Parsi Baked Eggs II (Bhunjela Ida)
These individual Parsi-style baked eggs are a comforting breakfast classic featuring eggs nestled in savory, seasoned breadcrumbs and rich ghee. The dish layers crisp crumbs beneath and above the egg, creating a delightful textural contrast while keeping the yolk perfectly tender and the whites set. Simple to prepare yet deeply satisfying, this elegant preparation is best served warm with toast or crusty bread to dip into the creamy yolk.
Ingredients
- 1 large Egg (Use fresh eggs.)
- 2 tablespoons Ghee (Divided use: 1 tablespoon solid for greasing, 1 tablespoon melted for topping.)
- 2 tablespoons Breadcrumbs (Originally 'paunu cream' (breadcrumbs). Use fine, dry breadcrumbs.)
- 1/4 teaspoon Salt (Divided use. Originally measured in pinches.)
- 1/8 teaspoon Black pepper (Freshly ground or crushed. Originally '2-3 pinches'.)
More recipes using Eggs
Baked Eggs with Spiced Mutton
A savory Parsi breakfast delicacy featuring tender, shredded mutton baked with fresh eggs in a rich, aromatic gravy. This historical dish layers spiced meat shreds over eggs set in a savory reduction, finished with a crispy topping of breadcrumbs and black pepper. Ideally served with crusty bread or rotis, it offers a delightful contrast between the soft, creamy eggs and the textured, flavorful meat topping.
Eggs on Fried Bread
Crispy, golden-brown slices of white bread fried in ghee form the savory foundation of this traditional Parsi breakfast dish. The rich, buttery toast is topped with fresh eggs that are gently steamed until the whites are set and the yolks remain luscious and runny. This simple yet indulgent meal offers a delightful textural contrast between the crunchy base and soft eggs, perfect for a hearty morning start.
Bhinda Par Eeda (Eggs on Okra)
A classic Parsi specialty where tender, fried okra and caramelized onions form a savory, spiced bed for gently steamed eggs. This traditional "Bhinda Par Eeda" recipe creates a delightful textural contrast between the crispy, golden vegetables and the soft, rich yolks. Originally described as a feast dish for large gatherings, this modernized version adapts the authentic layering technique for a comforting family-sized brunch or dinner.
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.
Instructions
- 1Preheat your oven to 350°F (175°C). Prepare a small ramekin or oven-safe dish (originally a small tinned lid was used).
- 2Take about 1 tablespoon of solid ghee and grease the inside of the ramekin generously. In a small bowl, mix 1 tablespoon of breadcrumbs with a pinch of salt (approx. 1/8 teaspoon). Sprinkle this mixture evenly over the greased bottom of the ramekin.
- 3Carefully crack the egg into the ramekin over the breadcrumb layer, keeping the yolk intact. In a separate bowl, mix the remaining 1 tablespoon of breadcrumbs with the black pepper and another pinch of salt. Sprinkle this seasoned mixture evenly over the top of the egg.
- 4Melt the remaining ghee and let it cool slightly so it is liquid but not hot. Pour this cool, melted ghee around the edges and over the top of the egg. Place the ramekin in the preheated oven and bake for 12-15 minutes, or until the whites are set and the yolk is cooked to your preference (soft or hard).
You Might Also Like
Bhinda Par Eeda (Eggs on Okra)
A classic Parsi specialty where tender, fried okra and caramelized onions form a savory, spiced bed for gently steamed eggs. This traditional "Bhinda Par Eeda" recipe creates a delightful textural contrast between the crispy, golden vegetables and the soft, rich yolks. Originally described as a feast dish for large gatherings, this modernized version adapts the authentic layering technique for a comforting family-sized brunch or dinner.
Eggs on Fried Bread
Crispy, golden-brown slices of white bread fried in ghee form the savory foundation of this traditional Parsi breakfast dish. The rich, buttery toast is topped with fresh eggs that are gently steamed until the whites are set and the yolks remain luscious and runny. This simple yet indulgent meal offers a delightful textural contrast between the crunchy base and soft eggs, perfect for a hearty morning start.
Baked Eggs with Spiced Mutton
A savory Parsi breakfast delicacy featuring tender, shredded mutton baked with fresh eggs in a rich, aromatic gravy. This historical dish layers spiced meat shreds over eggs set in a savory reduction, finished with a crispy topping of breadcrumbs and black pepper. Ideally served with crusty bread or rotis, it offers a delightful contrast between the soft, creamy eggs and the textured, flavorful meat topping.
Bread Crumb Omelet
This unique Parsi-style omelet, known as 'Omelet Paun-ne', incorporates dry breadcrumbs soaked in thick cream to create a remarkably fluffy and substantial texture. The eggs are whisked with aromatic nutmeg and black pepper, then enriched with butter before being fried to golden perfection in ghee. A comforting and hearty breakfast dish, it offers a delightful contrast between the savory, spiced eggs and the tender richness of the cream-soaked crumbs.