Kerala Egg Molee

1. 1
   boil · ~10 min

   Hard-boil and peel the eggs.

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

   TIPOlder eggs peel more easily than fresh ones.
2. 2
   fry · ~3 min

   Lightly fry the boiled eggs.

   Heat oil in a pan over medium heat. Add the peeled eggs and gently fry, turning occasionally, until they develop light golden spots all over. Remove and set aside.

   TIPDon't overcrowd the pan — fry in batches if needed.
3. 3
   temper · ~2 min

   Sauté the whole spices and aromatics.

   1.Add ghee to the same pan. Once warm, add cardamom, cloves, and cinnamon. Sauté until fragrant (30 seconds).

   2.Add curry leaves and sauté until they crackle (15 seconds).

   3.Add sliced ginger, garlic, and green chilies. Sauté until the raw smell disappears (1 minute).
4. 4
   simmer · ~11 min

   Cook the onion-tomato base.

   1.Add sliced onions and a pinch of salt. Cook until soft and translucent (5–7 minutes).

   2.Add turmeric powder and black pepper. Stir well.

   3.Add sliced tomatoes and cook until they turn soft and mushy (3–4 minutes).

   TIPKeep the heat gentle — you don't want the onions to brown, just soften.
5. 5
   simmer · ~5 min

   Simmer with thin coconut milk.

   Pour in the thin coconut milk and bring to a gentle simmer. Let it bubble softly for 5 minutes so the gravy reduces slightly and the flavors meld.

6. 6
   simmer · ~4 min

   Add eggs and finish with thick coconut milk.

   1.Gently slide the fried eggs into the simmering gravy. Add salt and cook for 2 minutes.

   2.Reduce heat to the lowest setting. Pour in the thick coconut milk and warm through without boiling (2 minutes).

   TIPNever boil after adding thick coconut milk — it will split and turn grainy.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

   TIPServe immediately with appam, idiyappam, or steamed rice.

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