Egg balls

Ingredients...

[1] 4 eggs hard boiled,

[2] 1 egg,

[3] 4 tablespoons bread crumbs,

[4] 4 garlic bulbs,

[5] 2 green chillies,

[6] 2 tablespoons oil

[7] salt to taste.

Method...

Finely chop the green chillies and cream the garlic.

Take a bowl and put in the bread crumbs and 1 egg.

Now add the garlic and green chillies and mix all these together.

Now make four equal parts of this batter.

Apply oil on both your hands and then take one part of the batter and make a flat cake.

Then place a hard boiled egg in between and then close the cake in such a way engulfing the egg inside.

Keep it covered so that the egg doesn't dry up.

Take a frying pan and pour oil enough for deep frying.

When the oil is very hot add the coated boiled eggs and fry till dark brown.

Sprinkle a little chat masala and pepper and serve hot.

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Egg And Tomato Pitta Pockets

Ingredients...
[1] 3 large Lion Quality eggs
[2] 2 tbsp low fat mayonnaise
[3] 1 tomato, deseeded and chopped
[4] salt and freshly ground black pepper
[5] 2 wholemeal pitta bread

Method...

1. Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling simmer for 7 mins. Then drain, rinse in cold water and tap the shells all over, leave to cool.

2. When cold peel away the shells. Roughly chop the eggs and mix with the mayonnaise, tomatoes and seasoning. Cut each pitta bread in half, then use a knife to create a pocket in each half. Divide the egg mixture between the pitta pockets. Wrap in greaseproof paper and chill until required.

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EGG BIRYANI

Ingredients...

[1] Basmati Rice 2 cups

[2] Water 3-1/2 cups

[3] Eggs 6

[4] Onion (thin-sliced) 1

[5] Ginger Paste 1 tsp.

[6] Garlic Paste 1 tsp.

[7] Green Chilli (thin-sliced) 2

[8] Cloves 2-3

[9] Black Pepper 6-7

[10] Bay Leaves 2

[11] Brown Cardamom 1

[12] Green Cardamom 2

[13] Red chilli powder 1 tsp.

[14] Coriander Powder 1 tsp.

[15] Garam Masala Powder 1 tsp.

[16] Cinnamon Sticks (thin) 3-4 (1/2 inch each)

[17] Cumin seeds 1 tsp.

[18] Vegetable Oil 4 tbsp.

[19] Salt to taste

[20] Chopped Coriander Leaves

Method...

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks,
cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat

2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.

3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.

4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make
the rice upside down once, while its getting cooked.

5. Meanwhile keep three eggs for boiling.

6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.

7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden
brown.

8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.

9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it
taking care that you do not break the rice grains.

10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.

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EGG PAKORA

Ingredients...

[1] 4 Eggs (hard boiled)

[2] 3 tbsp Gram flour (Besan)

[3] Salt To Taste

[4] Red Chili powder to taste

[5] Little Black pepper powder

[6] Oil to fry

Method...

Peel and cut boiled egg into two halves.

Sprinkle little salt and pepper on eggs.

In a bowl take gram flour salt, chili powder and make a thick batter using water.

Heat oil in a kadhai.

Dip each egg piece in the batter and deep fry till golden brown on medium flame.

Serve egg pakora hot .

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Baked Ham Eggs

Ingredients....

[1] 16 eggs

[2] 3/4 cup sour cream

[3] 1 cup half and half

[4] 1 1/2 cups shredded cheddar cheese

[5] 2 cups diced cooked ham OR crumbled cooked sausage

[6] 1 tablespoon chopped fresh chives

[7] 2 tablespoons butter or margarine, melted

[8] salt and pepper to taste

Method...

Beat eggs in large bowl; add remaining ingredients. Beat well; pour into a greased 13x9 inch baking pan.
Bake at 350 F until mixture is set and top is golden, about 45 minutes.

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EGG OMELETTE

Ingredients...

[1] 2 Eggs

[2] 1/4th onion (finely chopped)

[3] 1-2 green chilies (finely chopped)

[4] 1/4th tomato (chopped), optional

[5] 2 tbsp chopped coriander leaves

[6] Salt To Taste

[7] 1/4th tsp red chili powder or to taste

[8] 1 tbsp milk

[9] Oil to fry

Method...

1.Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

2.Beat the mixture until foamed.

3.Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.

Serve hot with bread or Paratha.

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CHEESE OMELETTE

Ingredients...

[1] 2 Eggs

[2] 3 tblsp Milk

[3] 1/2 cup grated Cheese

[4] 2 chopped Green Chilli (Hari mirch)

[5] Salt to taste

[6] 1 tsp White Pepper

[7] A pinch of Mustard Powder

[8] 1 tblsp Butter

Method...

1.Beat the eggs thoroughly along with the salt, mustard powder, green chillies and the pepper powder.

2.Melt the butter in a non stick pan over a low flame.

3.Add the beaten eggs . spread evenly around the pan and sprinkle the grated cheese on top.

4.Cook on one side till the egg is cooked.fold the egg into half and remove from the flame.serve hot

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EGG TOAST

Ingredients....

[1] 2 eggs

[2] 2-3 slices of Bread

[3] 1/2 onion (finely chopped)

[4] 1/2 tomato (finely chopped)

[5] 1-2 green chilies (finely chopped)

[6] 2 tbsp chopped coriander leaves

[7] Salt To Taste

[8] 1 tbsp milk

[9] 1/2 tsp red chili powder or to taste

[10] Oil to fry

Method...

Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

Beat the mixture until foamed.

Heat oil in a frying-pan or griddle.

Dip bread slice in the mixture and coat it evenly and fry over low flame.

Fry on both sides until done.

Repeat the same for other slices.

Serve egg toast hot with ketchup.

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Baked Eggs in Mushroom Sauce

Ingredients....

[1] 1/4 cup butter or margarine
[2] 1 pound mushrooms, sliced
[3] 3 tablespoons all-purpose flour
[4] 2 cups milk
[5] 1 beef bouillon cube dissolved in
[6] 1 tablespoon boiling water
[7] 1 tablespoon grated onion
[8] 1/2 teaspoon salt
[9] 1/8 teaspoon pepper
[10] 6 eggs

Method...

1.In a large skillet, melt butter; add mushrooms and sauté for 10 minutes. Stir in flour, milk, bouillon cube, onion, salt, and pepper; cook, stirring constantly, until thickened.

2.Preheat oven to 350°F. Spray 6 individual casseroles.

3.Pour 1/2 cup sauce into each casserole. Break an egg into each casserole.

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INDIAN EGG CURRY

Ingredients :-


[1] 4 Eggs (hard boiled)
[2] 1 onion1/2 tomato (pureed)
[3] 3-4 flakes of garlic
[4] 1/2-inch piece of ginger
[5] 1-2 green chilies
[6] 2 tbsp chopped coriander leaves
[7] Salt To Taste
[8] Red chili powder to taste
[9] 3/4th tsp turmeric powder
[10] 1/2 tsp coriander powder
[11] 3/4 tsp garam masala
[12] 2-3 tbsp vegetable oil / ghee
[13] 1 cup green peas or 250 gms paneer


Preparation :-

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil. Add a cup of water and cook till it dry's. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. Add 1 cup of water and bring to boil and reduce the flame. Simmer for 10 minutes. Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice. ..


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