Wednesday, October 24, 2012
Eggs with Curry Leaves
This is the second version of scrambled eggs that we have made from Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent. Sadly, neither Alex nor I can remember the other scrambled eggs recipe well enough to decide which one we liked better... I remember being pleasantly surprised by how palatable I found the tomatoes in the Andhra Scrambled Eggs. But what I really remember from that meal was being blown away by the Andhra Spiced Eggplant. Speaking of that eggplant, we need to make it again ASAP because it was delicious. I have one minor criticism of this particular scrambled eggs recipe; I prefer my eggs cooked gently and slowly over a moderately low temperature, rather than scrambled quickly over a higher heat. That way the eggs remain light, fluffy and moist. Because the eggs here were poured in a much hotter pan than I usually use to scramble eggs, they were a little dry. They also felt a little... heavier and more filling than typical scrambled eggs (both because of the cooking method and the amount of ingredients in the eggs). On the plus side, the flavors here were quite interesting and were fun to experiment with. These eggs were heavily spiced with curry leaves, cayenne chili, shallot, ginger and scallions. In terms of sheer flavor, they packed a wallop. And I usually love that kind of thing. But part of me would have preferred a really simple plate of pale or golden yellow, fluffy scrambled eggs with just a few chives on top for color. Simple, but satisfying.
Recipe after the jump!
Eggs with Curry Leaves
Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent
By Jeffrey Alford and Naomi Duguid
4 large or extra large eggs
1/2 tsp salt, or to taste
1 tsp butter or ghee (we used ghee)
1 tsp raw sesame oil or vegetable oil (we used vegetable oil)
5-8 fresh or frozen curry leaves, coarsely chopped
1 tsp minced ginger or ginger mashed to a paste
1 cayenne (or serrano) chili, seeded and chopped
1/4 cup finely sliced shallots
2 scallions, minced
Whisk the eggs in a bowl until very smooth. Whisk in salt. Set aside.
Heat a large heavy skillet over medium-high heat. Add the butter or ghee and the oil. Once hot (or if you are using butter, once the butter is melted), add the curry leaves, ginger and chili. Stir-fry briefly until fragrant. Add shallots and scallions, reduce the heat to medium, and stir-fry until the shallots are softened, about 4 minutes.
Lower the heat to medium- low and pour eggs into the pan. Gently scramble the eggs until just set, but still tender. Serve.