Serves: 6
Prep time:

Method

1. Roast spices in a dry pan until aromatic. Allow to cool and then grind into a fine powder in a mortar and pestle or spice grinder. Pass through a fine sieve.
2. Choose a pan that is able to fit all 12 eggs in one layer with plenty of water. Prick each egg with a needle or fine skewer on the wider end, allowing air to escape and prevent cracking.
3. Bring water to a fast simmer then carefully add eggs using a spoon to ensure they don't hit the bottom and crack. Bring water to a fast simmer, stir water to create a whirlpool, adding eggs quickly using a spoon to ensure they don’t hit the bottom and crack. Stir eggs gently every 30 seconds to centre the yolk. For the perfect hard-boiled egg, cook for 10 minutes.
4. Remove eggs with a slotted spoon once cooked, putting into an ice bath for 30 minutes to chill. Crack eggs evenly on bench top and peel under water. Cut through the white at pointy end so egg will stand on its end. Carefully cut through the fatter end to fully expose the yolk.
5. Scoop yolks into bowl, add spice mix and half Birch & Waite Whole Egg Mayonnaise. Whisk well with a hand whisk, then pass mix through a fine sieve with the back of a large spoon. Add remaining Birch & Waite Whole Egg Mayonnaise, whisking vigorously for 30 seconds or until the mix has a lovely sheen. Add a little salt to taste if desired.
6. Heat grape seed oil to 140 Celsius (measure with a device- eyeballs deceive. Add all curry leaves together. Once they stop popping and spluttering, remove immediately to a plate lined with kitchen paper.
7. To serve, place half the mix into a piping bag with a medium star nozzle. Pipe into the egg white cups with a little swirl. Add a curry leaf and a sprinkle of sweet paprika powder. Enjoy!

Recipe by Mark Best