Poached Omlette.....!!

Fry some Chopped Garlic...Spring onion ...Parsley...and halved Cherry Tomatoes...in 1tbs oil.

Add 4-5 eggs on top and cover the pan and let it cook on a slow heat till the yellow part becomes runny...Sprinkle some salt and black pepper....Cut into wedges and enjoy...!!

Egg Wash

An egg wash is a coating applied to some baked goods and other foods to create a distinctive finish. Especially in the field of baking, an egg wash is often added to breads and sweets to create a glazed look. Egg brushed bread will also have a slightly more crispy, flaky crust, which is sometimes a desired texture in baking. As one can imagine, there are several different types of egg wash, all of which have a different end impact on the food.

A very basic egg wash is made by simply lightly beating an egg and brushing it onto the food. Other ingredients such as milk, water, or salt may be added for a specific finish, and eggs are also frequently separated to make an egg wash. Some recipes specify which type of egg washshould be used, while others allow the cook to decide which would be best. In any case, the eggs used in an egg wash should be as fresh as possible.

Egg Curry ...

Eggs 4  hardboiled
Egg, beaten 1  (secret ingredient
Red onions 2 medium, thinly sliced
Tomato 1 medium, thinly sliced
Green chilly 2 nos, slit
Ginger garlic, freshly crushed 1 tsp each
Red chilly powder 1 tsp
Coriander powder 2 heaped tsp
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
Coconut milk, thick ½ cup
Water ¾ cup
Curry leaves 2 sprigs
Salt as needed
Oil 1 TBSP

Preparation

Hard boil the eggs and de-shell the same, set aside. Beat one egg well and keep aside.

Heat oil in a non stick pan and add the oil. Sauté onions along with curry leaves until golden brown. Next add the crushed ginger and garlic, mix well and cook for 2 more minutes. Now add the red chilly powder, coriander powder and turmeric powder. Mix well to combine and cook until the raw smell from powders are all gone. Next add the tomato slices and cook for another 3 more minutes. Reduce heat to medium and add the coconut milk, pepper powder and water. Adjust salt and mix well, allow it to boil. Once boiling add the halved eggs. Mix well and let it boil again. Once boiling reduce heat to simmer and add the beaten egg and stir immediately. Switch off flame and transfer to a serving bowl. This is an excellent pair for appams, puttu, idiyappam and rotis

A Quick Egg Dish

Hard boiled eggs 6 nos, cut into halves
Black pepper powder 1 tsp
Garam masala ½ tsp
Salt as needed
Olive oil ½ tsp
Onions 1 big, sliced
Red chilly powder ½ tsp
Green onions for garnishing
Oil 1 tsp
Preparation
Heat oil in a pan and sauté the onions till golden brown. Add salt and red chilly powder. Mix well and cook until raw smell goes off. Set aside.
Heat olive oil in a skillet. In a bowl mix together, pepper powder, garam masala and salt. Take each half of the boiled egg and dip in the masala mixture and fry both sides until browned.
Make a bed with the sautéed red onions onto a rectangular plate. Arrange the fried eggs and sprinkle chopped green onions.

Egg Curry with Coconut Milk

INGREDIENTS : 5 eggs ( boiled ) ,2 cloves , 2 cinnamon , 2 cardamom , 1 cup chopped bell peppers , 1 onion sliced , 1 tbs ginger garlic paste , 1/2 tsp turmuric , 1 tsp garam masala ,1 tsp coriander powder , 2 cups coconut milk , salt , 4 to 5 green chillis (slit). 1/4 cup chopped cilantro , 4 tbs oil

METHOD

. Heat oil in a pan add cardamom , cinnamon , and cloves then add sliced onions , sprinkle salt and sautee until golden color

.Now add slit green chilis , cilantro and ginger garlic paste fry for 2 min

.Add chopped bell peppers , coriander powder ,garam masala , turmuric powder,mix everything and add boiled eggs

.Add coconut milk and simmer for 10 min

.Adjust salt 

Spicy Scrambled Eggs

Ingredients
1 medium potato; diced
1 medium onion; chopped finely
2 tomatoes; blanched, peeled and chopped finely
1/2 cup chopped chives
2 cloves garlic; minced
1 inch ginger; grated
2 chillies; chopped finely
1 tspn coriander / cumin powder
1/2 tspn tumeric
3 eggs; beaten1/2 cup chopped coriander leaves
salt to taste
2 Tablespoon olive oil

Method
1. Heat the oil, and saute the potatoes until cook, remove and set aside
2. Fry the onions until golden brown, add the garlic, ginger and tomatoes fry for a few minutes.
3. Add the cumin/coriander and tumeric powders, stir and fry for 2 minutes
4. Add the potatoes, salt, chives and stir and cook for 2 minutes.
5. Add the eggs, stir until cooked.
6. Add the coriander, mix and serve hot with chapatti or on toast.

serves 2

Deviled Eggs

1 Dozen hard cooked eggs, peeled and chilled
1/2 Cup mayonnaise
2 Teaspoons cider vinegar
2 Teaspoons prepared mustard
1 Tablespoon sugar
1/4 Teaspoon salt
Dash pepper

Halve the eggs lengthwise; remove yolks and mash with next 5 ingredients. Using a pastry bag and star tip, pipe the mixture into the cavities of the whites.

Garnish with a pinch of paprika, thinly sliced green stuffed olives or a small spring of parsley.

 Yield: 24

Curried Egg Salad with Caramelized Onion

- serves 4 to 6 -

INGREDIENTS

2 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/4 teaspoon table salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
6 hard-cooked eggs, peeled
1/4 medium red onion, finely diced
1/2 medium red or orange organic bell pepper, seeded and finely diced (see Note)
3/4 cup mayonnaise
2 tablespoons minced cilantro
1 small green serrano chile, minced
1 1/2 teaspoons hot Madras curry powder
1 tablespoon prepared mustard powder
2 cups spinach leaves, loosely packed

PROCEDURE

1. Caramelize the onions: Heat the oil in a medium skillet over medium heat. Add the sliced onion and fry for about 5 minutes until it becomes transparent. Add 1/4 teaspoon of salt, the sugar, and the pepper and saute for another minute. As soon as it changes color, remove from the heat and set aside until the rest of the salad is ready.

2. In a large bowl, mash the boiled eggs with a fork or finely chop them. Add the diced onion and bell pepper and mix well.

3. In a separate bowl, combine the mayonnaise, cilantro, chile, curry powder, and salt to taste. Mix well. Add the mustard and mix until well combined. Add the eggs and mix.

4. Divide the spinach leaves onto four serving plates. Heap the egg salad evenly onto each plate. Top with the caramelized onions and serve.

Curried Egg Salad with Caramelized Onion

- serves 4 to 6 -

INGREDIENTS

2 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/4 teaspoon table salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
6 hard-cooked eggs, peeled
1/4 medium red onion, finely diced
1/2 medium red or orange organic bell pepper, seeded and finely diced (see Note)
3/4 cup mayonnaise
2 tablespoons minced cilantro
1 small green serrano chile, minced
1 1/2 teaspoons hot Madras curry powder
1 tablespoon prepared mustard powder
2 cups spinach leaves, loosely packed

PROCEDURE

1. Caramelize the onions: Heat the oil in a medium skillet over medium heat. Add the sliced onion and fry for about 5 minutes until it becomes transparent. Add 1/4 teaspoon of salt, the sugar, and the pepper and saute for another minute. As soon as it changes color, remove from the heat and set aside until the rest of the salad is ready.

2. In a large bowl, mash the boiled eggs with a fork or finely chop them. Add the diced onion and bell pepper and mix well.

3. In a separate bowl, combine the mayonnaise, cilantro, chile, curry powder, and salt to taste. Mix well. Add the mustard and mix until well combined. Add the eggs and mix.

4. Divide the spinach leaves onto four serving plates. Heap the egg salad evenly onto each plate. Top with the caramelized onions and serve.

Curried Egg Salad with Caramelized Onion

- serves 4 to 6 -

INGREDIENTS

2 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/4 teaspoon table salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
6 hard-cooked eggs, peeled
1/4 medium red onion, finely diced
1/2 medium red or orange organic bell pepper, seeded and finely diced (see Note)
3/4 cup mayonnaise
2 tablespoons minced cilantro
1 small green serrano chile, minced
1 1/2 teaspoons hot Madras curry powder
1 tablespoon prepared mustard powder
2 cups spinach leaves, loosely packed

PROCEDURE

1. Caramelize the onions: Heat the oil in a medium skillet over medium heat. Add the sliced onion and fry for about 5 minutes until it becomes transparent. Add 1/4 teaspoon of salt, the sugar, and the pepper and saute for another minute. As soon as it changes color, remove from the heat and set aside until the rest of the salad is ready.

2. In a large bowl, mash the boiled eggs with a fork or finely chop them. Add the diced onion and bell pepper and mix well.

3. In a separate bowl, combine the mayonnaise, cilantro, chile, curry powder, and salt to taste. Mix well. Add the mustard and mix until well combined. Add the eggs and mix.

4. Divide the spinach leaves onto four serving plates. Heap the egg salad evenly onto each plate. Top with the caramelized onions and serve.

Turkey Egg Salad

Ingredients:

• Lettuce
• Cucumber
• Tomatoes
• Eggs
• Leftover turkey.

Method:

• Wash and break your lettuce into medium pieces just like making any other salad.
• Strip your turkey pieces about a cups and a half.
• Dices your tomatoes.
• Slice your cucumber
• Boil your eggs.
• Slice the eggs into the salad mix
• Toss all ingredients together in a large bowl to make Turkey egg salad

Egg Salad With Mango Vinaigrette

Ingredients:

Romania lettuce   1 head wash cut
Tomato    1 diced
green apple   diced
Hard boiled egg  2  shell off and cut halve
Onion   1 finely sliced
Carrot     1 handful shredded

For Mango  Vinaigrette
Cider  Vinegar   ¼ cup
Honey mustard  1 table spoon
Curry powder      1/2  tea spoon
Lime juice            1 table spoon
Ripe mango         1 peeled seeded and chunked
Vegetable oil        1 cup
Sugar                     1 tea spoon
Salt  and freshly ground pepper  to taste

Procedure:
Put all the ingredients for the vinaigrette except salt, pepper and oil in a food processor and puree. With the machine running, drizzle in the oil and salt and pepper. Store in airtight container in the refrigerator not for ages (ha ha) but for a week or two. Mango vinaigrette delivers a vibrant, healthy burst of flavor. This refreshing sweet- tart combination is perfect for fruit salad or mixed greens. If you are not preparing this salad for a big party then you will not need the whole of the prepared dressing but just few spoon according to your taste for this salad and rest you can use it later.
In a bowl take all the salad ingredients except the eggs now drizzle the mango vinaigrette and mix with soft hands . Now place this salad in a serving platter and then add the halved boiled eggs over the top of the greens. Your delicious egg salad with mango vinaigrette is ready to relish.

Scotch Eggs

1 egg, beaten

1 teaspoon Dijon mustard
½ cup (2½ ounces) unbleached flour
1 pound bulk sausage
2 cups breadcrumbs, either panko or fresh
5 eggs, hard-boiled and peeled
vegetable or peanut oil for frying

Mix egg and mustard in a medium bowl to blend. Place flour in another bowl. Place breadcrumbs in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/5 of sausage around egg to coat. Roll sausage-covered egg in beaten egg mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy large saucepan to reach depth of 1½ inches. Attach deep-fry thermometer and heat oil to 360-370 °F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 2 eggs. Serve warm.

Baked Mini-Frittatas

(Makes four whole-breakfast size mini-frittata)

You will need a metal or ceramic 4-cup muffin pan with one-cup sized cups to make this recipe, or use 4 large silicone muffin cups.

1 1/2 cups broccoli flowerets (cut into small, bite-sized pieces)
1/2 cup low-fat cheddar cheese
4 heaping tsp. coarsely-grated Parmesan cheese
6 eggs
1/2 cup low-fat cottage cheese (not rinsed or drained)
1 tsp. seasoning
fresh-ground black pepper to taste

Preheat oven to 375F/190C.   Spray muffin cups with non-stick spray.

Cut broccoli into small, bite-sized flowerets.  (If you cut through the broccoli stem and then pull the floweret part apart, you can avoid the mess from broccoli "crumbs" on the cutting board.)   Divide broccoli between the four cups, and microwave on high for about 3 minutes, or until broccoli just starts to cook.  Put a generous pinch of cheddar cheese (about 2 T) on top of the broccoli, then add a heaping teaspoon of coarsely-grated Parmesan.

Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined.  Add cottage cheese, seasoning, and black pepper, and stir to combine.  Pour egg mixture over broccoli and cheese, dividing the eggs evenly among the four cups.  Stir gently with the fork so ingredients are evenly distributed.

Bake for about 35 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top.  Serve hot, topped with a dollop of low-fat sour cream if desired.  

Frittatas can be kept in the fridge for several days and microwaved to reheat.  Don't microwave for more than 1-2 minutes or the eggs will get rubbery

Egg Fritters

Ingredients:
Eggs (boiled) - 4-5
Red Chilli Powder - 1 tsp
Dry Mango Powder - 1 1/4 tsps
Oil to deep fry
For Batter: 
Bengal Gram Flour - 1 cup
Red Chilli Powder - 1 tsp
Black Pepper Powder - 1 pinch
Salt as per taste


1.Peel and cut boiled egg into two halves.
2.Then, sprinkle red chilli powder and mango powder on each piece.
3.Mix the gram flour with red chilli powder, salt, pepper powder and sufficient water to make a slightly thick batter.
4.Dip each of egg pieces into the batter and deep fry in hot oil till it turns golden brown. Serve hot

SWEET AND SOUR EGGS

INGREDIENTS:

4-5 eggs (fried “well done”)
1 onion (cut into rings and then cut into half)
1/2 red chili (sliced thinly)
1/2 stalk scallion (sliced diagonally)
1/8 teaspoon salt
1/8 teaspoon fish sauce (optional; if you don’t use fish sauce, add extra salt)
3 1/2 tablespoons sugar or to taste
3 tablespoons cooking oil
Tamarind pulp (the size of a small ping pong ball)
1 cup water

METHOD:

1. Fry the eggs “well done” and set aside.
2. In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.
3. Heat up your wok and add in the cooking oil.
4. Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.
5. Add in the fried eggs and do a quick stir.
6. Lower the heat, add the tamarind juice and bring it to boil.
7. Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes.
8. Serve hot.

It’s not easy to get the perfect sweet and sour flavor so you have to taste the sauce a few times in order to get that perfect balance. This dish is supposed to be both sweet and sour, and a little salty So, please let your taste bud guide you during the cooking process. If it’s not sour enough, extract more juice from the tamarind pulp. If it’s too sour, add more sugar and some water.

Egg Curry

This makes an unusual and delicious lunch or brunch, or a great light supper. 
It’s even better when prepared a day ahead,
 so that the eggs have time to absorb the complex flavors of the sauce.

Ingredients Serves 4–6 6 tablespoons vegetable oil 1 small onion, minced 1 1-inch piece ginger, minced 2 teaspoons crushed garlic 1 tablespoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 2 whole black cardamon pods, lightly crushed 2 small bay leaves 6–8 whole black peppercorns 8 whole cloves, lightly crushed 1 1-inch cinnamon stick 1/2 cup canned chopped tomatoes, drained 1 teaspoon salt 1+ cups water 6 hardcooked eggs, halved ~ cilantro for decoration

	Directions
	Heat the oil in a heavy-bottomed saucepan set over medium-high heat until sizzling. Add the onions and cook until golden brown, adjusting the heat as needed to prevent burning. Add the ginger and cook for two minutes. Stir in the garlic and cook for one minute. Add the coriander, turmeric, chili powder, black cardamom pods, bay leaves, peppercorns, cloves, and cinnamon stick and cook for 30 seconds. Add half of the tomatoes to the mixture, stir well, and cook for one minute. Add the remaining tomato and the salt and cook for another minute. Pour in the water and stir to combine. Bring to a lively simmer, and then adjust the heat to medium-low. Cook for 15 minutes, stirring often to prevent sticking. Thin the sauce with more water if required. Adjust the seasonings. Pour half of the sauce on a deep-lipped platter, arrange the eggs, and cover with the remaining sauce. Decorate with the cilantro. NOTE: If you make this dish ahead, handle it carefully during storage to ensure that the eggs remain intact. Bring to room temperature, then heat in the microwave before serving.

Egg Fool

"What the eyes see, and the ears hear ...

is not always the truth" !!!

White Vanilla Custard in empty egg shells with a scooped papaya

ball to resemble a soft boiled egg yolk .

(You can substitute custard with yogurt , thick cauliflower

soup, agar agar or any white stuff )

Quiche Recipe

Quiche recipe originates from France. Quiche can be served for breakfast or lunch, whatever you please.
It's easy to make and the bacon bits and ham makes it very tasty! Mainly out of eggs, quiche has many variations! You can switch or add ingredients if you like but have a try with my own version of it (and crustless.


Ingredients (4 servings):
3 long pieces of bacon
6 eggs
100 mL milk
1 and 1/2 cups smoked ham
1 cup shredded cheddar cheese
1/2 cup chopped green onions
margarine

---

Method:
Part 1 (60 min)
(1) Fry bacon with oil on the pan until crispy. (2) Let it cool and dice them. Leave them aside for now. At this point, pre-heat the oven to 350-375°F. (3) Grease ceramic (or glass) pan with margarine. (4) Whisk eggs in a bowl and pour into ceramic pan. (5) Add milk and mix. (6) Add smoked ham to bowl and mix.

Part 2 (60 min)
(1) Mix cheese to bowl. (2) Mix chopped green onions into bowl. (3) Finally, place bacons bits on top and bake in 350-375°F for roughly 50 mins. You know it’s ready when you insert the toothpick in the center of the pan and no mushy stuff sticks to the toothpick when you pull it out.

Your guests will be amazed at the colourful and attractive quiche! ;-)

Cut out a piece and enjoy.

Poached Eggs in Spicy tomato+ chilli masala

Ingredients
2 to 3 spring onions; chopped
2 cloves garlic; roughly chopped
1 to 2 hot green chillies; chopped lengthways
1 mild green chilli; chopped into rings
1/2 Red Pepper; cut into strips
8 cherries tomatoes; quartered
1 tablespoon chopped coriander
1 tablespoon olive oil





Method
1. Heat the oil in a non-stick frying pan
2. Fry the onions and the garlic for two mins
3. Add the green chillies
3. Add the red peppers; fry for about two minutes
4. Add the tomatoes, fry until soft.
5. Add the coriander, mix and break two eggs on top of the mixture.
6. Cover and cook until whites are cooked and the yolk is runny.