Andhra Scrambled Eggs with Hot Chile Oil Paste

I read Mangoes and Curry Leaves when I received it a few years ago, and it’s a beautiful, informative, well-crafted book. I also have Alford and Duguid’s equally gorgeous, newer book, Beyond the Great Wall, and it’s sitting in my to-read stack. Their books are part travel memoirs, but they are mostly in-depth looks at completely authentic regional foods. Despite having enjoyed reading Mangoes and Curry Leaves, I hadn’t cooked anything from it simply because I’m a big, big chicken. I feared failing horribly at my attempts to re-create what looks so incredible in the photos, and sub-continent cuisine is not my forte. I do wish to learn though, and there’s only one way to do that. So, what we have here today is the first item I cautiously attempted, and Kurt even more cautiously tasted. He knows when there’s a good chance we’ll have a failure on our hands, and he was rightly concerned when I announced I was going to make Andhra scrambled eggs.

The introduction to this recipe explains that these eggs are like ones author Jeffrey Alford had at a tea shop in rural Andhra Pradesh which is a day’s drive north of Chennai (Madras). To make the eggs, they were whisked in a bowl with some salt while sesame oil was heated in a large skillet. Minced garlic and ginger, chopped shallots and chiles, and turmeric were added. The chiles specified here were cayenne which I can never find in local grocery stores, although I did receive a few in a CSA pick-up last summer. I used serranos instead. Those ingredients were stir-fried in the sesame oil for a couple of minutes before chopped tomato was added. After another couple of minutes the eggs were added and stirred about to mix everything together. Once just barely set, the eggs were transferred to plates and topped with chopped cilantro leaves.

I was feeling a little cocky since this was just a simple egg dish, so I went ahead and made the hot chile oil paste from the front of the book as well. This involved chopping ginger, garlic, and dried red chiles in a food processor and then placing that in a heat-proof bowl. Minced scallions were added to that bowl. Then, vegetable oil was heated in a skillet until almost smoking, it was poured over the mixture in the bowl, and it was allowed to cool. I poured this cooled mixture into a jar with an air-tight lid, and it will last in the refrigerator for up to one month. I’m looking forward to using it as a condiment on all kinds of things like grilled chicken or fish, maybe a dollop on some soup, and maybe even use some on plain scrambled eggs. For the Andhra scrambled eggs, it was an added punch to an already very flavorful dish, but we used a little anyway.

And, the result? Satisfactory all around. Kurt was pleasantly surprised with the level of success achieved here and quite enjoyed the dish. I may have worked up enough confidence to attempt some other things. I’ll have to remember to plan ahead and allow plenty of time for tracking down some ingredients like curry leaves, but I’m looking forward to learning more and experiencing more of the food described in the book.