This makes me laugh - I'm from New Orleans where we've been eating a version of this my entire life - didn't know we were eating something so famous! In fact, I made it for breakfast yesterday. Can't wait to tell my parents and my brothers!
3
Can't wait to make this. What kind of mustard is typically used?
3
I believe the name has history. Mr. Kejriwal hailed from a traditional marwari family where egg is considered non-vegetarian. But Mr. Kejriwal loved his eggs and what began as his special made-to-order secret 'banned' meal at the Wellington is now a part of history.
2
I think it is Willingdon sports Club in Mumbai. I recently visited the place and enjoyed a party there and it still has its old charm. Pity I did not get a chance to have breakfast, but next time I will order Eggs Kejriwal. I used the recipe for an early dinner meal and it was superlatively good.
3
To get melted cheese over egg: when you flip the egg over to lightly cook the other side, put your shredded cheese on top. It will melt. You can cover the pan for half a minute if you want. That's it. You will have a perfect egg (white cooked, yolk runny) with melted cheese.
8
Very well presented.
Tejal, can you please do a write-up on omelettes done the Indian way?
Tejal, can you please do a write-up on omelettes done the Indian way?
6
The "Indian omelet" calls for minced onion, and a little chopped cilantro and fresh minced green chili to taste. (Cayenne varieties are the most commonly used in India, but you can substitute jalapeno or Serrano..) Everything is mixed with eggs and the mixture is beaten with a little salt and pepper before cooking. To grease the pan, one can use either butter ,oil or clarified butter (ghee), the quantity employed depending on your preference..
Some recipes require the onion to be lightly browned with a little oil before adding to the beaten egg. Other variants call a little diced tomato, which is either added directly to the egg, or first cooked with the onion. Still other recipes, like the one illustrated in the Helen Mirren movie "The Hundred-Foot Journey" call for a pinch of Garam Masala and a pinch of turmeric.
One major difference versus the classical French omelet is that the Indian omelet tends spread somewhat thin on the pan, cooked relatively slowly over medium heat and lightly browned on both sides, whereas the French omelet stays custardy in the center. (Especially in recipes where the onion or tomato is added raw to the egg, this slow cooking is necessary to mellow the vegetables.)
Some recipes require the onion to be lightly browned with a little oil before adding to the beaten egg. Other variants call a little diced tomato, which is either added directly to the egg, or first cooked with the onion. Still other recipes, like the one illustrated in the Helen Mirren movie "The Hundred-Foot Journey" call for a pinch of Garam Masala and a pinch of turmeric.
One major difference versus the classical French omelet is that the Indian omelet tends spread somewhat thin on the pan, cooked relatively slowly over medium heat and lightly browned on both sides, whereas the French omelet stays custardy in the center. (Especially in recipes where the onion or tomato is added raw to the egg, this slow cooking is necessary to mellow the vegetables.)
13
I live in Mumbai. And I confess I had never heard of this egg kejriwal. I polled my friends and none had ever heard of it.
The omelets in india are indeed delicious - because they use green diced chillies and onions. Unfortunately, it also tends to be a very greasy affair.
My cook has finally learned to make a delicious omelet without much grease.
As to the Chilli toasts, they are available in many places.
Though try them at the so called CCI club in South Mumbai - again, unfortunately this club and the Willingdon are private clubs for entry to members and their guests.
As to the cheeses mentioned in this story, little variety except "velveta" which is a highly processed cheese is readily available. Cheese or other dairy products are not a staple of diet here.
But when in Mumbai, you can never go wrong with Chilli toasts as appetizers with drinks or a beer.
The omelets in india are indeed delicious - because they use green diced chillies and onions. Unfortunately, it also tends to be a very greasy affair.
My cook has finally learned to make a delicious omelet without much grease.
As to the Chilli toasts, they are available in many places.
Though try them at the so called CCI club in South Mumbai - again, unfortunately this club and the Willingdon are private clubs for entry to members and their guests.
As to the cheeses mentioned in this story, little variety except "velveta" which is a highly processed cheese is readily available. Cheese or other dairy products are not a staple of diet here.
But when in Mumbai, you can never go wrong with Chilli toasts as appetizers with drinks or a beer.
5
I didn't realize this was an exotic meal, as we've been eating egg on toast with cheese for 40 years. I've been putting hot sauce, onions, peppers for the past 20.
For an American fast food version of this, there's the Egg McMuffin, available since 1972.
For an American fast food version of this, there's the Egg McMuffin, available since 1972.
7
Need an article on "akuri on toast" - akuri is masala scrambled eggs made a certain way
4
The recipe for akuri or akoori (a recipe originating with the Parsees, originally Zoroastrian refugees who settled on India's west coast) is at
http://www.food.com/recipe/akoori-scrambled-eggs-parsi-82546. It's fairly authentic, though some recipes call for a smaller amount of chilies, which are not deseeded. (In general, Indian recipes don't wimp out when they call for chilies, and they don't require tomatoes to be peeled or de-seeded before use.)
There's also an excellent akuri recipe in Niloufer Ichaporia King's cookbook "My Bombay Kitchen". (Stanford University Press) Ms King is a Parsee who lives in San Francisco, and writes delightfully.
http://www.food.com/recipe/akoori-scrambled-eggs-parsi-82546. It's fairly authentic, though some recipes call for a smaller amount of chilies, which are not deseeded. (In general, Indian recipes don't wimp out when they call for chilies, and they don't require tomatoes to be peeled or de-seeded before use.)
There's also an excellent akuri recipe in Niloufer Ichaporia King's cookbook "My Bombay Kitchen". (Stanford University Press) Ms King is a Parsee who lives in San Francisco, and writes delightfully.
11
Sounds delicious!
4
Any new combo of eggs, chilies and cheese is saved right into my bookmarks. Thanks!
2