A crinkled egg

Coconut oil has seen it all, from getting dissed as a health hazard to being lauded as the next best thing to boost your well being, and everything in between. Looks like we are talking about its benefits once again, but I do have my doubts about how long this is going to last. There is presumably only one reason for the roller coaster ride coconut oil is taking with regard to public affection, which namely is an astonishing lack of unbiased information about the nature and effects of the oil. We are surely in need of some meticulously planned, un-skewed research to shed the much required light into the properties of virgin coconut oil. Where else should they do it other than in places were the palm grows in plenty? KAU, are you there?

egg oroast 1a

When it comes to using coconut oil in anything, people from Kerala are in no dearth for ideas. My earliest memories of the world around me are a little blurred, thanks to that bottle of coconut oil my mother used to empty on my head during bath times. The oil never left my eye you see ! The oil did not help much with my hair either, but to this day I love coconut oil in cooking. We use it in moderation, but curries from my home state in India are not quite the same with out coconut oil in it.

egg oroast 1

This is my favorite Kerala style egg roast, the only way I make them these days. I especially love the crinkled appearance of the egg, which is achieved by pouring hot oil all over it. To make it work better you can use some more oil than what is called for in the recipe to fry the eggs, and then use only the required amount to fry the onions.

egg roast 3

Egg roast

Eggs, hard boiled and peeled – 4
Onions thinly sliced lengthwise – 4 cups
Kashmiri chilly powder – 1 tsp
Vinegar – 1 tbsp
Coconut oil – ¼ cup
Salt – ½ tsp
Curry leaves – 10
Green onions chopped – ¼ cup ( optional)

Sprinkle salt all over the sliced onions, mix well, keep aside for 20 minutes. Now using your hands squeeze most of the water out of the onions and spread on a paper towel. Heat oil in small sauce pan (so that you can spoon the oil easily). When the oil is hot, add two eggs at a time. Spoon the hot oil over the eggs; you will see the surface crinkling. Turn the eggs around, and take it out and drain excess oil on a paper towel. Repeat with the remaining eggs. Roasting two eggs usually takes one minute.

Now to the hot oil (you may need to switch to a sautéing pan at this point) add the sliced onions, sauté till it gets a pale golden brown color. Turn off the heat. Take 1/4th of the sautéed onions and grind to a fine paste adding chilly powder ,vinegar and ¼ cup of water in a blender. Add the ground mixture to the sautéed onions in the pan, turn on the heat, add curry leave, and green onions if using, and sauté at medium heat till the gravy is very thick. At this point, add the eggs, and gently toss to coat with the gravy. Turn of the stove; keep the pan covered for a minute before serving

egg oroast 4


Tina said...

beautiful clicks dear...oru mutta kanichu manushyane ingane kothipikkanoooooooooooo?

Ria Mathew said...

Entamme! Our mottaye ethrakku style cheyyan pattunna vere oraleyum njan ente jeevithathil kanditilla!

I am in love with your photography,crockery,setting and for the wonderful person that you are!!

I am trying this for sure!!

My Kitchen Antics said...

what a coincidence...i was actually thinking of trying out mutta roast and there u come up with a kick ass recipe..
the anglo indian egg curry can wait. this im bookmarking :)

Prerna@IndianSimmer said...

LOVE it!! Its one of my dad's specialties. Brings back a lot of memories and us pleasing for another serving :-)

Preethi and Rojo said...

Can you believe this Archana, i made this already, it is a true keeper, i added a little bit more chilly powder becos i love my egg roast hot. I usually add ginger, garlic and all, but it tastes so good even without it. We are going to have it with moru curry and cabbage thoran now.

Swathi said...

Mutta roast adipoli. entha clicks. muttayiku ethra bangiundu ennu vichari chilla.

Only Fish Recipes said...

this is my first time here....wow.......your presentations are soooooooooo good.....loved this egg recipe !

Pavithra Elangovan said...

I always love egg this way and add turmeric and chilli powder while roasting.. truly making me drool and the plates are so cute Archana.

Foodie Ann said...

Egg Roast has never looked more appetizing....Beautiful styling Archana....I am so in love with this.....

Sweet Artichoke said...

Your pictures are superb! The egg look beautiful, so does the presentation of your dish! I have never cooked with coconut oil and should really try one day!

Priya Suresh said...

Wowow wat a wonderful looking delicious egg curry..

Shabs.. said...

oru mutta curriyudey style!wow wow wow....looks so light...I love that lighting in ur pic arc....love teh styling and the crockery....this is the best muttacuryy i have ever seen!

Bharathy said...

I'm LOL reading Tina's and Ria's comments.. :)

Should I repeat what Ria has mentioned in para2? :)

Anonymous said...

Had no idea an egg could be photographed so beautifully !!!

Sanjeeta kk said...

Love the presentation, Archana! My son will love this version of egg for sure. Lovely.

archana said...

Thank you, ee mutta kutty edutholoooo !

Shho, Tina-kku oru mutta koduthu poyi, allenkil ellam thannaene. Bakkiyullathellam RiRi edutholoo. Thank you for these extremly kind words, i seriously doubt if i deserve it, but i will happily take it for sure.


Yey, wise people think alike ! I hope you like it, let me know how it goes.

Egg roast used to be such a treat growing up for me too.

Preethi & Rojo
Wow folks, love you, that was super fast. Thank you for letting me know, you made my day. My rule with chilly powder is that add how much ever you can stand. Happy that it worked well for you.

Thank you ketto, ee muttaye istapettathinu othriri thanks.

Only fish recipes

Welcome to Spicyana, what a captivating name you have for your blog. I grew up in a coastal town, and can't live without fish. Should be camping around your place from now on then. Thank you very much for your kind words.

Thank you very much, i am glad that you liked it. I think my mother does that some time. YOu have such an eye on picking props, so thank you for the compliments.

Foodie Ann

Thank you so much Ann, i am so happy that you liked it. Coming from you it means a lot.

Sweet artichoke,
Thank you, i am so happy that you liked it. Coconut oil is kind of an aquired taste, but i have also met people who liked it at the very first time. Hope you try it soon.

Thank you much, glad that you like it

Thank you for being sooooo sweet Shabee. Ninjalokkae ingane parayumpol bhayankara santhosham thonnum. Thankkoo Thankooo

Ha Ha... OK, OK, i am blushing big time here. Thank you very much .


Thanks Indu,glad that you like it

I hope your little one likes this, please let me know if you make it.
Thank you , i am so happy that you liked the syling.

Sammie said...

I've never seen an egg cooked this way but it looks amazing and with coconut oil- how can you go wrong?

Anonymous said...

Hi, I would like to share Sisterhood of World Bloggers award with you. Please do check out http://indugetscooking.blogspot.com/2011/03/ive-got-award.html for rules to take up the award. Thanks!!!

Saee Koranne-Khandekar said...

Does this make the egg chewy? I love it that way! Lovely, lovely, lovely pictures, btw!

Shabs.. said...

Hey Arc, How are you??Sukham thanney alle?I keep hopping here every now and then and see this mutta curry staring at me, well for the past 2 months!So I thought I will leave a comment atleast today. I am pushing you here, please post another recipe with gorgeous clicks:)..Cant wait to see..


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