7 new comforting egg recipes for this winter

FOOD

BY SHOAIB | january 18, 2023

Comforting Egg Recipes.

Eggs are perhaps among the world’s most versatile, affordable, and tasty food items. But are you tired of regularly boiling, frying or poaching them? If yes, let us tell you that there are plenty of other ways to use up the eggs at home. And the best part is that most of them require just the simple ingredients you may be having in your kitchen. Here are 7 delicious recipes to use up your eggs this winter. Try rustling up one of these dishes each day and revel in the flavours.

1) Boiled Egg Chaat

Ingredients of Egg Chaat

3 boiled eggs
1 Tbsp tomato ketchup
1 tsp tomato chili sauce
3 tsp tamarind extract
1 tsp lemon juice
1 tsp roasted cumin
Salt to taste
1 green chilly
1 spring onion, chopped
2-3 Tbsp boondi

How to Make Egg Chaat

1. In a bowl, mix tomato ketchup, tomato chili sauce, tamarind extract, lemon juice, roasted cumin, green chili and salt

2. In a plate, Cut the boiled egg into two and spread the chutney over the boiled egg.

3. Sprinkle some chopped spring onion, garam masala and boondi over the eggs.

4. And the Egg Chaat is ready to serve.

2) Baked Eggs With Beans

Ingredients of Baked Eggs with Beans

1 onion sliced
1 tomato sliced
2 Tbsp olive oil
Lemon
1/2 Tbsp cumin
Handful dry red chili
Salt and pepper to flavor
250 gm boiled beans (you can use the baked beans tins)
Fresh coriander leaves
2 Tbsp tomato sauce
Spring onions
4 eggs
2 Tbsp grated cheese
1 Tbsp honey

How to Make Baked Eggs with Beans

1. Preheat the oven at 160 degrees for 20 minutes.

2. Chop the onions and tomato.

3. Heat up the pan with olive oil and add cumin and some dry red chilies.

4. Add the onions and tomatoes to the pan.

5. Add the beans, salt, pepper, fresh coriander leaves and lemon juice. Mix well.

6. Add tomato sauce and honey.

7. Break the egg in the above mixture.

8. Garnish with spring onions and grated cheese.

9. Put it in the oven for 10 minutes at 170 degrees.

10. Sprinkle some onions and coriander leaves.

11. Then serve it with a drizzle of olive oil and salt & pepper.

3) Mughlai Egg

Ingredients of Mughlai Egg

4 Eggs
1 cup Tomato Puree
2 tbsp Cream
2 tbsp Cashew paste
1 medium Diced onion
1 tbsp Ginger-garlic paste
1 tbsp Red chilli powder
1 tbsp Coriander Powder
1/2 tsp Haldi powder
Salt as per taste

How to Make Mughlai Egg

1. Take 4 eggs and hard boil them.

2. Take a pan and add oil, cloves, bay leaf, cardamom, ginger garlic paste and onions.

3. Mix them till onions turn soft.

4. Now add tomato puree with masalas and cook till the oil starts to separate.

5. Once done, add some cream. You can also substitute cream with cashew paste to bring a rich flavour.

6. Let the paste in the gravy cook. Adjust the spices as per your taste.

7. Once your eggs are done, cut them in two halves and add in the prepared gravy. Mix and garnish with coriander leaves.

4)Egg Kebab Recipe

Ingredients of Egg Kebab

6 Egg
1/2 cup Chopped coriander leaves
1 tsp Garam masala powder
1 tsp Red chilli powder
1 cup Water
to taste Salt
2 tbsp Gram flour
1 small Chopped onion
1 tsp Black Pepper powder
1 cup Breadcrumbs
1 cup Refined oil

How to Make Egg Kebab

1. Grate boiled eggs and mix all the ingredients together (except breadcrumbs).

2. Add water as required and knead the egg mixture well by using your hands.

3. Add the seasonings according to your taste and make round shaped kebabs from the mixture. Coat them well with bread crumbs.

4. Heat the oil in deep bottomed pan or kadhai. Deep fry the kebabs.

5. Serve hot with onion rings and mint chutney

5) Egg Pakoda

Ingredients of Egg Potato Pakoda Recipe

3 Pieces Boiled eggs
1 cup Gram flour
2-3 tbsp Corn flour
1 medium Boiled Potato (grated)
to taste Salt
1 tbsp Cumin Powder
2 pieces Green Chillies (chopped)
1/2 to taste Red Chilli
1/2 tsp Turmeric Powder
1 tsp Chaat masala
1/2 tsp Garam masala powder

How to Make Egg Potato Pakoda Recipe

1. Make a smooth batter of gram flour, corn flour, salt, red chili powder to taste, turmeric powder and half tsp cumin powder.

2. Cut boiled eggs into half. Scoop out egg yolks and mash them. Combine with grated potato.

3. Add salt, red chilli powder, green chilli, half tsp cumin power, chaat masala and garam masala powder to the egg yolk and potato mixture.

4. Scoop back this mixture in the hollow of boiled egg whites. Press firmly.

5. Dip the stuffed eggs in besan batter and fry.

6) Egg Dosa

Ingredients of Mutta Dosai

1 Egg
1/2 cup dosa batter
1 onion, chopped
1 green chilli, finely chopped
1 tsp coriander leaves, chopped
1 tsp oil
Salt (as required)

How to Make Mutta Dosai

1. Heat a tawa. Grease it with oil.

2. Once the tawa is hot, pour the dosa batter on the skillet, spread it out in circular motion. Allow it to cook until the edges start to separate.

3. At this point, you can also add a dash of curry, or sauce or your favourite condiment to the dosa, spread it out evenly.

4. Now break the egg, drop the yolk on the dosa and spread it around the dosa.

5. Add onion, chillies and coriander leaves. Allow it to cook.

6. Add some oil towards the edges of the edges of the dosa.

7. Flip it gently using the spatula. Let the eggy side of the dosa cook.

8. Serve hot and crisp.

7) Egg Parantha

Ingredients of Egg Paratha

2 Cups whole wheat flour
A pinch of salt
1 tbsp oil
2 Eggs
1/4 cup onions, chopped
1 green chilli, chopped
2 tbsp coriander leaves, chopped
1/2 tsp garam masala

How to Make Egg Paratha

1. In a mixing bowl, add flour, salt and oil, and knead the mixture into a smooth dough using 1 cup of water. You can add in a little more water if the dough seems dry. Knead well.

2. Divide the dough into 4 balls.

3. Roll out the dough ball evenly using a rolling pin, then fold it twice to form a triangle. Roll it out again to make a triangular sheet. Repeat the process with the remaining dough.

4. In a bowl, whisk the eggs well along with onions, chilli, coriander leaves, garam masala and salt. Keep aside.

5. Place the rolled dough on a hot tawa, and let it cook for 1-2 minutes on both sides. Add a little oil on the surface and let it cook for one more minute.

6. As the edges start to crisp, quickly make a slit using a sharp knife along the folds and pour in half the quantity of egg. Tilt the paratha a little so that the egg mix slides in. Then flip it over and repeat the process on the other side.

7. Drizzle some more oil on the paratha and press the surface gently using the back of your spoon. Turn up the heat and continue cooking the paratha until it fluffs up and turns crisp brown.

8. Serve hot with a helping of desi ghee on top.