Egg Balchao Sliders

Instructions

1. 1

   Prepare the Balchao Paste

   • Remove stems from all dried red chilies. Place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until they are soft.
   • Drain the soaked chilies and transfer them to a blender or grinder jar.
   • Add cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, ginger, garlic, and vinegar to the jar.
   • Blend everything into a smooth, thick paste. If needed, add 1-2 tablespoons of the chili soaking water to help with grinding.
2. 2

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with at least an inch of cold water. Add a pinch of salt to the water to make peeling easier.
   • Bring the water 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.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run them under cold water for a few minutes to stop the cooking process.
   • Once cool enough to handle, peel the eggs and gently cut them into quarters. Set aside.
3. 3

   Cook the Masala

   • Heat vegetable oil in a wide, heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté for about 8-10 minutes, until they are soft, translucent, and light golden brown.
   • Add the prepared Balchao paste to the pan. Reduce the heat to low-medium and cook for 10-12 minutes, stirring frequently to prevent it from sticking.
   • Continue cooking until the paste darkens in color, the raw smell of garlic and spices disappears, and you see oil separating from the sides of the masala.
   • Stir in the sugar and salt. Mix well and cook for another minute.
4. 4

   Combine with Eggs

   • Gently add the quartered hard-boiled eggs to the pan with the cooked masala.
   • Using a spatula, carefully fold the eggs into the masala until they are evenly coated. Be gentle to avoid breaking the egg yolks.
   • Cook for 1-2 minutes, just enough to heat the eggs through. Turn off the heat.
5. 5

   Assemble the Sliders

   • Slice the slider buns in half horizontally.
   • Melt the butter in a separate pan or on a griddle over medium heat. Place the buns cut-side down and toast for 1-2 minutes until they are golden brown and slightly crisp.
   • Place a generous spoonful of the egg balchao filling on the bottom half of each toasted bun.
   • Top the filling with a few thin onion rings and a sprinkle of fresh coriander leaves.
   • Cover with the top half of the bun. Serve immediately while warm.