Sunday, October 16, 2011

Curried eggs

It has been a while since I had a recipe & I don't know about you, but when it gets hot I have trouble eating anything meaty.  Alright, I am not a big meat eater at the best of times (I had a cheeseburger a year ago October & by a year ago October I mean 2009), but the simple truth is I need protein just like everyone else.  In the summertime, the best way to get it is with eggs.  & yes, by the way, it is summertime here again in Fladidah.  This week, it is hard-boiled curried eggs over leafy greens (because it turns out I realllly need more iron & spinach is my new best friend).

First hard-boil some eggs.  However many you want.  Six eggs would last me a week; A could eat that in one sitting.  Lets say six:  hard-boil six eggs.  Then drain them & take make them easier to peel, drop them gently into cold, cold water.  Set aside for a minute...or an hour.

When you are ready, return to the eggs & peel them.  I roll them around for a bit until the shell cracks & then try to peel it in one piece like an apple.  No, I have never been successful, but it is good to give yourself these little challenges, don't you think?  Cut them & remove the yolks.  Set aside the whites, keeping them as intact as you can, but don't make yourself crazy, this is not deviled eggs after all.  Mash the yolks with a fork.

In a small bowl -a really small bowl, I use a teacup- combine 1tsp cardamon, 1 tsp cumin, 1/2 tsp red pepper. 1/2 tsp turmeric.  Generally these are already ground but if not, grind them now.  Grind them together, even.

Finely mince one or two or three cloves of garlic.  Three is probably too many, so if you really like garlic, use two.  If you buy minced garlic in a jar, try to scoop as much liquid as actual garlic & go for a teaspoon or so total.

Take your smallest pan, ideally a pan with some sides to it (i.e. a crepe pan would not cut it) & put in as little of a light oil as you need to coat the bottom.  Any light oil will do.  The idea is not to cook anything in oil but to make the temperature more or less even throughout the pan.  If you have a gas stove & snazzy cookware, you might be able to get away without the oil.  If you are feeling adventurous, or it is the morning after bookclub, you could try a bit of red wine, just covering the bottom of your pan.

Heat the oil, add the spices.  Stir.  & stir.  Do not stop stirring.  Add the garlic & stir some more.  The spices may smoke a bit, just keep stirring & use your nose.  When they "release" add the mashed egg yolks & stir, stir stir for as long again as you stirred before adding the eggs.  It is almost impossible to under-cook them, but the longer they heat up together, the more flavor the eggs will take.

Never stop stirring, never ever ever.

When they are done remove from heat, remove from pan (or they will keep cooking, even if the pan is not on the stove) & set aside.  Slice the whites into smaller-than-bite sized pieces.  I like to put them in a bowl, whites on one side, yolks on the other & spoon it over my salad instead of dressing.  Other people scoop them up on pieces of bread or mix it in with rice. 

& for those of you who like a media tie-in, I give you Cool Hand Luke.  I bet he couldn't have eaten those eggs curried...maybe he could.

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