Egg Curry
Ingredients
3 or 4 Eggs
Sliced onion
1 green pepper sliced
1 clove garlic
Curry leaves and Rampe
1 tbsn Cooking oil
Red chillie powder
Unroasted curry powder
Turmeric powder
Vinegar or Tamarind
Sliced tomato Salt to taste
Method
Heat a pan and add 1 tbsn cooking oil. Now add sliced onions and stir till it turns golden brown. Then add chopped garlic,Sliced green chillie, Curry leaves and rampe and stir well.Add a little turmeric powder and red chillie powder. You will get a nice aroma. Now add a little water and let it simmer. Then add Salt, sliced tomato, Vinegar or tamarind and coconut milk and make a nice curry. Now break the eggs one by one and drop it to the curry mix and cook well. While the eggs are cooking add a little salt and red chillie powder on top of it.
Fried Egg Curry
Ingredients
6 eggs (boiled) 2 1/2 cups coconut milk
1 tspn chillie powder
1 tspn ground cummin seeds
1 tspn saffron powder
Salt to taste
2 dessert spn pounded maldive fish
1/2 of a large red onion
2 green chillies sliced
1 sprig curry leaves
a few dill seeds
1/4 lime
cooking oil
1 tspn roasted curry powder
Method
Boil the eggs hard and shell them, fork slightly (to avoidbursting), spread a little salt and turmeric powder and deep fry until golden brown.In a bowl mix together the coconut milk, chillie powder, ground cummin, saffron, salt, maldive fish, 3/4 of the sliced red onions and sliced green chillies. In a pan temper the remaining onions, curry leaves, dill seeds with a dessert spoon of oil. Now pour the coconut mixture and bring to a boil. Then add the fried eggsand lime juice and let the curry simmer on a low flame till gravy has an oily appearence. Remove from fire, spread the roasted curry powder and cover.
Fried Hard Boiled Eggs
Curried Egg Omlette
Ingredients
Omlette6 Eggs2 Large Onions finely chopped
4 Green chilies finely chopped
1 teaspoon blackpeper powder
salt to taste
Oil for frying
Method
Beat the eggs until frothy in a bowl. Add the rest of the ingredients. Heat the oil in a frying pan, pour the egg batter when oil is heated enough, do not overheat or the batter will burn. Lower the heat to medium and let the batter cook. Fold the omlet into three ( flip one side to the middle and flip the opposite side over the fold) let it cool. Cut into 1" - 11/2" cubes.
Curry
Ingredients:
1/2 cups of coconut milk
Juice of 1/2 lime
1 1/2 teaspoon roasted curry power
1 1/2 teaspoon chilli power
1/4 teaspoon tumeric power
2 cloves, cardamom and 1 inch stick of cinamon
1 1/2 teaspoon fenugreek seeds (ulu haal)
1 teaspoon ginger paste and garlic paste
4 shalots sliced
1 inch pandan leaf or Rampa)
sprig of curry leave
salt to taste
1 tablespoon oil
Method:
Mix all the ingredients except the onion and ginger and garlic paste and lime, in a pan. Heat the oil in a deep pan, add sliced onions and saute until lightly browned.Add fenugreek seeds and the garlic and ginger paste, keep stirring until you can smell the aroma, pour in the coconut gravy mix and let it boil.When the gravy starts to boil drop in the egg omlet pieces, reduce the heat add the lime juice at the end. Don't let the gravy boil after adding the lime juice.Now you have a very tasty curry that can be eated with anything like bread, rotti, plain rice or fried rice.
Curried Egg Salad
Ingredients
8 hard boiled eggs
Small knob of butter
1 level table spoon of mayonnaise
1 level teaspoon of curry powder
Salt to taste
1/2 cucumber
1 lettuce heart quartered
Method
Cool eggs under running water and shell them. Slice in half across, scoop out the yolk. Mash the yolk with the butter, mayonnaise, curry powder and salt. Taste mixture and adjust seasoning. Then pipe the mixture into the egg cups. Garnish with cucumber and lettuce.
Egg Sambol
Ingredients
6 eggs, full boiled, shelled and halved
two big onions, shredded into thin slices
three cloves of garlic, crushed
teasp. of olive oil
a few curry leaves
table spoonful of maldive fish
juice of four cumquats
Method
Heat the oil in a non-stick pan. Combine the ingredients other than the boiled eggs and the juice of cumquats and add to the hot oil. Stir well until the onions look like seeni sambol.Add the halved eggs and spoon the onion mixture over them. Cover and lower the heat and let cook for five minutes. Then remove the egg halves from the pan, and add the cumquat juice and mix well.Lay the egg halves on a serving plate and pile the sambol in the middle. Decorate the dish with a sprig of parsley or karapincha if you wish. Can go hot or cold to the table
Cheese Omlette
Ingredients
2 eggs
2 teaspoons butter or margarine
1/4 cup shredded Cheddar cheese
Salt and pepper -- if desired
Method
Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper and additional cheese if desired.
Cheesy Chicken Omlette
Ingredients
3 large eggs
2 slices bacon
2 Tablespoons leftover chicken - chopped
1 teaspoon butter
1 and 1/2 Tablespoons tomato - chopped
1 Tablespoon bell pepper - chopped
1 clove of garlic - minced
1 green onion - chopped
1 Tablespoon ranch dressing
1/2 cup shredded Cheddar cheese
1/4 cup shredded Mozzarella cheese
salt and pepper - to taste
Method
In a skillet over medium high heat, cook bacon until crisp. Crumble, set aside.Melt butter in an omelette pan over medium heat and saute vegetables, about 2 minutes. Beat eggs; season with salt and pepper and pour into the pan, covering the vegetables. Place a lid over the pan.In a small bowl, combine bacon, chicken, and ranch dressing. Stir well to coat.
Once the omelette has set and puffed slightly, carefully flip.Spread the chicken and bacon mixture over the omelette, sprinkle cheese on top, followed by the chopped tomato. Turn off heat and cover with a lid, allowing the cheese to melt.
Lift the lid, fold omelette in half, cut into two wedges and serve.
Western Omlette
Ingredients
3 large eggs
1 Tablespoon butter
1/4 cup ham - minced
2 Tablespoons onion - chopped
2 Tablespoons green pepper - chopped
Method
Place a frying pan over medium-high heat and grease with either butter or cooking spray. When hot, add the egg mixture above.As the egg starts to set, left the edges with a spatula so uncooked egg flows under to get cooked. When almost completely set, fold the omelet in half. Turn off the heat. Let the omelette set one minute before serving so the inside cooks through.If desired, you could place 1/4 cup of shredded cheese over 1/2 of the omelette before folding. Or use 2 overlapping pieces of American cheese for a mid-America greasy spoon diner style Western Omelette.