EGG PAKORA(Fritter) RECIPE

EGG PAKORA is an Indian Food Recipe.

Photo credit to BEAUTIFUL BELIZE

INGREDIENTS:

• EGGS HARD BOILED
• 3/4 cup ALL-PURPOSE FLOUR
• Salt to taste
• Red Chili Powder to taste
• Black Pepper Powder
• 1 Quart oil for frying

PROCEDURES:

1. Peel boiled eggs.
2. Sprinkle little salt and pepper on eggs.
3. In a bowl put the all purpose flour, salt, chili powder and make a thick batter using water.
4. Heat oil in a pan (medium heat).
5. Dip each egg one by one in the batter and deep fry.
6. Serve EGG PAKORA hot.

Source: Indian Food Recipes by Chef Joyee Mukherjee

EGG-WHITE OMELETTE with TOMATO, SPINACH and CHEDDAR

A healthy and delicious omelette recipe minus the fat and cholesterol.  

photo credit: massdistraction via photo pin cc

INGREDIENTS:                          

1. 3 egg whites
2. 2 teaspoons chopped fresh dill
3. pepper to taste
4. 1/2 cup loosely packed, thinly sliced fresh spinach
5. 1 tomato, chopped
6. 2 tablespoons grated 25% reduced fat cheddar cheese

PROCEDURES:

Whisk the egg whites.  Put 1 teaspoon of water, dill(you can use sibuyas dahon) and pepper in a medium bowl until soft peaks form.

    photo credit: Lunar Camel Co. via photo pin cc

Toss the spinach, tomato, and cheddar and a small bowl.

Lightly coat a small nonstick frying pan with nonstick cooking spray and set over a medium heat for 1 minute.  Pour the egg mixture into the pan and cook until the eggs begin to set on the bottom.

Lift up the edge of the eggs with spatula, pushing the cooked part towards the center of the pan and letting the uncooked portion run underneath.  Cook until eggs are almost set and the bottom is just lightly browned.

Spread the spinach filling over half the omelette, leaving 1 cm border and reserving 1 tablespoon of mixture garnish.

Lift up the omelette at the edge nearest the handle and fold in half.  Cook for 2 minutes.  Slide the omelette onto a plate and garnish with reserved filling.

Serve at once.

HAPPY COOKING!!!

Source: RDASIA 

Eggs en Cocotte ( Baked Eggs with Market Mushrooms)

Ingredients:

2 slices of bacon.
1 cup of mushrooms.
1 onion.
1 ¾ oz of butter.
8 eggs.
½ cup of cream.
½ cup of grated cheese.

Preparation Instructions:

Preheat oven to 350°F (180°C).

Dice the bacon, onions and mushroom.

Melt the butter in a frying pan, then add onion and bacon and sauté for 2 minutes. Add the mushrooms and continue to cook until soft.

Grease 8 small oven-proof ramekins with butter and divide the mushroom mixture evenly between each.

Carefully break in an egg, add a small amount of cream, and top with grated cheese.

Place in a bain-marie with enough water to fill two-thirds of the way up the sides of dishes and cook in your preheated oven for about 12 minutes.

Serve immediately.

Source: egg recipes

HONEY ROASTED POTATOES with FRIED EGGS and BACON

Ingredients

• 4 eggs
• 2 tablespoons canola oil
• 3 Idaho potatoes
• 6 slices of thick-cut smoked bacon
• 3 tablespoons olive oil
• 2 thyme sprigs, chopped
• 2 garlic cloves, sliced thin
• 2 tablespoons soy sauce
• 1/4 cup honey
• 1/4 cup chopped parsley
• 1/4 teaspoon paprika (preferably Hungarian)
• salt and pepper to taste

Directions

• Rinse the potatoes well and peel off some of its skin. Cut potatoes into wedges 1/6-inch wide. Place potatoes in a bowl in the sink underneath running water. Leave the water running for about 5 minutes until the water spilling out of the bowl runs clear. (This step will remove excess starch from the potatoes.) Pour water out of the bowl and pat potatoes dry using a dish towel.
• Chop bacon into small squares. Add bacon to a large saute pan with 1 tablespoon olive oil. Saute, stirring, on medium-high heat for about 4 minutes. Once cooked, remove bacon from pan, leaving bacon fat behind.
• Add potatoes to the saute pan with 2 tablespoons olive oil. Cook potatoes on medium-high heat until they begin to get some color. Add garlic and paprika to the pan, then stir in the soy sauce and honey and bring to a simmer. Simmer for 5 minutes then stir in the parsley and thyme, and add bacon back to pan to re-warm.
• In a separate pan, heat 2 tablespoons canola oil on medium-low heat.
• Crack the eggs into the pan and season. Cook until the eggs brown around the edges, but the yolk is still moist.
• Serve potatoes with egg on top.

Source: huffingtonpost

HUEVOS RANCHEROS

Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos]) is a classic Mexican breakfast dish popular throughout much of the Americas. The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce.  Refried beans, slices of avocado, or guacamole may accompany the dish.

Fried eggs on tortillas with tomato sauce.

Ingredients

• RANCHERO SAUCE:
• 1 can fire-roasted tomatoes (14- to 15-ounces)
• 1 2 Serrano or jalapeño chiles, coarsely chopped, including seeds
• 1 large garlic clove
• 1/8 teaspoon cinnamon
• 1/4 teaspoon fine salt
• 1/4 teaspoon sugar
• 2 tablespoons vegetable oil
• 2/3 cup chopped white onion
• EGGS AND TORTILLAS:
• 4 tablespoons vegetable oil
• 8 large eggs
• 8 6- to 7-inch corn tortillas
• 2 tablespoons chopped cilantro

Directions

• Preheat oven to 200°F.
• To make sauce, combine tomatoes, including juice, chile, garlic, salt and sugar in a blender and blend until smooth.
• Heat vegetable oil in a 2-quart heavy saucepan over medium heat until it shimmers. Add onion and cook, stirring, until translucent, about 4 minutes. Add pureed tomato mixture and bring to a boil. Reduce the heat to medium-low, and simmer the sauce until lightly thickened, about 10 minutes.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Gently break 4 eggs into skillet and cook, covered, 3 minutes, or to desired doneness. Season eggs with salt and pepper. Fry tortillas (see below) while eggs are cooking, then transfer 2 tortillas to a plate and top with 2 eggs. Keep warm in oven while making more eggs (and frying more tortillas) in the same manner, adding oil as needed.
• While eggs are cooking, heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook tortillas one at a time in oil, turning with tongs when tortilla starts to blister but is still soft, about 10 seconds on each side, (do not let them become brown or crisp). Blot tortillas on paper towels as fried and stack to keep warm.
• Sprinkle eggs with cilantro before serving.

Source: huffingtonpost