Egg 65 with Steamed Basmati Rice

Instructions

1. 1

   Boil and prepare the eggs. Place 4 eggs in a saucepan and cover with cold water. Bring to a boil. Once boiling, cook for 10 minutes for hard-boiled eggs. Drain the hot water and run cold water over the eggs to stop the cooking process. Peel the eggs and gently slice each egg into 4-6 pieces. For a cleaner fry, you can remove the yolks.

2. 2

   Prepare the batter. In a mixing bowl, combine all-purpose flour, cornflour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper powder, and salt. Add lemon juice and slowly add water, a tablespoon at a time, mixing to form a thick, smooth batter without lumps. The consistency should be like a thick pancake batter, enough to coat the eggs well.

3. 3

   Coat and deep fry the eggs. Heat sunflower oil for deep frying in a kadai or deep pan over medium-high heat. Gently dip each piece of egg into the batter, ensuring it's fully coated. Carefully slide the battered egg pieces into the hot oil. Do not overcrowd the pan; fry in batches. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a plate lined with paper towels.

4. 4

   Make the final tempering. Heat 1 tbsp of sunflower oil in a separate pan over medium heat. Add the chopped garlic and sauté for 30 seconds until fragrant. Add the slit green chilies and curry leaves. Sauté for another 30 seconds. Lower the heat and add the whisked yogurt. Stir continuously for 1 minute until it's cooked and blends well with the spices.

5. 5

   Toss and serve. Add the fried egg pieces to the tempering pan. Gently toss everything together for about 1 minute until the eggs are well-coated with the sauce. Serve immediately while hot and crispy.