Tag: eggs
Scrambled Eggs with Salsa Verde
Scrambled Eggs with Salsa Verde
Eggs are a huge staple of a Mexican diet; with Mexico being one of the world’s top consumers of them. This is one of many ways to prepare scrambled eggs. You can also prepare this dish with red salsa instead of green.
Ingredients
- 2 tsp vegetable oil
- 3 tbsp white onion diced
- 1/2 poblano pepper sliced into strips
- 3 large eggs beaten
- salt to taste
- 1/2 cup salsa verde
- queso fresco crumbled
Instructions
- Heat up cooking oil in a skillet or griddle over medium high heat. Sauté the onions and poblano peppers for 2-3 minutes.
- Pour in the egg mixture. Let set for a minute.
- Scramble. Season with salt and cook for another minute.
- Add the salsa verde to the center of the plate.
Maharashtrian Spiced Egg Curry
Maharashstrian Spiced Egg Curry
What I like about this spicy egg curry is the complexity of it’s flavors. The spicyness of the green chilies and chili powder; the savory flavor of the garam masala, curry leaves, and ginger garlic paste; and the sweet and sourness of the tamarind. What else is awesome about this curry is that once you have all of the ingredients to prepare, it really only costs about $2 to make and can feed a family of 4. Serve the curry with steamed rice and either roasted papadum or parathas.
Servings: 4
Ingredients
- 6 large hard boiled eggs sliced in half
- 3 tbsp vegetable oil
- 2 tbsp chickpea flour
- 1 green bird’s eye chili split length wise
- 10 curry leaves
- 1 1/2 cups water
- 1/4 tsp garam masala
- 1/2 tsp salt
Spice Paste
- 2 tbsp ginger garlic paste
- 1/2 tbsp tamarind paste
- 1 tsp kashmiri chili powder
- 1/2 tsp turmeric powder
Garnish
- 6 curry leaves
- cilantro chopped
Instructions
- Mix together all of the spice paste ingredients. Set aside.
- Mix together the chickpea flour with a couple tbsp of water to form a thin paste. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Add the curry leaves and the green chili. Sizzle in the oil for a minute.
- Add the spice paste and fry for a minute.
- Add the water and simmer for 5 minutes.
- Slowly whisk in the chickpea paste, making sure that all of the lumps are broken up. Season with salt and the garam masala. Simmer for 5 minutes.
- Add in the hard boiled eggs. Garnish with chopped cilantro and the rest of the curry leaves. Turn off the heat and cover, letting the eggs steep in the curry sauce.
Laab Kai Jiew (Omelette Salad)
Laab Kai Jiew (Omelette Salad)
Laab is a Northern Thai salad typically consisting of ground meat and mint. In this recipe, an omelette is substituted. It is then tossed with mint, cilantro, lemongrass, cucumber, shallots, and chili flakes. A dressing of lime juice and fish sauce is drizzled over. It is then sprinkled with toasted rice powder, giving it a nice mix of textures. Serve with steamed rice.
Ingredients
- 3 large eggs beaten
- 1 tsp oyster sauce
- 1/2 cup mint
- 1 shallot thinly sliced
- 8 sprigs cilantro
- 2 green onion finely chopped
- 1/2 cup cucumber thinly sliced
- 3” lemongrass thinly sliced
- 2 tsp chili flakes
- 2 tbsp toasted rice powder
- 1 1/2 tbsp lime juice
- 2 tsp fish sauce
Instructions
Toasted Rice Powder
- Add 2 tbsp of dry jasmine or sticky rice to a dry skillet over medium high heat.
- Toast until browned, 2-3 minutes.
- Grind into a powder in a spice blender. Set aside.
Omelette Salad
- In a large bowl, mix together the mint, cilantro, shallots, green onions, cucumber, lemongrass, and chili flakes. Set aside.
- Beat the eggs with the oyster sauce.
- Heat up 3 tbsp of cooking oil in a hot skillet over medium high heat. Pour in the egg mixture.
- Cook for about 3 minutes a side. Thai omelettes are browned and crispy. Remove from the skillet. Dab any grease with paper towel. Cut into chunks.
- Add the omelette to the bowl. Mix with the mint. Mix together the lime juice and fish sauce. Drizzle over the salad. Add 3/4 of the toasted rice powder. Mix.
- Serve with steamed rice. Garnish with the remaining toasted rice powder.
