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Chinese Egg Omelette Recipe – Easy Egg Recipes

Chinese Egg Omelette Recipe
Eggs are so versatile to cook and this admission comes from a person whose hands shook badly while breaking an egg few years ago. An egg omelette is an easy recipe to make and is perfect for bachelors while they venture out and have to sustain on their own. In my opinion an omelette is the only recipe which every cuisine around the world boasts of having a version of their own. The egg’s high protein content is very good for the kids and you can very easily any amount of vegetables to an omelette, if they are refusing to any and they won’t even know.

Chinese Style Egg Omelette Recipe

As the eggs are rich in fat also, you can enjoy a protein loaded dish without having to adding any extra fat (oil) too. You can serve the Omlettes either as a side dish to rice for lunch, as its is easy to pack in lunch boxes or make it for the kids and serve hot when they come home after school as a snack. The most favorite way to enjoy is have it piping hot along with bread for brunch on a holiday. You can also check out my Egg scramble with Snakegourd (Podalangai Mutta Podimas) if you are thinking of other ways to serve eggs.

Egg Omelette with Chives

Chinese Egg Omelette Recipe

Prep time: 10 mins  |  Cook time: 15 mins  |  Serves: 3
Cuisine: Indo Chinese  |  Category: Breakfast

Chinese Egg Omelette Recipe

Ingredients:

  • Eggs – 3
  • Onion, large – 1
  • Scallions (Spring onions / Chives) – 1
  • Tomato – 1
  • Green chili, chopped – 2 tsp
  • Carrot, grated – 2 tbsp
  • Capsicum (bell peppers), chopped – 1 tbsp
  • Cabbage, shredded – 1 tbsp
  • Soy sauce – 1 tsp
  • Green chili sauce – 1 tsp
  • Turmeric powder – 1/2 tsp (Optional)
  • Black pepper powder – 1/2 tsp
  • Salt – to taste
  • Oil – 2 tsp

Instructions:

  1. Chop the onions, tomatoes finely. Very finely chop the white and green parts of the Scallion and keep them separate.
  2. In a bowl mix together chopped onions, tomatoes, carrots, cabbage, white part of the scallions, bell peppers, cabbage and crumble with your finger tips. This is to ensure that none of them get stacked in one place while sprinkling. Divide into 3 portions and keep aside. Also divide the green part of the scallions (Chives) and keep it ready.
  3. In a bowl break the eggs, add turmeric powder, salt, 2-3 tbsp water, soy sauce, chili sauce, black pepper powder and whisk well till frothy with a balloon whisk.
  4. Heat a frying pan or girdle and let it become warm. I eyeballed the quantity of egg mixture that I poured else use a ladle and pour the egg mixture and swirl the pan to spread around. Make sure the flame is low.
  5. Sprinkle one portion of the mixed vegetables evenly all over the egg mixture. Once again sprinkle the chives on top of the vegetables. Drizzle a few drops of oil all around the egg. Cover the frying pan with a lid. This will ensure that the vegetables will get cooked along with the eggs. Let it cook for a minute or 2 over low flame.
  6. Once cooked, flip the omelette around and let it cook the other side as well for a minute. This time there is no need to cover with a lid and no need to drizzle oil as the eggs itself will start to leave out the fat.
  7. Transfer to a serving plate and continue to make 2 more. Serve hot.

Spicy Egg Omelette with vegetables

Notes:

  1. Usually some milk is added to eggs to get a soft and moist omelette, But I avoided it as the milk will curdle as we are also adding soy and green chili sauce.
  2. I added the turmeric powder as my kids will like the darkish tinge of the eggs due to the addition of soy sauce and black pepper powder.
  3. Make sure that you remove the pulp and deseed the tomatoes before chopping it.
  4. As we are adding green chilies, chili sauce, black pepper powder, adjust all the quantities according to your spice level.
  5. Always cook the omelette over low flame. It takes very less time to cook. If cooked over high flame the eggs will cook fast making the vegetables uncooked or the bottom might get burnt as well.

Podalangai Muttai Podimas Recipe | Snakegourd Egg Scramble

Podalangai Mutta Podimas Recipe
Muttai (Egg) Podimas is a very easy dish that you can make especially when you have a very limited pantry or running out of time. An egg scramble serves us in multiple ways as you can either have it as a side dish for rice or chappathis or use it as a stuffing in the flat breads to make rolls, that is not only easy to pack but also looks elegant to take in lunch boxes to schools, offices or picnics.

Being strictly brought up as a vegetarian who does not cook or eat eggs, this is one of the first dishes that I learned from my neighbor when I started learning to use eggs in my day to day cooking. Instead of making a scramble with just eggs, pairing it with a vegetable not only increases the volume of the dish to serve a lot of people but also you get to enjoy the goodness of a vegetable as well.

Snakegourd Egg Scramble Recipe

Podalangai Muttai Podimas Recipe

Prep time: 10 mins  |  Cook time: 15 mins  |  Serves: 4
Cuisine: South Indian  |  Category: Side dish

Ingredients:

  • Podalangai (Snakegourd) – 1 (200 gms approx.,)
  • Egg – 1
  • Onion, medium – 1
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Black pepper powder – 1/4 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 1 tbsp

Instructions:

  1. Scrape the skin of the podalangai (snakegourd) lightly and wash well. Cut it open and remove the pith and seeds from the insides and discard it. Chop the podalangai and onion finely and keep aside.
  2. Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal and roast till it becomes golden brown.
  3. Add onions, curry leaves and cook till it becomes translucent. Add the chopped podalangai, turmeric powder, red chili powder, salt and mix well. Sprinkle a handful of water all over the vegetable and close the pan with a lid.
  4. Let it cook for 2-3 minutes over medium flame. Let the snake gourd get cooked till soft and the water become dry.
  5. Now make a well in the center and break open the egg in the middle, add black pepper powder and with the flame on high, scramble or mix well with a balloon whisk.
  6. Keep scrambling till the egg gets scrambled all over and cooked well. Check salt at this stage and add more if you want. Keep the fire high, and scramble continuously. The egg must get evenly mixed with the vegetable. This should take just 1 minute.
  7. Take the pan off fire and garnish with coriander leaves if preferred. Serve hot with rice or roll it in Chappathis tightly and serve.

Podalangai Mutta Podimas

Notes:

  1. Instead of using podalangai, you can use capsicum (bell peppers) which will also be perfect for this recipe.
  2. If you are worried that the egg would not scramble well, break the egg in a bowl and beat it well along with the black pepper powder and then pour it all over the cooked vegetable for even scrambling.
  3. You can add a few tbsp of milk while beating the egg, as it will keep the soft even after the dish gets cold.
  4. No matter what veggie you use, make sure that you chop it finely so that it merges well with the egg and also it will give an overall good appearance to your dish.
  5. I do not like adding tomatoes as it will make the podimas mushy but feel free to add it if you like.

Snakegourd Egg Scramble

Butterscotch Blondies Recipe

Butterscotch Blondies Recipe
I’m a Lacto Vegetarian. Before you start thinking out loud, a lacto vegetarian diet includes all sorts of dairy products like milk, yogurt, butter, cheese, cream but excludes eggs. My Doc has been after me for a long time to include eggs in my diet, but for which I have yet to develop an appetite for. Recently I have started to eat eggs in the form of baked goodies and yes earlier I used to enjoy only the eggless bakes.  I had always thought that both brownies and blondies are one and the same with some differences of which I never showed an interest to find out. I was not entirely wrong also. while the brownies get the intense flavor from the chocolate used in them, the blondies get their flavor from the brown sugar that is used in them to bake.

Easy Butterscotch Blondies Recipe
For this week’s Avant Garde Cookies it was time for blog hop and I chose this Butterscotch blondies from Anu’s space, as I had never baked blondies before. I had a lot of kids at home and I was sure that they would really love them and it was also easy for me to pack them as we all went for a short trip. They all had a great time munching on them while travelling and it was also mess free for the elders to clean them up later. I also referred to Simply Recipes.

butterscotch blondies

Butterscotch Blondies Recipe

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Prep time: 10 mins | Bake time: 45 mins | Makes: 20 squares

Ingredients:

  • All purpose flour – 2 cups
  • Butter, melted – 1 cup
  • Brown sugar, packed – 2 cup
  • Eggs – 2
  • Baking powder – 1 tsp
  • Baking soda – 1/4 tsp
  • Butter scotch chips – 3/4 to 1 cup
  • Vanilla essence – 2 tsp

 

Instructions:

1. Grease a square pan (10×10) and preheat the oven at 180 C (350 F).
2. Sieve together flour, baking soda, baking powder and keep aside. In a small bowl, break the eggs and lightly beat with a fork and keep aside.
3. In a bowl whisk together melted butter and sugar. Add in beaten eggs, vanilla and whisk once more. I used a balloon whisk for mixing.
4. Add in the dry ingredients and mix together with a spatula. Stir in butter scotch chips and transfer the contents to the greased pan.
5. Spread evenly with a spatula and tap the pan on the kitchen counter gently to level out further.
6. Bake for 40-45 minutes or until a skewer inserted comes out clean.
7. Let it cool in the pan. Cut into squares and store in an airtight container.

Butter-scotch Blondies

Notes:

1. You can replace 1/2 of brown sugar with regular sugar.
2. You can also add chocolate chips and chopped walnuts along with butter scotch chips.
3. Beat the eggs only lightly till the yolk and white combine and not till frothy.
4. You can either halve the recipe or double the recipe very easily but adjust the baking time accordingly and use a correct sized pan accordingly too.
This is off to Avant Garde Cookies.