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3 Delicious Recipes Of Eggs:-

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By : Neeraj Soni    29 or more times read
Submitted 2019-05-30 11:41:32
# Introduction:-
The most popular comfort food and hugely versatile Egg is back now. A recent study showed that people who ate high-protein breakfasts were able to control mid-meal hunger pangs and consumed fewer calories during lunch. The amount of protein consumed also plays an important role in maintaining and satisfying your appetite.

There are many Egg recipes, but today we will talk about the very common and delicious recipes which every person likes to eat. In this article we will Focus on 3 Delicious Recipes of Egg; which are #Masala Egg Curry, #Egg Biryani, #Egg Bhurji.

1. Masala Egg Curry:-
# Prep Time: 15 mins
# Cook Time: 25 mins
# Total Time: 40 mins
For Eggs:-
4 Hard boiled eggs, de shelled.
Oil for deep Frying.
For the Paste:-
1 tsp red chilli powder.
1 tsp turmeric powder.
Salt, to taste.
1 tsp coriander powder..
1 tsp cumin powder.
2 tsp ginger-garlic paste.
For the base:-
1 Tbsp oil.
1 tsp cumin.
1 green chilli.
Hing, a pinch.
1 onion, julienne.
1 tsp chopped garlic.
1 tsp chopped ginger.
1 tsp turmeric.
1 tsp coriander powder.
1 tsp cumin powder.
Red chilli powder, to taste.
Salt, to taste.
2 tomatoes, chopped.
Water, to de glaze.
1 tsp Kashmiri red chilli powder.
Juice of 1/2 lemon.
For the tadka:-
1 tsp zeera.
1 tsp mustard seeds.
4-5 curry leaves.
Coriander leaves, to garnish.
1 Tbsp oil.
1 Kashmiri chilli, chopped.
1/4 tsp methi seeds.

How to Cook Masala Egg :-

For the eggs:-
Mix all the ingredients together for the spicy paste. Coat the boiled eggs in it.
The spiced eggs has to be deep fried and drain on an absorbent paper.
Slit them in half.
For the base:-
We have to heat the oil in the pan and add cumin, hing, onions, ginger ,green chilli, and garlic paste.
Fry onions till it turns yellowish brown. Then coriander powder, red chilli, turmeric, cumin powder, and salt, has to be added.
Then tomatoes will be added and cook till the oil leaves the sides and add water to de glaze.
Add the deep fried eggs. Coat the eggs in the masala.
Pour over the tadka.
Garnish with coriander leaves. Serve.
For the tadka:-
In a small pan add oil. till its hot then, add mustard seeds, methi seeds, Kashmiri chilli, cumin seeds, and curry leaves. Let them crackle.
Pour over the eggs.

2. Egg Biryani :-
# Prep Time: 10 mins
# Cook Time: 40 mins
# Total Time: 50 mins
2 Cups Basmati rice, soaked
6 Large Eggs
1 Onion, sliced
10 Green chillies (slit)
1 Bay leaf
4 Cloves
1/2 tsp Peppercorns
1 inch Cinnamon
1 tsp Ginger and garlic paste
1 tsp Pulao masala
2 Tbsp Oil
To taste Salt

How to Make Egg Biryani :-

Boil and shell four of the six eggs.
Heat oil in a large pan and add all the spices.
After some time, add onion and green chillies along with the ginger garlic paste.
Fry till they turn light brown in colour.
Now break eggs into the pan and mash it.
Add the rice to it and fry for sometime.
Season with salt.
Now put the eggs into it and pour 3-4 cups of water.
Then cook till the rice is half done by covering it.
Sitr in the pulao masala and a little bit of lemon juice and mix gently.
Cook till the water evaporates and the rice is done.
Garnish with coriander and serve hot.

3. Egg Bhurji :-
# Prep Time: 5 mins
# Cook Time: 20 mins
# Total Time: 25 mins
4 eggs
2 onions, finely chopped
2 tomatoes, chopped
3 Green chilies or as per taste
1 capsicum, chopped
2 inch ginger, finely chopped
1/2 cup coriander leaves
3-4 curry leaves
2 tbsp vegetable oil or ghee
1 tsp jeera
1 tsp red chilli powder
1 tsp turmeric powder
As per taste pav bhaji masala
A pinch of asafoetida (hing)
As per taste salt
2 tbsp butter (optional)

How to Make Egg Bhurji :-

Stir the eggs using a spoon and keep it, In a bowl.
Add oil and heat.
Add jeera, onions, hing, curry leaves, capsicum, green chillies, and ginger. Saute for 2-3 minutes.
Add tomatoes and few coriander leaves. Saute for 2 minutes.
Add 1.5 Tbsp butter, pav bhaji masala, turmeric powder, red chilli powder, and salt as per taste. Mix well.
At last, pour in the slightly beaten eggs and keep whisking until cooked.
Top it up with butter. Garnish with the remaining coriander leaves.
Serve hot with buttered pav.

Image Source :- Style Craze

For More Such Articles Visit :- F and B stories.
Author Resource:- Neeraj Soni is a content writer in F and B stories, He loves to write on d food and beverages topic..
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