Spicy Cream Eggs ❤️🍳 Something freaking magical happens when you fry eggs in heavy cream.
Ingredients
30 mins 4 People
- Cooking oil 1/3 Cup
- Garlic sliced 6-8 cloves
- Dried red chillies 7-8
- Peanuts roasted 1 & ½ tbs
- Sesame seeds (Til) roasted 2 tsp
- Himalayan pink salt ½ tsp or to taste
- Vinegar 2 tsp
- Paprika powder 1 tsp
Prepare Spicy Cream Eggs:
- Cream ½ Cup
- Prepared Mexican chilli oil ½ tbs or as required
- Eggs 4
- Himalayan pink salt to taste
- Black pepper crushed to taste
- Spring onion leaves chopped
Mexican Chili Oil
- Heat cooking oil in a saucepan.
- Sauté garlic for about a minute until fragrant.
- Add dried red chilies and cook for a short time.
- Incorporate peanuts and cook for 30 seconds.
- Strain the oil and let it cool.
- Blend the fried chilies, garlic, peanuts, sesame seeds, pink salt, vinegar, strained oil, and paprika powder into a thick paste.
- You can store the chilli oil in a jar for up to a month.
Instructions:
- In a frying pan, gently heat cream and Mexican chilli oil over low heat.
- Crack eggs one at a time into the pan and cover.
- Cook eggs slowly for 2-3 minutes.
- Season with pink salt, black pepper, and additional Mexican chili oil.
- Garnish with spring onion leaves and serve with bread. Enjoy your Spicy Cream Eggs!
