Egg Recipes

Egg stew

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Ingredients
Egg - 6
Potato - 3 small
Onion - 3 cut into small thin slices
Ginger grated - 1tsp
Green chillies slit - 3
Garam masala - 1tbsp
Coriander powder - 2 tbsp
Chilli powder - 1tbsp
Pepper powder - 1tsp
Thick coconut milk - 1 cup
Thin coconut milk - 2 cups.
Salt
Curry leaves

Preparation

Hardboil the eggs and the potatoes in a pressure cooker with salt and water. Allow it to cool. In a deep vessel, add oil and splutter some mustard. Add the onions and fry till brown. Add the ginger and green chillies and fry some more. Now add the chilli powder, coriander powder and garam masala and fry till dark in color. Add the thin coconut milk. Add salt and pepper and bring to boil on a slow flame. Peel the boiled potatoes and cut into cubes. Add to the stew. Remove the egg shells and line the egg with a knife. You can cut into half if you prefer. Now add the eggs to the stew. Give it a small boil and off the stove. Add the thick coconut milk and the curry leaves. Stir carefully so as not to break the eggs.

Tips

1. If the spice is less add pepper powder and stir.
2. Do not boil after adding the thick coconut milk.

Egg curry

Ingredients

Egg:5
Coconut:1/2(to grind)
Drumstick:1(cut into long)
Curry leave:few
Red chilli powder:1tsp
Cumim seed:1tsp
Turmeric powder:1/2tsp
Salt to taste
onion small:5(cut in long)
Oil
Mustard;1/2tsp

Preparation

Cook the Egg.Then gring the coconut,Red chilli powder,cumin seeds.Pour oil in a pan.Then put the mustard after it popped put the curry leave,onion,drumstick.Then pour some water.And cook the drumstick for five minutes.Then put the grounded coconut& boiled egg,salt.Cover it with lid and cook for five minutes

EGG BALL

Ingredients

Hard Boiled Egg : 4
Egg: 1
Bread Crumbs: 100g
Garlic : 4 cloves(creamed)
2 green chilies(finely chopped)
Salt: 1 teaspoon

Preparation

In a bown mix together the 1 beaten egg and bread crumbs, garlic, green chillies,salt. Divide in to four equal parts. With oiled hands, shape eac mince portion in to a 5 inch round flat cake. Place a hard boiled egg in the centre and mould the mix evenly around the egg making sure no thin areas. Keep covered to prevent the surface drying.

Heat oil in a pan and fry till they are brown.

Tips

Add salt when boiling the egg. And wait they are cold to remove the shell.

Spicy and tangy egg burji

Description

This is a meal by itself ,but makes a good serve with chapaths and bread.

Ingredients

eggs-4,onion 1 medium, chopped,garlic 2-3 pods crushed,green chillies 3 minced,tomatoes 3 minced/pureed,turmeric powder 1/2 tsp,chicken masala pdr-1/2 tsp,oil 2 tbsp,salt and pepper to taste,coriande leaves minced for garnishing

Preparation

Beat eggs well with a few spoons of milk.cot the onions,chillies ,tomatoes and keep aside.
heat oil and add the onions,garlic and chillies.fry till the onion is transparent.add the tomatoes and the turmeric.fry till oil separates from the mix.add the chicken masala and pepper.fry

Curried Egg Salad

Ingredients

5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt

1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced

Preparation

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Baked Egg Recipe

Ingredients

-3 tablespoons extra virgin olive oil
3 big pinches ground cumin
2 big pinches chili flakes
2 big pinches smoked paprika
2 big pinches fine sea salt
1 cup spring (or regular) onion, chopped
1 clove garlic, chopped
1 cup cherry tomatoes, halved or quartered

2 pieces of pita bread, cut into quarters

6 large organic eggs
Garnish: finely chopped tomatoes, chile flakes, cilantro (optional)

Special equipment: standard 12 muffin tin


Preparation

Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chile flakes, paprika, salt, onion, and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two or three minutes. Set aside.

Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin - every other slot. If the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.

Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don't want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.

Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile flakes, and/or a bit cilantro.

Masala Egg

Ingredients

6 Eggs
2 Onions
1/2 kg Tomatoes dried
2 tsp Chilly powder
5 tsp Oil (sesame)
1" ginger 4 garlic flakes 1/2 tsp turmeric powder Salt to taste

Method

1. Boil eggs and peel the skin
2. Cut into square pieces
3. Grind tomatoes and onion
4. heat the oil and fry the paste
5. Add ginger-garlic paste and simmer for 2 minutes
6. Add turmeric powder, salt and chilli powder
7. Add 1/2 cup water and let it boil for for 2-3 minutes
8. Add the egg pieces and let the gravy thickens

Egg Korma

Ingredients

Eggs 6 nos.
Onions 6 nos.
Milk 1/2 cup
Cashewnuts 2 tbsp.
Green Chillies 8 nos.
Grated Coconut 1 tbsp.
Coriander powder 3 tbsp.
Cloves 6 nos.
Cinnamon 1 stick
Cardamom pods 2 nos.
Ginger 1 piece
Turmeric powder 1/2 tsp.
Ghee 3 tbsp.
Salt To taste

Method
1. Grind together the green chillies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
2. Chop the onions coarsely.
3. Separate the yolk from the eggs and beat the egg whites till stiff. Add the egg yolks, milk to the egg white mixture and salt to taste.
4. Beat the mixture again for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.
5. To make the korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
6. Put sliced onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top. Add half a cup of water and bring to a boil.
7. Add the egg cubes and cook gently till the korma thickens.
8. Garnish with freshly cut coriander leaves and serve hot with Rice or Parathas and Chutney.

Mustard Egg Curry

Ingredients

Boiled eggs - 4
Mustard paste - 4 table spoons
Mustard seeds - 1 tea spoon
Tomatoes - 3 medium sized (grind in mixie without water or use ready-made paste)
Garlic- 4-5 cloves chopped fine or paste
Dry Laal Mirch whole - 2
Water - 320 ml. or more depending on your gravy needs
Regular Oil - 2 table spoons or more if needed
Haldi, Mirch Powder, and Namak - 1 tea spoon each or by taste

Mehtod

1. In a sauce pan or kadhai, fry the eggs with a little oil till they become dark sunahare. Covering it helps with the splatter. Check them every now and again or they will burn.
2. Take them out and make at least 3 incisions with a knife on each egg making sure not to break the eggs
3. In a kadhai, heat some oil then splatter the garlic, mustard seeds, and laal mirch
4. Add the mustard paste, haldi and mirch powder Wait till the mixture separates (usually takes two to three minutes) then add the tomatoes' paste and namak and fry for ten minutes on medium heat
5. Now add some water and let it come to a boil on high, add the eggs and cover for ten minutes on medium high
6. Serve with Puri, Paraanthe or Roti (or if you are lazy like me then with Rice Pulao!)

Egg Thoran

Ingredients

Egg - Two


Onion - One

Green Chilli - One

Tomato - One

Coconut Oil/ghee - Two Tablespoons

Grated coconut - 1/2 cup

Salt - To taste

Method

Cut onion, green chilli and tomato in to very small piece. Mix it with grated coconut. Beat it with egg thoroughly for 3 minutes. Add oil in to a frying pan (Cheena chatti in malayalam). When it is heated add the mixed egg and stir it well until it separates from the pan forming small shapes. Add salt to taste and serve hot.

Egg Omelette

Ingredients

Ghee - 1 tbsp
Onion - 1 no
Green chilly - 1 no
Eggs - 2 nos
Finely chopped Vegetables - 1 tbsp
Salt - As reqd
Coriander leaves

Method

1)Heat a pan to melt the ghee.

2)Fry the chopped vegetables on a low flame.

3)When they are cooked soft, add chopped onions and chopped chillies and fry them.

4)Take a bowl and add the eggs and the cooked vegetables and beat them well with salt.

5)Pour the mixture in the form of dosas and cook it on the both sides.

6)Garnish with coriander leaves.

:- Serve hot with any rice or bread.

Beans-Egg Poriyal

Ingredients

Beans - 1/2 kg
Onions - 2 nos
(finely minced)
Curry leaves - A sprig
Green chillies - 2 nos
(finely minced)
Salt - As reqd
Turmeric powder - 1/2 tsp
Chilly powder - 3/4 tsp
Cumin(Jeerakam) powder - 1/4 tsp
Coriander powder - 1/2 tsp
Ginger(grated) - 1/2 tsp
Garlic pods - 2 nos
(finely minced)
Eggs - 4 nos or as reqd
Oil - As reqd

Method

1)Cut beans into small pieces like for poriyal.

2)Steam and keep aside.

3)Fry onion and green chillies, till the onions turn brown.

4)Lower the flame and add curry leaves, salt, turmeric powder, chilly powder, cumin powder, coriander powder, ginger, garlic and fry for 3 -4 mins.

5)Add the beans and fry for a further 3 - 5 mins.

6)Add eggs and scramble fry till done.

7)Remove from fire.

Drumstick Leaves-Egg Thoran

Ingredients

Egg – 4 nos
Drumstick leaves - 1½ Cup
Tomato – 2 nos
(finely chopped)
Grated coconut – ½ cup
Green chillies – 2 nos
(finely chopped)
Small onions – ½ cup
(finely chopped)
Curry leaves – 2 stalks
Ginger-garlic paste – 1 tsp
Mustard seeds – 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Coconut oil – 2 - 3 tbsp
Salt – As reqd

Method

1)Beat eggs in a bowl with a little salt and set aside.

2)Wash and clean the drumstick leaves by removing the yellow ones and the thick stems.

3)Heat oil in a pan.

4)Splutter the mustard seeds.

5)Add ginger-garlic paste, green chillies, curry leaves and small onions and sauté.

6)When onions become transparent, add turmeric powder and coriander powder.

7)Add the chopped tomatoes and sauté for a while.

8)Add little water and salt and boil.

9)Add the drumstick leaves and keep stirring continously until the leaves are cooked.

10)Add the grated coconut and sauté for a few seconds.

11)Lower the heat and add the prepared eggs and scramble it until it’s done to your liking.

:- You can serve it as a starter and also along with rice.

Egg Cutlet

Ingredients

Hard boiled eggs - 5 nos
Potatoes(medium) - 2 nos
Onion(big) - 1 no
(finely chopped)
Green chillies - 6 - 8 nos
Garlic paste - 2 tsp
Ginger - A small piece
Pepper - 1/2 tsp
Salt - As reqd
Curry leaves - A few
Egg(beaten) - 1 no
Bread crumbs - 1 cup
Oil for frying

Method

1)Cook potatoes well and drain the water.

2)Cut the eggs into halves and remove the egg yolks.

3)Heat oil in a pan.

4)Saute onion, green chillies, garlic, ginger and curry leaves, till brown.

5)Mash the potatoes and add to the pan along with salt and pepper.

6)Saute for 2 minutes and remove from heat.

7)Add the boiled egg yolks to the pan and mix well.

8)Take an half of boiled egg white and fill it with the potato, egg yolk mix and press well.

9)Dip the cutlet in the beaten egg and roll it on the bread crumbs.

10)Deep fry in oil.

11)Garnish with onions and mint leaves.

:- Refrigerate the cutlets for 1 day before frying. The cutlets won`t break.

Sweet Egg Omelette

Ingredients

Eggs – 6 nos
Cardamom(Elakka) – 3 – 4 nos
Sugar – As reqd
Raisins(Onakkamunthiri) – A little
Cashews – A little
Oil – 1 tbsp

Method

1)Mix well together eggs, sugar and powdered cardamoms.

2)Heat oil in a tawa.

3)Pour the egg mixture as you make omelettes into the pan and spread it well.

4)Cover and cook for a few mins, till done.

5)Garnish with cashews and raisins.

Egg Vada

Ingredients

Eggs – 6 nos
(hardboiled and quartered))
Allpurpose floour(Maida) – 1 cup
Wheat flour – 2 cups
Onion – 4 nos
(sliced thinly)
Ginger - A small piece
Green chillies – 5 – 6 nos
Curry leaves – A few
Salt – As reqd
Chilly powder – As reqd
Cooking oil – As reqd

Method

1)Crush green chillies, ginger and curry leaves.

2)Mix together the sliced onions, the above crushed mixture, wheat flour, maida, chilly powder and salt with water sufficient to make it into a batter.

3)Dip the egg pieces one by one in the batter.

4)Deep fry them in hot oil, till done.

:- Serve warm.

Egg Sandwich

Ingredients

Egg - 5 nos
Onion - 3 nos
Green chillies - 2 nos
Oil - 2 tbsp
Curry leaves - A few
Maida - 1 cup

Method

1)Boil eggs.

2)Cut it into two halves and take out the yolk with a spoon.

:- Be careful not to break the white part of the egg.

3)Chop the onions and green chillies into small pieces.

4)Saute the onions and green chillies in oil for 3 mins.

5)Add salt.

6)Add curry leaves and mix well.

7)Add the yolk and saute it for 2 mins.

8)When cool, make it into small balls.

9)Fill this inside the white part of each half of the egg.

10)Make a thick batter of maida with water and salt.

11)Dip each egg with the filling in the maida batter and fry both the sides.

:- Be careful when you add the salt since you have added salt both in the filling and also in the batter.

Egg & Tomato Rice

Ingredients

Cooked rice - 1 1/2 cups
Eggs - 2 nos
Tomato - 1 no
(chopped)
Onion - 1 no
(chopped)
Capsicum - 1 no
(chopped)
Garlic pods - 2 - 3 nos
(crushed)
Pepper powder - 1 tsp
Soya sauce - 1 tbsp
Ajinomotto - A pinch
Salt - As reqd
Oil - As reqd

Method

1)Beat the eggs and keep aside.

2)Heat oil in a frying pan.

3)Add the onions and garlic and saute well.

4)Add the eggs and scramble well.

5)Add the chopped tomatoes and capsicum and saute for a while.

6)Add the cooked rice and mix well.

7)Add pepper powder, soya sauce, ajinomotto and salt and switch off the stove.

:- Serve hot with tomato ketchup.

Egg biryani

Ingredients

Eggs - 2 nos
(boiled)
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Cardamom(Elakka) - 2 nos
Onion(big) - 3 nos
(thinly sliced)
Tomato - 1 no
Basmati rice - 1 cup
Water - 2 cups
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Salt - As reqd
Oil - 2 - 3 tbsp
Cashewnuts for garnishing

Method

1)Heat oil in a pressure cooker.

2)Add cinnamon, cardamom and cloves and fry for 2 mins.

3)Add onion and saute for 7 - 10 mins.

4)Add tomato and saute for 3 mins.

5)Add rice and stir for 3 mins.

6)Add boiled eggs, chilly powder, coriander powder, water and salt.

7)Cover and cook for about 3 - 4 mins.

8)Garnish with cashew nuts.

Egg Molee

Ingredients

Eggs - 4 nos
Onion - 2 nos
(finely sliced)
Tomato - 1 no
(finely sliced)
Ginger - A small piece
(chopped)
Garlic pods - 3 nos
(chopped)
Green chillies - 4 nos
(slit)
Tumeric powder - 1/4 tsp
Salt - As reqd
Oil - 3 tbsp
Thin coconut milk - 50 ml
Thick coconut milk - 50 ml
Curry leaves - A few

Method

1)Heat oil in a pan or a kadai.

2)Add onion, ginger, garlic, green chillies and curry leaves and fry, till they become soft.

3)Add turmeric powder and salt.

4)Add thin coconut milk and allow it to boil.

5)When it starts boiling, break the eggs into it one by one and cover it with a lid to set.

6)Once the eggs are cooked, add tomato and thick coconut milk.

7)Simmer for 2 - 3 mins.

Egg Pudding

Ingredients

Eggs - 6 nos
(take only the whites)
Whole milk - 500 ml
Sugar - 250 gm
Cardamom seeds powder - 1/2 tsp


Method

1)Take egg white (albumen) into a bowl and whip well.

2)Add milk, sugar and cardamom powder and whip well.

3)Keep the bowl with its contents in a cooker (or water bath) and cook for 15 - 20 mins (without weight if cooker is used).

:- Serve hot or cold.

Masala Egg

Ingredients

Meethi keerai - 1/2 cup
Eggs - 2 nos
Lemon juice - 2 - 3 drops
Onion(small) - 1 no
Green chilly - 1 no
(chopped)
Curry leaves - 4 - 5
Coriander leaves - 10 - 15 leaves(a handful)
Oil - As reqd
Salt - As reqd
Any reminaing veg masala like:-
Cauliflower poriyal
Broccoli fry
Mushroom fry
Beans thoran
Cabbage thoran

Method

1)Heat 2 - 3 tsp of oil in a pan or a kadai.

2)Add the onions and chilly and fry well.

3)Add any veg masala remaining and stir well.

4)Once they are hot, add the eggs.

:- Make sure the heat is at high for 2 - 3 mins so that egg will cook faster and mix well with the veg.

5)Then reduce the heat to medium.

6)Add the methi leaves and stir it for 2 - 3 mins until they shrink.

7)Add in pepper and salt as per your need.

8)Finally top it with coriander leaves, curry leaves and lemon juice.

:- Serve hot with chappathi or bread /pita bread.