A Hindu friend jokes about our Parsi eggomania, saying, “The only thing you people haven’t yet put eggs on is eggs.” Kasa par ida—eggs on whatever you like—is one of the cornerstones of Parsi food. Sometimes it’s a hastily improvised dish that appears as part of the evening meal; there’s also a place for it in our long ceremonial banquets. What goes under the eggs is left to imagination or expediency; usually it’s a vegetable, sometimes meat. Since these foundations for kasa par ida are dishes in their own right, you will find them in the vegetable and meat chapters. I’m giving you a mere sampling of the many possibilities.
There are two approaches to Eggs on Anything. In the first, eggs are broken onto the surface of the mixture and then steamed. This way, you need at least one egg per person, or three quail eggs for an especially playful hors d’oeuvre or first course.
The second approach is a simple steamed soufflé blanket billowing up over the base and then settling into a light, spongy topping. It uses fewer eggs to far greater dramatic effect and has the advantage of not having to be eaten immediately. Both approaches make delectable late breakfasts, light lunches, or light suppers.
© 2007 All rights reserved. Published by University of California Press.