Thread Egg

Instructions

1. 1

   Boil and Peel Eggs

   • Place 4 large 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.
   • Transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then carefully peel and pat them completely dry with a paper towel.
2. 2

   Prepare the Batter and Threads

   • In a mixing bowl, whisk together the besan, rice flour, corn starch, ginger garlic paste, red chili powder, turmeric powder, garam masala, and salt.
   • Gradually add water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
   • On a separate wide plate or tray, take the rice vermicelli and lightly crush it with your hands into pieces about 1-2 inches long.
3. 3

   Coat the Eggs

   • Take one dry, peeled egg and dip it into the batter, using a spoon to ensure it's completely and evenly coated.
   • Lift the egg out, allowing any excess batter to drip back into the bowl for a few seconds.
   • Immediately place the batter-coated egg onto the plate of crushed vermicelli. Gently roll and press the threads onto the egg until the entire surface is covered. Set aside on a clean plate and repeat for all eggs.
4. 4

   Deep Fry to Perfection

   • Heat the oil in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of batter into the oil; it should sizzle and rise to the surface quickly.
   • Carefully slide 2 coated eggs into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 3-4 minutes, turning gently with a slotted spoon, until the threads are a deep golden brown and crispy on all sides.
   • Remove the fried eggs and place them on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining eggs.
5. 5

   Serve

   • Let the Thread Eggs rest for a minute to cool slightly. Serve hot with mint chutney, tamarind chutney, or tomato ketchup.