Enjoy this quick and easy egg curry dish with hot crispy paraatha in breakfast.
- 4 hard boiled eggs
- 1 large onion finely chopped
- 2 green chillies finely chopped
- ½ tsp Pepper Powder
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 2 tbsp cooking oil
- Chopped Coriander leaves
- Salt To taste
- Cut each egg into two parts. Take out yellow yolk and cut white albumin part into small chunks. Keep aside both yolk and albumin parts separately.
- Heat oil in a skillet, fry onion on medium flame until it becomes soft and light brown.
- Add chopped chili and stir fry till it changes its colour.
- Stir in all the powders along with salt and mix well.
- Mix in egg white chunks and stir well.
- Now carefully add yolk pieces. Try not to break yolk pieces. Remove the skillet from the heat, sprinkle cilantro leaves and cover the skillet with lid. Leave it for 2-3 minutes.
- Take out in a serving dish, garnish with more coriander leaves and serve with paraatha.
Tips: Cut boiled eggs with a knife dipped in hot water to avoid breaking
Do You Know?
If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk. This is a manifestation of the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein (chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish "ring” from forming on the surface of the yolk).