EGG RECIPES FOR LENT
Eggs are probably one of the most nutritious foods that
easily find space on every supermarket shelf round the world. Besides being
inexpensive, they are delicious and packed with a wealth of essential
components required by the body. In fact, they act as a nutritional powerhouse
and can help the body to prevent as well as get rid of different ailments. Eggs
are an extremely nutrient-dense food. In one 70-calorie package, you get
protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source
of antioxidants. Eggs form the basis of hundreds of delicious dishes and
sauces. They taste good in any dish and can be combined with any number of
accompaniments.
Eggs are not only the answer to a quick breakfast but
they can also take the place of meat as a main dish on the menu at other meals
as well. Eggs are easy to prepare in a number of different ways and are
delicious in whatever form they are eaten.
Sharing some of the recipes from my Cookery Book
SIMPLE EGG DELICACIES that are just right for Lent
Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 medium sized onion chopped finely
2 tablespoons finely chopped coriander leaves or parsley
1 teaspoon freshly ground black pepper
Salt to taste
Slice the hardboiled eggs lengthwise.
Scoop out the yolks with a teaspoon into a suitable bowl
and then mash well.
Add the mayonnaise and Dijon Mustard until desired
consistency is reached.
Stir in the onion and most of the chopped coriander
leaves or parsley.
Add salt and pepper to taste.
Using a small teaspoon or pastry bag, fill egg white
halves with the yolk paste.
Garnish with the remaining chopped coriander leaves or
parsley.
Sprinkle a little pepper and/or paprika, if desired.
Serve on a bed of lettuce leaves with sliced tomatoes
around the plate.
2. SPICY SCRAMBLED EGGS
Ingredients
6 eggs beaten well
1 large tomato chopped
1 large onion finely chopped
2 green chilies chopped finely
Salt to taste
½ teaspoon cumin powder
½ teaspoon chillie powder
3 or 4 tablespoons oil or butter
2 tablespoons chopped coriander leaves
Heat the butter or oil in a pan and sauté the onions and
green chillies for about 5 minutes on medium heat.
Add the tomatoes and stir fry for 2 more minutes.
Add the beaten eggs and salt and fry well mixing all the
time so that the mixture does not stick to the bottom of the pan.
Mix in all the other ingredients and continue cooking on
low heat till the eggs are well scrambled. Garnish with chopped coriander
leaves.
Serve with hot buttered toast
3. SIMPLE EGG AND CAPSICUM FRITTATA
A Frittata is an egg-based dish similar to an omelette or
quiche, flavoured with herbs and enriched with additional ingredients of one’s
choice such as meats, cheeses, vegetables etc. It is an excellent dish for
breakfast or brunch. This recipe is for a simple one that could be made in a
frying pan. However, it could be baked if desired.
Ingredients
3 eggs beaten well
2 tablespoons butter
1medium size green or red bell pepper / capsicum chopped
finely
½ cup chopped mushrooms
2 medium sized onions chopped finely
3 small tomatoes roughly chopped
2 green chilies finely chopped
3 tablespoons grated Parmesan Cheese
½ teaspoon chillie powder
½ teaspoon crushed or ground black pepper
Salt to taste
½ cup milk
2 tablespoons fresh chopped coriander leaves for garnish
Melt the butter in a suitable frying pan over medium
heat.
Add the mushrooms, onions, green peppers / capsicum and
green chilies and sauté until tender.
Transfer it to the beaten eggs in a bowl. Mix in the
grated cheese, chillie powder, pepper and salt.
Heat some more butter in the same frying pan and pour in
the egg mixture.
Cover and cook on low heat for about 5 minutes.
Once the Frittata is perfectly cooked, remove it
carefully from the pan on to a plate.
Garnish with chopped spring onion and coriander leaves
Serve it hot in wedges or as an individual dish along with fried sausages or
bacon.
4. BOILED EGGS AND CAPSICUM
CURRY
Ingredients
6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
1 capsicum / green pepper deseeded and chopped into
medium pieces
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
½ teaspoon garam masala powder
½ teaspoon cumin powder
½ teaspoon coriander powder
Salt to taste
2 or 3 tablespoons oil
Add the tomatoes and capsicum and fry till the tomatoes
are reduced to pulp.
Add the ginger garlic paste, chillie powder, turmeric
powder, cumin powder, garam masala powder and coriander powder and mix well. Fry
for a few minutes.
Add salt and ½ cup of water and bring to boil.
Lower heat and gently drop in the hardboiled eggs with
the yolk side up.
Simmer for a few minutes till the gravy becomes thick.
Serve with Rice, bread or chapattis.
5. EGG AND BRINJAL CURRY
Ingredients
4 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
¼ kg Brinjals cut into medium size pieces
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
3 tablespoons oil
1 sprig curry leaves (optional)
Add the ginger garlic paste, tomatoes and Brinjals and
fry till the tomatoes are reduced to pulp.
Add the chillie powder, turmeric powder, cumin powder and
coriander powder and mix well.
Add salt and 1 cup of water and cook till the brinjals
are cooked.
Lower heat and gently drop in the hardboiled eggs with
the yolk side up.
Simmer for a few minutes till the gravy becomes thick.
Serve with Rice, Bread or Chapattis.
6. EGGS AND DRUMSTICK (MORINGA) CURRY
Ingredients
4 Hardboiled eggs, shelled and halved
2 or 3 Drumsticks (Moringa), wash and cut into medium
size pieces
3 onions sliced
2 tomatoes chopped
2 green chillies chopped (optional)
1 teaspoon ginger and garlic paste
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powder
Salt to taste
2 tablespoons thick coconut milk or coconut paste
2 tablespoons oil
Heat oil in a pan and fry the onions well.
Add the green chillies, ginger and garlic paste and sauté
lightly.
Add the tomato, chillie powder, coriander powder,
turmeric powder and fry for some time.
Add the chopped drumsticks and mix well.
Add 2 cups of water and cook on medium heat for some time
till the drumsticks are tender
Add the coconut milk or paste and the boiled eggs and mix
gently.
Cover and cook on low heat for 3 more minutes.
Serve with rice and a salad
7. EGG MOLIE
Ingredients
4 hardboiled eggs shelled and halved
2 big onions sliced finely
4 or 5 green chilies sliced lengthwise (reduce the
quantity if desired)
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1cup thick coconut milk
½ teaspoon turmeric powder
1 teaspoon ground pepper / pepper powder
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan and lightly fry the boiled
eggs for about 3 minutes till they turn light brown.
Remove the eggs and keep aside.
In the same pan, (add a little more oil if required) and
fry the onions, green chillies, ginger and garlic till the onions turn glassy.
Now add all the other ingredients including the eggs.
Mix well so that all the Eggs get covered.
Add a little more water if required.
Cook on medium heat till the gravy thickens.
Serve with Rice, Bread, Dosa or Hoppers.