Craving a quick, flavorful, and satisfying meal? Look no further than this restaurant-style Egg Chilli recipe! This easy-to-follow recipe delivers the bold, spicy taste of a classic Indo-Chinese dish, all from the comfort of your own kitchen. Forget complicated techniques and lengthy prep times; this recipe is perfect for busy weeknights or a satisfying weekend brunch. The vibrant colors and aromatic spices will tantalize your taste buds, leaving you wanting more. You'll be surprised at how simple it is to recreate this beloved dish.
This Egg Chilli recipe utilizes readily available ingredients and simple techniques to achieve authentic restaurant-quality results. Get ready to elevate your culinary game with this delicious and versatile recipe. Ready to dive in? Let's get started with the step-by-step instructions below!
Tools Needed
- Mixing bowl
- Pot
- Sharp knife
- Frying pan
- Strainer
- Plate
Ingredients
- Eggs
- Cornflour: 1.5 teaspoons
- All-purpose flour: 1 teaspoon
- Salt: 1/2 teaspoon (or to taste)
- Aromat: 1/2 teaspoon
- Sugar: a little
- Garlic: 1 tablespoon (minced)
- Ginger: 1 tablespoon (minced)
- Green chilies: 1-2 (long diced)
- Onion: 1/2 cup (diced)
- Chilli Garlic Sauce: 1 tablespoon
- Tomato Ketchup: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Ching's Red Chilli Sauce: 1 tablespoon
- Stock Water
- Oil
Step-by-Step Instructions
Step 1. Prepare the Eggs and Batter
- Boil eggs for exactly 12 minutes.
- In a mixing bowl, combine cornflour, flour, a little beaten egg, and salt. Add water to achieve a smooth, soft consistency.
- Cut the boiled eggs into four pieces. Ensure you use a sharp knife to avoid breaking the eggs.
- Coat each egg piece thoroughly with the batter, ensuring the batter adheres well to the entire egg, including the yolk.
Step 2. Fry the Battered Eggs
- Heat oil in a frying pan and carefully fry the battered eggs until golden brown and crispy, maintaining a normal oil temperature.
Step 3. Make the Chilli Sauce
- Heat oil in a pan and sauté minced garlic and ginger. Add diced green chilies and diced onions.
- Stir in chilli garlic sauce, tomato ketchup, soy sauce, and Ching’s red chilli sauce. Add stock water and season with salt, aromat, and a little sugar.
Step 4. Combine and Serve
- Add the fried eggs to the sauce and toss gently to coat.
- Serve immediately.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Adding egg to the batter helps it stick to the eggs, preventing a naked, plain look during frying.
- The batter shouldn't be too thick or too thin; aim for a soft consistency.
- Maintain normal oil temperature while frying the eggs to avoid burning or bursting.
- Drain the fried eggs in a strainer to remove excess oil before adding to the sauce.
Nutrition
- Calories: 200-300
- Fat: 12-18g
- Carbs: 15-25g
- Protein: 10-15g
FAQs
1. Can I adjust the spice level?
Absolutely! Use less or more chili depending on your preference. You can also adjust the amount of chili garlic sauce.
2. What can I substitute for the soy sauce?
Tamari or coconut aminos are good substitutes for soy sauce if you need a gluten-free option.
3. Can I make this ahead of time?
It's best served fresh, but you can prepare the sauce ahead and store it in the refrigerator. Add the eggs just before serving.
This Restaurant Style Egg Chilli is a quick, flavorful, and incredibly satisfying meal that's perfect for any occasion. With its vibrant colors and spicy kick, it's guaranteed to become a new family favorite. So go ahead, try this recipe and enjoy the deliciousness!