Egg Chaat

I have always been one of those types whose eyes were perpetually downcast and shoulders sagging. So when my son-in-law suggested I take to blogging I decided to follow his advice, And what a difference it made! Thanks Deep for helping me discover the real me. It taught me that happiness comes packaged in the small joys of life, which we often dismiss as being too childish. It revealed a side of me I myself never knew.
       Son-in-laws Eggs or kai look koei is a Thai dish which I have always prepared in my kitchen and known it as Egg Chaat. Its easy and I serve it with puri or luchi, made with refined white flour.It goes well with toast too....

Egg  chaat

Ingredients :

Vegetable Oil........................................................... 2 tbsp
Potatoes,boiled &quartered........................................6
Tomato,chopped...................................................... 1,medium

Onions,peeled &finely chopped................................. 5
Ginger,juilliened.........................................................1inch piece
Green Chillies...........................................................2

Hard-cooked Eggs,boiled,

           shelled&Quartered.........................................4

Tamarind Paste........................................................ 2 tbsp

Hot&sour sauce                                                        2 tbsp
Sweet Chilly Sauce....................................................2 tbsp

Salt...........................................................................as per taste                                                                            

Method :

Boil the eggs till hard, shell and  quarter them.

Heat the oil in a wok or deep frying pan. Add the onions and fry until brown. Fry the ginger juilliens in the same oil. Remove from the pan with a slotted spoon and keep aside.

Add the eggs to the pan and fry until crisp and blistered on the outside, then remove from the pan with a spoon and keep aside.

Add the remaining ingredients to the pan and cook for five minutes, stirring carefully. Transfer to a serving dish.If you desire garnish with the fried onions or fresh coriander but that's optional.

 Serve hot.

This dish is a hot favourite in winter. I use cage-free eggs to prepare Egg toast, Egg Benedict to Akuri (the popular Parsi version of a scrambled egg with lots of spices and vegetables)...... All classic egg based dishes....

Cage-free eggs are produced by hens that are not confined in battery cages but allowed a larger space. The difference between cage-free eggs and battery-cage eggs lies in quality. Cage-free eggs have a rich golden yolk instead of the pale yellow of battery-cage eggs. They also have a lower cholesterol content and higher nutritional value.