Eggs are nutritious, economical and versatile. The possibilities are endless and this dish is definitely exciting. Those who cannot consume chicken 65, can now have it substituted with eggs. It makes for a great appetizer with drinks or can be served as a side with the main meal. Tempting, spicy, mouthwatering and delicious.
Boiled eggs are quartered, dredged with corn flour, dipped in an egg-corn flour slurry and deep fried. Then, tossed in a spicy chilli mixture, finished with a sprinkle of lemon juice and garnished with coriander leaves. Leftover boiled eggs can be used. The chilli garlic sauce (picture below) is what elevates this dish and makes it truly delicious. It is made of chillies, garlic, vinegar and salt. Available at Walmart and most Asian stores in Canada.
Besides an excellent source of protein, eggs are rich in vitamin D and nutrients, providing the required energy. They contain all 9 essential amino acids. Also, play a role in weight management, muscle strength, healthy pregnancy, brain function and eye health.
Boiled eggs are quartered, dredged with corn flour, dipped in an egg-corn flour slurry and deep fried. Then, tossed in a spicy chilli mixture, finished with a sprinkle of lemon juice and garnished with coriander leaves. Leftover boiled eggs can be used. The chilli garlic sauce (picture below) is what elevates this dish and makes it truly delicious. It is made of chillies, garlic, vinegar and salt. Available at Walmart and most Asian stores in Canada.
Besides an excellent source of protein, eggs are rich in vitamin D and nutrients, providing the required energy. They contain all 9 essential amino acids. Also, play a role in weight management, muscle strength, healthy pregnancy, brain function and eye health.
Egg 65
(Serves 6)
Ingredients:
6 eggs
1/4 teaspoon pepper powder
1/2 teaspoon chilli powder
1 + 2 tablespoons corn flour
1 egg (lightly beaten for slurry)
oil for deep frying
salt
Method:
Place eggs in a saucepan, cover with cold water. Close lid and bring to a boil. Shut off flame and leave eggs in the hot water for 5 minutes. Drain out the water and pour cold water over the eggs to prevent the dark ring forming around the yolk.
Peel eggs and quarter them. Dredge each piece with 2 tablespoons cornflour to secure the yolk.
In a bowl, add the light beaten egg, chilli powder, pepper powder, 1 tablespoon corn flour and a pinch of salt. Mix well into a smooth slurry.
Heat oil on medium flame for deep frying.
Carefully dip each egg piece in the slurry mixture and then into the hot oil. Fry 8 pieces at a time in 3 batches. Drain on absorbent paper towels and set aside.
Spice Mix
Ingredients:
2 sprigs of curry leaves
4 large cloves of garlic (finely chopped)
1/2-inch piece of ginger (grated)
1 teaspoon cumin seeds
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 long green chillies (chopped)
2 tablespoons chilli garlic sauce (Huy Fong Foods Inc.)
a pinch of red food colour powder + 1/3 cup water
1 teaspoon soy sauce
1 heaped tablespoon yogurt
juice of 1/2 a lime
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a wide-bottomed skillet and add cumin seeds, curry leaves, green chillies, garlic and ginger. Saute for few seconds till you get the aroma of the garlic.
Then, add the spice powders, chilli garlic sauce, yogurt and the red food colour powder mixed in water. Stir and toss in the fried egg pieces. Ensure that each egg piece is well coated with the spice mix. Sprinkle soy sauce and lemon juice. Check for seasoning. Cover and let eggs cook on low heat till all the spice mix is absorbed.
Garnish with coriander leaves.
Serve egg 65 as an appetizer or as a side dish with main meal.
Note:
(Serves 6)
Ingredients:
6 eggs
1/4 teaspoon pepper powder
1/2 teaspoon chilli powder
1 + 2 tablespoons corn flour
1 egg (lightly beaten for slurry)
oil for deep frying
salt
Method:
Place eggs in a saucepan, cover with cold water. Close lid and bring to a boil. Shut off flame and leave eggs in the hot water for 5 minutes. Drain out the water and pour cold water over the eggs to prevent the dark ring forming around the yolk.
Peel eggs and quarter them. Dredge each piece with 2 tablespoons cornflour to secure the yolk.
In a bowl, add the light beaten egg, chilli powder, pepper powder, 1 tablespoon corn flour and a pinch of salt. Mix well into a smooth slurry.
Heat oil on medium flame for deep frying.
Carefully dip each egg piece in the slurry mixture and then into the hot oil. Fry 8 pieces at a time in 3 batches. Drain on absorbent paper towels and set aside.
Spice Mix
Ingredients:
2 sprigs of curry leaves
4 large cloves of garlic (finely chopped)
1/2-inch piece of ginger (grated)
1 teaspoon cumin seeds
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 long green chillies (chopped)
2 tablespoons chilli garlic sauce (Huy Fong Foods Inc.)
a pinch of red food colour powder + 1/3 cup water
1 teaspoon soy sauce
1 heaped tablespoon yogurt
juice of 1/2 a lime
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a wide-bottomed skillet and add cumin seeds, curry leaves, green chillies, garlic and ginger. Saute for few seconds till you get the aroma of the garlic.
Then, add the spice powders, chilli garlic sauce, yogurt and the red food colour powder mixed in water. Stir and toss in the fried egg pieces. Ensure that each egg piece is well coated with the spice mix. Sprinkle soy sauce and lemon juice. Check for seasoning. Cover and let eggs cook on low heat till all the spice mix is absorbed.
Garnish with coriander leaves.
Serve egg 65 as an appetizer or as a side dish with main meal.
Note:
- If you cannot find the recommended chilli garlic sauce, prepare it at home by grinding dried red thai chillies, garlic and vinegar to a coarse paste. Alternatively, you can use your favourite hot sauce.
- Recipe for Chicken 65, click here.
