Manas Garg Speaks

If you are/were fond of eating at the gate of NIT Trichy, at Rajni Anna’s or Raju Anna’s or at Motel Bamboos, you must have eaten the world’s best egg dish - kalakki. After passing out, I missed it so much, that one day I decided to make it on my own. Smart as I am, I was able to reproduce the exact same taste as the annas at the gate do.

To benefit all the people who want to make their own kalakkis, here is how to do it - in straightforward terms - no confusing statements like ‘cook till its done’ or ‘add salt to taste’, which are scary for newbie cooks like me.

Required Inputs:

1 whole egg, salt, powered pepper.
A non stick pan and spatula
A spoon
A small bowl - will server both to break the egg and as the serving dish
A hot plate / heater / stove

Algorithm:

1. Break the egg, and empty the contents into the small bowl. Shell not required anymore.
2. Beat the egg with the spoon, add 2 pinch salt and 1 pinch powered pepper, mix thoroughly.
3. Put the pan on fire / hot plate
4. Unit Test if the pan is hot enough. Put a drop of water - it should evaporate immediately
5. Pour the contents of the bowl into the hot pan
6. Wait for 7 seconds
7. Use the spatula to remove the kalakki from the pan and put it into the bowl - Easier is to lift the pan with the handle and tilt it over the bowl and scrape everything out of it with the spatula. Careful - The pan is hot
8. Its ready to eat!!

Caution: When I say non-stick pan, I mean it. If you’re using a non non-stick pan (or a stick pan, as we should say), better oil/butter the surface properly before pouring the stuff into the pan to avoid smelly results.

Enjoy your kalakkis as I do every Saturday for breakfast :)