Consider the absolute miracle that is the egg. It is, without a shadow of a doubt, the single most versatile ingredient in the Indian kitchen. Nothing comes close. This ovoid ball of 75% water and 25% magic can be scrambled into an unctuous bhurji, pan-fried into a pillowy omelette or sunny side up, whipped with sugar into delicious dessert air, emulsified into mayonnaise, set into ice cream, and cooked to every possible combination of texture and mouthfeel. It is a source of a stunning diversity of proteins, even more so than meat or dairy, and, in particularly south and east India, one of the cheapest sources of high-quality protein
Ayushi Gupta-Mehra
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