Vilayati Eggs (Fried Egg Parcels in Tomato Sauce)

A sophisticated historical Parsi dish featuring eggs that are first gently steamed, then seasoned with aromatic nutmeg and herbs, wrapped in paper parcels, and flash-fried for a unique texture. These delicate egg pockets are served atop a rich, caramelized tomato and cream reduction that balances sweet, savory, and tangy notes. An elegant recipe that combines English culinary influences with traditional Indian spice blends, perfect for a lavish brunch or dinner.

Ingredients

3 pounds Large ripe red tomatoes (Originally '3 Seer'. Scaled to 3 lbs for a manageable sauce quantity.)
1 cup Heavy cream (Originally '0.25 Seer'. Converted to approx 1 cup.)
1/2 cup Ghee (For the sauce. Originally '0.25 Seer' (approx 1/2 lb), reduced slightly for modern preference.)
2 teaspoons Worcestershire sauce or strong vinegar (Originally 'Velati sauce' (English sauce).)
1 tablespoon Parsley or cilantro leaves (Finely chopped.)
6 whole Fresh eggs
3 tablespoons Sugar (Heaping tablespoons.)
1 teaspoon Salt (Divided use (for sauce and seasoning).)
1 teaspoon Nutmeg (Grated.)
1 teaspoon Black pepper (Crushed. Divided use.)
2 cups Ghee (For deep frying the parcels. Quantity estimated.)
6 squares Parchment paper (Cut into 6x6 inch squares. Originally 'white paper'.)
1 piece Cotton string (For tying parcels.)

Instructions

1Fill a wide pan with enough water to hold 6 small, deep cups (ramekins) without the water boiling over into them. Bring the water to a boil. Break one egg into each cup. Place the cups in the boiling water, cover the pan, and steam until the whites are set and firm. Remove the cups from the pan. Carefully run a spoon around the edges to detach the eggs without breaking them, remove them from the cups, and place them separately on a plate.
2Blanch and peel the tomatoes, then mash them thoroughly so no chunks remain. Place the mashed tomatoes in a heavy-bottomed pot (originally tinned copper). Add the sugar, cream, 1/2 cup ghee, and about 1/2 teaspoon each of salt and crushed pepper. Cook over low heat, stirring frequently to prevent sticking. Continue cooking until the mixture thickens, the ghee separates from the cream, and the tomatoes become firm. Stir in the Worcestershire sauce (or vinegar) and cook until the moisture evaporates and the sauce is thick. Remove from heat.
3In a small bowl, mix 3/4 teaspoon crushed pepper, 1 teaspoon grated nutmeg, 6 pinches of salt, and the chopped parsley/cilantro. Take 6 squares of parchment paper (about hand-span size). Place one steamed egg in the center of each paper square. Sprinkle the spice mixture generously over each egg. Fold the paper over the egg from two opposite sides, then fold the remaining two ends to create a flat, secure packet. Tie each packet with cotton string to ensure it does not open.
4Heat the frying ghee in a pan over low heat. Once hot, place the paper packets side-by-side in the pan. Fry gently until the paper turns a pale red/golden color on the bottom, then flip carefully to fry the other side. Remove the packets from the ghee. Carefully cut the strings and remove the eggs from the paper, ensuring they do not break. Warm the tomato mixture if it has cooled, spread it evenly on a serving platter, and arrange the eggs on top.