1 to 4 Eggs
Water (enough to cover the eggs by 1 inch)
High Saucepan with cover (large enough to completely cover eggs)
Eggs In a Spicy Cream Sauce
Ingredients:
3 tbsp vegetable oil
2 oz onion, finely chopped
1″ cube ginger, grated
1 fresh green chili, finely chopped
½ pt single cream
1 tbsplemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps. tomato paste
¼ pt chicken stock
6-8 hard boiled eggs, halved
1 tbsp fresh coriander, chopped
Method:
Heat the oil over medium heat in a large frying pan.
When hot put in the onions.
Stir and fry for about three minutes or until the pieces are brown at the edges.
Put in the ginger and chili. Stir and fry for a minute.
Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock.
Mix thoroughly and bring to a simmer.
Put all the egg halves into the sauce in a single layer, cut side up.
Spoon the sauce over them. Cook over medium heat for about five minutes, Spooning the sauce over the eggs.
Serve sprinkled with fresh coriander.
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Egg Florentine
Ingredients:
200 gms spinach
10 gms cheese grated
100 ml white sauce
2 egg boiled and sliced
salt to taste
1 tbsp butter
Method:
Heat butter in a vessel and add chopped spinach and salt. Cover and cook the spinach.
Spread spinach in a small pyrex dish.
Sprinkle grated cheese. Add sliced eggs and white sauce.
Place the dish in pre heated oven for 3 minutes.
Egg Akoori
Ingredients:
1 onion, sliced finely
2 chopped green chillies
1-2 flakes garlic, finely chopped
1/4 ” ginger , finely chopped
Salt and pepper to taste
A little garam masala
4 eggs
Cooking oil
Method:
Heat the oil and fry the onions, ginger, garlic and green chillies till the onions turn brown in colour.
Take the pan off the heat, add the eggs, salt and pepper and the garam masala powder and stir well.
Put back on the fire and fry, stirring continuously till the mixture turns solid and is well browned.
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Deviled Egg Recipe
Ingredients:
6 hard-cooked eggs
½ cup parmesan cheese
1 tsp horseradish
½ tsp salt
½ tsp dry mustard
¼ tsp pepper
3 tbsp salad dressing or mayonnaise
½ tsp paprika
¼ cup black olives, sliced
Method:
This is a good way to hard-boil or hard-cook eggs.
Put eggs into a large pot and cover with cold water about an inch over the eggs. Set the temperature to medium-high and heat until water starts to rapidly boil. After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes.
When the timer goes off, pour out the water and add cold water to stop the cooking.
Crack the eggshell and remove the shell.
Take a knife and cut eggs lengthwise in half.
Next step is to remove yolk and put into a small mixing bowl.
With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing.
Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.
Boiled Eggs in Tomato Sauce
Ingredients:
4 boiled eggs
1 tbsp black pepper
salt to taste
For sauce:
1 tomato juice
chilly powder to taste
salt to taste
1 tbsp tomato ketchup
fresh coriander leaves
Method:
Shell the eggs and then remove the yolk by just cutting the top of the eggs white.
To the yolk add black pepper salt to taste and then refill the yolk back inside the white covering seal the top of it by a toothpick.
Now prepare the sauce by adding the tomato juice, chilly powder, salt and tomato ketchup and the fresh coriander leaves. Heat it in a vessel.
Then in the dish keep the eggs and add the sauce from above garnish it with coriander leaves. Serve hot.
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Chang’s noodle cake with oyster sauce
Ingredients (serves 6)
- 125g Chang’s Egg Noodles
- 1 tsp sesame oil
- 2 tbs vegetable oil
- 2 garlic cloves, crushed
- 1 tbs grated ginger
- 1 onion, finely chopped
- 1 red capsicum, seeds removed, diced
- 4 spring onions, finely sliced on diagonal
- 1 cup frozen peas
- 125g can corn kernels
- 340g canned crabmeat, well drained
- 10 eggs
- 1 tbs light soy sauce
- 1/3 cup chopped coriander leaves
- Chang’s Original Oyster Sauce, to serve
Method
- Preheat the oven to 180°C.
- Cook the noodles according to packet instructions. Drain, refresh, then toss in the sesame oil.
- Heat half the vegetable oil in a frypan over medium heat. Fry the garlic, ginger and onion, stirring often, for 1-2 minutes until softened. Add capsicum and half the spring onions, and cook, stirring, for a further 1-2 minutes or until softened. Add the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and season with salt and pepper.
- Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.
- Heat the remaining vegetable oil in a 23cm ovenproof nonstick frypan.
- Pour in the egg mixture and then reduce heat to low. Cover the top of the frypan with a baking sheet or lid and cook for 5 minutes.
- Remove the sheet or lid and place the frypan in the oven. Bake for 10-15 minutes or until set. Remove from oven and allow to cool slightly.
- Invert the noodle cake onto a large plate and cut into wedges. Serve warm, drizzled with some oyster sauce and garnished with the remaining spring onions.
Perfect Boiled Egg – Non Vegetarian
Ingredients:
Preparation:
- Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.
- Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 – 20 minutes.
- Later transfer the eggs to a pan of ice cubes and water.
- Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.
- Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.
- Remove the eggs and place them back into the ice cold water. Placing them in the ice water agian prevents dark lines from forming . After 5 – 10 minutes take them out and use them accordingly
Source : India Bite
