Salli Per Edu

All that’s Eggy

Nothing gets us started like good fulfilling breakfast in the morning. And nothing fills us like some eggs!!

We can make countless number of breakfast items using eggs. For the love of all that’s eggy, there are many many types of just the scrambled eggs. And its like scratching the tip of the “tip of iceberg”. How we cook our eggs depends largely on our local culture. And we all have been comfortable in our cultural cuisine zone for very long.

I like to venture out of the comfort zone and I have failed many times. But on the matter of food, for me, failure is another learning step to try out things differently the next time. Though short on time, I do keep on experimenting on food and I do succeed sometimes(may be as per my expectations)

I had been trying out this Parsi dish, Salli Per Edu since quite some time. And today I think I got it somewhat right( may be not a-Parsi-bawa-pats-on-my-back-for-my-effort kind of right, but the kind where I don’t have to look out towards that trip to Hotel Ahura whenever I feel like having it. One important thing I learnt in all my attempts is “Keep it Simple”. So here’s how to make it.

All you Need

(For serving 1 hungry wolfman)

  • 5 tablespoon oil
  • 1 medium sized potato
  • 2 eggs
  • some salt to taste
  • ground pepper to taste
  • 5-7crushed garlic cloves(optional, as per liking)
  • Shredded Cheese(optional, strictly as per preference)

Let’s get going

  • Peel the potato and grate it. Do not use the very fine holed grater which is used for zest. Use the one used for carrot halwa.
  • Sqeeze out about 70 % of water from the grated potato. This depends purely on personal judgement. We do not want the potato to be totally dry, but we also want to get rid of the maximum starchy water.
  • Sprinkle salt and pepper and mix well. At this stage, you can add the crushed(or may be chopped) garlic if you are using it.
  • Break the eggs in a bowl and separate out the yolks(they should be intact). Here’s a trick to separate the yolks.
  • In a flat non stick frying pan, heat oil.
  • Once the oil is heated, reduce the flame to minimum. Spread out the grated potato on the oil evenly to make a flat cake. Pat down wherever required.
  • Sprinkle the shredded cheese evenly, as much as you prefer.
  • Cover the pan and let it cook on lowest flame for about 4-5 minutes.
  • Open the cover and pour the egg white. Spread evenly by tilting the pan in all directions. Sprinkle little salt over the white. Cover it again(Putting in the yolks will depend on how you want them. If you like them fully cooked, put them before covering).
  • After about 2 minutes, check if the potatoes have started changing color on the edges. If yes, place the two yolks at a desirable position on the pan.
  • Cover it an let it cook for about 2-3 minutes.
  • Check the edges, they should be brownish. The yolks should be firmly in place.
  • You can switch of the heat and keep it covered till the yolks cook to your liking.
  • Slide it out on a plate and fork away your Salli per Edu.

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