Directions
- 1Crack 4 eggs and 1 egg yolk into a bowl.
- 2Whisk the eggs thoroughly with chopsticks.
- 3Pour veggie stock and coconut milk into a pan.
- 4Add Teekha Chaska seasoning mix to the pan with the liquids.
- 5Stir the broth mixture with a wooden spoon.
- 6Pour the broth mixture into the whisked eggs.
- 7Whisk the egg and broth mixture thoroughly.
- 8Strain the egg mixture into a serving bowl to prevent lumps and bubbles.
- 9Cover the bowl with the egg mixture with plastic wrap.
- 10Steam the covered egg mixture gently for about 35 minutes.
- 11Uncover the steamed eggs from the plastic wrap.
- 12Score the steamed eggs with a knife into desired portions.
- 13Heat coconut oil in a small pan.
- 14Add garlic and curry leaves to the hot coconut oil.
- 15Add Kashmiri chilli powder and more Teekha Chaska seasoning mix to the oil.
- 16Stir the chili oil mixture in the pan.
- 17Pour the prepared chili oil over the steamed eggs.
- 18Top with fresh spring onions.
Ingredients
- 4 eggs
- 1 egg yolk
- 250 ml veggie stock
- 100 ml fresh coconut milk
- to your liking Teekha Chaska seasoning mix
- coconut oil
- garlic
- curry leaves
- Kashmiri chilli powder
Equipment
bowlchopstickspanladlestrainersteamerknife
Tips
- The golden ratio to make this is one part egg to three parts broth, but you can adjust it to one part egg to 2.5 parts broth for a silkier texture.
- Straining the mixture helps prevents lumps and bubbles.
- You can score the steamed eggs with a knife and enjoy them as is, or top with the chili oil and spring onions.
- Teekha Chaska seasoning works on everything.
- For those without a steamer, a Google Doc is available with tips on setting one up, by commenting "Steamed eggs" on the video to receive it, along with a detailed procedure for the recipe.
- Teekha Chaska can be used to spice up noodles, dress up salads, and more
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