Crispy Fried Eggs with Whole Yolks
A classic Parsi preparation where eggs are fried in smoking hot ghee to create a spectacular texture with crispy, golden edges and a perfectly preserved whole yolk. This 'Akhi Dal na Eeda' technique involves basting the eggs with hot ghee to cook them evenly while maintaining a luscious, runny center or firming them up as desired. The result is a rich, indulgent breakfast dish that pairs beautifully with fresh bread or rotis.
Ingredients
- 4 large Eggs (Quantity estimated for a standard serving.)
- 6 tablespoons Ghee (Clarified Butter) (Originally '1 to 1.5 spoons per egg'. Used for frying and basting.)
- 1/2 teaspoon Salt (Or to taste (originally 'a pinch per egg').)
Instructions
- 1Crack the eggs carefully into a large saucer or small bowl, ensuring the yolks (referred to as 'dal' in the original text) remain intact and do not break.
- 2In a small, deep frying pan or wok (kadhai), heat the ghee over medium heat. Allow the ghee to become very hot until it begins to smoke slightly. This ensures the eggs cook properly without sticking.
- 3Carefully slide the eggs from the saucer into the hot ghee, taking care to avoid hot splashes. Sprinkle a pinch of salt over each egg.
- 4For soft yolks, allow the whites to become crispy and golden on their own. For firmer yolks, use a spoon to splash the hot ghee from the pan over the yolks repeatedly until cooked to your preference. Once the whites are crispy and the yolks are set as desired, carefully remove the eggs with a slotted spoon, draining excess ghee.
- 5For extra fluffy, puffed eggs, use a smaller pan with ample ghee and pour the egg in from a slight height when the ghee is smoking. For flipped eggs, wait until the white is crispy and red, then carefully flip with a large spatula to cook the other side before removing.