Whisk the egg whites with salt, pepper, olives, sundried tomatoes and basil in a bowl. Add the olive oil, chopped onions and garlic.Add eggs and cook over medium heat till the whites are cooked.(Recipe courtesy chef Kulbeer, SodaBottleOpenerWala)Chicken and egg salad sandwichIngredients Eggs, boiled, 10Chicken breast, cooked and crumbled, 1/2 kgCheddar cheese, 1/2 cupSour cream, 1/2 cupMayonnaise, 1/3 cupChives, minced, 2 tbspSalt, 1/4 tspPepper, 1/4 tspArugula, 8Multi-grain bread, 4 slicesMethodIn a large bowl, combine the chicken, cheese, cream, mayonnaise, chives, salt and pepper. Cut into 4 pieces. Serve hot.(Recipe courtesy chef Gajendra Singh, Unplugged Courtyard, CP)Baked eggs in tomato cupsIngredientsEggs, 8Tomatoes, 8Herbs, 1 tspSalt and pepper to tasteMethodPreheat an oven to 200 degrees Celsius.Toast the multi-grain bread slices, top with the chicken and egg salad over Arugula and serve immediately.Crack one egg into each tomato.Scotch EggsIngredientsBoiled eggs, 12Sausage meat, 1/2 kgFlour, 1/2 cupEggs, beaten, 4Breadcrumbs, l 1 1/2 cupsVegetable oil to deep fryMethodPeel the boiled eggs. Serve in the skillet with hash browns and grilled tomatoes.(Recipe courtesy chef Pradeep Jugran, Number 8 Restaurant)Chorizo and sausage fried eggIngredientsChorizo, cured and diced, 40 gmSausages, diced, 40 gmChicken fat,1 tspButter, 1 tspThyme, 5 gmMethodIn a heavy base skillet, add butter and chicken fat on a medium flame.Pour the mixture into the greased tart mould. Serve hot.Add some grated cheese on top and then bake in the oven till the cheese has melted.(Recipe courtesy chef Manoj Godiyal, Locale Cafe and Bar, Saket)Eggs KejriwalIngredientsEggs, 2Bread, 1 sliceGreen chillies, chopped and fried, 2Mushrooms, 100 gmCheese, grated, 50 gmFresh cream, 50 gmCheese slice, 1 MethodCut the corners of the bread slice and toast without butter. Top with the cheese slice.Sauté the mushrooms, remove all the water and add half the grated cheese and cream. For Egg White TartPreheat an oven to 170 degrees Celsius.
Put the sautéd mushrooms and chopped green chillies on the toast.Cover and refridgerate for at least 2 hours.Roll each egg in flour, then wrap the sausage meat around each egg. Sprinkle with pepper, salt and other herbs.Divide sausage meat into 12 equal portions.(Recipe courtesy chef Vikas Pant, Radisson Blu, Paschim Vihar).Sauté for 5 minutes and then add tomatoes.Add salt and pepper to taste.Place in a baking dish and sprinkle with a bit of salt and pepper. Don’t overcook the yolk, keep it runny. Remove the tops of the tomatoes and scoop out their seeds and pulp.Cool for 5 minutes, remove from the tart mould and serve with the tomato relish. Cook till tender.Garnish with some grated coriander and serve hot. Add the eggs and mix well.Grease a tart mould with the softened butter.Bake for 20 minutes for soft yolks and 30 to 35 minutes for hard yolks.(Recipe courtesy chef Shamsul Wahid, Smoke House Deli)Egg white tart with tomato relishIngredientsEgg whites, 10Tomatoes, blanched and chopped, 150 gmSalt, 5gmCrushed black pepper, 3 gmGarlic, chopped, 5 gmOnions, chopped, 20 gmOlive oil, 20 ml Olives, chopped, 15 gmBasil, chopped, 5 gmSundried tomatoes, chopped, 10 gmButter, softened, 10 gmMethodFor Tomato RelishHeat a pan.Dip sausage-wrapped eggs into the beaten eggs and https://www.tzhdmj.com roll in bread crumbs.Fry the two eggs in a little oil, sunny side up.Heat oil and deep fry each egg for 4-5 minutes or until the sausage meat is cooked and browned.Add Chorizo, sausages and thyme, and saute for 2-3 minutes.Bake for 10-12 minutes
Put the sautéd mushrooms and chopped green chillies on the toast.Cover and refridgerate for at least 2 hours.Roll each egg in flour, then wrap the sausage meat around each egg. Sprinkle with pepper, salt and other herbs.Divide sausage meat into 12 equal portions.(Recipe courtesy chef Vikas Pant, Radisson Blu, Paschim Vihar).Sauté for 5 minutes and then add tomatoes.Add salt and pepper to taste.Place in a baking dish and sprinkle with a bit of salt and pepper. Don’t overcook the yolk, keep it runny. Remove the tops of the tomatoes and scoop out their seeds and pulp.Cool for 5 minutes, remove from the tart mould and serve with the tomato relish. Cook till tender.Garnish with some grated coriander and serve hot. Add the eggs and mix well.Grease a tart mould with the softened butter.Bake for 20 minutes for soft yolks and 30 to 35 minutes for hard yolks.(Recipe courtesy chef Shamsul Wahid, Smoke House Deli)Egg white tart with tomato relishIngredientsEgg whites, 10Tomatoes, blanched and chopped, 150 gmSalt, 5gmCrushed black pepper, 3 gmGarlic, chopped, 5 gmOnions, chopped, 20 gmOlive oil, 20 ml Olives, chopped, 15 gmBasil, chopped, 5 gmSundried tomatoes, chopped, 10 gmButter, softened, 10 gmMethodFor Tomato RelishHeat a pan.Dip sausage-wrapped eggs into the beaten eggs and https://www.tzhdmj.com roll in bread crumbs.Fry the two eggs in a little oil, sunny side up.Heat oil and deep fry each egg for 4-5 minutes or until the sausage meat is cooked and browned.Add Chorizo, sausages and thyme, and saute for 2-3 minutes.Bake for 10-12 minutes
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