Little Eggs for Garnishing
A classic Anglo-Indian garnish designed to utilize egg yolks. These savory, cigar-shaped dumplings are made from a paste of hard-boiled and raw egg yolks, seasoned with herbs and spices, then gently poached. They serve as an excellent protein-rich garnish for vegetarian curries and stews.
Ingredients
- 6 large Whole eggs (for hard-boiling) (You will only use the yolks after boiling)
- 3 large Raw egg yolks
- 0.25 tsp Salt (Adjust to taste)
- 0.125 tsp Black pepper
- 1 pinch Grated nutmeg (Optional)
- 1 tsp Fresh parsley, finely chopped (Optional)
- 1 pinch Dried savory herbs (e.g., thyme or marjoram) (Optional)
- 2 tbsp All-purpose flour (For dusting)
- 4 cups Water (For boiling)
Instructions
- 1Place 6 whole eggs in a pot of water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath to cool completely.
- 2Peel the hard-boiled eggs and extract the yolks (reserve whites for another use). Mash the yolks into a fine powder in a bowl. Add salt, pepper, and optional flavorings (nutmeg, parsley, herbs). Mix in the 3 raw yolks until a stiff, moldable paste forms.
- 3Take small portions of the mixture and roll them into shapes resembling small sausages or cigars, pointed at each end. Roll each piece gently in flour to coat the outside.
- 4Bring a pot of water to a gentle boil. Carefully drop the floured egg shapes into the water. Poach for 2-4 minutes until they firm up and float. Remove with a slotted spoon and drain.