Egg Vindaloo Recipe

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Onions – 4 large, finely sliced
Eggs – 4
Worcestershire Sauce – 3/4 tblsp
Vinegar – 3/4 tblsp
Sugar – 1/2 tblsp
Salt – 1 1/2 tsp
Vegetable Oil – 8 tblsp

Grind to a paste:
Dried Red Kashmiri Chillies – 3
Garlic – 6 cloves
Cumin Seeds – 3/4 tsp

1. Add eggs into boiling water and boil for 8 minutes till eggs are hard-boiled.
2. Peel and carefully cut away the whites of eggs so that the yolks remain whole.
3. Cut the egg whites into very thin slices.
4. In a pan, heat oil and add onions. Fry till the onions are soft but not brown.
5. Drain excess oil leaving 2 tblsp in onion.
6. Add the masala paste and cook for 5 minutes.
7. Add worcestershire sauce, vinegar and sugar and cook for 5 minutes.
8. Add 1/2 cup water and continue to cook for 5 more minutes.
9. Add salt and egg whites and blend well.
10. Cook, covered on low heat for 5 to 10 minutes.
11. Add egg yolks but not mix as they might break.
12. Cover and cook for 2 – 3 minutes longer before serving.

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