BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF,
MARASA SAROVAR BODHGAYA
– 4 portions
INGREDIENTS:
Egg – 12. numbers
Salt – 0.002kg
Rice – 0.350kg
Yellow gravy- 0.050kg
Tomato gravy- 0.050kg
Coriander gravy- 0.050kg
pepper- 0.002Kg
METHOD:
Combine the eggs and salt in a bowl , Whisk until well combined and foamy. Place the bowl in a steamer . Fill the steamer with hot (not boiling) water to come halfway up the sides of the bowl. Cook over low-medium heat ,making sure the water stays at a gentle simmer. Carefully lift the bowl from the steamer and demould it . Cut medium size oval shaped roundels . Arrange in a plate and skewer it with the aid of a drumsticks . In 3 separate pans heat tomato gravy, yellow gravy and coriander gravy . Pour the gravies on top of the arranged steamed eggs , serve with steamed rice .
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