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A famous street food from Tamil Nadu, this is not your average scrambled egg. Cooked quickly on a hot pan, it boasts set edges with a delightfully soft, custardy, and runny center, all infused with the spice of a savory gravy.
For 2 servings
Prepare the mixture for one kalakki at a time to ensure the best texture. In a small bowl, crack 2 eggs. Add 2 tablespoons of salna, half of the chopped onion, half of the green chili, a pinch of salt, and a pinch of black pepper.
Whisk the mixture very lightly with a fork for only 10-15 seconds. The goal is to just break the yolks and loosely combine them with the whites. Do not over-whisk; streaks of yolk and white should still be visible.
Heat a tawa or a small non-stick pan over high heat. Add 1 tablespoon of gingelly oil and let it get very hot until it just begins to shimmer. A hot pan is crucial.
Carefully pour the egg mixture onto the center of the hot tawa. It will spread and the edges should start to cook and set almost instantly with a loud sizzle.
After about 15 seconds, use a flat spatula to quickly scrape and push the cooked edges towards the center from all sides. This allows the runny egg from the top to flow outwards and cook.
When the base is set but the center is still very liquid and custardy (about 30-40 seconds total cooking time), quickly fold the kalakki in half.
Cook for another 5-10 seconds, then immediately slide it onto a serving plate. The inside should be gooey and runny.
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A famous street food from Tamil Nadu, this is not your average scrambled egg. Cooked quickly on a hot pan, it boasts set edges with a delightfully soft, custardy, and runny center, all infused with the spice of a savory gravy.
This south_indian recipe takes 10 minutes to prepare and yields 2 servings. At 274.78 calories per serving with 12.89g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch or dinner.
Garnish with fresh coriander leaves. Repeat the entire process with the remaining ingredients to make the second kalakki. Serve immediately with hot parotta or bread.
Add a pinch of red chili powder or some finely chopped red chilies to the egg mixture for extra heat.
Sprinkle a tablespoon of grated cheese (like mozzarella or cheddar) over the kalakki just before folding it.
Use a spicy vegetable kurma or a mushroom gravy instead of chicken salna for a delicious vegetarian alternative.
Add a tablespoon of finely chopped mint leaves along with the coriander for a fresh, aromatic flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Eggs are packed with essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which supports brain health and development.
The combination of protein and healthy fats in eggs provides a sustained release of energy, making this a great meal to keep you full and energized.
Salna is a thin, spicy meat or vegetable-based gravy from Tamil Nadu, often served with parotta. If you don't have it, you can use any flavorful, thin curry gravy like chicken curry, mutton kuzhambu, or vegetable kurma. The gravy is key to the kalakki's unique flavor.
This usually happens for two reasons: the pan wasn't hot enough, or you overcooked it. The key to kalakki is extremely high heat and very short cooking time (under a minute). The goal is to have set edges and a runny, custardy center.
Egg Kalakki can be part of a balanced diet. It's an excellent source of protein from the eggs. However, it's typically made with oil and a rich gravy (salna), which can add to the fat and calorie content. To make it healthier, you can use less oil and a lighter, vegetable-based gravy.
One serving of Egg Kalakki (made with 2 eggs and salna) contains approximately 250-350 calories. The exact number can vary significantly based on the type and amount of oil and the richness of the salna used.
No, Egg Kalakki is best enjoyed immediately after cooking. Its signature appeal is the hot, wobbly, and runny texture, which is lost as it cools and sets.