Egg Masala with onions

Ingredients:

Boiled Eggs -2
onions- sliced one large
coriander leaves - a handful
garam masala - pinch
chili powder, turmeric powder - as per taste
salt
oil for tempering
mustard seeds- 1 tsp


Method:

Temper the mustard seeds and add the onions and saute till translucent.
Add the spice powder and cook till the raw smell is gone.
Add the salt as well
Finally add the boiled eggs and let them get browned a little.(For perfectly boiled eggs, visit our post on ways to cook egg)
Garnish with coriander leaves

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Baked Eggs

This is an Ina Garten recipe. Made few changes to it though. Skipped a few ingredients n added a few. loved the result. This is a very easy to make recipe and makes a great breaker.

Ingredients:

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon freshly grated Parmesan
• 6 extra-large eggs
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground pepper
• Tomatoes or sundried tomatoes - just a little
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Method:

1. Preheat the oven for 5 minutes at 350F. Butter coat the ramekins.

2. Add all the herbs and spices.
3. Add the tomatoes.

5. Add an egg in each ramekin and season with salt and pepper. Sprinkle with parmesan.
6. Bake at 350F for 10- 15 mins. Keep the Ramekins in a water bath while baking just so that the eggs dont break.
7. Can be served with a side of Toast.

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Egg roll and First blog award :-)

This is a very easy to make recipe and a wholesome meal on-the-go. It is really very appetizing. Everyone is the family loved it.

Ingredients:

Parotta( store bought- the flaky type, not the one that comes out on layers)
egg
shrimp -15
coriander leaves- 1 big bunch
black peppercorns- 3 tbsp
garlic - 4-5 pods
soy sauce - 1 tbsp
oyster sauce - 1 1/2 tbsp
sugar - 1/2 tsp
onions- slices a handful
tomato ketchup- optional
salt as needed


Method:

1. Cook the store bought parotta. Later beat one egg with pinch of salt and pour on the tava. Put the cooked parotta over the egg and cook for a few minutes. Remove from fire.
2. Now lets prepare the shrimp. Clean and devien the shrimp.
   
3. Grind the coriander leaves, garlic and peppercorns together into a paste.
4. Mix the soy sauce, oyster sauce and sugar in a bowl.
5. Heat 2 Tbsp oil in a pan. Add the coriander paste.
6. Follow it with shrimp and sauce mix and salt.
7. Cook for a few minutes on low to medium heat with little water sprinkled when needed.
8. Shrimp is ready. Assemble them as shown in the picture. Drizzle ketchup if you love ketchup. Roll it up and bon appetit.
   

We are happy to tell you all about our first blog award from our fellow blogger and friend Priya of Priya's Recipes.



Thank you very much Priya. The valuable comments from our readers and awards like this are the source of encouragement to us.

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Chinese Egg Flower Soup

This soup is colourful and flavourful and very very good for a bad cold. A good amount of freshly ground pepper will make it heaven on earth. And to all the Indians world over, Happy Republic Day. We found this on internet and was very cute. Thought our readers will enjoy it too.


Now back to the heavenly dish.

Ingredients:

Chicken broth(Swanson was used)/pork extract/beef broth - 2 1/2 cups
carrot chopped finely - 1/8 cup
mushroom chopped finely-1/8 cup
sesame oil - 2 tbsp
leek - a little chopped
ginger powder- a generous pinch
onion powder and garlic powder - a generous pinch each
red pepper - 1/8 cup chopped finely
salt as needed
soy sauce - 1 tsp
star anise -1
egg -1

Method:

Heat sesame oil in a medium size saucepan and star anise. Add the vegetables and coat them sesame oil evenly and then add the onion, garlic and ginger powder and cook for a few minutes on medium to low flame.

Then add the soy sauce and salt as per taste, Then cook for a few more minutes. Then add the chicken broth(can add any of the three mentioned above) and bring to a boil.

When it begins to boil, gradually add one well beaten egg to the soup, stirring gently in one direction. Remove from heat and serve immediately.

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Deep frying an egg

Thought this was too funny to pass up. And what better place to post it than here. Dont you love it? We happen to see one of Julia Child's French Chef programme and there she was deep frying an egg. Saw it and heard it for the first time. So thought of penning it down. She had a hot bath of olive oil and broke an egg into it as we do for egg curry. it looked something like a poached egg when it came out.

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Easy Egg Basics!

we realised it has been some time now that we gave any techniques on cooking...we are sure eggs are a favourite of many(of course non vegetarians). we love eggs...so here

Rule#1 in Cooking Eggs: No salt until after they are cooked.

The first thing about eggs is, no matter what you have heard, it is never a good idea to salt eggs before or during cooking. It is very important that eggs be salted only after the eggs have cooked. This is because adding salt while cooking will make the eggs lose moisture and become rubbery.

Scrambled Eggs


The easiest and perhaps simplest and most delicious egg dish of all!
For one serving:
Melt 1 tablespoon butter in a medium size non-stick pan.
Break open 2 eggs into pan after butter has melted.
With a smooth spatula or wooden spoon, break open yolks and mix eggs around until eggs are cooked to how you like them!


Sunny Side Up or Over-Easy

For traditional sunny-side up eggs, melt 1 or 2 tablespoons of butter in a 8-inch non-stick omelet pan or skillet over medium heat. Break open eggs into pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard. For over easy-eggs flip over for 15 seconds. Serve eggs right away and enjoy!

Hard Boiled Eggs

To hard cook eggs, place eggs in enough COLD water to cover completely, bring to a ROLLING boil over HIGH heat; then reduce heat to a lower MEDIUM boil for an additional 12 minutes. Promptly chill eggs in ICE WATER to chill promptly so egg yolks remain nice and bright yellow.

Hard boiled eggs are good for one week if kept in the shell, in the refrigerator.

Having a hard time peeling the eggs?

Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling.

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Crunchy Egg Sandwich

Ingredients:
8 slices bread
2 eggs- hard boiled
1 heaped tbsp of softened, salted butter
1 cube cheese- grated
1/2 tsp pepper powder
1 small capsicum- deseeded and very finely chopped

Method:

1. Mash the boilded eggs finely with a fork
2. Add soft butter, cheese, seasoning and capsicum. Mix well to form a spread. add a little salt after tasting the spread.
3. Spread this egg spread well on to aslice and top it with another slice. Cut into two triangles.
4. Store them in damp cloth till serving . Cut sides and serve soft.

Note; this spread can be prepared well in advance.

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Cheese omelette

Breakfast is said to be the most important meal of the day, but is also the most neglected by most of us., due to lack of time in the morning. It id that we should breakfast like a king, lunch like a prince and dinner like a pauper. So from the above we can see how important our breakfast meal is. It should also be rich in energy, as this will help us to kick start the day energitically. It is often neglected because of lack of time to prepare. So thought I will include some easy to make breakfast recipes in the blog , so that it will be useful to all , esp to those who work.
Let's get started
CHEESE OMLETTE
Ingredients:
• 1/3 cup Parmesan Cheese (grated)
• 1 tbsp coriander (finely chopped)
• 1 tbsp Fresh Mint (finely chopped)
• 4 Eggs
• Salt and black pepper to taste
• 1/4 cup Milk
• 1/4 cup onion (finely chopped)
• 2 tbsp Butter /little oil (if u are diet consicious)
How to make Cheese Omelet:
• In a mixing bowl beat the eggs with the salt and pepper until it starts bubbling.
• Beat in the milk, mint, parsley, scallions, and cheese. In a heavy skillet melt the butter over moderate heat.
• Pelt in the egg mixture and spread it out evenly.
• Reduce the heat to low and cover it fully and cook until the edges of the omelet begin to get firm.
• Uncover and run a spatula around the edges to keep it from sticking to the pan.
• When the center of the omelet is almost firm, place a plate over the skillet and invert, dropping the omelet onto the plate.
• Gently slide it back into the pan, cover, and cook for a few minutes longer until the underside is lightly browned.
• Slide out onto a serving plate, cut into wedges, and serve at once.

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