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Crispy fried eggs tossed in a vibrant, spicy, and tangy Indo-Chinese sauce with crunchy bell peppers and onions. A fantastic appetizer or side dish that comes together quickly and is bursting with flavor.
For 4 servings
Boil, peel, and prepare the eggs. Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled eggs. Drain, cool in ice water, peel, and cut each egg in half lengthwise. Set aside.
Prepare the batter. In a mixing bowl, whisk together all-purpose flour, 4 tbsp cornflour, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper. Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter with a medium-thick consistency, similar to pancake batter.
Fry the eggs. Heat oil for deep frying in a wok or kadai over medium-high heat. Pat the egg halves dry, dip each one into the batter to coat completely, and carefully slide into the hot oil. Fry in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towel.
Sauté aromatics and vegetables. In a separate large wok or pan, heat 2 tbsp of oil over high heat. Add the chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the cubed onion and green bell pepper, and stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.
Create and thicken the sauce. Reduce the heat to medium. Add soy sauce, red chilli sauce, tomato ketchup, vinegar, 0.25 tsp salt, and 0.25 tsp black pepper. Stir well to combine. In a small bowl, mix 1 tbsp cornflour with 1/4 cup of water to make a slurry. Pour the slurry into the pan, stirring constantly. Cook for 1 minute until the sauce thickens and becomes glossy.
Combine and serve. Add the crispy fried eggs to the wok with the sauce. Gently toss to coat them evenly without breaking them. Garnish with chopped spring onion greens and serve immediately to enjoy the crispy texture.
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This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 362.02 calories per serving with 15.32g of protein, it's a moderately challenging recipe perfect for appetizer or lunch or dinner or side.
To make a gravy version perfect for serving with steamed rice, increase the water for the cornflour slurry from 1/4 cup to 1 cup.
Incorporate other vegetables like sliced carrots, mushrooms, or baby corn along with the onions and bell peppers for added nutrition and texture.
For extra heat, add 1/2 teaspoon of red chilli flakes along with the sauces or use a spicier variety of red chilli sauce.
Add a teaspoon of sugar or honey to the sauce along with the other condiments to give it a balanced sweet and sour flavor profile.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish provides essential nutrients like Vitamin D, Vitamin B12, and selenium from eggs, and Vitamin C from the bell peppers, which supports immune function and bone health.
The combination of protein from eggs and carbohydrates from the batter and vegetables offers a quick and sustained energy release, making it a satisfying dish.
A single serving of Chilli Egg (about 2 pieces) contains approximately 350-450 calories, primarily from the deep-fried eggs and the sauces. The exact count can vary based on the amount of oil absorbed during frying.
Chilli Egg is a high-protein dish due to the eggs. However, it is also high in fat and sodium because of deep-frying and the use of sauces. It's best enjoyed in moderation as an occasional treat rather than a daily meal.
Yes, for a healthier alternative, you can pan-fry or air-fry the battered eggs. For pan-frying, use a few tablespoons of oil and cook until golden on both sides. For air frying, spray with oil and cook at 200°C (400°F) for 8-10 minutes, flipping halfway.
Chilli Egg is a versatile dish. It can be served as an appetizer on its own, or as a side dish with Hakka noodles, vegetable fried rice, or steamed jasmine rice.
It is highly recommended to serve Chilli Egg immediately after preparing it. If made ahead, the fried eggs will lose their crispiness and become soggy in the sauce. You can, however, boil the eggs and chop the vegetables in advance to save time.