Eggs are an inexpensive single-food source of protein. Besides, they supply all the essential amino acids and several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorous, and potassium. Egg yolk is rich in cholesterol, and thus should be eaten only in moderation. It is sometimes separated from egg white and used in cooking dishes such as custard, desserts and mayonnaise. Egg yolk has nutritional and medicinal uses. The white contains 80 per cent of the protein in an egg. It has many uses in cooking both sweet and savoury items. Boiled eggs are a favourite breakfast item with many children and adults. Boiled egg can be chopped into small cubes and used in many recipes. Popular ways of eating fried eggs are by including them in chapatti rolls, sandwiches, burger stuffing, and on top of toasted, buttered bread. They can also be eaten along with baked beans and fried mushrooms. Eggs can be hard-boiled, soft-boiled, scrambled, fried or consumed raw.
Here are some simple egg recipes.
Omelette CurryIngredients:
Eggs: 4
Large onions, chopped: 2
Tomatoes, chopped: 4
Green chillies, chopped: 2
Ginger garlic paste: 2 teaspoons
Chilli powder: half teaspoon
Turmeric powder: quarter teaspoon
Garam masala: quarter teaspoon
Chopped coriander leaves: A handful
Grated coconut: 1 teaspoon
Oil: For cooking
Salt: To taste
Method:
Beat the white of the eggs until it is frothy. Beat the yolks for 1-2 minutes. Mix both parts of the eggs with a little salt. Make four omelettes using very little oil. Keep them aside. Heat oil in a pan, and fry the onions till they turn light brown in colour. Add tomatoes, ginger-garlic paste, turmeric, chilli powder, garam masala and salt, and cook for a few minutes. Add one-and-a-half cups of water and cook covered on a low flame for 10-15 minutes. Slice omelettes into one-inch pieces and add to the cooked tomato gravy. Cook all the ingredients on a low flame for approximately 5 minutes. Garnish the curry with chopped coriander leaves and grated coconut. Serve hot with rice or chapatti.
Egg Fried RiceIngredients:
Cooked rice: 2 cups
Onion, chopped: 1
Tomato, chopped: 1
Garlic, minced: 4 cloves
Carrot, chopped: 1, medium-sized
Capsicum, chopped: 1
French beans, chopped: quarter cup
Spring onions, chopped (for garnishing): 2
Soya sauce: one-and-a-half teaspoons
Tomato sauce: 2 teaspoons
Chilli sauce: 1 teaspoon
Pepper powder: half teaspoon
Red chilli powder: half teaspoon
Turmeric powder: quarter teaspoon
Oil: For cooking
Salt: To taste
For Egg Scramble
Ingredients:
Eggs: 2
Pepper powder: half teaspoon
Oil: For cooking
Salt: To taste
Method:
Heat oil in a pan; pour beaten eggs into it, and add salt and pepper powder. When the eggs have set a little, stir and scramble them. Keep it aside. In a pan, heat oil. Add garlic, and sauté it for a few minutes. Then add onion and fry till translucent. Now add tomato, spice powder and salt, and cook for a few minutes. Add finely-chopped vegetables and stir them on a medium flame. Do not overcook the vegetables. When the vegetables are done, add cooked rice, pepper powder, soya, tomato, chilli sauce; toss and combine until they are well-coated. Add the prepared egg scramble and toss well. Garnish with spring onions. Serve hot.
Egg and Chicken SoupIngredients:
Egg: 1
Chicken stock: 4 cups
Juice of lemon: 1
Water: 2 tablespoons
Pepper powder: 1 teaspoon
Salt: To taste
Method:
Bring stock to boil and add the lemon juice, seasoning it with salt and pepper. Beat together egg and water and slowly pour it into the boiling stock, stirring rapidly. Serve hot.
Egg DelightIngredients:
Hard-boiled eggs, shelled
and sliced into halves lengthwise: 4
Potatoes, boiled, diced and
fried lightly: 2 medium-sized
Green peas, boiled: quarter cup
Red chillies: 4
Cumin seeds: half teaspoon
Turmeric powder:
half teaspoon
Green chillies: 2
Onion, chopped: 1
Ginger: 1-inch piece
Garlic: 3 cloves
Vinegar: 1 teaspoon
Sugar: 1 teaspoon
Tomatoes, chopped: 2 big-sized
Coriander leaves: A handful
Oil: For cooking
Salt: To taste
Method:
Grind onion, ginger, garlic and all spices to a fine paste in vinegar. Heat oil in a pan and fry the ground masala. Add sugar, salt and tomatoes and cook till tomatoes turn soft. Add potatoes and peas and cook for a few minutes.
Pour one cup of water, and bring gradually to boil. Reduce the heat to simmering and add the eggs. Simmer till gravy turns a little thick. Serve it garnished with coriander leaves.
