Why this recipe works
The base is all about onions cooked long and dark: slow browning (the Maillard reaction) turns them sweet and deep, which is the whole flavour of an egg roast, no cream, no nuts. Curry leaves and coconut oil give it the unmistakable Kerala aroma. And the humble egg is a genuinely cheap, complete protein.
Ingredients
- Eggs, boiled6
- Onions, sliced3
- Tomato, ginger-garlic1 + 2 tbsp
- Curry leaves, Kashmiri chilli15 + 1 tsp
- Garam masala, turmeric1 tsp + 1/2 tsp
- Coconut oil, salt2 tbsp
Method
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1
Cook the sliced onions slow and long in coconut oil until deeply browned.
The soul of it: slow-browning the onions (Maillard) is where an egg roast gets its dark colour and sweet depth, this step is the dish, so do not rush it.
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2
Add ginger-garlic, tomato, Kashmiri chilli, turmeric and garam masala, and cook to a thick, dark masala.
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3
Score the boiled eggs and turn them in the masala to coat.
Why score them: shallow cuts let the masala cling to and flavour the egg white rather than sliding off.
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4
Finish with plenty of curry leaves and a drizzle of coconut oil.
An honest word
Egg roast is a cheap, protein-rich meal built mostly on onions and spice, with modest oil. Eggs are a complete protein and, for most people, an egg or two is perfectly healthy, the old worry about dietary cholesterol has softened considerably. The main lever is simply the coconut oil, kept modest, and it is a genuinely good, affordable dish.