Kalakki

Method

1. 1

   Beat eggs: Crack 4-5 eggs into a bowl. Add a pinch of salt and half tsp pepper. Beat very well until the whites and yolks are completely combined.

2. 2

   Prepare aromatics: Finely chop 1 small onion, 2-3 green chillies and a handful of fresh coriander.

3. 3

   Heat butter: Heat 2 tbsp butter in a non-stick pan on medium-low heat.

4. 4

   Fry aromatics: Add chopped onion and green chillies. Sauté 2 minutes until softened.

5. 5

   Pour eggs: Pour the beaten eggs over the softened aromatics. Reduce heat immediately to the lowest setting.

6. 6

   Add coconut milk: Pour 3-4 tbsp thick coconut milk over the eggs while still raw on top. This is what makes kalakki unique — the coconut milk makes it creamy and silky.

7. 7

   Scramble very gently: Using a spatula very gently push the eggs from the edges to the centre in slow broad strokes. The goal is very large, silky, creamy curds.

8. 8

   Remove while underdone: Take the pan off the heat while the eggs still look slightly underdone — they continue cooking from the pan heat.

9. 9

   Garnish: Add fresh coriander on top.

10. 10

    Serve: Kalakki is a coconut milk scrambled egg unique to coastal Tamil Nadu. It should be creamy, silky and barely set. Serve immediately with bread or as a side with rice.