Egg 65 Dry

Instructions

1. 1

   Boil and Prepare Eggs

   • Place eggs in a saucepan, cover with cold water by an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10 minutes.
   • Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes to stop the cooking and make peeling easier.
   • Once cooled, peel the eggs and gently slice them into quarters lengthwise. Set aside.
2. 2

   Prepare the Batter

   • In a medium mixing bowl, combine all-purpose flour, corn flour, rice flour, Kashmiri red chili powder, turmeric powder, garam masala, and salt.
   • Add the ginger-garlic paste and thick curd. Mix well to form a paste.
   • Gradually add water, 1 tablespoon at a time, whisking continuously to form a thick, smooth batter with no lumps. The batter should be thick enough to coat the back of a spoon.
3. 3

   Fry the Eggs

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat until it reaches 350°F (175°C).
   • Gently dip each egg quarter into the batter, ensuring it's fully coated. Let any excess batter drip off.
   • Carefully slide the battered egg pieces into the hot oil, one by one. Fry in small batches of 5-6 pieces to avoid overcrowding.
   • 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 eggs and drain them on a wire rack or a plate lined with paper towels.
4. 4

   Prepare the Tempering (Tadka)

   • In a separate small pan or wok, heat 1 tablespoon of oil over medium heat.
   • Once the oil is hot, add the finely chopped garlic and sauté for about 30 seconds until it becomes fragrant and lightly golden.
   • Add the slit green chilies and curry leaves. Be careful as they may splutter. Sauté for another 30 seconds until the curry leaves turn crisp.
5. 5

   Combine and Serve

   • Add the fried egg pieces to the pan with the tempering.
   • Gently toss everything together for about a minute until the eggs are well-coated with the aromatic tempering.
   • Turn off the heat. Squeeze fresh lemon juice over the top and garnish with freshly chopped coriander leaves.
   • Serve immediately while hot and crispy as an appetizer or snack.