Category Archives: Oriental Egg Recipes

German Omelette With Bacon

INGREDIENTS:

  • 4 slices of bacon – cooked crisp and crumbled
  • 1 or 2 teaspoons finely chopped chives
  • 2 Tablespoons flour
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • a generous dash of grated nutmeg
  • black pepper – to taste
  • 2 Tablespoons butter – for frying

This recipe makes 2 thin omelettes.

Put the flour in a medium mixing bowl. Stir in the eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well.

Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture.

Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections. Serve warm.

Source :http://www.mrbreakfast.com/

Omelette in Mustard and Tomato Curry

Simple cooking, and yet delivers the comforts of soulful gravy at the end of a tiring day.

INGREDIENTS (SERVES 2-3):

FOR THE CURRY:

  • 1 medium onion, grated
  • 3-4 medium tomatoes, grated or pureed
  • 1 tsp ginger garlic paste
  • 2-3 green chillies, chopped
  • ½ tsp nigella seeds
  • 1 tbsp yellow mustard and ½ tbsp black mustard seeds, made into a paste with water or powdered.
  • ½ tsp Tumeric pwd
  • ½ tsp Red chilli pwd, kashmiri
  • 1 tsp Coriander pwd
  • ½ tsp cumin pwd
  • 2 tbsp Mustard Oil
  • Salt to taste
  • Some spring onion greens or coriander leaves to garnish

FOR THE OMELETTE:

  • 5 large eggs
  • 1 tsp Corn flour
  • Pepper, crushed
  • 1 tbsp Mustard oil

PREPARATION:

  1. Heat the oil in a skillet, add the nigella seeds and chopped green chillies followed by the ginger garlic paste.
  2. Tip in the grated onion immediately to contain the spluttering. Add a pinch of salt anc fry on medium flame for 5-7 mins untill slightly browned.  Then add turmeric, chilli, coriander and cumin pwds.
  3. Fry for abt 5 mins until little drops of oil starts oozing, then add the mustard paste/pwd and fry for another 2 mins and tip in the grated or pureed tomatoes.
  4. Allow simmering until oil starts separating, then add ½ cup of water and simmer until it reaches a thick gravy consistency. Adjust salt and keep aside.
  5. To prepare the omelette, beat the eggs with corn flour and pepper until it is absolutely frothy, you may use an electric beater.
  6. Heat the oil in a thick bottom small pan (remember we need a thick omelette so a pan with base no more than 6-7 inches for the given quantity). Pour the beaten egg and reduce the flame and cover up with a lid.
  7. Once the egg is set at the base and there is still some liquid on top, carefully flip it over using a broad flat spatula, increase back the heat and cook until it is set. Turn off heat and strain on a working board, cut into thick squares, add into the prepared gravy, garnish and serve hot with chapattis or any bread .

Source: www.foodpunch.com

 

Shahi Egg Curry

Spicy and creamy egg curry made with dash of kasuri methi

Egg Curry

Ingredients:

  • 8 eggs
  • 5 garlic pods, minced
  • 1 onion, chopped
  • 2 green chillies
  • 1 inch ginger, minced
  • 1 Tbsp kasturi methi
  • 1 Tbsp fresh cream
  • 2 Tbsp curd
  • 1 Tbsp chaat masala
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • Few coriander leaves for garnish
  • Salt to taste
  • 1 Tbsp oil
  • 1 cup water

Method:

Boil eggs for 15 minutes.
Make a coarse paste by grinding onion,green chillies, ginger & garlic.
Add oil in a pan and saute the above mentioned ingredients.
Whisk the curd and cream, and mix it to the saute. cook well all ingredients.
Now add kasturi methi , garam masala, red chilli powder and salt. Add 1 cup of water and boil it for 10 minutes.
Make a slight cut in the boiled eggs and them in the mixture. Cook it for a while.
Garnish it with chaatmasala and fresh coriander leaves before serving

Source:http://food.ndtv.com

Kerala Style Egg Roast Recipe

Kerala Style Egg Roast Recipe
Ingredients
  • Egg – 4 ( boiled )
  • Crushed ginger & garlic – 1 tablespoon each
  • Green chilli – 2 slit lengthwise
  • Onion – 2 medium, finely sliced
  • Tomato – 1 big, sliced
  • Chilli powder – 1 tablespoon
  • Coriander powder – 2 tablespoon
  • Turmeric powder – ½ teaspoon
  • Garam Masala – ½ teaspoon
  • Oil – I used coconut oil
  • Salt – to taste
  • Hot Water – ½ – 1 cup
  • Curry leaves
Instructions
  1. Heat oil in a pan. Add crushed ginger& garlic & green chillies. Add onion & stir. Mix all the masala’s together with a liitle oil & make a paste. When onion becomes brown colour add the masala paste.
  2. When oil starts appearing add the tomato pieces. When the tomato pieces are cooked add enough hot water & cover & cook. When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Garnish with curry leaves & serve. If more gravy is required add ½ cup thick coconut milk.

Source: Mariasmenu