'E' for Egg. A to Z Challenge Day 5.

It was one of those days in Chambers. All of us had been working against a deadline, my Senior was not in a very amiable mood and I was frantically looking at the clock as I was supposed to go home and make dinner. Needless to say, it was well past 11 PM.
A colleague sensed my restlessness. When I said I'd be making eggs (that's all that there was at home), he suggested a recipe for egg curry. I ultimately managed to escape and went home and tried it. Yummilicious!

So here it is: Egg Curry with a Twist.

Ingredients:

1. Eggs: 4, medium size
2. Milk: 1/2 litre
3. Fresh Coriander leaves: a bunch
4. Ginger: a thin sliver
5. Green chillies: 2/3
6. Oil for cooking: 1 tsp
7. Salt to taste.

Directions: 

1. Pour the milk into a saucepan with the sliver of ginger and bring to boil. When it is boiling reduce heat and simmer stirring occasionally and thicken the milk. 
2. While the milk is thickening, hard boil the eggs. 
3. Peel the eggs, coat with a little salt and fry in the oil till browned on all sides. 
4. Don't forget to keep and eye on the milk! 
5. Make a paste of the coriander leaves and the chillies. (Increase or decrease chillies depending on how spicy you want it!)
6. By now the milk should have thickened considerably, it should not be watery and yet not too thick. Keep stirring and add the green paste. The gravy should be thcik but runny, not congealed. Turn off the heat if you feel the gravy is too thick. Add the fried boiled eggs and salt to taste.
7. Serve with plain steamed rice. Nice with rotis or paratha too, but the spouse loves it with rice!
8. Enjoy!