Egg Kofta Curry

This is a simple but spectacular dish in which eggs are encased in a layer of spiced ground meat to form Koftas. It is very suitable for dinner parties. Serve it with Jeera Rice / Lachchha Parantha, Aloo Gobhi /Aloo Palak and Churmuri Raita.

Ingredients:

For Kofta:

• 1 pound minced Lamb
• 2 tbsp gram flour (besan)
• 1 tsp green Chili chopped finely
• ¼ cup fresh cilantro leaves chopped finely
• 1 tsp ground garam masala
• 1 tsp lemon juice
• Salt to taste
• 5 hard boiled eggs
• Flour for dusting
• 1 tsp brown cardamom powder
• Cooking oil to deep fry

For Gravy/Sauce

• 4-5 tbsp cooking oi
• 5 cloves
• 1 bay leaf
• 3-4 green cardamoms
• 2 medium onions finely sliced
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp ground coriander seeds
• ½ tsp ground cumin seeds
• 1 tsp red chili powder
• ½ tsp turmeric
• ¼ cup plain yogurt well beaten
• 1 tsp garam masala powder
• Salt to taste
• 2 tbsp fried crispy onions
• ¼ cup chopped cilantro leaves

Method:

• Combine the ground meat, gram flour, ground garam masala, chopped green chili, chopped cilantro leaves and salt. Mix well.
• Shell all the hard boiled eggs and dust them with flour.
• Wet your hands with cold water and then divide the meat mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the minced mix around the egg in such a way that the line of join is visible.
• Heat the oil in a frying pan, put in the koftas and fry. The Egg koftas will split open from the line of join (which was not smoothly sealed). Fry them until they are brown on all sides. Keep them aside.
• Prepare gravy/sauce: Heat oil in a deep heavy bottom pan, over a medium high flame. When hot put in the bay leaf, cloves and cardamom pods. Stir for 2-3 seconds or until the cloves swell and the bay leaf begin to take on color.
• Now put in onions. Stir and fry for about 4-5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and fry for few seconds. Then add the coriander, cumin, red chili powder, turmeric and salt. Stir and fry for a minute. Add beaten yogurt and fry until oil separates from masala. Add 3 cups of water.
• When gravy starts to boil adds egg koftas. Cover, turn heat to low and cook for about 30 minutes. Remove the lid and add the fried onions and garam masala powder. Stir to mix. Cook uncovered, for another 3-4 minutes, stirring gently as you do so.
• Turn off the heat and let the pan sit for a while. The fat will rise to the top. If you like, you can remove it with a spoon.
• Arrange Koftas in a serving platter keeping visible egg side facing up. Garnish with chopped cilantro leaves.
• Serve with Jeera Rice / Lachchha Parantha, Aloo Gobhi /Aloo Palak and Churmuri Raita.

Tips: Don't boil egg straight out of the fridge. Leave it out till it reaches room temperature. Boiling it straight from the fridge is too much of a temperature shock and can crack the shell. Use fresh eggs as much as possible.

Do You Know?

The yolk in a newly laid egg is round and firm. As the yolk ages it absorbs water from the albumen which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape.

Egg Bhurji (Scrambled Eggs)

Sautéed chopped onions, chilies and spices are added to srambled eggs.

Ingredients:

• 4 eggs
• 1 medium onion finely chopped
• 2 green chili finely chopped
• ¼ tsp red chili powder
• ¼ tsp black pepper powder
• Salt to taste
• 1 tbsp cilantro finely chopped
• 2 tbsp cooking oil or butter

Method:

• Crack the eggs in a bowl and beat them with a fork to blend the egg white and yolk into a homogenous liquid.
• Heat oil/butter in a non- stick frying pan on medium heat, add chopped onion, finely chopped green chilies and fry them until they become light brown.
• Add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with the spatula into discrete lumps.
• Add salt, red chili powder and Black pepper powder and keep mixing. Once the lumps are cooked, remove from flame.
• Garnish with cilantro leaves and serve hot with paratha.

Do You Know?

Egg Bhurji is a dish popular in north and western India. Its preparation and appearance are similar to scrambled eggs. The difference lies in the addition of sautéed chopped onions, chilies, and optional spices. Paneer may be substituted for the eggs.

Anda Aloo Curry (Egg Potato curry)

It is a popular dish made of hard-boiled eggs and potatoes cooked in onion masala gravy with a richness of cashew paste.

Ingredients:

• 6 Eggs (hard boiled)
• 1 cup green peas or 1 big potato boiled, cut into big chunks
• 1 medium onion sliced
• ¼ cup fresh yogurt
• 3-4 pods of garlic
• ½ inch piece of ginger
• 1-2 green chilies
• 5 cashew nuts
• 1 tbsp chopped coriander leaves
• Salt To Taste
• 1 brown cardamom
• 1 bay leaf
• 1 tsp Red chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 5-6 tbsp vegetable oil / ghee

Method:

• Remove the shell of boiled eggs and keep aside.
• Make a paste of onion, garlic, ginger, green chilies and cashew nuts in a grinder mixer.
• Heat oil in a non-stick pan, add bay leaf and brown cardamom and fry till they change color. Now add onion-garlic paste, and fry until golden brown.
• Add all the spices (salt, turmeric, coriander and chili powder) except garam masala and fry for a minute. Now add yogurt and fry until masala starts leaving oil.
• Add boiled eggs and the green peas or boiled potato chunks (whichever using).
• Add 2 cup of water and bring to boil. After a minute reduce the flame and simmer for 8-10 minutes till you get gravy consistency of your choice. Mix in garam masala before serving in a dish.
• Garnish egg curry with cilantro leaves.
• Serve hot with paratha, roti or rice.

Do You Know?
Eggs are one of the most complete, naturally produced foods containing many essential nutrients for a balanced diet for adults and children alike. Eggs are an excellent source of protein, which is one of the cheapest available proteins. They are rich in vitamins A, D, E, B12 and niacin - and minerals - calcium, zinc and iron.

Anda Roti Roll (Egg Flatbread Wrap)

Make tasty egg wraps of old chapatis/rotis and serve for breakfast. For stuffing, you either cook onion tomato mix or use any leftover vegetables.

Ingredients:

• 2 eggs
• 2 tsp milk
• Pinch of salt
• Pinch of black pepper powder
• Stuffing (onion tomato mix):
• 1 small onion chopped fine
• 1 green chili finely chopped
• 1 tbsp green coriander leaves chopped fine
• 1 small tomato diced in small pieces
• 1 tsp ginger chopped fine
• 2 tbsp capsicum diced in small pieces
• 2 tbsp cooking oil
• Salt to taste
• Pinch of black pepper

Method:

• Heat 2 tbsp of oil in a pan. Stir fry all the ingredients together for stuffing till little soft or according to your choice. Keep aside for making the wraps.
• In a bowl, beat one egg; add 1 tsp of milk, salt and fresh-ground pepper. Mix well.
• Heat the oil in a frying pan on low flame, pour the egg mixture in the frying pan and swish it around so that a fine uniform layer of egg sticks to the bottom and side of the pan. Do this by picking up the frying pan and rotating it slightly.
• Leave the egg mixture alone for a few minutes to allow it to cook and "set up."
• When the egg is about 70% cooked solid, it is time for layering the roti over omelet. After layering the roti over the omelet, let it continue to cook until the crispy thin egg edge starts to pull away from the pan.
• Take a spatula, run it under the omelet and flip it. Now roti is underside towards the frying pan and the omelet is on upper side. Arrange stuffing in the centre of the omelet and roll it. Roti will be on the outer side and omelet will be on the inner side of the roll but visible from the sides.
• Serve hot.

Khagina (Scrambled Egg Curry)

Egg Khagina is a common and favorite breakfast dish in Hyderabad. It is served with Paratha /Bread/Bun. A typical egg khagina contains eggs, scrambled with fried onions, tomatoes and spices; but variations can occur according to the taste and method of cooking.

Ingredients:

• 2 eggs
• 1 tsp ginger finely chopped
• 1 tsp garlic finely chopped
• 1 medium onion finely chopped
• 1 green chili finely chopped
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• ½ cup tomato chopped finely
• 1 tbsp cilantro finely chopped
• 3-4 tbsp cooking oil

Method:

• Heat oil in a frying pan on medium heat and add chopped onions.
• Fry them until they become light brown.
• Stir in chopped ginger garlic, tomato, green chilies, red chili powder, turmeric powder, salt and cook until the tomatoes become soft.
• Crack the eggs into the frying pan and cook them on top of the onion tomato masala. Keep stirring to avoid the onions sticking to the pan.
• When eggs seem to cook through, break them with a wooden spatula, not to cut them into too small pieces.
• Garnish with chopped cilantro.
• Serve with Paratha ( Pan-fried Indian flat bread) / Bread Slice/ Bun.

Do You Know?

A boiled egg can be distinguished from a raw egg without breaking the shell by spinning it. A hard-boiled egg's contents are solid due to the denaturation of the protein, allowing it to spin freely, while viscous dissipation in the liquid contents of a raw egg causes it to stop spinning within approximately three rotations.

Anda Kaleji (Liver filled Deviled Eggs)

Eggs are hard-boiled and when cooled, the eggs are peeled then sliced lengthwise. The yolks are removed, leaving two egg white halves with empty "cups". The yolks are mashed with fried goat liver and filled in white cups of hard-boiled eggs. It is an Indian version of Deviled Eggs.

Ingredients:

• 6 eggs
• 1 cup chopped goat liver
• 1 small onion finely chopped
• 2 tbsp cooking oil
• ½ tsp black pepper powder
• ½ red chili powder
• 1 tbsp lime juice
• Salt to taste
• ½ tsp ginger finely chopped
• ½ tsp garlic finely chopped
• 1 green chili finely chopped
• 1 bunch of cilantro finely chopped

Method:

• Heat oil in a frying pan on medium heat; add chopped onions, green chili, ginger and garlic. Stir-fry until onion is transparent. Now add chopped goat liver and fry until liver changes its color. Mix in dry ingredients and add enough water to cook liver covered. Remember cooked liver should be dry and ‘bhuna’(fried).
• Place eggs in a pot of salted water and put it on medium flame.
• Bring the water to a boil and let eggs cook in boiling water, until they are hard-boiled (approximately 10 minutes).
• Drain eggs and let them cool (at least for 10-15 minutes).
• Remove the shell from all the eggs and cut each egg lengthwise.
• Take out the egg yolks and mash them together with masala liver in a small mixing bowl.
• Mix in the chopped cilantro and lime juice.
• Now sprinkle little salt and pepper on eggs white cups.
• Spoon liver mixture into these egg white cups.
• Deviled Eggs are ready.

Do You Know?

Deviled eggs or eggs mimosa are a common dish in France, Hungary and the United States, known as "Russian Eggs" in Germany, but they actually originated in Rome according to the show The Secret Life Of….. Made with hard-boiled eggs, deviled eggs are served cold. They are served as a side dish and are a common holiday or party food.

Deviled eggs are one way of using Easter eggs after the children have found them. In the Midwestern and Southern U.S., are commonly served as hors d’oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular that special serving dishes and carrying trays are sold specifically for them. Prepared deviled eggs are now available in some supermarkets.

Stuffed Eggs

Make it as a Tea Time Snack or as a Starter for a Dinner. Eggs are stuffed with minced meat coated with batter and deep-fried in oil.

Ingredients:

• 6 eggs (hard boiled)
• 3 tbsp minced mutton
• 1 tbsp ghee / oil
• 1 tbsp chopped onions
• Salt To Taste
• 1 green chili (chopped)
• 1/2 tsp ginger (grated)
• 1 tbsp tomato paste
• 1 tbsp corn flour / corn starch
• 1 egg (beaten)
• 1 tbsp cilantro leaves (chopped)
• 1 lemon juice
• breadcrumbs for coating
• Oil for deep-frying

Method:

• Heat the oil / ghee in a frying pan and fry the onions till golden.
• Add the minced meat, salt, green chili, ginger, tomato paste and lemon juice and fry for about 8-10 minutes or till meat is cooked. Add cilantro leaves and remove from the heat and allow it to cool. Remember meat mixture should be completely dried keep aside for later use.
• Remove the shell of the hard boiled eggs and cut each egg half.
• Take out the yolks, break them into small chunks and mix well with the fried meat mixture.
• Stir the corn flour into the beaten egg, making a batter.
• Place the breadcrumbs on a flat dish.
• Fill the meat mixture into the yolk cavity (place from where yolk is separated) of each egg half, cover with another half to make a complete egg shape.
• Insert a tooth pick in the stuffed egg in such a way that both the egg halves remain intact with each other.
• Dip the stuffed eggs (with the tooth picks) into the egg, corn flour batter and roll over the breadcrumbs.
• Heat oil in a wok / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
• Remove and drain on a paper towel.
• Serve with chutney or sauce.

Do You Know?

The word 'batter' comes from the old French word 'battre' which means 'to beat', as many batters require vigorous beating or whisking in their preparation.

Batter is a liquid mixture; usually flours are combined with liquids. Egg is also a common component. The viscosity of batter may range from very ‘stiff’, to very ‘thin’. Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients and to ‘set’ the batter into a solid form.

Batters may be sweet or savory, often with either sugar or salt being added (sometimes both). Many other flavorings such as herbs, spices, fruits and vegetables may also be added to the mixture.

‘Yolk Up’ Egg Curry

Boiled eggs are cut into half and served with tomato based gravy and green peas.

Ingredients:

• 4 boiled eggs
• 1 large onion chopped
• 1 tomato chopped
• 1” ginger chopped
• 2 garlic cloves
• 2 green chilies
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 bay leaf
• 5 cloves
• Salt to taste
• ¼ cup cooking oil
• Cilantro leaves chopped for garnishing

Method:

• Grind onion, tomato, ginger, garlic and green chili in a mixer to make paste.
• Cut the eggs into half and sprinkle little salt, red chili powder and black pepper on each of them.
• Heat oil in a frying pan on medium heat. Reduce the heat and fry eggs with egg yolk facing the top. Then slowly make the eggs upside down and fry the other side till light golden brown in color
• Remove the fried eggs from pan and keep aside
• Add bay leaves, cloves and fry for 30 sec
• Add onion tomato paste. Fry until oil starts separating
• Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Fry for a 1-2 minutes and then add 3 cups of water to make gravy. Bring the gravy to boil and let it simmer for 5 minute on low heat.
• When the gravy becomes thick, switch off the gas
• Place the fried eggs (with egg yolk facing the top) in a dish and pour this gravy over the eggs
• Garnish with finely chopped coriander leaves. Serve hot.

Tips:

After adding the eggs, bring water to boil, reduce heat as soon as it starts boiling and simmer for 10 minutes approx. When done, dip the eggs in cold tap water. It will stop the cooking and will make it easier to peel the shell.

Do You Know?

Sometimes, a greenish ring appears around egg yolk in a boiled egg. This is a manifestation of the iron and sulfur compounds in the egg which is formed due to overcooking of egg.

Greenish ring can also be formed due to abundance of iron in the cooking water. Although the green ring does not affect the egg's taste; it harms the quality of the protein. Chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish ‘ring’ from forming on the surface of the yolk.

‘Sunny Side Up’ Egg Curry

This is a simple egg curry, prepared in minutes.

Ingredients:

• 5 Eggs
• 2 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp diced green pepper (capsicum)4 baby mushrooms finely chopped
• 1 tsp ginger garlic paste
• ½ tsp black pepper powder
• ½ tsp red chili powder
• 2 tbsp cooking oil
• Chopped Coriander leaves
• Salt To taste

Method:

• Heat oil in a thick bottom pan or a non sticking pan and fry onion on medium flame until soft and light brown.
• Add all of the ingredients except coriander leaves.
• Cover and cook until tomato is pulpy.
• Spread the tomato onion masala evenly on the bottom of the pan.
• Break the egg and slowly drop on the masala one by one. Don't stir. Cook on slow flame for 4-5 minutes.
• Once the egg white solidifies and egg yolks are settled at their places cover the pan and off the gas. Leave it covered on the burner for 2-3 minutes.Remove the lid and carefully slide the egg curry in a serving flat dish.
• sprinkle pinch of salt and black pepper powder over the eggs.
• Garnish with coriander leaves and serve hot with parathas.

Do You Know?

Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may enhance yolk color with artificial pigments, or with natural supplements rich in lutein (marigold petals are a popular choice), but in most locations, this activity is forbidden.

Pizza Style Cheese Omelet

This gives the appearance of a pizza. The base is made of omelet topped with onion, green pepper, tomato, mushroom and cheese. The topping of the omelet can be modified according to taste.

Ingredients:

• 2 eggs
• Salt and pepper
• ½ small onion chopped
• ½ small tomato chopped
• 1 tbsp green pepper chopped
• 2 small button mushrooms chopped
• ¼ cup Mozzarella cheese
• 2 tbsp butter

Method:

• Break the eggs in a bowl and whisk them with salt, pepper until well blended.
• Heat 1 tbsp of butter in a non-stick skillet over medium heat. Add onion, chopped bell pepper, tomato and chopped mushrooms. Toss for 2 minutes, remove and keep them aside.
• Heat the remaining butter in same pan over medium heat and pour in egg mixture.
• Spread evenly around the pan and sprinkle the onion mushrooms mixture on top of it.
• Spread cheese over the vegetables and cook on slow heat until cheese starts melting. Do not flip or fold it.
• Remove from the flame and serve hot.

Do You Know?

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in for up to a week, or longer when sold in vacuum-sealed packages.

Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds, are also used for most types of pizza and lasagna.

Egg Kofta (Scotch Eggs)

Hard-boiled egg is removed from its eggshell, wrapped in a minced meat mixture, coated in breadcrumbs, and deep fried.

Ingredients:

• 1 pound minced meat
• 2 tbsp roasted gram flour
• 1 raw egg
• 2 chopped green Chilies
• 1 small onion diced
• 2 garlic cloves chopped
• 1” ginger piece chopped
• 1 tbsp garam masala
• Salt to taste
• 5 hard boiled eggs
• Bread crumbs
• Flour for dusting
• Cooking oil to fry
• 1 tsp brown cardamom powder

Method:

• Cook the minced meat for about 20 minutes with the chopped onions, green chilies, chopped ginger, garlic cloves and salt.
• Dry the liquid and add roasted gram flour and garam masala.
• Knead or grind till slightly sticky, mix egg and knead it again.
• Shell all the eggs and dust them with flour.
• Divide the meat mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the meat mix around the egg until it is completely enclosed.
• Roll them in bread crumbs and keep them in refrigerator for ½ hour.
• Heat the oil in a frying pan, put in the koftas and fry them until they are brown on all sides.
• Cut the koftas into halves, and serve with the eggs facing up.

Do You Know?

Scotch eggs, in London, were traditionally a picnic food, designed to be eaten fresh. In the United States, many "English-style" pubs and eateries serve fresh-made Scotch eggs. These are usually served hot, with dipping sauces such as ranch dressing, hot sauce or hot mustard sauce. At the Minnesota State Fair, scotch eggs are served on a stick.

Bullseye (Egg Fry)

Egg is fried with onion, tomato and condiments.

Ingredients:

• 1 egg
• ½ small onion finely chopped
• ½ small tomato finely chopped
• ½ tsp Red Chili Powder
• ½ tsp black pepper powder
• 1 tsp cooking oil
• 1 tsp finely Chopped Cilantro leaves
• Salt To taste

Method:

• Heat oil in a non-sticking pan and fry onion on medium flame until it becomes soft and light brown.
• Add chopped tomato and fry until tomato is soft.
• Mix in all of the ingredients.
• Now spread the onion tomato mix in the pan.
• Break the egg and slowly drop on the onion tomato mix. Do not stir. Cook uncovered on slow flame for 3-4 minutes till egg yolk solidifies.
• Garnish with black pepper powder.
• Serve hot.

Do You Know?

Yolk color of egg is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may enhance yolk color with artificial pigments, or with natural supplements rich in lutein (marigold petals are a popular choice), but in most locations, this activity is forbidden.

Chopped Egg Curry

Enjoy this quick and easy egg curry dish with hot crispy paraatha in breakfast.

Ingredients:

• 4 hard boiled eggs
• 1 large onion finely chopped
• 2 green chillies finely chopped
• ½ tsp Pepper Powder
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 2 tbsp cooking oil
• Chopped Coriander leaves
• Salt To taste

Method:

• Cut each egg into two parts. Take out yellow yolk and cut white albumin part into small chunks. Keep aside both yolk and albumin parts separately.
• Heat oil in a skillet, fry onion on medium flame until it becomes soft and light brown.
• Add chopped chili and stir fry till it changes its colour.
• Stir in all the powders along with salt and mix well.
• Mix in egg white chunks and stir well.
• Now carefully add yolk pieces. Try not to break yolk pieces. Remove the skillet from the heat, sprinkle cilantro leaves and cover the skillet with lid. Leave it for 2-3 minutes.
• Take out in a serving dish, garnish with more coriander leaves and serve with paraatha.

Tips: Cut boiled eggs with a knife dipped in hot water to avoid breaking

Do You Know?

If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk. This is a manifestation of the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein (chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish "ring” from forming on the surface of the yolk).