Equipment
Ingredients
Egg Base
- 12 large eggs, room temperature
- 135 ml crème fraîche
Aromatics and Spices
- 115 g red onion, finely minced
- 3 scallions, thinly sliced bias-cut
- 12 g garlic, microplaned or ultra-fine mince
- 10 g fresh cilantro, finely chopped leaves and tender stems
- 3½ g garam masala
- 4 g fine sea salt
- 3 g black pepper, freshly cracked
- 2½ g turmeric powder
- 1½ g red pepper flakes
Fats and Finishing
- 35 ml ghee
- 45 g paneer, crumbled into 1cm chunks
Nutrition (per serving)
Method
Set your oven to 175°C (350°F). Position the rack in the top third of the oven to ensure the paneer achieves a beautiful golden char during the final stages of cooking.
In a large mixing bowl, combine the eggs and crème fraîche. Whisk vigorously until the mixture is completely homogenous and no streaks of white remain, which ensures a uniform, velvety crumb.
Incorporate the minced red onion, scallions, garlic, cilantro, garam masala, sea salt, black pepper, turmeric, and red pepper flakes into the egg base. Stir gently to distribute the aromatics evenly.
Place the skillet over medium-high heat and add the ghee. Swirl the pan to ensure the base and the lower 2cm of the sides are thoroughly coated to prevent sticking.
Pour the egg mixture into the center of the skillet. Lower the heat to medium and cook for approximately 5-6 minutes. Do not stir; let the bottom set into a firm, golden crust while the top remains slightly fluid and jiggly.
Evenly scatter the crumbled paneer across the surface of the semi-set eggs, pressing the larger chunks slightly into the mixture.
Transfer the skillet to the upper rack of the oven. Bake for 15 to 20 minutes until the center has puffed slightly and the internal temperature reaches 74°C (165°F).
Remove from the oven and allow to rest for 5 minutes before slicing. This stabilizes the protein structure for clean, professional wedges.
Chef's Notes
- For the best results, use high-quality, pasture-raised eggs; the deep orange yolks provide a superior color and richness.
- If using feta instead of paneer, reduce the added sea salt by 1g to compensate for the brine.
- Ensure your skillet is truly oven-safe to 200°C; some non-stick handles can melt at these temperatures.
Storage
Refrigerator: 3 days — Store in an airtight container; flavors deepen significantly by day two.
Reheating: Warm gently in a covered skillet over low heat with a teaspoon of water to create steam, or enjoy at room temperature.
