Egg Thoran

1. 1
   prep · ~5 min

   Whisk the eggs and prep the ingredients.

   1.Crack 4 large eggs into a bowl and whisk lightly with a pinch of salt until just combined.

   2.Finely chop the onion, ginger, garlic, and slit the green chilies.

   3.Grate fresh coconut to yield ¼ cup and set aside.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat 2 tbsp coconut oil in a heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, dried red chili, and curry leaves. Sauté until fragrant (15 sec).

   TIPCoconut oil is key to authentic Kerala flavor — don't substitute with other oils.
3. 3
   saute · ~4 min

   Sauté the aromatics.

   1.Add chopped onions, ginger, garlic, and slit green chilies.

   2.Sprinkle turmeric powder, red chili powder, and a pinch of salt.

   3.Sauté until onions turn soft and translucent (3-4 min).
4. 4
   mix · ~2 min

   Add coconut and cook briefly.

   1.Add the grated coconut to the pan.

   2.Stir well and cook on low heat until the coconut is warmed through and aromatic (1-2 min).

   TIPKeep the heat low so the coconut doesn't brown — it should stay moist and tender.
5. 5
   fry · ~3 min

   Scramble the eggs into the mixture.

   1.Push the coconut mixture to the sides of the pan, creating a well in the center.

   2.Pour the whisked eggs into the center and let them set for 20 seconds.

   3.Scramble gently, then fold the coconut mixture into the eggs.

   4.Cook on medium-low heat, stirring continuously, until eggs are just set but still soft (2-3 min).

   TIPDon't overcook the eggs — remove from heat while they're still slightly soft for the best texture.
6. 6
   garnish

   Finish with black pepper and serve.

   Sprinkle a pinch of freshly ground black pepper over the thoran. Serve immediately with steamed rice and sambar.

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