Malai par Eeda, or Coddled Eggs Parsi-Style, is an heirloom recipe re-constructed by culinary anthropologist Kurush Dalal, in which eggs are poached in a bed of clotted cream.
Kurush walks us through the recipe: Line a baking tray with a generous quantity of cream, and slowly crack your eggs into it. Dab a bit of butter on top, sprinkle some finely chopped coriander and chilli, and slowly steam in a water bath. Remember, you want the eggs to gently poach in the cream. It has to cook very slowly; else the cream will split and turn to ghee. It’s a simple dish, but as you know, those are always the trickiest. Read the full story of Malai par Eeda here.
Recipe: Kurush Dalal’s Malai par Eeda
½ litre clotted cream
2 green chillies, finely chopped
Coriander, a few leaves, finely chopped
Pour the cream into a baking tray.
Gently crack the eggs into the bed of cream, spacing them out evenly.
Apply a few dabs of butter on the top.
Sprinkle with salt.
Garnish with chopped chilli and coriander.
Place in a water bath and bake over low heat until the eggs are poached to your liking, or until the whites are set and the yellow is still wobbly.
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