Updated: Oct 14
I do admit that I like complex flavors, but this super simple recipe is both elegant and delicious. The simplicity of using great ingredients to complement each other wonderfully is what makes this recipe stand out.
The hard-boiled eggs are smothered in a light sauce that is sweetened with the onions and spiced with turmeric and chilies. The magic to the dish is the gentle flavor of coconut oil, subtle and binding it all together. This is served as a side dish traditionally, but I like to serve it as an appetizer by itself so folks can appreciate the flavors. It also is wonderful as an hors d'oeuvre with drinks.
This cookbook was sent to me by a friend, Sunid, who I know from my school days many moons ago. This is a cookbook not just about recipes, but tradition, family, and love. A family written cookbook, where they have shared closely guarded secrets that have been handed down through generations. Thank you Sunid again, this cookbook will always have a special place amongst my collection and heart.
For more delicious recipes from this cookbook click here.
2 tablespoons coconut oil
1 teaspoon ghee
1 small onion, finely diced
2 tablespoons chili powder, or to taste
1/4 teaspoon turmeric powder
1 cup water
Salt, to taste
3 hard-boiled eggs, halved, see note below
Mix the chili powder, turmeric and salt into a paste with a tablespoon of water. Set aside.
Add the coconut oil to a large shallow sauté pan and heat on medium heat. Add the onions and cook till they are translucent and soft, do not brown.
Add the spice paste and cook for 1 minute. Add the water and bring to a gentle simmer. Cook for 5 minutes till thickened slightly and the oils are beginning to be released from the masala. Add the ghee and stir in.
How to make the perfect hard-boiled eggs: To get the yolks into the center of the eggs, and not settled to a side or bottom, lay the eggs down on their sides for 1 hour. The yolks tend to rebalance themselves into the center of an egg. This is especially nice for deviled eggs.
To cut an egg, it is better to do this while the eggs is still warm. In addition, use a knofe that is very sharp and oil the blade wit a neutral oil between each cut. the knife and oil with give a cleaner cut through the eggs without ripping the cooked in places.
Finally, do not refrigerate an egg after boiling. Most eggs are fine for a day or two in the shell at room temperature, however, be cautious in extremely hot climates. Cooling the white makes it tougher and more chewy and changes the smooth texture to a tougher one.