Egg Stew

1. 1
   boil · ~8 min

   Hard-boil the eggs.

   Place eggs in a saucepan, cover with water and bring to a boil. Cook for 8 minutes, then transfer to cold water. Peel and set aside.

   TIPAdding a pinch of salt to the boiling water prevents cracking.
2. 2
   temper · ~1 min

   Temper the whole spices.

   1.Heat coconut oil in a kadai over medium heat.

   2.Add green cardamom, cloves, cinnamon and crushed peppercorns.

   3.Sauté until fragrant and the spices sizzle (30-40 seconds).

   4.Add curry leaves and let them crackle briefly.

   TIPDon't let the spices burn — medium heat is enough.
3. 3
   saute · ~6 min

   Sauté the aromatics.

   1.Add sliced onions, green chilies, ginger and garlic.

   2.Sauté on medium-low heat, stirring often, until the onions turn soft and translucent (5-6 minutes).

   3.Do not brown the onions — the stew gets its pale ivory color from gentle cooking.

   TIPKeep the heat low so the onions stay pale and sweet, not golden.
4. 4
   simmer · ~8 min

   Simmer with coconut milk.

   1.Pour in the thin (second) coconut milk and stir well.

   2.Season with salt and bring to a gentle simmer for 5 minutes.

   3.Add the thick (first) coconut milk and stir once.

   4.Cut the boiled eggs in half and gently slide them into the stew.

   5.Simmer on low heat for 2 more minutes — no boiling after adding thick milk.

   TIPNever boil thick coconut milk — it curdles. Just warm it through on the lowest heat.
5. 5
   garnish · ~2 min

   Finish and serve.

   Turn off the heat. Sprinkle freshly ground black pepper over the top. Let it rest for 2 minutes before serving.

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