Eggs on Fried Onions (Kanda Per Eedu)
Sweet, caramelized onions form a savory bed for perfectly steamed eggs in this traditional Parsi breakfast classic known as Kanda Per Eedu. Finely sliced onions are fried until golden and crispy, then slightly softened to create a rich, aromatic foundation that complements the creamy, runny egg yolks. This simple yet indulgent dish is best enjoyed with hot rotis or crusty bread to scoop up the flavorful onion mixture.
Ingredients
- 2 medium Onions (Originally '1/4 seer'. Finely sliced.)
- 4 tablespoons Ghee (Originally '1 navtank' (approx 2 oz).)
- 2 large Eggs
- 1 teaspoon Salt (Use a flat teaspoon.)
- 2 tablespoons Water
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Instructions
- 1Peel the onions and slice them very finely, similar to the thickness of 'sev' (vermicelli).
- 2In a large skillet or kadhai, heat the ghee over medium heat. Add the sliced onions and fry them slowly until they turn a rich golden-brown color and become crispy.
- 3Once the onions are browned, mix in the salt and the water. Stir gently to combine; the water helps create steam and prevents the onions from burning further.
- 4Level the onion mixture in the pan. Carefully crack the eggs directly on top of the onions. Cover the pan with a lid and cook on low heat until the egg whites are fully set but the yolks remain runny (or cook to your preferred firmness).
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