2 tablespoons milk
1 large tomato, peeled, seeded and chopped
1 tablespoon chopped green pepper
1 tablespoon chopped parsley
3 tablespoons butter
1/2 cup chopped ham
Beat eggs in bowl with milk. Add tomato, green pepper and parsley; stir well to combine.
Melt butter over low heat in large, heavy skillet. Add ham and saute 3 minutes.
Pour egg mixture over ham and cook, stirring frequently with spatula, until set.
Garlic Deviled Eggs
6 hard-cooked eggs
1/3 cup mayonnaise
1/2 teaspoon prepared mustard
2 green onions with tops, chopped
1 garlic clove, minced
Salt & pepper to taste
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, mustard, green onions, garlic and salt and pepper. Mix well.
2. Spoon or pipe the filling back into egg white and sprinkle with paprika.
3. Cover and refrigerate at least one hour before serving.
2 tblsp chopped Button Mushroom
5 small sized chopped Onion (Pyaj)
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
a pinch of Mustard Powder
Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
Spread evenly around the pan and sprinkle the mushrooms on top.
When one side is cooked slowly fold the omelette into half with a wooden spoon.
Remove from the flame and serve hot.
Egg en cocotte
Ingredients (serves 4)
Melted butter, to grease
1 tbs pouring cream
4 slices white bread, crusts removed
Olive oil spray
1 1/2 tbs chopped fresh dill
20g butter, melted
2 bunches asparagus, trimmed
1 tbs fresh lemon juice
Preheat oven to 180°C. Use a rolling pin to roll out bread until very thin. Cut each slice into 4 triangles. Place on a baking tray. Spray with oil. Top with 2 teaspoons dill. Brush four 160ml (2/3-cup) capacity ovenproof dishes with butter. Crack an egg into each dish. Top with cream. Place dishes in a baking dish. Add boiling water to baking dish to come halfway up sides of the dishes.
Bake the bread and eggs for 12-15 minutes or until the bread is golden and the egg whites are set.
A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid
Eggs – 2 no
Water – as required
Vinegar – 2 tsp
Salt/ pepper – to taste.
Heat 2 inches of water or broth with about 1 Tbsp. of vinegar (the acid will help the egg whites coagulate quickly, which in turn helps the egg keep its shape while cooking) in a wide, shallow pan until bubbles form along the bottom and sides of the pan, but don't break away or come to the surface (or until an instant-read thermometer reads 180°). Adjust heat to maintain this temperature