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.

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.

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.

Egg Biryani
Recipe by Asha Ramalingaiah

Love biryani? You'll definitely enjoy this version made with hard boiled as well as scrambled eggs.

Bhaji Par Eeda
Recipe by Mehr Mirza

A dreamy combination of eggs, methi, ginger, garlic, green chillies and a pinch of turmeric.

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.

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.