Scotch Eggs

Ingredients...

[1] 6 hard-cooked eggs, well chilled

[2] 1 pound breakfast sausage

[3] 1/2 cup flour

[4] 2 eggs, beaten

[5] 3/4 cup fine bread crumbs

[6] Vegetable oil for frying

Method...

1. Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

2. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.

3. Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.

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Farmhouse Pizza Omelette

Ingredients...

[1] 2 medium Lion Quality eggs
[2] 85g tomato
[3] 25g mushrooms
[4] 20g Mozzarella
[5] 1 thin slice lean ham torn into piecess
[6] prinkling of chopped chives

Method...


1. Break the eggs into the jug and beat with the fork.

2. Pour the eggs into a hot frying pan and quickly swirl around the pan. Pull the mixture away from sides, using the spatula, and tip to let the uncooked eggs slip underneath.

3. When the top is nearly set, add the chopped tomatoes, sliced mushrooms, ham and mozzarella. Sprinkle over the chives. Add salt and pepper to taste, if desired.

4. Place the pan under a hot grill and grill until the cheese bubbles. Serve with green salad and French bread.

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Eggs and drumsticks

Ingredients...
[1] 4 eggs hard boiled,
[2] 1 big drumstick,
[3] 2 medium sized onions,
[4] 3 tablespoons ginger garlic paste,
[5] 2 bunches coriander,
[6] 2 tomatoes,
[7] 4 green chillies,
[8] few curry leaves,
[9] ½ teaspoon cumin powder,
[10] 1 tablespoon tamarind paste,
[11] ½ teaspoon turmeric,
[12] 1 teaspoon red chilly powder,
[13] 4 tablespoons oil
[14] salt to taste.

Method...

Make three to four slits in each egg on all sides and keep it aside. Finely chop the onion, green chillies, tomatoes each separately and keep it aside. Cut the drumstick into small pieces. Now take a pan and heat the oil. When the oil is very hot add the onions and drumstick and sauté till golden brown. Then put in the ginger garlic paste, tamarind paste, red chilly powder, turmeric, green chillies and curry leaves. Add a little water and cook for about ten minutes or till an aroma begins to rise. Put in the eggs and chopped tomatoes. Simmer and cook for another four minutes or till the gravy is as thick as you want. Garnish with coriander leaves and serve.

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Egg tikka

Ingredients....

[1] 4 eggs hard boiled,
[2] 2 egg whites, 2 potatoes,
[3] ½ bunch coriander leaves,
[4] 2 teaspoons black pepper powder,
[5] 2 teaspoons chopped bread crumbs,
[6] oil for frying
[7] salt to taste.

Method...

Boil the potatoes and mash them. Beat the egg whites till they are nice and foamy. Add the pepper, salt to the mashed potatoes and mix well. Now take the eggs and cut it into halves. Take a half and cover it with the potato mixture. Then dip it into the egg white and then roll it in the bread crumbs. Ensure that each piece is covered with potato, egg white and then bread crumbs evenly. Take a frying pan and pour oil enough for frying. When the oil is very hot add the eggs and fry till they a deep brown. Garnish with chopped coriander and serve hot.

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Andaa malai masala

Ingredients....


[1] 4 eggs hard boiled,
[2] ½ cup milk,
[3] 1 big onion,
[4] 3 green chillies,
[5] ½ inch ginger,
[6] few curry leaves,
[7] ¼ teaspoon garam masala
[8] 2 tablespoons ghee
[9] salt to taste.

Method...

Cut the eggs into halves and keep them aside. Take a blender and add the onion, green chillies and ginger and make a fine paste. Now take a frying pan and pour some oil. When the oil is very hot add the freshly ground paste. Sauté till the raw smell leaves and an aroma begins to rise. Now add the egg pieces and carefully sauté for a minute. Don't let the egg halves break. Pour in the milk and add salt to taste. When the milk begins to boil add the curry leaves and cook till the gravy reaches your desired level of thickness. Sprinkle the garam masala and serve with rice or rotis.

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Andaa korma

Ingredients...

[1] 4 eggs,
[2] 4 onions,
[3] ¼ cup milk,
[4] 2 tablespoons cashew nuts,
[5] 6 green chillies,
[6] ¾ cup grated coconut,
[7] 2 tablespoons coriander powder,
[8] 4 cloves, ½ inch cinnamon,
[9] 2 cardamoms,
[10] ½ inch ginger,
[11] ½ teaspoon turmeric,
[12] 2 tablespoons ghee
[13] salt to taste.

Method...

Take a blender and add the ginger, green chillies, cloves, cardamoms, cinnamon, turmeric, coriander powder and grated coconut. Now make a fine paste of all these ingredients. Now take the eggs and separate the whites from the yolks and keep them in separate bowls. Put the egg white in a big bowl and beat it till it becomes fluffy and doubles. Then put in the yolks, milk, salt to taste and beat for about ten minutes. Now take a pot and heat water in it, now pour in the egg mixture and cook it in water. When it is cooked remove from water and cut it into small squares. Now take another pan and heat the ghee. When the ghee begins bubbling add the cashew nuts and fry briefly. Add the chopped onions and freshly ground paste and a little salt. Sauté till golden brown and then add a little water and cook. Put in the egg pieces and cook for another five minutes. When the gravy is as thick as you want remove from flame. Serve with rotis or rice.

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Akoori andaa

Ingredients....

[1] 4 eggs,
[2] 1 onion,
[3] 2 green chillies,
[4] ½ inch ginger,
[5] 2 garlic flakes,
[6] 1 teaspoon garam masala(hot spice mix),
[7] 3 tablespoons oil,
[8] pepper
[9] salt to taste.

Method...

Finely chop the onion, ginger, garlic, green chillies and keep it aside. Now take a frying pan and heat the oil. When the oil is very hot add the onions, ginger, green chillies and garlic and sauté till golden brown. Now simmer and add the eggs, garam masala, pepper and salt to taste. Mix it all well and keep stirring till done. Cook till all the ingredients turn a deep brown. Ensure that when removing the eggs must be solid and dry. Garnish with coriander leaves and serve hot with rotis or bread.

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Baked Eggs in Spinach Tarts

Ingredients...

[1] 450g/1lb ready made shortcrust pastry

[2] 2 tbsp olive oil

[3] 1 small onion, chopped

[4] 1 garlic clove

[5] 350g/12oz young spinach leaves, washed

[6] 2.5ml / 1/2 tsp grated nutmeg

[7] 4 tbsp crème fraiche

[8] 0g/2oz gruyere cheese, grated

[9] 7 large Lion Quality eggs

Method....

Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Cut the pastry into six pieces and thinly roll out each on a lightly floured board. Use to line six 10cm/4in fluted flan tins. Line with greaseproof paper and half fill with baking beans. Bake for 10mins, remove the paper and beans and bake for a further 5 mins.

Meanwhile, heat the oil in a large pan, fry the onion and garlic for 2-3 mins or until soft, then add the spinach leaves, stirring to pack them into the pan. Cover and cook over a medium heat for 3-4mins or until all the leaves have wilted.

Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.

Divide the spinach between the pastry cases, making a well in the centre of each. Carefully crack an egg into the well in the centre of each, spoon 5ml/1tsp crème fraiche over each and sprinkle over the remaining cheese. Bake for 12-15mins or until the tops are pale golden and the eggs just set but the yolks are still a little runny. Serve warm with salad leaves.

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Egg kebabs

Ingredients...

[1] 4 hard boiled eggs,
[2] 1 small onion,
[3] 2 green chillies,
[4] 2 teaspoons gram flour,
[5] ½ teaspoon black pepper powder,
[6] ¼ teaspoon red chilly powder,
[7] 1 tablespoon chopped coriander leaves,
[8] 1 tablespoon chopped mint leaves,
[9] oil for frying
[10] salt to taste.

Method....

Grate the hard boiled eggs and put it in a bowl. Now take a blender and add the pepper, red chilly powder, coriander, green chillies, gram flour, mint, onion, salt to taste and coarsely grind it. Now add this paste to the grated eggs. Then make dough out of all the ingredients. Make small balls from this dough and then press it between both hands to give it a patty shape. Take a frying pan and pour oil enough for deep frying. When the oil is very hot, fry the patties in two or three batches. Garnish with onion rings and serve with mint chutney.


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Bamboo stuffed omlette

Ingredients...

[1] 4 eggs,

[2] 1 onion,

[3] 1 bamboo shoot,

[4] 4 garlic flakes,

[5] ½ teaspoon black pepper,

[6] 2 tablespoons soya sauce,

[7] 2 tablespoons butter

[8] salt to taste.

Method...

Grate the onions, bamboo shoot and garlic and put them together in a bowl. Now add the pepper, soya sauce and salt to taste and mix it all up. Take a frying pan and add the butter. When the butter begins boiling add the mixture and sauté for ten minutes. Remove from flame and set it aside. Beat the eggs with a little bit of salt in a bowl. Take a tava and grease it with oil. When the oil is hot pour half the eggs and roll the tava so that the egg spreads evenly. Now put in half the previously fried mixture on the omlette. When the egg is done cover the egg from all side so that it envelopes the mixture. Do the same with the remaining half and serve hot.

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