Eggs are perhaps the most useful ingredient in the cookbook. They are very light and very filling at the same time, very easy ingredients to cook, and very rich in protein as well. The humble nature of the ingredients makes it an ideal dish for an early morning breakfast, a snack, or a quick dinner as well. However, the humble nature of these ingredients gets a complete makeover when blended with the robust and aromatic flavour of thecha, a typical Maharashtrian paste of chilli and garlic, turning it into a treat for the eyes as well as a delight for the palate in the form of thecha steamed eggs.
What is ‘thecha’ Maharashtrian spice mix
Thecha is a traditional condiment of the Maharashtrian cuisine. To make thecha, green chilli, garlic, peanuts, and salt are crushed. Finally, the dish is topped off with hot oil, so the real essence of the ingredients is released. Thecha is typically used as an accompaniment to snacks like bhakri, poha, or fried food. However, thecha can also be used as a garnish for egg food or cooked veggies. The flavour of thecha resides in its boldness. The flavour of the thecha comes from the chilli and the pungency of the garlic, and the crunch of the peanuts gives a subtle taste.One of the best aspects of thecha is its versatility. Whether you want the heat level of your thecha reduced or boosted, or even add some lemon and yoghurt for extra quality, it can easily handle all of this. This makes it the best accompaniment for not only everyday meals but also for innovative recipes such as Thecha Steamed Eggs.
How to make thecha steamed eggs: Step-by-step
- Step 1: Prepare the egg base
Start by whisking the eggs together with a splash of water and a pinch of salt until very smooth. To get an even smoother consistency, strain the egg mixture through a sieve to get rid of any air pockets and any bits of egg that may not be fully whisked in.Continue whisking until you need to pour the egg mix into another heat-proof bowl that is covered with its lid removed slightly for cooking using steam on low heat for 12-15 minutes with the heat kept consistent to avoid creating holes or puffiness on the surface, to cook the egg softly for better texture.
- Step 3: Make the thecha oil
In the meantime, when the eggs are steaming, the thecha can be made. Chop the green chillies, garlic, and peanuts, and heat some oil in another pan. When the oil is hot, pour it over the chopped mixture. When the hot oil touches the chillies and garlic, the aroma starts to come out, making the thecha pungent.
- Step 4: Assemble the dish
Once the eggs are steamed, spoon the thecha oil over the top. Finish with roasted peanuts and freshly chopped coriander for added crunch and freshness. The result is a vibrant, flavour-packed dish that is visually appealing and bursting with texture.
Tips for perfect thecha steamed eggs
- Strain the egg mixture: Passing eggs through a sieve before steaming creates a custard-like, silky texture reminiscent of Korean-style steamed eggs.
- Maintain gentle heat: Steaming at low, consistent heat prevents bubbling or puffing and ensures an even, smooth surface.
- Maximise the flavour: Heat the oil until just shimmering to fully release the aroma of garlic and chillies before pouring over the eggs.
- Adjust spice levels: Reduce the number of chillies, or add lemon or yoghurt, to suit your taste preferences.
How thecha steamed eggs can be your go-to meal
Thecha steamed eggs are a wonderful example of a simple dish that can be made interesting with humble ingredients. Eggs are a good source of protein, and then there are the flavours of thecha, which are vibrant and quite exotic. This makes it a treat in disguise that is very easy to prepare and does not weigh much either.This dish is also quite versatile. You could just have it, or you could have it with toasted bread, or you could have it with a simple salad, and that will make for a complete meal. If you want convenience and you want nutritional value combined with simple cooking, then this dish is for you.
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