Treat yourself to the fiery flavors of this Spicy Cream Eggs! With the goodness Olper’s Dairy Cream, each bite becomes a flavourful delight. Spice lovers, this is your moment to spice up your regular egg so follow the recipe to create this masterpiece at home. #OlpersDairyCream #GoodnessBarhao #FoodFusion #digitalammi #happycookingtoyou #brakfastrecipe
Ingredients:
Prepare Mexican Chilli Oil (Salsa Macha):
-Cooking oil 1/3 Cup
-Lehsan (Garlic) sliced 6-8 cloves
-Sukhi lal mirch (Dried red chillies) 7-8
-Mongphali (Peanuts) roasted 1 & ½ tbs
-Til (Sesame seeds) roasted 2 tsp
-Himalayan pink salt ½ tsp or to taste
-Sirka (Vinegar) 2 tsp
-Paprika powder 1 tsp
Prepare Spicy Cream Eggs:
-Olper’s Cream ½ Cup
-Prepared Mexican chilli oil ½ tbs or as required
-Anday (Eggs) 4
-Himalayan pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Hara pyaz (Spring onion) leaves chopped
Directions:
Prepare Mexican Chilli Oil (Salsa Macha):
-In a saucepan,add cooking oil & heat it.
-Add garlic & fry for a minute.
-Add dried red chilies & mix well.
-Add peanuts,mix well & fry for 30 seconds.
-Strain the oil with the help of strainer & let it cool.
-In blender,add fried chillies,garlic & peanuts,sesame seeds,pink salt,vinegar,strained oil,paprika powder & blend well to make a thick paste & set aside.
-Mexican chilli oil can be stored in jar for up to 1 month on counter.
Prepare Spicy Cream Eggs:
-In an 8-inch frying pan,add cream,prepared Mexican chilli oil,stir gently & cook on low flame for a minute.
-Add eggs one by one,cover & cook on low flame for 2-3 minutes.
-Sprinkle pink salt,black pepper crushed,Mexican chilli oil,spring onion leaves & serve with bread!
