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7 Egg-Cellent Dinner Recipes

Dec 01, 2016 15:18 IST
Here are 7 delicious ways to cook eggs for dinner, from Goan egg curry to biryani- one more exciting than the other.
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  • 7 Egg-Cellent Dinner Recipes

    Goan Egg Curry
    Recipe by Chef Niru Gupta

    You'll love this egg curry flavoured with tamarind cream, curry leaves, roasted cumin, ginger, roasted poppy seeds and coconut cream.
  • 7 Egg-Cellent Dinner Recipes

    Nasi Goreng
    Recipe by Chef Subrata

    Nasi Goreng is the Balinese rendition of chicken fried rice, spruced up with carrots, bokchoy and kaffir lime leaves.
  • 7 Egg-Cellent Dinner Recipes

    Egg Masala
    Recipe by Chef Aditya Bal

    Boiled eggs flavoured with red chilli powder, turmeric powder, cumin powder, ginger-garlic paste and topped off with a crackling tadka.
  • 7 Egg-Cellent Dinner Recipes

    Egg Biryani
    Recipe by Asha Ramalingaiah

    Love biryani? You'll definitely enjoy this version made with hard boiled as well as scrambled eggs.
  • 7 Egg-Cellent Dinner Recipes

    Bhaji Par Eeda
    Recipe by Mehr Mirza

    A dreamy combination of eggs, methi, ginger, garlic, green chillies and a pinch of turmeric.
  • 7 Egg-Cellent Dinner Recipes

    Kedgeree
    Recipe by Manju Malhi

    Have you ever tried Kedgeree? It's basically a British version of khichdi made with flaked poached fish, rice, curry powder and boiled eggs.
  • 7 Egg-Cellent Dinner Recipes

    Egg Appam
    Recipe by Mahabelly

    Ingredients:
    2 cups raw rice
    1 cup parboiled rice or idli rice
    1 cup cooked rice
    1 cup thick coconut milk
    1/2 tsp dry active yeast
    2 tbsp sugar
    1 tsp salt or as required
    Water for grinding
    Oil as required
    Raw Eggs

    Method:
    1. Rinse and soak the raw and parboiled rice in water for 4-5 hours.
    2. Drain and add them to a wet grinder. Add the coconut milk, cooked rice, dry active yeast, salt and sugar.
    3. Let this mixture sit at room temperature for 10 to 15 minutes till it becomes bubbly and frothy.
    4. Add the required amount of water and grind all the ingredients to a smooth batter.
    5. Pour the batter into a large bowl and allow to ferment overnight.
    6. Heat a non-stick Appam Kadhai and spread a ladle full of the batter such that the dough is thick at the centre and thin on the edges (tilt the kadhai accordingly).
    7. Cover the pan and cook the pan for about 1 min. Break an egg (as you would to prepare a sunny-side-up) in the middle of the appam, cover and cook for another 3 minutes or till the yolk turns slightly translucent (take care not overcook the egg, else the yolk will not run when it it broken).
    8. Serve hot, sprinkled with freshly cracked black pepper.
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