About boiled eggs is that it’s really easy to get them wrong and extremely challenging to get them right.  if you boil them for too long they fact tear through their shell and the yolk tastes rubber-like and dry. But if you don’t boil them sufficient, the egg white and yolk seems runny and tastes raw. So first things first, let’s learn how to boil an egg.

Now, you can boil it in three different, but uniformly tasty ways: There’s one with a wobbly, almost gooey inside, another with a semi-soft yolk that crumbles in seconds and the kind which is hard boiled and can be sliced beautifully and eaten on toast. Boil some water and then dunk your eggs in it. Cover and cook for a certain amount of time which will vary on the type of egg you want. As soon as the eggs are cooked, plunge them in cold water and then peel the shell off.

Egg Masala

   Ingredients
For the spice paste:
1 tsp red chilli powder
1 tsp turmeric powder
Salt, to tatse
1 tsp coriander powder
1 tsp cumin powder
2 tsp ginger-garlic paste

For the eggs:
4 hard boiled eggs, de shelled
Oil for deep frying

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 Tbsp oil
1 Kashmiri chilli, chopped
1/4 tsp methi seeds
1 tsp zeera
1 tsp mustard seeds
4-5 curry leaves
Coriander leaves, to garnish

Method

For the eggs:

Mix together all the ingredients for the spice paste. Coat the boiled eggs in it.

Deep fry the spiced eggs and drain on an absorbent paper.

Slit them in half.

For the base:

Heat oil in the pan and add cumin, green chilli, hing, onions, ginger and garlic.

Fry onions till it turns yellowish brown. Add turmeric, coriander powder, cumin powder, red chilli and salt. Saute.

Add tomatoes 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. When its hot add Kashmiri chilli, methi seeds, cumin seeds, mustard seeds and curry leaves. Let them crackle.

Scotch Eggs

    Ingredients

1/2 kg pork sausage meat
1 peeled and chopped onion
1 tsp mixed, dried herbs
Salt and pepper
4 hardboiled, shelled eggs
Flour for coating
1 beaten egg
150 gm dried breadcrumbs
Oil for deep frying

For Tomato Salad:
4 sliced tomatoes
1 sliced onion
3 Tbsp oil
1 Tbsp lemon juice
1/2 tsp chopped garlic
A pinch of mustard powder

Method

Mix sausage meat, onion, herbs and seasoning together.
Press mixture firmly around eggs.
Roll in flour; dip in egg and coat with breadcrumbs.
Chill for 1 hour.
Deep fry for about 10 minutes until crisp.
Drain and serve with salad.

For the Salad:
Arrange tomato and onion on a plate.
Whisk remaining ingredients together.
Pour over tomatoes. Season and serve.

 

Egg Chaat

Ingredients

3 boiled eggs
1 Tbsp tomato ketchup
1 tsp tomato chili sauce
3 tsp tamarind extract
1 tsp lemon juice
1 tsp roasted cumin
Salt to taste
1 green chilly
1 spring onion, chopped
2-3 Tbsp boondi

Method

In a bowl, mix tomato ketchup, tomato chili sauce, tamarind extract, lemon juice, roasted cumin, green chili and salt
In a plate, Cut the boiled egg into two and spread the chutney over the boiled egg.
Sprinkle some chopped spring onion, garam masala and boondi over the eggs
And the Egg Chaat is ready to serve

 

Egg Biryani

Ingredients

2 cups basmati rice – soaked for 10 minutes
6 large eggs
1 onion – sliced thin
10 green chillies – slit
1 bay leaf
4 cloves
1/2 tsp peppercorns
1 inch cinnamon
1 tsp each of ginger and garlic paste
1 tsp pulao masala
2 Tbsp of oil
Salt – to taste

 Method

.Boil and shell four of the six eggs.
.Heat oil in a large dish and add the whole spices.
.After a few seconds add the onion and green chillies along with the ginger garlic .paste. Fry till they turn light brown in colour.
.Now break the two eggs into the pan and scramble.
.Add the drained rice to it and fry for a minute.
.Season with salt.
.Now put the boiled eggs into it and pour four cups of water.
.Cover and cook till the rice is half done.
.Sitr in the pulao masala and a little bit of lemon juice and mix gently.
.Cover and cook till all the water evaporates and the rice is done.
.Garnish with coriander and serve hot.

 

Egg Curry

  Ingredients

4 hard boiled eggs
2 Tbsp oil
12-14 curry leaves
1 tsp mustard seeds
2 diced onions
1 ginger-peeled and shredded
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 kg tomatoes-peeled, deseeded and chopped
1/2 tsp sugar
2 Tbsp chopped coriander
1 Tbsp oil
2 Tbsp urad dal

Method

.Shell and halve the eggs and set aside.
.Heat oil in a saucepan.
.Toss in curry leaves and mustard seeds and allow them to crackle.
.Now add onions and ginger.
.Let the onions soften over gentle heat for five minutes.
.Add turmeric and chilli powder, stir well.
.Add tomatoes, sugar and salt and simmer for fifteen minutes.
.Finally add coriander and eggs.

For tadka:

.Add urad dal to one Tbsp of hot oil and fry until crisp.
.Finish off by spooning this over the curry.
.Serve hot with boiled rice.