Eggs on Clotted Cream (Eeda Malai Par)
This indulgent Parsi breakfast classic features fresh eggs gently poached atop a thick, luxurious layer of clotted cream or malai. As the dish cooks, the cream caramelizes to a rich golden brown, creating a nutty, savory base that contrasts beautifully with the soft yolks and a finishing dusting of sweet sugar. It is a simple yet opulent dish that perfectly balances sweet and savory flavors.
Ingredients
- 1 tablespoon Ghee (For greasing the pan.)
- 1 1/2 cups Clotted cream or heavy cream (Originally '3/4 seer hard malai'. Adjusted to 1.5 cups for a standard small skillet.)
- 3 whole Eggs
- 3 tablespoons Powdered sugar (Or superfine sugar.)
- 2 pinches Salt (Optional, for seasoning.)
Instructions
- 1Place a small skillet or frying pan over low-medium heat and grease it generously with the ghee.
- 2Spread the clotted cream (malai) evenly into the hot pan. Allow it to warm through slightly.
- 3Carefully crack the three fresh eggs side-by-side onto the layer of cream. If using salt, sprinkle a pinch over the eggs now.
- 4Cover the pan with a lid. Cook on low heat until the egg whites are set and the cream underneath turns a reddish-golden brown (caramelizes). The original method uses coals on top to bake the eggs; you can simulate this by placing the pan under a broiler for the last minute if the tops need setting.
- 5Once the cream is golden and eggs are cooked to preference, remove from heat. Immediately sprinkle the powdered sugar over the top and serve warm.