I constantly try to prepare new recipes or modify my old recipes. This is one such modified recipe of egg curry. Green Egg Curry has a peculiar flavor of fresh coriander, dry coconut, tomato, cashew nuts and Chicken stock. I am sure you’ll like this recipe, so try it out today.

Ingredients:

4 eggs; hard boiled, peeled and each cut into two halves,

1 large onion; very finely chopped,

Few curry leaves,

1 tomato,

2 tbsp desiccated coconut; lightly roasted,

5-6 cashew nuts,

A handful of coriander leaves + few chopped to garnish,

1-2 green chillies,

1/2 tsp Chicken masala or garam masala.

2 cups Chicken stock (I use Knorr chicken stock cubes and they have salt in it, hence I did not use salt in this recipe) or water,

Salt as per taste,

2-3 tbsp Oil,

Method:

Heat oil in a kadhai (wok) and add curry leaves and chopped onion. Sauté on low-medium flame until it changes it color to pinkish brown. Meanwhile grind together tomato, coconut, coriander leaves, chillies and chicken/garam masala, into a fine paste. When onion is sautéed, add this ground paste and cook until the gravy starts leaving oil from the sides of the kadhai. Then add chicken stock (as required) or water and bring to boil. Add salt if required. Drop egg halves, cover and cook for few minutes. Serve hot with steamed rice or chapatis or parathas.

Ingredients:

1 packet of Instant noodles (Ramen/Maggi or any other noodles with tastemaker); cooked as per instructions on the packet,

2 medium size potatoes; boiled and mashed,

4 hard boiled eggs; shelled,

1 egg; beaten and seasoned with some salt and pepper if you like,

Bread crumbs to coat,

Oil for deep frying.

Method:

Mix together noodles with mashed potatoes, to prepare a sort of a dough. Divide this mixture into 4 equal portions. Then take a portion and flatten it, spread it to prepare a cup. Place an egg into the center and cover it completely with this mixture. Prepare remaining eggs similarly. Meanwhile heat oil in a wok for deep frying. When oil in hot, reduce the flame to medium. Dip each coated egg into egg mixture and then roll into the bread crumbs and drop into the hot oil. Fry at a golden brown color until crisp. Cut lengthwise and serve hot.

These delicious Scotch eggs are favorite breakfast or picnic food for people from Southern parts of US. The eggs are coated with sausage meat, covered with bread crumbs and fried till crisp. Hmmmm, my mouth is watering already!

Ingredients:
6 hard boiled eggs; peeled,
1 pound sausage meat,
1 spring onion; finely chopped,
1 tbsp freshly chopped parsley,
1/2 cup flour,
Salt and pepper to taste,
1 large egg; beaten and seasoned with some salt,
3/4 cup bread crumbs,
Oil for deep frying.

Method:
In a mixing bowl, combine sausage meat, onion, parsley, salt and pepper and mix well. Divide the mixture into 6 equal portions. Spread bread crumbs in a dish and heat oil in a heavy bottom wok or pan. Take each portion of meat mixture flatten and spread it to form a wide cup, to accomodate an egg inside it. Then place the egg and cover it completely with the meat mixture. Similarly prepare all the eggs. Then dip each egg into the beaten egg and then roll into the bread crumbs before you drop them into the hot oil. Reduce the flame to medium and fry until evenly golden brown from all sides. Drain on paper towels and then cut each Scotch egg into half before you serve.

Ingredients: (Serves 2)

6 large eggs,

3 ounces smoked salmon; chopped,

2 tbsp chopped red onion,

2 tbsp drained capers,

4 tbsp cream cheese,

Salt and pepper to taste,

Butter.

Method:

Beat eggs with salt and pepper. Melt some butter in a skillet, spread half of egg mixture into the skillet. Hold the handle of the skillet and spread the mixture to cover the entire base. Let it cook on low-medium flame. If any uncooked portion remains, lift the edges of the omellete and let it run under it. When done spread hlaf of the red onion, capers, salmon and cream cheese, fold the omellete into half and transfer to a plate. Repeat the same procedure to prepare the second omellete and serve hot.

This sandwich is healthy and is loved by kids. It could be a good option for their lunch box or picnic box.

Ingredients:

4 chapatis/rotis (Indian Bread) or Tortilla,

2 eggs,

1 small onion; finely chopped,

1 small tomato; finely chopped,

1/2 -1 small green chilli; finely chopped,

1-2 cheese cubes; grated,

Salt to taste,

1 tbsp Chopped coriander leaves,

Oil for frying.

Method:

Spread some butter on the chapatis/tortillas and keep them aside. Mix together all the ingredients except oil, in a mixing bowl. Heat a griddle (tava) and add some oil to it. When oil is hot, pour half the egg mixture and spread to prepare an omelette. Cook it properly from both sides at a light golden color and transfer to a dish. Prepare the second omelette similarly. Now place each omellete between 2 chapatis/tortillas and cut each sandwich into 4 pieces. Pack them into aluminium foil before you pack them into your kid’s lunch box.

TIP:

You can use leftover chapatis to make this sandwich.