Jammy Egg Curry

This is a proper main dish. It's not a side dish. It's a main dish. I feel like a lot of people in the West don't know about egg curry. You know, you look at eggs from a different perspective. Today I'm making egg curry, which is a very rustic, but very delicious recipe. I love it. There's always eggs in the fridge and all of the other ingredients that we use in this recipe are again, not special ingredients. So here I've got a pile of red onion, beautiful whole spices. The only powdered spice is Kashmiri red chili powder, ginger, garlic, and this is all yogurt. Let's get started. What is a jammy egg? Everyone knows what a jammy egg is. I didn't know what a jammy egg was so that made me a little bit. So to make jammy eggs, put your eggs into boiling hot water. And after eight minutes, you put your eggs in like icy cold water to stop it from cooking. I'm going to brown the onions now. It's interesting that different stages of browning your onions will give you a different consistency, a different flavor profile. So these ones, we won't make them crispy brown. We will just make them loose and slightly browned. A nice little tip, add some salt at this stage, draws the water out of the onions. So it will brown quicker and also more evenly. It takes a long time to have your onions browned. So I've just changed my position slightly. So you can see the little pink parts as well, but you can see browning there as well, which is exactly what we need. Now to these fried onions, I will add this yogurt and we'll blitz it together. Looks like blueberry ice cream. Now this is the leftover oil after you fried your onions. Whenever you're using green cardamom, just bang them. I mean, just lightly crush them. Just so the mouth of the cardamom pot opens like this. When the oil is hot, I will put our whole spices in. So see how you are layering flavor over flavor. You already had oil, which was flavored with fried onions. And now in that same oil, you've put your whole spices, which will release their flavor. So this oil becomes your carrier of flavors. I like that. Once you start smelling the beautiful smell of whole spices, you add your ginger and garlic paste. So good. I didn't overact. That was my true reaction. This is how you know that your curry is cooked. You see the color has visibly changed, getting towards deep red, and also the oil has released. Egg curry is ready. Let's garnish it. Let's try it out. Bon appetit. It's so comforting. You know, like there are some things, some dishes that you eat, and they're just like a warm, very comforting hug. That's one of these dishes. Final thoughts to wrap this up? Make extra, cause tomorrow, Can you clarify what, oof, means? There's gonna be a bit of scruffle. Scruffle? Final thoughts are? Try it.