Viral Egg Ema Datshi
Akshada Desai Lobo cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Maira Malik on SeeMeCook
A creamy, spicy, and comforting egg-based variation of Bhutan's national dish, Ema Datshi. This version uses processed cheese and chili oil for a quick and savory breakfast or snack.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place a small frying pan over medium heat and add 1 teaspoon of butter. Once melted, add the finely chopped garlic and chopped green chillies. Sauté for about 1 minute until the garlic is fragrant but not browned.
Add the two slices of cheese to the pan along with a splash of water. Stir continuously as the cheese melts to create a smooth, creamy sauce. If the sauce is too thick, add a little more water until you reach a silky consistency.
Stir in 1 teaspoon of chili oil to incorporate the spice into the cheese base.
Carefully crack the two eggs into the bubbling cheese sauce. You can leave them sunny-side up or gently baste the whites with the sauce to help them set.
Cover the pan with a lid for 1-2 minutes to allow the egg whites to fully cook while keeping the yolks runny.
Remove from heat and garnish with an extra drizzle of chili oil before serving.
Notes
While the author uses processed cheese slices, comments suggest cheddar works well too. This is an 'Indian version' of the traditional Bhutanese dish which typically uses local yak cheese and larger quantities of whole chilies.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 371
- Protein
- 20 g
- Carbs
- 7 g
- Fat
- 30 g
- Fiber
- 0 g
Where the calories come from
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