Kerala Style Egg Fry

Wake-Up Call

Sonshine has problems getting up in the mornings. Well, who does not have?

I give him the first wake-up call. I hear a "Hmmmm". 

A few minutes later... I give him a second warning call. I hear, "Yes Ma, I am up. I just need 2 minutes to open my eyes". 2 minutes to open eyes? I roll my eyes!

After 5 minutes (which for Sonshine probably feels like 2 seconds) , I give him his last and final call. No response. He is back in dream land.

I use my wake-up-call trump card.

I have an ingenious way to wake Sonshine in the mornings.

It goes like this, "Get up now, OR  I will give you eggs for breakfast".

He is up & ready in a flash.

Sonshine does not like eggs -  in any form. Well, may be he likes them in French toast and in cakes. Definitely in cakes.  But that's it.

Sometimes, I make these funny gross faced open sandwiches. I do not know whether it's the funny or the gross face or just the taste of the ketchup (everything tastes good with ketchup) that does it -  Sonshine eats these.

These sandwiches are super easy to make. Scramble eggs, spread a little ketchup on a piece of bun, spread the scrambled eggs. Draw ketchup face. And serve/eat.

But that's not "Egg Fry". So what is it? It's a very simple,spicy dish made with boiled eggs. Kind of deviled eggs, but not exactly like them. They are very versatile since you can serve them as a snack, or as an appetizer. They also taste good with rice and chappati.

Kerala Style Egg Fry

In this egg fry, boiled eggs are marinated with an onion chutney and shallow fried. It serves as a quick snack or a tasty appetizer or even as an accompaniment to rice or chappati.

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Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Calories 125 kcal

Ingredients

  

• 2 Hard Boiled Eggs
• 2 tbsp Ulli Sammanthi; recipe given below.
• 2 tsp Canola oil
• 2 Curry Leaves finely chopped

Ulli Sammanthi

• ½ Onion roughly chopped
• 1 tsp Paprika
• ¾ tsp Cayenne Pepper add extra for more spice
• Salt to taste

Instructions

 

Ulli Sammanthi

• Grind all the ingredients listed under the "Ulli Sammanthi section to a smooth paste. You can add a little water to help you grind the ingredients together. Ulli Sammanthi is ready. You can save this in the refrigerator for 3-4 days.

Egg Fry

• Peel the shell of the hard boiled eggs and cut them in half.
• n a small saute pan, heat oil on stove top over medium high heat.
• Spread a little less than ¼ tbsp ulli sammanthi on each half of the eggs(on the yolk side).
• When the oil is hot, gently place the eggs in the pan with the yolk side down.
• They will sizzle and fry. You can place the remaining ulli sammanthi on top of the eggs. Sprinkle the chopped curry leaves too.
• After a minute or two, gently flip the eggs to the other side.
• When the second side of the egg is fried (it takes only a couple of minutes), transfer them to a serving plate. Sometimes, the ulli sammanthi(masala) refuses to stick to the egg, but instead sticks to the pan.
• Scrape the pan and scoop the fried masala on the egg. This serves as the garnish.