In "Operation Monsoon", Shona Ramaya mentions a dish called "eggs korma" that intrigued me. I looked
for recipes on the Web. The three I printed out all take different approaches. One has you hard-boil
the eggs, shell them, and then put a few slits into the whites, before immersing the eggs in the
sauce. Another has you add the raw eggs to the sauce. A third has you separate the eggs first, then
beat the whites until stiff, before adding them and the yolks.
Is one of these more authentic than the others? Are they all normal variations. Is each specific to
a different region?
www.netcooks.com/recipes/Breakfast/Egg.Korma.html
www.recipedelights.com/recipes/Contributors/eggkorma.htm
www.chennaionline.com/food/recipes/eggkorma.asp
--
Harlan Messinger Remove the first dot from my e-mail address. Veuillez ôter le premier point de mon
adresse de courriel.