More than often we predetermine what kind of eggs we would like to have for Breakfast or snack time. This often depends on our mood and the accompaniments that we want along with the egg. But did you ever experience a situation where you knew you are going to eat some eggs but highly confused by looking at the egg menu. This is what Chef Sridhar from Paprika in Courtyard by Marriott Chennai has exactly in mind. Take this simple ingredient and make a menu completely surrounding it.
Yes, they are running an Eggs special menu festival called “Eggs & Kegs”. With 10 different preparations to choose from one can only sit and wonder how such a simple ingredient can be cooked in so many different ways, each having its own unique flavour and taste. To accompany the egg preparation, you get a mug of Beer and for those who do not consume alcohol, it will be replaced by a Mocktail of your choice.
Having never consumed more than two eggs at a time, I was a bit wary about how the entire evening was going to be gastronomically for me. Just as the conversation was ending with a friend who had accompanied, we get four different preparations of the eggs from the menu sent to our table. The ones we had were
- Egg – Salt N Pepper
- Egg Pakoda
- Burmese Egg
- Muttai Kal Varuval
I take a bite of the ‘Egg Pakoda’ and my first impression was on how delicately the eggs were boiled. They were one of the finest boiled eggs I’ve seen and tasted. The yolk were perfected such that a fork pierced came out clean while the whites still had that tad bit of sweat on them. It took the entire experience to the next level. The batter for the pakodas was very light and fluffy that it felt awesome having the pakodas. Very different from the one’s we make at home. The secret to the perfectly boiled eggs was the time which the Chef revealed to be * minutes. Did you really think, I would be entailed to such a privilege? Yes the Chef did give me that privilege but I believe it’s his secret and should remain so.
The ‘Burmese’ Egg was a twist on the famous Burmese dish ‘Khow Suey’, as the boiled eggs were topped with fried onions. The ‘Kal Varuval’ was the Chef’s take on the classic ‘Meen Kal Varuval’. This imparted the flavours of south and Chettinad into the eggs which gave it a different dimension over the others that we had so far tried out. The ‘Salt n Pepper’ was again slightly similar to the pakodas but the batter here was very thin almost just like a small wrap over the eggs with flavourings of salt, pepper and chilli incorporated along with the batter.
The portion sizes are between two and three eggs depending upon the preparation and the eggs used are Free-range gggs.With this adventure, we were willing to call it quits as we couldn’t take any further intake of eggs. That’s when we realized that how can we miss the King of all Egg preparations, the mighty ‘Bread Chutney Omelette’.
|(Bread Chutney Omelette)|
The ‘Eggs & Kegs’ is available all day at Paprika, located on the Ground Floor of Courtyard by Marriott on Mount Road until the 31st of March.
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