Name: Street Style Egg 65
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Egg, hard boiled and cut into quarters; 2 tbsp Cornstarch; 1 tbsp Rice Flour; 1½ tsp Kashmiri Chili Powder, divided; 1 tsp Ginger-Garlic Paste; ½ tsp Salt, to taste; 300 ml Cooking Oil, for frying + 1 tbsp for tempering; ½ tsp Mustard Seeds; 15 Curry Leaves; 3 Green Chili Pepper, slit lengthwise; 2 tbsp Indian-Style Yogurt, whisked smoothly

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a mixing bowl, prepare the batter by combining cornstarch, rice flour, half of the kashmiri red chilli powder, ginger garlic paste, a pinch of salt, and a little water to form a medium-thick paste.
Gently dip the boiled egg quarters into the batter, ensuring they are well-coated without breaking the yolks.
Heat oil for deep frying in a pan. Carefully drop the batter-coated egg wedges into the hot oil. Fry until they are golden and crispy (about 2-3 minutes). Drain and keep aside.
2–3 min
For the tempering, heat 1 tablespoon of oil in a wide pan. Add mustard seeds and let them splutter.
Add the slit green chillies and curry leaves. Sauté for 30 seconds until the leaves turn crisp and aromatic.
30 sec
Lower the heat and add the remaining Kashmiri red chilli powder followed immediately by the whisked curd. Stir continuously to prevent the curd from splitting.
Once the tempering sauce bubbles and thickens slightly, toss the fried egg pieces into the pan. Mix gently until the spicy sauce completely coats the crispy eggs.
Remove from heat immediately to retain crispness and serve hot.

How to tell it's done

A robust, spicy, and tangy exterior crust wrapping a firm egg white and a rich, creamy yolk core.

Getting it right

Tip

Dusting the boiled egg wedges with a tiny bit of dry cornflour before dipping them into the wet batter ensures the batter clings tightly and doesn't slide off the slippery egg white.

What to serve it with

A phenomenal bar-bite or party starter. Serve with raw onion rings and lemon wedges. No additional chutney is needed.

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Ingredients