Egg recipe · breakfast, snack
Butter Egg Fry
பட்டர் முட்டை ஃப்ரை (Butter Muttai Fry)
Serves 2 · 25 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 4
Halved boiled eggs coated in a coconut-chilli-fennel paste and pan-roasted in butter.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.
Ingredients
- 4 eggs (முட்டை)
- 1 tbsp red chilli powder (மிளகாய் தூள்)
- 1 tsp fennel powder (சோம்பு தூள்)
- as needed salt (உப்பு)
- half a coconut, grated fresh coconut, grated (தேங்காய் துருவல்)
- 3 tsp butter (வெண்ணெய்)
- a little spring onion greens, chopped (வெங்காயத்தாள்)
Method
- Hard-boil the eggs, peel and halve them lengthwise.
- Grind the grated coconut with chilli powder, fennel powder, salt and a splash of water into a thick paste.
- Coat the egg halves on both sides with the paste.
- Melt butter on a dosa pan, place the eggs on it and spread the leftover paste over them.
- Cook 2 to 3 minutes, turn, and cook until the masala thickens with the butter. Garnish with spring onion.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 4. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 4.