Egg 65

The egg 65 recipe is an alternate version of original dish chicken 65. It's been claimed that Bhurai's Hotel, Chennai has originally created this snack in 1965. Egg 65 is a well marinated spicy snack item it's basically goes as a starter but you can also enjoy it with tea or as it is. It also can be served as a side dish if you add little gravy to it. Egg65 is rich in protein and tastes great combination of spicy and tangy flavours. It's a great treat for the egg lovers. The main flavours comes from the marination. The main hero of the dish is red chill powder. It gives the classic red colour to the recipe. The egg first gets boiled and then cut into pieces. After that it gets marinated with some basic indian masalas like ginger, garlic, red chilli powder....and then gets deep fried. After frying the marinated eggs it gets a nice tadka. Where you will get to see the amazing aroma and flavor of curry leaves. As the dish 65 it self comes from the south region of India it gets the extra kick from the curry leaves. It simply elevates the whole dish to another level. The egg65 is a very easy and hassle-free recipe. Great for parties as an appetizer.

Ingredients :

For batter:

4 boiled Egg 3tbsp maida 3 tbsp Cornflour 1 tbsp ginger garlic paste 1 tsp Black pepper Soy sauce 1 tbsp 1 egg

2 green chilies chopped

Salt

For sauce:

10-12 garlic cloves chopped Curry leaves 1 string 2 Green chili sliced 3 tbsp ketchup 1 tsp soy sauce 1 tsp vinegar 1 tsp chili sauce Black pepper

Oil for frying

Method:

In a bowl take chopped boild eggs.Take only egg whites. You can also add one yolk if you want. Add maida/all purpose flour, Cornflour, ginger garlic paste, soy sauce, black pepper powder, salt, chopped green chillies and salt as per taste.

Now add a raw beaten egg into the mixture and mix it well.No need to add water. Heat a deep pan or kadai. Add oil for deep frying.

Take small portion of the batter and deep fry it on medium flame.

Now heat another pan. Add oil. Add sliced green chilies, chopped garlic cloves and curry leaves. Fry on medium flame until garlics turn light brown.

Now add all the sauce over it. Add vinegar. Toss it on high flame for a minute . Add black pepper powder. Again give it another toss. Now enjoy your hot egg 65.

Note: be careful when you fry the egg. Sometimes it brusts in the oil. So when you put the eggs in oil keep the flame low medium and dont disturb it until its done.