Egg Recipes

[minisoji]

Egg stew



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.

[minisoji]

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

[minisoji]

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.

[minisoji]

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

[minisoji]

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.

[minisoji]

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.

[minisoji]

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

[minisoji]

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.

[minisoji]

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!)

[minisoji]

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.