Egg 65 Recipe | Street Style EGG 65 | Restaurant Style EGG 65
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Street Style Egg 65 Recipe Boiled egg pieces are dipped in spicy maida batter and deep fried to a rich brown colour. Then the egg pieces are tossed in some spices to prepare Egg 65. This is a wonderful choice to serve as a starter before a meal.
Egg 65 is a favorite street food choice for most South Indian foodies. The dish originated in Tamil Nadu. But it is very popular in most regions. The Hyderabadis have almost adopted it as their own native dish!!!
Almost all preparations that go by the name of 65 are almost similar in the method of preparation. The core ingredients vary a bit, that is all!!!
Do look at the tips given below before starting to prepare this simple street food recipe of Egg 65. You won’t make any mistakes so the dish will turn out perfect!!!
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Tips
Eggs:
Let the hard boiled eggs cool down before cutting them into longitudinal quarters. If the eggs are peeled while hot, the yolk will break and crumble.
Coating:
The batter for coating should be beaten well. The batter will turn airy and fluffy. The coating will be crisp.
When the egg quarters are dipped in the batter before frying, take care to let the yolk part be on top so that it will not crumble or break while being coated. Lower the coated into hot oil after it is coated thoroughly.
How to Fry;
When the coated egg piece is lowered into the hot oil, take care not to put the ladle into the oil. Letter egg fry by itself well on one side; then turn it over and fry till crisp and golden brown.
Ajinomoto:
Ajinomoto is generally considered essential for all 65 types of dishes. Do use it if you like it and if it is accessible. Ajinomoto definitely enhances the taste. I have used Aromatic Powder for the recipe here.
How to toss the eggs:
Dip eggs in spices and curds and toss on a high flame. That is the secret to get the Egg 65 right. Take care to toss and fry in such a way as not to break the eggs.
Food Colour:
Usually red food colour is added in the 65 dishes. You may avoid it if you’re not particular about it.
Egg 65 Recipe | Street Style EGG 65 | Restaurant Style EGG 65 - Recipe Video
Egg 65 Recipe | Street Style EGG 65 | Restaurant Style EGG 65
Prep Time 15 mins- Cook Time 20 mins
- Total Time 35 mins
Servings 2
Ingredients
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For the Coating batter:
- 4 Hard boiled Eggs
- Salt - A little
- 3 tbsp Maida
- 2 tbsp Corn Flour
- Water - sufficient to mix the batter
- ½ tsp Roasted Zeera Powder
- ½ tsp Roasted Coriander Powder
- 1 tsp Chilli Powder
- ½ tsp Ginger Garlic Paste
- ½ tsp Garam Masala
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Ingredients to toss the 65:
- 2 tbsp Oil
- 2 tbsp Onion (chopped)
- 3 sprigs Curry Leaves
- 1.5 tbsp Garlic (Chopped)
- 2 Dry Red Chillies
- 2 Green Chilli Slits
- ½ tsp Garam Masala
- ½ tsp Roasted Zeera Powder
- ½ tsp Coriander Powder
- ¾ tsp Chilli Powder
- Salt - To taste
- 1 cup Whipped Curds
- ½ tsp Red Food Colour
- 1 tsp Ajinomoto / Aromat Powder
- Coriander leaves (Chopped) - A little
- ½ tbsp Lime Juice
Instructions
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Peel the hard boiled eggs when cooled, and cut into quarters lengthwise.
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Mix all the ingredients listed under coating and beat well till light, fluffy and of Dosa batter consistency.
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Dip the egg quarters in the batter. Lower the pieces into hot oil in the Kadai. Do not move the pieces with a ladle. Turn them over once the pieces turn red, and take out when browned well on both sides. (Follow the Tips given above).
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Heat a little oil and fry the garlic, red chillies and green chillies for a minute.
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Now add chopped onion, curry leaves and fry.
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Now add the salt, spices etc., and mix well.
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Put the stove off, and add curds to the fried mixture. Mix well so that there are no lumps. Now put the stove on again and cook, stirring till the curds thicken a little.
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While curd is cooking, add red food color aromat powder and mix.
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At this point put the egg pieces into the curds mixture and toss, taking care not to break the eggs. Sprinkle the chopped coriander leaves and lime juice. Take the pot down from the stove and serve hot.
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