Egg Recipes - Page 3
Egg Manchurian Recipe
Ingredients
1. Hard boiled eggs (6)
2. green chilies (6)
3. corn flour (1tbsp)
4. sugar (1/4tbsp)
5. soya sauce (2tbsp)
6. oil (for frying)
7. salt (to taste)
8. vinegar (1tbsp)
9. onions (3)
Method of preparation:-
1. Take onions and slice them lengthwise into nice thick pieces. Slit the green chilies into half and keep it aside.
2. Take a small bowl, add corn flour in it and then add little water. Make the smooth paste of this.
3. Now take a frying pan, heat 3 tablespoon of oil in it. When the oil gets hot then add onions and saute them until get golden brown. Now add the corn flour paste, soya sauce, sugar and vinegar, salt to taste and then mix it well.
4. Saute them until the aroma begins to rise. Cut the boiled eggs into halves lengthwise and then add it to the paste. Add the green chilies and keep it to boil. Reduce the heat to low and keep it to simmer and then cook it for 2 minutes. Take off the pan from heat and then serve it.
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Egg Pakora Recipe
Ingredients
1. Gram flour or besan (3tbsp)
2. hard boiled eggs (4)
3. red chili powder (to taste)
4. little black pepper powder
5. oil (to fry)
6. salt (to taste)
Method of preparation:-
1. Take hard boiled eggs, peel them and cut them into two halves. Sprinkle the little salt and pepper on eggs.
2. Take a bowl; add gram flour, salt, chili powder in it. Add little water and then make the batter of this mixture.
3. Take a kadai, heat oil in it. Take egg piece, dip it in batter and then deep fry it in hot oil on medium heat until get golden brown. Then drain the egg pakora on the paper towel and serve them hot with ketcup.
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Egg Paratha Recipe
Ingredients
1. Wheat flour (2c)
2. eggs (4)
3. chopped tomato (1)
4. chopped onions (2)
5. clarified butter or ghee (2tbsp)
6. cooking oil (2tbsp)
7. red chili powder (1tsp)
8. chopped fresh coriander
9. chopped capsicum (1)
10. salt (to taste)
Method of preparation:-
1. Take a frying pan, heat oil in it. Add the chopped onions and fry them on medium heat until they become golden brown. Add the capsicum and tomato and fry it for few minutes.
2. Now add eggs, red chili and salt and then mix it properly. Cook this mixture until the eggs get cooked. Put the chopped coriander leaves in the mixture.
3. Take off the pan from heat and keep it to cool. Take a bowl, mix flour and water in it and make the dough of it. Knead the dough to make it soft. Add 2 tablespoon of clarified butter in it and again knead it for sometime.
4. Make the small balls of this dough. Roll the balls of dough to give them the shape of roti. Take one roti and put the egg mixture on it and then cover it with another roti. Again roil a little and place it on hot griddle. Fry it from both sides properly in butter. Now egg paratha is ready to serve.
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Egg Roll Recipe
Ingredients
1. Egg roll wrappers (8)
2. flour (2tbsp)
3. water (2tbsp)
4. garlic powder (1tsp)
5. ground ginger (1tsp)
6. shredded cabbage (2c)
7. shredded carrots (2ounces)
8. peanut oil for frying (1quart)
9. salt (to taste)
Method of preparation:-
1. Take the pork and add ginger, garlic powder and salt to taste. Mix them properly. Keep this mixture to cook until the pork is cooked.
2. Take a bowl, add flour and water in it and make the paste of it. Now mix the shredded carrot and cabbage with the pork mixture.
3. Take 1 egg roll wrapper; lay it out on flat surface. Put ¼ or 1/3 of the prepared mixture on it. Fold the left and the right corner and seal the egg rolls with the flour paste.
4. Take a frying pan, heat oil in it and then fry the egg rolls properly in the hot oil until gets golden brown. Drain them on the paper towel and then serve them hot with sauce.
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Egg Toast Recipe
Ingredients
1. Bread slices (2 to 3)
2. oil (to fry)
3. red chilly powder (1/2tsp or to taste)
4. salt (to taste)
5. milk (1tbsp)
6. finely chopped green chilies (1 to 2)
7. chopped coriander leaves (2tbsp)
8. finely chopped tomato (1/2)
9. finely chopped onion (1/2)
10. eggs (2)
Method of preparation:-
1. Take a large bowl, beat eggs in it and then add milk, chopped tomato, onion, green chilies, salt, coriander leaves and chili powder in it. Beat this mixture until it gets foamed.
2. Take a frying pan, heat oil in it. Dip the bread slices in the mixture and coat it evenly and then fry it over low heat. Fry it from both sides. Make toast of other slices in the same way. Serve these hot egg toast with ketchup or chutney.
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Eggnog Fruit Bread Recipe
Ingredients
1. All purpose flour (3c)
2. candied fruit (1c)
3. vegetable oil (1c)
4. vanilla extract (3/4tsp)
5. eggnog (1 1/2c)
6. salt (1/2tsp)
7. eggs (3)
8. baking powder (2tsp)
9. rum extract (3/4tsp)
10. sugar (1 1/2c)
11. chopped walnuts (1/2c)
12. ground nutmeg (1/2tsp)
Method of preparation:-
1. Take a large bowl, beat eggs and oil in it. Add eggnog, sugar, rum and vanilla extract in it and then beat it well.
2. Take another bowl, add 2 ½ cup of flour, salt, baking powder and nutmeg in it. Now add this to the egg mixture. Take remaining flour, toss the fruits in it and then stir into batter. Add the walnuts in it.
3. Take two loafs pan, grease them and then pour the mixture in these pans. Place the pans in the preheated oven. Bake it for 60 to 65 minutes at 350 degrees F. Then keep on the wire rack for about 10 minutes to cool. Now the eggnog fruit bread is ready to serve.
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Fluffy Omelette Recipe
Ingredients
1. Eggs (2)
2. milk (2tbsp)
3. curry leaves powder (1/2tsp)
4. red chilli powder (1/2tsp)
5. oil (1tsp)
6. salt (to taste)
Method of preparation:-
1. Take two bowls, separate the egg whites and yolks in them. Take the bowl of egg yolk, add milk, chilly powder and curry powder in it. Beat it thoroughly with a wooden spoon and keep it aside.
2. Now take the bowl of egg white, beat it thoroughly until gets fluffy and double in volume with a egg beater. Add the yolk mixture to the egg whites and mix it thoroughly.
3. Take a non stick pan, heat oil in it and then add the egg mixture in the pan. Cook it from both sides until it turns light brown in color. Take off the pan from heat and serve it hot.
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Poached Egg Recipe
Ingredients
1. Eggs
2. water
3. salt and pepper (to taste)
Method of preparation:-
1. Take a saucepan or a deep omelette pan. Put 2 to 3 inches of water in it and keep it to boil. Reduce the heat to low and keep the water to simmering gently.
2. Break the cold eggs, 1 at a time into the custard cup or saucer or break several into bowl. Holding the dish close to the water’s surface, slip the eggs one by one into water.
3. Cook until the whites get completely set and the yolks begin to thicken but are not hard. Cook it for about 3 to 5 minutes. Lift out the eggs with slotted spoon.
4. Drain on the paper towel and trim any rough edges. Sprinkle the salt and pepper powder to taste on the poached eggs and serve them hot.
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Mushroom Omelette Recipe
Ingredients
1. Chopped button mushrooms (2tbsp)
2. eggs (2)
3. white pepper powder (1/2tsp)
4. butter (2tbsp)
5. chopped onion (5small size)
6. salt (to taste)
7. mustard powder (a pinch)
Method of preparation:-
1. Take a bowl, beat eggs thoroughly along with salt, pepper powder, mustard powder and finely chopped onions.
2. Take a pan, heat the butter in the pan and then add the sliced button mushrooms. Toss the sliced mushrooms in the butter for about 2 minutes and then take out them and keep them aside.
3. Take a non stick pan, melt the remaining butter in it on medium heat and then add the beaten eggs to it. Spread the beaten egg evenly around the pan and then sprinkle the mushrooms on the top.
4. When the omelette is cooked from one side then fold it into half with a wooden spoon. Take off the pan from the heat and serve it hot with paratha.
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Stuffed Eggs Recipe
Ingredients
1. boiled eggs (4)
2. liver fried for garnishing (12pieces)
3. breadcrumbs for coating
4. lemon juice (1)
5. beaten egg (1)
6. corn flour (1tbsp)
7. grated ginger (1/2tsp)
8. chopped green chili (1)
9. cooked ground minced meat (3tbsp)
10. salt (to taste)
11. ghee or oil (1tbsp)
12. chopped onions (1tbsp)
13. chopped coriander leaves (1tbsp)
14. tomato paste (1tbsp)
Method of preparation:-
1. Take a frying pan, heat the oil or ghee in it. Fry the onions until get golden. Add meat, salt, chili, coriander, tomato paste, ginger and lemon juice in the pan and again fry for about 5 minutes.
2. Peel the shell of the boiled eggs and then cut the hard boiled egg into half lengthwise. Take out the yolks and put them in the frying mixture. Again cook for about 5 minutes and then take off the pan from heat and keep it to cool. Make the batter of corn flour and beaten eggs.
3. Take a flat dish, place the breadcrumbs on it. Fill the meat mixture in the yolk cavity of each half egg. Then cover it with other half to complete the egg shape. Now dip the stuffed egg in egg and corn flour batter and then roll it over the breadcrumbs.
4. Take a kadai, heat oil in it and then deep fry the stuffed eggs until get golden all over. Take out them from oil and then drain them on paper towel. Garnish them with fried liver and coriander leaves and then serve them with chutney or sauce.
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