Category Archives: Egg

Breakfast, Egg, Non Veg Recipes, Recipe Index, Recipes

French Toast

Posted on by kavithapadmanaban
23
Feb

This amazing simple dish is called pain perdu meaning “lost bread” in France while some call it Bombay toast or French toast. Whatever the name may be the basic process is the same. The bread is dipped in an egg-milk mix to give a custard-like taste. This mix is flavoured and sugared as per your taste.

Mostly thick bread slices are preferred. If you use thin slices of bread just dip it in the egg-milk mix and take it out immediately. Otherwise, the bread will become soggy and it will be difficult for handling. For better results, toast the bread. A perfect French toast should be crispy.

Usually, 1 egg for 50 ml milk (approximately) is taken. (In terms of the cup, for 1 egg 1/4 cup of milk is taken.)

Usually, butter is used for French toast. As butter has a low melting point the bread gets burnt very fast. In order to prevent the burning of bread, you can use any oil with a high melting point. Here I have used vegetable oil. You can also use olive oil. This increases the crispiness of bread.

Ingredients

2 teaspoon oil

2 eggs

100 ml or 1 cup (approximately) of milk

4 slices bread

2 tablespoons sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

a pinch of salt

Method

Preparation of the mix

Add all the ingredients except the oil and bread into a shallow mixing bowl. Mix well using a whisker.

Preparation of French Toast

Take a tawa or a skillet or a grill pan and heat it. Then add butter and allow it to melt. Now toast the bread on both sides on a low medium flame so that it turns slightly brown in colour. Keep it aside.

Pour a few drops of oil on the tawa. Dip the bread in the egg-milk mix and remove it immediately. This is a very crucial step as the bread will tend to become soggy if kept for a long time.

Place it on the tawa. Heat it on a low medium flame for a minute and turn it over. Continue heating for another minute and remove from the tawa.

Top it with honey and berries lavishly and enjoy your French Toast 🙂

Breakfast, Egg, Non Veg Recipes, Recipe Index

Egg Mayo Sandwich

Posted on by kavithapadmanaban
12
Jan

Egg Mayo Sandwich or Egg and Mayonnaise sandwich is the easiest of all sandwiches as cutting of vegetables is not required. Eating an egg is the best way to start your day, as egg is protein-rich and an egg mayo sandwich will be the best way out with no cooking required. (except the egg, of course:)

It is an easy choice for beginners or novice cooks.

Ingredients

4 eggs

6 slices bread (soft)

6 tbsp mayonnaise

1/4 tsp pepper

1/2 tsp salt or salt to taste

Method

Boiling of eggs

Place 4 eggs in a large pan or vessel and fill it with water. The water level should be such that it immerses the eggs fully and it is 2 inches above. Add 1/4 tsp of salt to prevent eggs from cracking. Allow the water (with the eggs) to get heated first on a high flame. After it starts boiling, lower the flame to medium and keep heating the water for around 15 minutes.

Cooking the eggs for less than 15 minutes will make it difficult for you to peel and cooking it for a longer time will make it rubbery.

Cool the eggs completely before peeling. You can use cold water to fasten the process of cooling.

Peel the eggs and keep it ready in a mixing bowl.

Making of  the egg-mayo mixture

Take the boiled eggs and place them in a bowl.

 

Now add mayonnaise, pepper, and salt to the eggs.

Using a spoon cut the eggs into smaller pieces( the pieces should be distinct). Mix thoroughly.

Making of  sandwich

Place the bread on a plate. Cut the sides of it as shown in the picture.

 

Spread the egg-mayo mixture on the bread slice.

 

Now place another bread slice over it and press slightly from above.

 

Then cut the bread diagonally. You can also cut the sandwich in any other shape of your choice.

 

And voila!! Your egg-mayo sandwich is ready to eat:)

P.S. It tastes best when relished immediately 

Egg, Gravy/Side Dish, Non Veg Recipes, Recipe Index

Egg Curry

Posted on by kavithapadmanaban
12
Jan

Egg curry is a protein-rich dish that is easy to make and an all-time favourite. It doesn’t necessarily require any side dish and taste delicious with rice, parotta, chapati or any other Indian breads.


Here I have added two methods of preparing egg gravy.

1) Egg gravy using boiled eggs

2) Egg gravy by adding eggs directly without boiling 


You can try either of the above methods.
Ingredients

6 tablespoon oil

4 big onions (chopped)

3 medium-sized tomatoes (chopped)

1 teaspoon ginger or 1-inch ginger

1 teaspoon garlic or 1 pod garlic

A sprig of curry leaves

2-inch cinnamon

5 cloves

1/2 teaspoon fennel

1/4  coconut(cut into small pieces or grated)

2 teaspoon chili powder

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

6 eggs

1/2 teaspoon or salt to taste


Method

Preparation of the masala

Take a Kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add 4 tablespoons of oil and allow the oil to get heated. Then add the cinnamon, clove and fennel. Leave for 2 minutes for the flavour to get into the oil.


After about 2 minutes, add onions and saute. 

Then add ginger- garlic paste and fry till the raw smell of ginger-garlic goes away.

Add tomatoes and saute further.


Then add the coconut and keep stirring.


Now add chili powder, coriander powder, turmeric powder and keep stirring till it becomes mushy. 


Switch off the gas and allow the masala to cool.


Grinding of the masalaNext, use a blender to blend the masala. First, blend the masala in a blender without adding water. Then add water and blend again. Blend the hard things like the coconut first and then blend the softer things to get a smooth paste.
Making of the egg gravyTake another kadai and heat it. Add 2 tablespoons of oil and heat for 2 minutes. Then add onions and curry leaves and saute till the onions become golden brown.


Now add the masala, salt and mix well. Then pour a cup of water.


Next, add the eggs. Here you can add  1) boiled eggs or2) pour the eggs in the gravy. 
1)Adding of boiled eggsIn case you are adding boiled eggs, add the egg after giving a slight cut on it.

 

Keep heating for about ten minutes till the oil separates. You can close the lid to hasten the process.

The delicious egg gravy is now ready to eat. 🙂
2) Pouring the eggs in the gravy

In case you are pouring the eggs in the gravy, pour one by one as shown. Do not disturb the eggs for five minutes. 

Slightly turn the eggs so that they cook well on both sides. Leave it for another ten minutes. You can close the lid to hasten the process.

Egg curry is ready to eat!!