Spicy Cream Eggs

Treat yourself to the fiery flavors of this Spicy Cream Eggs! With the goodness Olper’s Dairy Cream, each bite becomes a flavourful delight. Spice lovers, this is your moment to spice up your regular egg so follow the recipe to create this masterpiece at home. #OlpersDairyCream #GoodnessBarhao #FoodFusion #digitalammi #happycookingtoyou #brakfastrecipe

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Prepare Mexican Chilli Oil (Salsa Macha):

-Cooking oil 1/3 Cup

-Lehsan (Garlic) sliced 6-8 cloves

-Sukhi lal mirch (Dried red chillies) 7-8

-Mongphali (Peanuts) roasted 1 & ½ tbs

-Til (Sesame seeds) roasted 2 tsp

-Himalayan pink salt ½ tsp or to taste

-Sirka (Vinegar) 2 tsp

-Paprika powder 1 tsp

Prepare Spicy Cream Eggs:

-Olper’s Cream ½ Cup

-Prepared Mexican chilli oil ½ tbs or as required

-Anday (Eggs) 4

-Himalayan pink salt to taste

-Kali mirch (Black pepper) crushed to taste

-Hara pyaz (Spring onion) leaves chopped



Prepare Mexican Chilli Oil (Salsa Macha):

-In a saucepan,add cooking oil & heat it.

-Add garlic & fry for a minute.

-Add dried red chilies & mix well.

-Add peanuts,mix well & fry for 30 seconds.

-Strain the oil with the help of strainer & let it cool.

-In blender,add fried chillies,garlic & peanuts,sesame seeds,pink salt,vinegar,strained oil,paprika powder & blend well to make a thick paste & set aside.

-Mexican chilli oil can be stored in jar for up to 1 month on counter.

Prepare Spicy Cream Eggs:

-In an 8-inch frying pan,add cream,prepared Mexican chilli oil,stir gently & cook on low flame for a minute.

-Add eggs one by one,cover & cook on low flame for 2-3 minutes.

-Sprinkle pink salt,black pepper crushed,Mexican chilli oil,spring onion leaves & serve with bread!

Recipe By: Seema Hanif

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