Rich in several vitamins, minerals and proteins, eggs are easy to cook. Here are three egg recipes that your family will enjoy writes Ramiya Sakthivel
Egg Biriyani (4 servings)
Ingredients
• 2 cups soaked basmati rice
• 6 large eggs
• 1 onion
• 10 green chillies
• 1 bay leaf
• 4 cloves
• ½ tsp peppercorns
• 1 inch cinnamon
• 1 tsp ginger and garlic paste
• 1 tsp pulao masala
• 2 tbsp oil
• Salt
Preparation
• Boil and shell four of the six eggs.
• Heat oil in a large saucepan. Add whole spices.
• After a few seconds, add onion, green chillies and ginger garlic paste. Fry until they turn light brown, stirring continuously.
• Break two eggs and add into the pan and scramble. Add salt.
• Add the drained rice and fry for a minute.
• Now add boiled eggs and pour four cups of water.
• Cover and cook until the rice is half done.
• Add in the pulao masala and lemon juice and mix gently.
• Cover and cook until the rice is done.
• Garnish with coriander and serve hot.
Egg paratha roll (3 servings)
Ingredients
• 2 onions
• 1 tomato
• ¼ tsp chilli powder
• ½ tsp chaat masala
• 1 tsp tomato ketchp
• ½ capsicum
• 2 spring onions
• 1 carrot
• 4 eggs
• 2 cups whole wheat flour
• 6 tsp oil
• 2 tsp ghee
• Salt (to taste)
Preparation guide
For the filling
• Chop spring onions, carrot and capsicum into small pieces.
• Cut onions and tomato. Set aside.
• Mix salt in water. Add eggs and beat well.
• Heat 2 tsp oil in a pan, and fry onions and tomatoes. Add the egg mix and scramble until cooked.
• Separately, fry spring onions, capsicum and carrot with chilli powder.
• After cooked, mix with the egg mixture, add chaat masala and ketchup. Set aside.
For the parathas
• Mix flour with water to make a soft dough.
• Roll out parathas and cook them on a pan. Before removing, add egg filling, roll well, and serve with a dollop of ghee.
Egg cube gravy (3 servings)
Ingredients
• 3 eggs
• 2 onions
• 2 tomatoes
• 1 sprig coriander leaves
• 1 tsp jeera powder
• 1 green chilli
• ½ tsp chilli powder
• 1 tsp garam masala
• 1 inch coconut piece
• 1 tsp cream
• Salt
Preparation guide
• Beat eggs, add salt and pour into a metal bowl. Place the bowl in a bigger saucepan filled with a little water.
• Cover and steam on medium heat. Once done, remove and cut cooked eggs into cubes.
• Cut coconut into small pieces. Set aside.
• Fry onions until brown, then add tomatoes. Add coriander leaves, green chilli, garam masala, chilli powder and jeera powder.
• Cool the mix and blend in a mixer, together with coconut pieces. Grind to a paste.
• Transfer the paste to a saucepan, add half cup water and boil. Add salt and mix.
• Add egg cubes.
• Garnish with chopped coriander leaves and a spoon of cream.
