INDIAN SCRAMBLED EGGS
This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.
Provided by Neha
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
- Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
- Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 17 g, Cholesterol 372 mg, Fat 19.8 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 4.1 g, Sodium 746.4 mg, Sugar 8.8 g
CHILLI EGG RECIPE | HOW TO MAKE EGG CHILLI RECIPE
Chilli Egg Recipe with step by step picture. This is made with Eggs ,Tomato Ketchup and soya sause
Provided by Aarthi
Categories Side Dish
Time 40m
Number Of Ingredients 24
Steps:
- Mix all the sauce ingredients and set aside.
- Take batter ingredients in a bowl, add water slowly and make it into a semi thick batter.
- Dip each egg halve in batter and fry till golden. It should be cripsy. Drain onto some paper towel and set aside.
- Now heat oil in a pan, add in garlic, ginger and fry for a min.
- Add in onions and saute for 3 mins or so till golden.
- Add in capsicum and cook for 2 mins.
- Add in sauce, chilli powder, pepper powder, salt, sugar and cook till it is thick and glossy.
- Add in fried egg and toss well. Add spring onion and mix well
- Serve hot.
Nutrition Facts : ServingSize 1 servings, Calories 323 kcal, Carbohydrate 50 g, Protein 12 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 249 mg, Sodium 1111 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 4 g
AKOORI (INDIAN SCRAMBLED EGGS)
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
- Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
INDIAN CHILE EGGS
Provided by Clifford A. Wright
Categories Egg Ginger Pepper Tomato Breakfast Brunch Sauté Fall Jalapeño Coriander Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring.
- 2. Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately.
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- Heat a non-stick skillet on medium-high heat. Wait for it to get hot, about 30 seconds, and add oil, chopped chili, onions, mushroom and ginger. Saute for 3 minutes, until onions soften.
- Beat the eggs well and add to the pan. Using a heat-safe spatula, start scrambling the eggs by gently moving the eggs across the pan and over onto themselves. Make sure to scrape the sides into the center, as this is where eggs tend to dry out. Cook till the eggs have cooked to your desired consistency.
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