Tag: eggs
Masala Omelette
Masala Omelette
Masala omelettes are fast and easy to make if you’re in a hurry for a quick breakfast but have 10 minutes and don’t want to eat crap. You can make either 1 thick omelette or 3 thin ones with this recipe. Serve rolled up in paratha. Greek yogurt, lemon juice, or mint chutney are all great accompaniments to the omelette.
Ingredients
- 3 large eggs beaten
- 1 small white onion finely chopped
- 1 small tomato finely chopped
- 2 tbsp cilantro finely chopped
- 1 bird’s eye green chili finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp fresh lemon juice
- 2 tbsp ghee
Instructions
- Mix all of the ingredients together in a bowl.
- Melt the butter in a small skillet over medium heat. At this point, you can make 1 thick omelette or divide the egg mixture into 3 equal amounts to make really thin omelettes.
- For a thick omelette, cook for 3 minutes a side until lightly browned. For thin omelettes, cook for 1 minute a side.
- Serve and roll up in paratha. Squeeze the lemon juice over the omelette. I put a dollop of plain yogurt and more cilantro on mine.
Golden Egg Curry
Golden Egg Curry
Burmese cuisine is influenced by 3 countries: China, India, and Thailand. This golden egg curry is traditionally made with duck eggs, but large chicken eggs will work just fine. Hard boiled eggs are sliced in half and simmered in an oniony tomato sauce, garnished with crispy fried shallots and cilantro. Serve with steamed rice.
Servings: 3
Ingredients
- 6 tbsp vegetable oil
- 3 shallots thinly sliced
- 6 hard boiled eggs
- 1 large white onion thinly sliced
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 3 Thai chilies thinly sliced
- 4 garlic cloves minced
- 1/2” ginger peeled and minced
- 3 tomatoes puréed
- 1 tbsp fish sauce
- 1 tbsp tamarind concentrate
- 1 tsp brown sugar
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the shallots. Fry until crispy.
- Drain on paper towel. Season with salt.
- Add the hard boiled eggs to the oil. Brown the eggs on all sides; about 5 minutes. Remove and set aside.
- Add in the onions, garlic, turmeric, smoked paprika, Thai chilies, and ginger. Cook for 5 minutes.
- Pour in the tomato purée, tamarind, fish sauce, and brown sugar. Simmer for 10 minutes.
- Slice the eggs in half. Add to the curry. Simmer for 2 more minutes.
- Add the fried shallots and cilantro over the eggs.
Carbonara Toast
Carbonara Toast
When you think of carbonara, you definetily don’t think of Korea or Japan. Carbonara toast happens to be really popular in these two countries. Instead of having these ingredients on noodles, it’s topped on bread and broiled. The honey butter adds a nice sweetness to the toast. The Japanese mayo comes in a tube, which is a really important factor in the preparation. Squirt the mayo around the perimeter of the toast creates a barrier, holding the cracked egg in the center. It also bakes into the bread, creating a richness to the toast. Broil the carbonara toast for 5 minutes. Turn the broiler off, but allow the toast to finish cooking in the oven for 2 more minutes. Garnish with chopped parsley and more cheese.
Ingredients
- 2 slices bread
- 1 tbsp butter
- 1 tbsp honey
- Japanese mayo
- 2 large eggs
- cracked black pepper
- 2 strips bacon crumbled
- 2 tbsp parmesan or mozzarella cheese
- 1 tbsp parsley chopped
Instructions
- Place the bread on a rack on a baking sheet. Mix together the butter and honey. Spread the honey butter on both sides of the bread. Squirt the Japanese mayo around the perimeter of the bread.
- Crack an egg into the center of the bread. Season with cracked black pepper.
- Top the eggs with crumbled bacon and cheese.
- Place the pan on the middle rack in a cold oven. Turn on the broiler. Broil for 5 minutes. Turn off the broiler, but allow the toast to cook for 2 more minutes in the oven. Garnish with chopped parsley.
