 |
|
Egg-citement on the breakfast table
Mushroom omelette Ingredients Eggs 8 Fresh mushrooms 200 gm Pepper powder 1/4 tsp Onion 1 large
Chopped parsley 2 tbsps Butter Chopped garlic 2 tbsps Salt to taste Method: Wash and slice the mushrooms and chop the onion finely. Cook these along with garlic till soft in 2-3 tbsp of butter. Add a dash of tabasco sauce. When the onion is soft ,add parsley and remove the vessel from the fire. Beat two eggs at a time in
a mixture. Add pepper powder and salt. Grease a frying pan and spread
one ladle of beaten eggs. Cover for a minute. Remove omelette from the
pan. Make omelettes from the rest of the batter. Fill a little of
mushroom stuffing in the centre of each omelette and cover from all
sides. Seal with a toothpick. Serve with buttered bread and tomato
sauce. |
|||||||||||||||||||||||||||||||
|
Ingredients Eggs 6 Cream 100 gm Butter 3 tbsps Mint leaves 1/2 tsp White pepper 1/3 tsp Tomato ketchup 1 tbsp Crushed nuts 1/2 tbsp Salt to taste Method: Spread the melted butter evenly in a dish. Beat five eggs and yolk of one egg. Add salt, pepper, mint leaves and cream and pour into the prepared dish. Bake in a pre-heated oven until corners are set and only the centre is soft. Take out from oven and spread crushed nuts on it. Beat the egg white till stiff. Add salt and pepper and pipe out squares. Bake again for 5-7 minutes till whites are light golden in colour. Omelette surprise Ingredients Bread slices 8 Eggs 4 Milk 1/2 cup Onion 2 tsp Cumin seeds 1/2 tsp Coriander leaves 2 tsp Green chilli 1 Tomato (chopped) 1 Oil 1 tbsp Salt and pepper to taste Method: Beat two eggs with 1/4 tsp salt. Add onion, coriander leaves, green chilli, tomato and cumin seeds. Heat 1-1/2 tbsp oil in a pan. Now pour the egg mixture and cook on both sides till light golden. Remove and cut into four portions. Beat two eggs with milk, salt and pepper. Heat 2 tbsp oil in a frying pan. Place an omelette piece between two bread slices, dip in egg and milk mixture and fry till both the sides and corners are done. Make others in the same way. Serve with mint chutney. Omelette rolls Ingredients Eggs 6 Butter 1 tsp Oil 1 tsp Flour 1/2 tbsp Salt and pepper to taste Cheese filling Cottage cheese 100 gm Lemon juice 1 tsp Butter 2 tsp Milk 1/2 cup Lightly roasted flour 1 tsp Salt and pepper Spinach filling Spinach 200 gm Green chilli 1 Coriander leaves 1 tsp Butter 1 tsp Lemon juice 1tsp Garam masala 1/3 tsp Ground ginger 1/4 tsp Cinnamon 1/4 tsp Green chilli sauce Tomato filling Tomato 3 Garam masala 1/3 tsp Sugar a pinch Butter 1 tsp Ground ginger 1/4 tsp Salt and red chilli powder Method: Beat eggs, adding flour, salt and pepper. Heat a frying pan. Heat one third of the butter and pour 1/3 of the mixture to make very thin omelettes. In the same way, make two more thin omelettes. For cottage cheese filling: Melt butter over low flame, add flour mixed in milk and cook till it is thick. Remove from heat and add mashed cottage cheese, cashewnuts, salt, pepper and lemon juice. Spinach filling: Clean, chop and boil spinach. Grind it to get a paste. Add green chilli, lemon juice, ginger, salt, pepper, green chilli sauce, cinnamon and garam masala. Saute in 1 tsp butter for a few minutes. Keep aside. Tomato filling: Puree the tomatoes and add rest of the ingredients. Cook till the mixture thickens. For roll: Spread cheese layer on one thin omelette. Cover with the second omelette and spread spinach mixture on it. Place the third omelette and spread the tomato filling. Roll these and join ends with a little flour paste. Keep in an oven dish and bake for 5-7 minutes. Cut round slices with a knife. Serve hot with chips. Egg casserole Ingredients Hard boiled eggs 2 Onions 2 Boiled peas 1/2 cup Bread crumbs 2 tbsp White sauce Butter 3 tbsp Plain flour 2 tbsp Milk 31/2 cups Cheese (grated) 1 tbsp Salt and pepper to taste Method: Make white sauce by melting butter in a pan. Add flour and roast for a minute. Remove from fire. Add milk while stirring. Cook till it becomes thick. Add cheese, salt and pepper. Finely chop onions and fry till golden in colour. Place these at the bottom of the baking dish. Slice eggs lengthwise. Arrange these on top of onions. Mix boiled peas in white sauce and pour the sauce over the eggs. Dredge with bread crumbs. Bake for 10 minutes till dish gets brown. Serve with buttered toasts. |
 |
|
THE
nutritional value of eggs is no secret. Eggs are versatile, nutritious
and delicious too. Besides, these also come in handy during those
hurried breakfast times, especially for the working homemaker. But the
same omelette-bread routine is grudged by fussy kids and choosy adults
alike. So if you are tired of poached or fried eggs or simple omelettes
then ‘‘eggsperiment’’ with these recipes to give a ‘‘eggciting’’
touch to the mundane breakfast routine.