Name: Egg Pepper Fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Egg, hard-boiled, halved lengthwise; 1 Onion, medium, finely chopped; 1½ tsp Black Peppercorns, freshly and coarsely crushed; ½ tsp Fennel Seeds, saunf; 12 Curry Leaves; 1 tsp Ginger-Garlic Paste; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; 1½ tbsp Cooking Oil, coconut oil preferred; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped

20 mintotal

Prep 5 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Bring the coconut oil to a shimmering heat in a broad pan over a medium flame. Introduce the fennel seeds and permit them to sizzle and bloom, releasing their aromatic oils.
Cast the fresh curry leaves into the hot oil, followed immediately by the finely chopped onions. Sauté with patience until the onions caramelize into a deep golden brown.
Add the ginger-garlic paste. Fry it for a full minute to cook off its raw, sharp edge.
De-escalate the flame to low. Introduce the turmeric, coriander powder, half of the freshly crushed black pepper, and salt. Fold the spices together.
Sprinkle a calculated splash of water over the mixture. This chef's maneuver prevents the dry spices from scorching and binds the ingredients into a thick, coarse, and highly concentrated masala paste.
Carefully arrange the hard-boiled egg halves into the pan, orienting them flat yolk-side down. Allow them to sear undisturbed in the aggressive masala for exactly 2 minutes.
2 min
Using a spoon or tongs, turn each egg over gently so the white side sears and takes up the roasted flavours for another 2 minutes.
2 min
Crown the dish by evenly scattering the remaining reserved crushed black pepper and chopped fresh coriander across the exposed yolks.
Cut the heat source and serve the dish immediately.

How to tell it's done

The eggs should be lightly blistered from the pan and thickly coated in a dark, sticky, peppery caramelised onion masala.

Getting it right

Tip

Chef's Tip: Mechanically crushing whole black peppercorns in a mortar and pestle directly prior to cooking unlocks a volatile, sharp, biting heat profile that pre-ground, oxidized powder can never replicate.

What to serve it with

Serves flawlessly as an intensely spiced, quick evening protein hit, or performs brilliantly as an aggressive side dish to neutralize mild rasam rice or dal.

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Ingredients