Stuffed eggs

During the lockdown last year, we were gifted some duck eggs. While I do like to eat eggs, I'm rather finicky about how I like them cooked - well done to the point of springy. And they shouldn't have that eggy smell. Well, that's just me; for the men in the house, the runnier the better!! Duck eggs have a strong flavour and smell rather fishy so that ruled out the usual egg curry. 

Eons ago, I used to watch my mum make stuffed eggs. I do remember even helping her make them and so, with no recipe in hand but a vague memory of how it was done, I set out to make my version of stuffed eggs. Today, on the 9th birthday of Baketales, I decided to share with you all the recipe and especially because they turned out so good.

The first step is to hard boil the eggs. In case you're wondering how to do that, put the eggs into a large pot with enough water to cover them. Bring the water to a boil while gently stirring the eggs around. This step is mandatory as it ensures the yolks remain centered. As the water comes to a boil, reduce the heat till the water is barely simmering. You can stop stirring the eggs at this point. Allow the eggs to cook for 10 minutes.  At the end of the cooking time, remove the pot from the heat, drain the water and rinse the eggs a few times in cold water. When they are cool, shell the eggs and slice them lengthwise using a bit of sewing thread. Remove the yolks carefully, keep the whites intact and keep aside.

Chop the onions, green chillies, ginger and garlic finely. 

Heat a little oil in a frying pan, sauté the chopped ingredients and a sprig of curry leaves till golden brown. Grate in the egg yolks, remove from heat and mix well. Add salt to taste. 

When the mix has cooled down, divide into 12 and use it to fill the cavity of each egg white. Beat up the white of 1 egg, coat each filled "egg" and deep fry till just golden. That's it. 

You can make this recipe with chicken eggs too. It tastes just as good.

Stuffed eggs (makes 12)

Ingredients

6 duck (or chicken) eggs, boiled and shelled. Slice them into halves and carefully remove the yolks. 

2 big onions, diced fine

1" piece ginger, diced fine

6 cloves garlic, crushed and minced fine

2 -3 green chillies, chopped fine

1 sprig curry leaves 

2 tbsp chopped coriander leaves

Salt to taste

A little vinegar 

Oil

1 beaten egg white

Method

Heat 2 tbsp oil in a frying pan, sauté diced onions, ginger, garlic, green chillies and curry leaves till just beginning to turn a light brown. 

Remove pan from heat, grate in the yolks. 

Mix it all together with salt to taste, half a teaspoon of vinegar and coriander leaves.

Cool and divide into 12 portions, discard the curry leaves. 

Shape each portion into a round and fill the cavity of the egg white.

Heat oil in a pan, dip each stuffed egg into beaten white of egg and put into the hot oil, stuffed side down.  

When they turn golden, turn them around and repeat. 

Scoop out and remove onto paper towels. 

Serve with a tomato dip and enjoy stuffed eggs as an appetiser.