Introduction
A half-fried egg is a simple and popular breakfast enjoyed around the world. Paired with Bhut Jolokia, also known as Naga or King Chilli pickle oil, this everyday egg preparation becomes a dish full of bold spice and flavour. The richness of the yolk complements the chilli heat, making this combination appealing to anyone who enjoys a savoury breakfast with an extra kick.
Bhut Jolokia Achaar, also called Naga Chilli Achaar, combines an extremely hot chilli with oil, salt, and aromatic Indian pickling spices. A small quantity makes a noticeable difference, so start with just a few drops of the pickle oil and adjust according to your spice tolerance.
A half-fried egg is prepared by frying an egg in a little oil while keeping the yolk intact. The white is cooked until set, while the yolk remains soft. In this recipe, the finished egg is topped with a few drops of Bhut Jolokia Achaar oil for a simple combination of creamy richness and bold spice.
Ingredients Required
Servings: 1 plate
- 1 egg
- 1 tsp oil or butter
- A few drops of Rasaveda Bhut Jolokia Achaar oil, adjusted to your spice tolerance
- 1 small piece of Rasaveda Bhut Jolokia Achaar (optional, according to spice tolerance)
- Salt, to taste
Preparation Method
- Heat the oil or butter in a frying pan over low to medium heat.
- Carefully crack the egg into the hot pan, keeping the yolk intact.
- Cover the pan with a lid and cook for about 2 minutes, or until the egg white is fully set. Adjust the cooking time to your preferred yolk consistency.
- Gently remove the egg from the pan and transfer it to a plate.
- Drizzle a few drops of Bhut Jolokia Achaar oil over the egg white, leaving the yolk intact. Add salt to taste and a small piece of achaar if desired.
- Serve immediately with bread of your choice, or enjoy the half-fried egg on its own.
Authored by Prajukta Acharjee