Andhra Egg 65

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cool, peel the eggs and slice them in half lengthwise. Gently scoop out the yolks and reserve for another use.
   • Pat the egg white halves thoroughly dry with a paper towel. This is crucial for the batter to stick and for them to get crispy.
2. 2

   Make the Batter

   • In a mixing bowl, combine maida, cornflour, rice flour, ginger garlic paste, red chili powder, turmeric powder, garam masala, black pepper powder, and 1/2 tsp of salt.
   • Gradually add water, whisking continuously, to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3. 3

   Fry the Egg Whites

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
   • Dip each egg white half into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
   • Carefully slide the battered egg whites into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried egg whites and place them on a wire rack to drain excess oil and maintain crispiness.
4. 4

   Prepare the Tempering

   • In a separate wide pan or wok, heat 2 tbsp of oil over medium heat.
   • Add the chopped garlic and sauté for about 30 seconds until it becomes fragrant but not browned.
   • Add the slit green chilies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
   • Reduce the heat to the lowest setting. Add the whisked curd, the remaining 1/4 tsp of salt, and stir continuously for 1 minute to prevent curdling as it thickens slightly.
5. 5

   Toss and Serve

   • Add the crispy fried egg white pieces to the pan with the tempering.
   • Gently toss everything together until the fried eggs are evenly coated with the spicy mixture.
   • Turn off the heat. Squeeze fresh lemon juice over the top and give it one final, gentle toss.
   • Serve immediately while hot and crispy, garnished with extra curry leaves if desired.