Showing posts with label Egg Recipes. Show all posts
Showing posts with label Egg Recipes. Show all posts

December 10, 2018


Hard boiled eggs  -8
Tamarind - 1 tbsp
Water - 120 ml
Oil - 5 tbsp
Salt - 1 tsp
Sugar - 1 tsp

Dried chillies - 15 (seeded)
Red chillies - 4
Shallots - 10
Dried shrimp paste - 1 tbsp


  • Soak tamarind in water for 15 minutes. Squeeze and extract juice.
  • Heat oil in a wok. Stir fry rempah for 3 minutes till fragrant. 
  • Add tamarind juice,eggs, salt and sugar. Cook in medium flame for 3 minutes.
  • Then cook another 5 minutes in low flame until the oil floats.
  • Serve with Lontong.

August 19, 2018


Butter - 2 tbsp
Small pickle - 1 (cut into pieces)
Chives - 5 blades (cut into pieces)
Fresh dill weed - 2 tbsp
Eggs - 6 (lightly beaten)
Savory - 1 tsp
Cheese - 150 gm (grated)
Salt and pepper to taste 
Tomato - 1 (peeled and cut into wedges)


  • Melt butter in a large skillet.
  • Chop pickle, chives, and the dill with metal blade in processor bowl.
  • Pour eggs into skillet; add chopped ingredients, herbs, cheese, salt, and pepper.
  • Cook over low heat without stirring. When bottom of mixture sets, lift edges and allow uncooked mixture to run underneath.
  • When omelette is completely set, fold and roll out of pan.
  • Garnish with tomato wedges and finely sliced chives.

June 12, 2018


Butter - 2 tbsp
Cherry tomatoes - 12
Cucumber - 1/4 (diced small)
Green onions - 4 (1" sticks)
Eggs - 8 (beaten and seasoned)
Salami slices-6 (cut into strips)
Salt and pepper


  • Heat butter in nonstick pan. When hot, add vegetables and cook 3-4 minutes over medium high heat.
  • Season well and stir once.
  • Reduce heat to medium and pour in eggs. Mix rapidly and continue cooking 1-2 minutes while stirring.
  • Add salami strips, mix and serve immediately.
  • Accompany with bacon if desired.

April 13, 2018


Marinara sauce-1 can (one pound)
Eggs - 8
salt and pepper to taste
Milk - 1/4 cup
Butter - 2 tbsp
White bread slices - 4 (toasted and halved diagonally)

  • Heat marinara sauce until bubbly in a small saucepan.
  • Beat eggs with salt, pepper and milk until blended in a medium size bowl.
  • Melt butter in a medium size skillet; pour in egg mixture.
  • Cook slowly, lifting mixture around edge as it cooks, just until eggs are sett but still shiny moist on top.
  • Place 2 toast triangles on each of 4 heated serving plates; spoon eggs on top.
  • Spoon marinara sauce over all.
  • Serve hot.

March 03, 2018


Fish - 1 cup (boiled, removed bones and mashed)
Eggs - 2
Salt and pepper to taste
Coriander leaves- 1 tbsp (chopped)
Ghee - 1 tbsp


  • Beat the eggs with salt and pepper until fluffy.
  • Then add mashed fish and coriander leaves and beat again.
  • Heat ghee in a pan and pour the egg mixture.
  • Cook both sides till reddish.
  • Serve hot.

January 17, 2018


Eggs - 2
grated cheese - 1 tbsp
Onions - 1 tbsp (chopped)
green chillies - 2 (chopped)
Salt and pepper to taste
Coriander leaves - 1 tsp (chopped)
Oil -  1 tbsp


  • Separate egg whites and yolk. Beat egg whites until snow white forms.
  • In another bowl, Mix yolk, onions, salt and pepper, green chillies and coriander leaves.
  • Slowly add to the egg white and mix well.
  • Heat oil in pan; pour the egg mixture and sprinkle grated cheese on top.
  • Cook in low flame and turn gently to other side and cook another 1-2 minutes until done.
  • Serve hot.

January 02, 2018


Eggs - 3 (separated)
Milk - 3 tbsp
Mixed herbs - 1/2 tsp
Freshly ground black pepper
Salt to taste
Butter - 1 tsp

Ham - 1 slice
Tomato - 2 slices
Grated cheese - 2 tbsp
Parsley - 1 tbsp (chopped)


  • Beat egg whites until stiff.
  • Preheat a 21 cm browning dish for 4-5 minutes using high (100%) power.
  • Mix together the egg yolks, milk, herbs, salt and pepper and fold into egg whites.
  • Place butter in browning dish and swirl to coat base, pour omelette mixture into browning dish and cook for 1-2 minutes on high (100%) power.
  • Arrange filling ingredients on one side of omelette then fold in half, turn onto a plate and serve.

October 17, 2017


Eggs  -8 (beaten)
Ham slices - 2 (chopped)
Chicken  - 175 gms (cooked)
Prawns - 8 (peeled, chopped, cooked)
Chives - 15 gms (freshly chopped)
Soy sauce - 2 tsp
Salt and freshly ground black pepper to taste
Oil - 2 tbsp


  • In a big bowl, mix together the eggs, ham, chicken and prawns.
  • Add the chives, soy sauce and salt and pepper to taste.
  • In a frying pan, heat the oil and pour the egg mixture.
  • gently stir the omelette with a fork while it is cooking.
  • Fold the omelette and serve hot.

August 09, 2017


Large eggs - 2
Milk -1 tbsp
Cottage cheese - 1 dessert spoon
Fresh snipped chives - 1 tbsp
Salt and freshly ground pepper


  • Beat eggs with salt and pepper.
  • Place saucepan over a gentle heat, then add the milk to moisten the pan, whirling it around the edges.
  • Add the eggs and, using a wooden fork, briskly stir backwards and forwards through the liquid egg.
  • Keep on scrambling until three quarters of the egg is a creamy, solid mass and a quarter is still liquid.
  • Now add the cottage cheese and chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is left.

July 19, 2017


Butter - 70 gms
Flour  - 1 tbsp
Milk - 115 ml
Sweetcorn - 1 can
Grated cheese - 100 gms
Eggs - 8
Salt and pepper to taste


  • Melt 1 tbsp butter and stir in the flour. Cook for one minute over a low heat and stir in the milk.
  • Bring to the boil and cook gently for 2 minutes.
  • Add the cooked sweetcorn and cheese to the sauce and keep hot, season well.
  • Fry the eggs in remaining butter.
  • To serve, place the sweetcorn mixture in the bottom of a hot dish, the fried eggs on top, and serve with jacket potatoes.

July 11, 2017


Couscous  - 75 gms
Olive oil -  2 tbsp
Butternut squash - 500 gms (peeled and diced)
Red onion - 1 (chopped)
Red pepper - 1 (deseeded and chopped)
Courgette - 1 (diced)
Garlic clove -1 (finely sliced)
Large eggs - 6
Fresh parsley - 3 tbsp (chopped)
Salt and pepper as per taste


  • Preheat the oven to 180 C. In a bowl, mix the couscous with one tbsp of olive oil, salt and pepper.
  • Pour 300 ml of boiling water over the couscous, stir, then cover for 10 minutes.
  • Place the remaining oil in a large roasting tin, add the butternut squash, onion and peppers and roast for 10 minutes.
  • Stir in the courgette and garlic and roast for a further 10 minutes or until the vegetables are tender.
  • Season the eggs,beat together and pour into the roasting tin.
  • Bake for 15 minutes or until the egg has set and is golden.
  • Remove the tray from the oven, stir the egg and vegetables, then stir in the couscous and parsley and mix well.
  • Serve warm or cold.

May 02, 2017


Hard boiled eggs  - 6
Salt - 1/2 tsp
Dry mustard - 1/2 tsp
pepper  -1/4 tsp
salad dressing, vinegar, or light cream - 3 tbsp


  • cut eggs into half lengthwise.
  • Slip out yolk; mash in small bowl with fork.
  • Mix in seasonings and salad dressing.
  • Fill whites with egg mixture; heaping up highly.
  • For flavor variation, mix in 2 tbsps snipped parsley or 1/2 cup grated cheese.
  • Serve as appetizer  or as a salad.

April 29, 2017


Eggs - 2
wheat flour  - 1 1/2 cups
Onion  -2 tbsp (chopped)
Green chillies - 2 (finely chopped)
Coriander leaves - 2 tbsp (chopped)
Milk - 1/2 cup
Salt to taste


  • Beat the eggs in a bowl. Add remaining ingredient except oil to make a dough. 
  • Add enough water if necessary; cover and keep aside for 15 minutes.
  • knead again and divide into equal portions.
  • Roll the balls with rolling pin to make thin round parathas.
  • Heat tawa and cook the parathas both sides with little oil.
  • Serve hot with achar or sauce.

February 03, 2017


Eggs -4
Quicker oats - 100 gms
Skimmed milk -2 tbsp
Salt and pepper to taste
Small onion -1 (chopped)
Capsicum - 1/2 (finely chopped)
Mushrooms -2 (chopped)
Tomato - 1 (chopped)
Oil -1 tbsp


  • Beat eggs, oats, milk, salt and pepper together.
  • Heat the pan with oil,pour the batter and sprinkle capsicum, tomato and onion on top and press gently.
  • Cover and cook on low flame for 2 minutes then turn carefully.
  • Cook other side and serve hot.

November 22, 2016


Eggs - 6
Butter - 5 tbsp
Potatoes - 2 (medium, boiled and sliced)
Small turnip - 1 (peeled and sliced)
Mushrooms - 10 (sliced)
Green peas - 1/2 cup (boiled)
Beetroot 1 (boiled and sliced)
parsley -1 tbsp
Cheddar cheese - 3 tbsp (grated)
Salt and pepper to taste


  • Melt the butter in a pan and add the turnip. Cook for 6-7 minutes till it softens.
  • Add the other vegetables and cook on moderate heat for 5 minutes.
  • Beat the eggs thoroughly, add the parsley, salt and pepper. Mix well.
  • Pour over vegetables and mix well.
  • Sprinkle the grated cheese, lower the heat, cover the pan, and allow the eggs to set.
  • When the omelette is brown from the underside slide  it into a dish and serve immediately.
  • This is a thick, firm omelette and can be cut into wedges.

November 04, 2016


Eggs - 4 (beaten)
Mixed fresh herbs - 2 tbsp (chopped)
Knob of butter
Olive oil - 3-4 tbsp
Fresh orange juice - 1 tbsp
Red wine vinegar - 1 tsp
Grainy mustard - 1 tsp
 large beef tomatoes - 2 (thinly sliced)
Salt and ground black pepper
Fresh herb sprigs- to garnish


  • Beat the eggs, herbs and seasoning together.
  • Heat the butter and a little of the oil in an omelette pan.
  • When the fats are just sizzling, pour in the egg mixture and leave to set for about 5 minutes until almost cooked through, stirring very occasionally with a fork.
  • Meanwhile, heat the rest of the oil in a small pan with the orange juice, vinegar and mustard, and add salt and pepper to taste.
  • Roll up the cooked omelette and cut neatly into 1 cm wide strips.
  • Keep them rolled up and transfer immediately to warmed plates.
  • Arrange the sliced tomatoes on the plates with the omelette rolls and pour on the warm dressing.
  • Garnish with herb sprigs and serve.

October 02, 2016


Bread slices - 2
Nutmeg - pinch
Eggs - 2 (separated)
Salt and pepper
Grated cheese


  • Toast bread on one side; turn. Toast underside very lightly.
  • Butter lightly toasted side; keep hot.
  • Add seasoning and pinch of nutmeg to egg whites; beat until stiff.
  • Spread over buttered toast.
  • Make slight indentation in middle; drop in egg yolk.
  • Sprinkle with cheese; put under hot broiler a few minutes, until egg yolk has set.

September 26, 2016


Hard-boiled eggs – 8
Tomato sauce – 1 tbsp
Mayonnaise – 115 ml
Anchovies – 175 gms can
Cucumber – 1
Tomatoes -4
Sweet paprika pepper – pinch
Parsley – few sprigs

  • Cool eggs under running water and shell them.
  • Blend the tomato sauce with the mayonnaise.
  • Drain oil from anchovies. Wipe and slice cucumber thinly.
  • Make tomatoes into water lilies.
  • Slice eggs in half lengthwise, arrange cut side down on overlapping circles of cucumber slices.
  • Coat each egg with a spoonful of mayonnaise.
  • Cut each anchovy fillet in half and arrange over the eggs.

Sprinkle paprika pepper over the top.

Arrange tomato water lilies decorated with parsley round the serving dish.

September 22, 2016


Potatoes-2 (boiled)
Eggs- 4
Onions - 2 (finely chopped)
Grated cheese -3 tbsp
Green chilies - 3-4 (chopped)
Salt to taste
Paneer pieces - 1/2 cup
Lemon juice - 1/2
Black pepper - 1/2 tsp
Butter - 1 tbsp


  • Peel and mash boiled potatoes with egg yolks.
  • Add onion, salt, pepper and green chillies.
  • Whisk whites until stiff.
  • Add lemon juice and fold in potato mixture.
  • Melt butter in a frying pan; pour in half the potato mixture and sprinkle grated cheese.
  • Cook over slow heat until the omelette set.
  • Then carefully transfer to plate. 
  • Do the same with remaining mixture.
  • Sprinkle paneer piece on top and serve hot with salad ad sauce.

September 19, 2016


Spaghetti - 200 gms
Fresh spinach - 900 gms
Eggs - 4
Butter - 50 gms
Cooking oil - 1 tbsp
Nutmeg - 1/4 tsp
Salt and pepper


  • Cook the spaghetti in plenty of salted boiling water until tender. Drain. Stir in 25 gms of butter.
  • Wash the spinach. Cook, drain and chop.
  • Sprinkle with nutmeg and a little finely ground pepper.
  • Arrange the spaghetti on a hot serving dish and top with a layer of spinach.
  •  Heat the oil and remaining butter in skillet; gently crack the eggs into skillet.Season with salt and pepper. Cook until the white is set. 
  • Carefully remove and arrange on top of spinach bed.
  • Serve immediately., pub-6783067284749878, DIRECT, f08c47fec0942fa0