Egg Roast
Egg roast is a very popular dish in Kerala, usually eaten with breakfast items like Puttu, Idiyappam, and bread. A couple of my kids’ friends asked for the recipe and so I thought I will make this as my next blog post. It takes only about 30 minutes to prepare, if you start gathering all the ingredients and chopping the onion, garlic, and ginger while the eggs are cooking.
Having perfectly cooked hardboiled egg(s) is essential for this dish. I love the way Kenji Lopez-Alt, author of the James Beard award-winning cookbook, The Food Lab, describes a perfectly cooked hardboiled egg. “Hard-boiled eggs should have fully set, but not rubbery, whites surrounding yolks that are cooked through but still bright yellow and creamy, with no hint of chalkiness or crumbling, and certainly none of that dreaded sulfurous green tinge at the yolk-white interface that overcooked eggs acquire”
SERVES 3 to 4
TIME 30 minutes
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
6 eggs, hard boiled and peeled
Place a saucepan on medium heat with enough water to cover the eggs. Gently place the eggs in. As soon as the water gets to a full boil (212 degrees F) turn the heat off, cover the pot, and set it aside. After 10 minutes, drain the water out, crack the eggs and start peeling under running water beginning from the fatter end. Set them aside. You could also steam the eggs in an Instant Pot.
- 0.75 tsp. cayenne pepper
- 0.5 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. freshly ground black pepper
- 0.5 tsp. garam masala
Combine all the spices and set aside.
- 3 tbs. oil
- 2.5 cups of thinly sliced onions
- 1 tsp. salt
- 1 tsp. chopped ginger
- 2 tsp. chopped garlic
Heat 3 tablespoons of oil in a 12-inch skillet and sauté onions till they turn golden brown. Stir in the chopped ginger and garlic and cook for another minute or so.
- 1 tsp. vinegar
- 2 tbs. water
Add the spice blend that has been set aside and mix everything real well.
Add water and vinegar to the onion mixture and cook until all the moisture evaporates and the onion is well coated with the spices.
Turn the heat off and add the peeled eggs. You can slice them in half or quarters if you prefer it that way. Serve with Idiyappam, Appam or toasted bread.
