Say breakfast and the need to look for breakfast recipes and most ‘eggatarians’ will vouch for the fact that eggs are healthy. We have heard and read so much about the goodness of eggs that it is easy to be convinced. But if cholesterol is a scare for anyone in the house, simply remove the yolks. The egg white can be converted in to a healthy omelet or sandwich. Sauté some chopped onions with green capsicum, tomato and mushrooms. Add salt and pepper. Let it cool then whisk with the egg whites till fluffy. Heat a small frying pan and lightly brush with oil. Pour the egg white and cover and cook. Flip the omelet and then serve it sandwiched in brown bread. Some more breakfast recipes…
QUICK FRIED EGG WITH BROWN BREAD
With the help of a cookie cutter cut rounds from the center of 4 bread slices, leaving a border of ½” all around. Heat 1 tbsp oil on a non stick pan. Place the prepared bread; add ½ thinly sliced onion in the hole. Cook for 30 secs. Break 1 egg on the onions, sprinkle salt, crushed black peppercorns. When the base of the egg is firm, remove on plate, garnish with 2 tomato slices, few parsley sprigs. Serve.
STEAMED EGG KATORI
Break 2 eggs each in 4 microwave proof bowls, sprinkle salt, 1 tsp crushed red chillies, 1 chopped onion, ½ thinly sliced green capsicum, 4 tbsps grated cheese. Cook uncovered on microwave MEDIUM (60%) for 2 mins. Serve hot. You can even steam them but for that arrange the eggs in stainless steel katoris and steam in a steamer or a pressure cooker.
EGG VERMICELLI
Grind 1 tsp dhania, ½ tsp jeera, 2 dried red chillies, 1 inch cinnamon, 2 green cardamoms, 2 tbsps water. Sauté 2 cups vermicelli in 2 tbsps ghee till golden. Sauté 1 tsp rai, 3 tbsps chana dal in 2 tbsps oil till golden. Add spice paste, 2 tbsps chopped hara dhania, salt, mix. Add 3 cups water, boil, add vermicelli, cook till done. Add chopped 2 hard boiled eggs, mix. Garnish with 1 tbsp chopped hara dhania, serve.
Fresh or not?
A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while stale eggs stand on end or float because of the large air cell. Other factors such as a weak shell and fine cracks may also cause the egg to float. Good quality, fresh eggs display certain characteristics when broken out. The yolk is small and rounded and stands high in a thick, gel-like egg white, which tends to stay compact rather than spread out over a wide area. As eggs age, the yolk becomes larger and flatter, until it eventually breaks. The thick egg white becomes thin and runny. By this time the egg will also have developed a stale odour and flavour.
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