginger-garlic paste, coarsely ground
• 1 large tomato finely chopped after removing the skin by blanching the tomato in boiling water for a few seconds. Use ripe tomatoes so that they are not sour.
• 1½ tsp of coriander powder
• 1½ tsp of Kashmiri chilly powder
• 1 tsp of garam masala (Grind 1” piece of cinnamon, ½ tsp of aniseed, 3 cloves, 2 pods of green cardamom)
• 1 tsp of black pepper powder (reduce this amount if you want a less intense flavour of the black pepper)
• 4 dessert spoon of vegetable oil
• 1 sprig of curry leaves
• Salt as required
• ½ cup of water

Method

• Take a kadai and heat the oil
• Once the oil is hot, add the ginger garlic paste and sauté it for a couple of minutes on low flame
• Add the sliced onions and sauté the onions till they turn golden brown (slightly on the darker side)
• Move the onions to one side of the pan and add a little more oil if needed, so that there is sufficient oil in the center of the kadai. There should be at least 1 tbsp of oil at the center of the kadai
• Mix the masala powders into a thick paste by adding a little water
• Add the masala powder mix to the oil and sauté the masala for a minute
• Now mix together the onions and sauté for a couple of minutes more
• Add the curry leaves and then the tomato
• Sauté on medium heat till the oil seperates. This could take a few minutes.
• Add the water a little at a time, so that you have a thick gravy.
• Add salt as per need
• Add the boiled eggs after putting gashes on the eggs
• Cover and cook for 5 minutes

Serve with palappam, Kerala porotta (Malabar Paratha) or chappati.

Velvetty Egg Spread

Substitute olive oil with normal vegetable oil and parsley leaves with coriander leaves if you cannot find these ingredients. Parsley leaves give it a very unique flavour. You can
also add mixed Italian herbs to the egg.

Ingredients

• 3 eggs
• 1 green chilly finely chopped
• 2 tbsp of parsley leaves chopped
• Salt as per taste
• Black pepper powder as per taste
• 50 gm amul butter
• 3 tbsp of fresh thick cream
• 1 tbsp of olive oil

Method

• Take a thick bottomed saucepan
• Place it over the stove and add the oil
• Once it is slightly hot, take it off from the stove
• Break the eggs into the pan
• Add the butter
• Return the saucepan to the stove and keep stirring the egg with a spatula in a circular motion (like whisking the egg, but at a much slower pace)
• After about 20-25 seconds, take the pan off the stove and keep mixing the egg mixture
• Repeat the above two steps for about 2-3 minutes
• Midway through the above process add the cream to the egg
• Add the parsley leaves, salt (use very little salt since we have added salted butter), minced green chilly and pepper powder just before you take the dish off the fire for the last time
• When finished the consistency should be like mayannoise. Spread it over toasted bread, or chappati

Poached Egg

Not sure how many of you have had poached eggs for breakfast. Poached eggs are great to have with bread slices or all by itself or in combination with a lot of other stuff like salami, bacon etc.

Making a poached egg is quite a simple but delicate task.

Ingredients

• One egg
• I tbsp of salt
• 2 tbsp of vinegar
• Black pepper powder
• Salt as required

Method

• Break the egg gently into a glass bowl/ceramic bowl without breaking the yolk
• Take one wide deep flat bottomed steel vessel and add water to fill it upto the half level
• Bring the water close to its boiling point but make sure the water is not boiling
• Add 1 tbsp of salt (add salt depending on the quantity of water)
• Add the vinegar
• Stir the water along the edge of vessel in a circular motion to form a whirlpool kind of motion
• Slowly slide the egg from the glass bowl along the direction of the water flow into the water
• You can gently fold the white over the yolk if needed using a fork (this is actually not required)
• Cook for around 2.5 to 3 minutes
• Take the egg out with a slotted spoon
• Sprinkle salt and black pepper powder over the egg (you can add other spices if needed)
• Serve over a slice of toasted bread or a bed of salami/bacon.

When you cut open the egg, the yolk should flow out and spread over the bread slice. There you have it, a perfect poached egg. If this is cooked too much, the yolk would harden. And that is not considered a perfect poached egg.