Chettinad Egg 65

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 6 eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make them easier to peel.
   • Peel the cooled eggs and gently cut each one into 4 quarters. Set aside.
2. 2

   Prepare the Chettinad Marinade

   • In a medium mixing bowl, combine rice flour, corn flour, ginger garlic paste, Kashmiri red chili powder, turmeric powder, black pepper powder, fennel powder, garam masala, and salt.
   • Add the thick curd and lemon juice. Mix thoroughly to form a thick, smooth paste. The consistency should be like a thick pancake batter, able to coat the eggs without dripping off. Add a teaspoon of water only if absolutely necessary.
3. 3

   Coat the Eggs

   • Gently add the boiled egg quarters to the marinade.
   • Using a soft spatula or your hands, carefully toss the egg pieces until each one is evenly coated with the masala paste. Be extremely gentle to prevent the yolks from separating from the whites.
4. 4

   Deep Fry the Egg Pieces

   • Heat oil in a deep pan or kadai over medium-high heat to about 180°C (350°F). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
   • Carefully slide the coated egg pieces into the hot oil, one by one. Fry in batches of 5-6 pieces to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 2-3 minutes, turning occasionally, until the coating is a deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried egg pieces and transfer them to a plate lined with paper towels to drain excess oil.
5. 5

   Garnish and Serve

   • In the same hot oil, carefully fry the curry leaves and slit green chilies for about 20-30 seconds until they become crisp. Remove and drain them on a paper towel.
   • Garnish the hot Egg 65 with the fried curry leaves and green chilies.
   • Serve immediately while hot and crispy, with a side of sliced onions and lemon wedges.