Deviled Eggs

Image Credit : http://www.food.com/how-to/make-deviled-eggs-47

Step 1

CUT THE EGGS

Cut six hard-boiled eggs in half lengthwise. Scoop out yolks and place them in a small mixing bowl; set whites aside.

Step 2

MASH THE YOLKS

Mash yolks with a fork until they resemble a sandy texture. Mashing prior to adding the other ingredients helps ensure a smooth filling.

Step 3

PREPARE THE FILLING

Add two-to-three tablespoons mayonnaise, one teaspoon prepared yellow mustard, one-and-a-half tablespoons sweet pickle relish, and a sprinkling of salt and pepper to the six mashed yolks. Mix until well combined and smooth.

Step 4

FILL THE EGG WHITES

Use two spoons to scoop filling into the cavity of each egg white half. Or use a piping bag to pipe filling for a more elegant look.

Disposable piping bags fitted with a large piping tip work well, but if you don't have any on hand, don’t fret. Cut the bottom corner of a plastic sandwich baggie, fill the baggie with the yolk mixture, seal and pipe through the cut corner.

Place filled eggs on a platter or egg plate.

Step 5

GARNISH EGGS

Garnish eggs with a sprinkling of paprika or chopped fresh chives.

recipe credit : http://www.food.com/how-to/make-deviled-eggs-47

Egg Croquettes

Parsley finely chopped 2 Tablespoons

Eggs (beaten) 2 Numbers

Cheese  3 Tablespoons

Salt To Taste

Pepper powder 1 Teaspoons

Butter  80 Grams

Milk  160 ml

All purpose flour 100 Grams

Eggs (boiled) 4 Numbers

Cracker crumbs 1 Cup

Parmesan cheese 2 Tablespoons

Direction 

1. Melt the butter in a pan add the flour cook it, and add milk and mix it well, reduce the flame add pepper powder, salt, mozzeralla cheese, parmesan cheese mix it well.

2. Switch off the flame, add boiled eggs (chopped in pieces) add parsley and transfer in to plate and leave it cool.

3. Take flour in a plate add pepper powder, salt, mix it well.

4. Divide the mixture in to equal portions and shape them in your choice.

5. Dip the dumplings into the beaten egg, then in the flour again in the beaten egg and then cracker crumbs and deep fry the croquettes until golden brown.

6. Serve hot with sauce.

Scrambled Egg Sandwich

Image Credit : http://www.plainchicken.com/

Eggs : 2 Numbers

White pepper powder :  ½ Teaspoons

Salt  : 10

Cream  : 1 Teaspoons

Milk : 1 Teaspoons

Cornstarch  : ½ Teaspoons

Bread slices : 2 Numbers

Butter  : 1 Teaspoons

1. Break open two eggs and beat it nicely. 2. Now add white pepper powder, salt, cream, milk and beat it again thoroughly. 3. Now add little bit of cornstarch and mix it nicely. 4. Take bread slices and cut into round shape with the mould and dry roast it on hot pan. 5. Add little butter in the same pan and add the mixture. 6. Keep on stirring or mixing it continuously on a slow flame. 7. Switch off the flame after 5 min and apply little butter to the bread. 8. Add the scrambled egg on top of the bread on which the butter is applied. 9. Now apply little more butter on the other bread slice and cover the scrambled egg. 10. Cut it into half and serve your kids, they will love to eat.

Egg Parantha

Ingredients

•Whole wheat flour (atta)                                      2 cups

•Salt                                                                     to taste

•Egg,boiled                                                            4

•Green chilli,chopped                                             2

•Fresh coriander leaves,chopped                            2 tablespoons

•White pepper powder                                            1/4 teaspoon

•Egg,whisked                                                          6

•Onion ,chopped                                                    1 small

•Oil                                                                        to shallow fry

Method

Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet. Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.

French Toast

ingredients

• 2
  eggs
• 3
  tablespoons milk
• 4
  slices day-old bread
• 1/2
  cup finely chopped peanuts

            
             directions

BEAT eggs and milk in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once; dip each slice into peanuts to coat both sides.

COAT large nonstick skillet with cooking spray; heat over medium heat until hot. PLACE 2 bread slices in skillet. COOK over medium to medium-low heat until golden brown and no visible liquid egg remains, 2 to 3 minutes per side. Adjust heat as necessary so that peanuts do not burn.

CLEAN skillet. REPEAT to cook remaining bread.

Sprinkle with powdered sugar; serve with spreadable fruit, fresh fruit or fruit syrup.

Image and Recipe Credit:  http://www.bhg.com

Scramble Eggs

What You Need

4	EGGS
	cup milk
	Salt and pepper
2	tsp. butter

Step 1

BEAT eggs, milk, salt and pepper in bowl until blended.

Step 2

HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture.

Step 3

As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.SERVE immediately.

Recipe and Image Credit: Incredibleegg.org

Spicy Egg Curry Recipe

Ingredients :

6                           Eggs

2 tablespoons           Ghee or oil

2                           Medium onions, finely chopped

3 cloves                  Garlic, finely chopped

2 teaspoons             Finely grated fresh ginger

3 teaspoons             Ground coriander

2 teaspoons             Ground cumin

1 teaspoon              Ground turmeric

1/2 teaspoon           Chili powder

2-3                        Ripe tomatoes, diced

1 teaspoon              Salt or to taste

1/2 cup                   Hot water

1/2 teaspoon           Garam masala

Method :

• Hard boil the eggs.
• Cool quickly under running cold tap, shell, halve and set aside.
• Heat ghee or oil and fry onions, garlic and ginger until soft and golden brown.
• Add coriander, cumin, turmeric and chili and fry for a few seconds.
• Then add tomatoes and salt and stir over medium heat until tomatoes are soft and pulpy.
• Add hot water, cover and simmer until gravy is thick.
• Stir in garam masala and the halved eggs and heat through.
• Serve with rice.