Yesterday when I opened my refrigerator, I realized I needed to go grocery shopping! The only stuff left were some eggs, onion, red pepper and half pumpkin (other than some chillies, ginger and garlic) . It was a bit late already and by the time I would return from the store, it would be too late for dinner. The choice was either to cook egg or pumpkin….and I chose the egg 🙂
However, I didn’t want to prepare the boring egg recipes like egg curry or scrambled egg! After thinking for a while, chili egg seemed the best option! Chili egg is a dish of Indian Chinese cuisine. You might be wondering what is that? It’s simply the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The cuisine is believed to have originated from the Chinese of Kolkata (back then known as Calcutta) and is very popular in India and in some South East Asian countries. Spices like cumin, coriander, turmeric are used in this cuisine, which are not much associated with traditional Chinese cooking. Hot chili, ginger, garlic are also frequently used in dishes.
I’ve made the dish quite a few times before. My mom used to prepare this dish too when I was a kid and it was one of my favorite back then! I would wait eagerly for dinner on those days.
But yesterday I wanted to give it a special touch, so I decided to add some honey with it; hence the recipe… “Chili Egg with Honey”. Chili gives the spicy flavor and honey soothes the taste… perfect! It was raining heavily outside and the spicy and sweet flavor seemed just the right combination for the weather.
I’m sure you too have your version of egg recipes… do let me know. I would love to try them out 🙂
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Egg – 6 medium, boiled and shell removed
Honey – 2 tablespoons
Onion – 2 large, sliced
Garlic – 4 to 5 medium cloves, chopped
Green or Red Chili – medium hot, 4-5 chopped or ground
Ginger – 5 cm, grated (around 1 to 2 teaspoons)
Red Pepper – 1 big, cut into long slices
Cornflour or Cornstarch – 3 tablespoons
Soya Sauce – 2 or 3 tablespoons
Vinegar – 1to 2 tablespoons
Salt – to taste
Step 1: Cut the boiled eggs horizontally into halves.
Step 2: Mix the cornflour/cornstarch in 1/4th cups of water. Heat oil in a pan. Dip each piece of egg in the cornflour/cornstarch mixture and fry them for a minute or so on both sides. Transfer on to a plate with kitchen napkins so that the excess oil is soaked off. Place all the eggs on a serving dish.
Step 3: Wash the pan or use another pan – heat 2 tablespoons of oil. Add the onion, garlic and ginger and fry for 2 minutes until it’s translucent. Make sure it doesn’t get burnt. Add the red pepper and fry for another 2-3 minutes. Add the chili and toss well.
Step 4: Mix the soya sauce with rest of the cornflour/cornstarch mixture and add. Add in the honey. Cook for a minute or two. Add salt (as needed) and vinegar and mix well. Spoon the mixture on the eggs so that it covers evenly. Serve hot with noodles or rice.
A few tips:
- If ground chili is too spicy for you, you can add whole dried red chili (broken in halves) as well.
- For cholesterol watchers, use only the whites of the egg and discard the yolk.
- Use two color of peppers (red, yellow or green) to make your dish look more colorful.