Tag: egg
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Easy Masala Eggs Fry Up
I often reach for this simple Indian dish if I forget to get something ready before work or I need comfort food, especially on a meat free day.
Nothing fancy here just eggs, vegetables and garam masala. You are bound to have everything you need in your cupboard and lurking at the back of the fridge.
Note: Serves 1 adult as a light main or several as a side. Makes a great leftover meal the next day but does not freeze well.
Ingredients
- 2 eggs, hard boiled
- 1 small potato, peeled and boiled
- 1 handful of each of:
- chopped spring onions
- peas
- cherry tomatoes
- 0.5 tsp each of:
- garlic, finely diced
- ginger, finely diced
- garam masala
- turmeric powder
- Kashmiri Chilli Powder ,to taste
- A good slug of olive oil or peanut oil
Simply
Prepare, peel and chop several hard boiled eggs. Chop the vegetables and sprinkle all with the garam masala, ginger and garlic.
Give the whole lot a slug of olive or peanut oil and leave to rest for 5 minutes.
Heat your frypan and then add the vegetables. Cook, turning the mix over until everything is warmed through. Add the eggs and gently mix until they are coated with the seasoning too.
Serving
Serve warm as is or with rice and sides like pickled vegetables and naan bread:
Enjoy,
PK
Here are some more Indian dishes and easy to make meals:
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How To Make Boiled Eggs With A Steamer
I recently stumbled across this method of making boiled eggs when searching online for egg recipes.
It is pretty handy if you have to make soft boiled and hard boiled eggs for the same meal. If everyone wants the same amount of ‘doneness’ I would recommend using KT’s Dippy Eggs and Soldiers or PK’s Perfect Hard Boiled Eggs instead.
Simply add water to your strainer and bring to a medium boil. You will have to experiment with your steamer, the amount of water and heat to work out the exact times to get different yolk hardness.
Last time, I used a medium boil for 6 minutes to get the one egg perfect for dipping soldiers into:
I left one egg in for an additional 5 minutes to get a hard boiled egg.
Enjoy,
PK
Here are some more eggs recipies and tasting plate ideas:
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Simple French Toast
Bread soaked in an egg and milk mixture and then fried in butter!
How wonderful is French toast?It is so simple and quick to make that you can enjoy it for breakfast even on your busiest day.
Simply
Whisk an egg (for every few slices of bread) and add a dash of milk. Add a bit of sugar and cinnamon to the mixture if you want some sweetness.
Then pour the mix over the bread and wait for it to be absorbed.
Melt a bit of butter in a fry pan and cook the bread until the egg has set, flipping it over midway.
Serving
Serve hot with some bacon, fried mushrooms and tomatoes.
Enjoy,
PK
Here are some more easy to prep recipes and posts about egg:
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Tasting Plate Ideas: Egg Ribbons With Salami
Here is something a bit different for your tasting platters and starters.
You simply whisk and egg, make a thin omelette and slice it lenthways into ribbons.
Take each ribbon and roll it around your index finger. Lay the rolled ribbons out on a plate and add some garnish.
Here I have used diced salami, diced carrot tops and shaved parmesan.
Enjoy,
PK
Here are some more eggs recipies and tasting plate ideas:
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Easy Tomato Garam Masala Eggs
This visually stunning yet simple egg, tomato and garam masala dish (inspired by Shakshuka) is perfect for breakfast. Don’t let the short ingredient list fool you :).
We will be softening a good handful of tomatoes and some herbs. The finale though is cracking in an egg and letting it cook as we see fit.
Simply
Add a handful or two of chopped tomatoes, some chives and a garlic clove into a small pan. Sprinkle with garam masala, salt and pepper.
Cook on a medium heat until the tomatoes are soft. Keep stirring and add water if need be to stop them burning.
Make a well in the tomatoes and crack an egg into it.
If you like your egg a bit firmer, put a plate on top of the pan for the last few minutes of cooking.
Serving
When the egg is cooked to your liking, scoop the whole lot into a bowl and serve hot.
Enjoy,
PK
Here are some more easy to prep recipes and posts about egg:
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Easy Egg And Bacon Slice
You will love this tasty and easy to prepare egg and bacon slice. Meals like this are great when you are short of time and or low on ingredients.
Also doesn’t everyone, real men included, love a good egg slice? 🙂
Simply
Whisk about 4 eggs in a bowl. Then add a generous splash of milk, a handful of chopped bacon, a handful of grated cheese and….
those old veggies at the back of the fridge.
Grease the right sized oven proof dish with butter and pour the egg mix in. Add some more cheese and tomatoes on top.
Then cook, in a preheated oven, at 180c for about 20 minutes. I like to grill it for the last few minutes to get that golden brown look.
Serving
Why should simple food be boring? Wow your guests, or you work mates the next day, with some basil as a garnish and some spicy sauce!
Enjoy,
PK
Here are some more easy to prep recipes and posts about egg:
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Jamie Oliver’s Perfect Poached Eggs
You can make poaching eggs as complicated as you like. It sometimes puts me off making them.
So I love Jamie Oliver’s simple full proof methods that he demonstrates in the video below. The first method he shows did it for me. He just simmers the water and then plops the egg in. No whisking! No vinegar! No worries.
It really works so give it a try 🙂
Perfection:
Jamie’s video:
Enjoy,
PK
P.S. If you prefer your eggs hard boiled please checkout my method here.
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Simple Ramen Bowl: Make It Your Way
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests.
I build my bowls with meat or vegetable based broth and of course noodles (I love soba or udon the best). I then choose a selection of vegetables, meat, eggs, garnishes etc to fill up the rest of the bowl.
Note: You can make this meal vegan by using vegetable stock, tamari and stick to vegetables, mushrooms etc.
For the broth all you really need is chicken, beef or vegetable stock. You can of course build upon that basic stock.
I slowly bring 3 cups of stock up to a gentle boil. Then I add some garlic cloves, a small chunk of ginger (or galangal), several dried mushrooms and splashes of mirin seasoning and soy sauce. I find this makes enough broth for 2 bowls.
I add boiling water to a large bowl and add 2 serves of soba noodles. I let them soften over 8 minutes and then give them a good rinse.
Now this is the best bit, building the bowls. 🙂
Add noodles to each person’s serving bowl. Then pour enough broth to cover the noodles and then stack the bowls to the brim with everything else.
Serving
Now you just need to sit down with your guests and and provide lots of garnishes and condiments. I love a few dried onions and a healthy squirt of sriracha hot sauce.
Happy slurping,
PK
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Gourmet Hot Dogs In 15 Minutes
It doesn’t take much to turn your humble snag in a bun into something a bit fancy.
We are a bit hooked on the concept and just like we do for tacos and wraps, my family puts everything in the middle of the table and then you build your own hot dog.
Here are a few examples but the sky is the limit. 🙂
Sausage, melted cheese, chilies and BBQ sauce?
Smashed avo and carrot?
Or maybe some egg and coriander?
Yum!
Enjoy,
PK
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PK’s Easy Oyster Mushroom Omelette
I have to admit to being an omelette novice. So I went on the hunt for some help.
I learnt so much from watching two amazing youtube videos. One is by Jamie Oliver and the other by a chef I have only just stumbled upon called Jacques Pépin. I have attached their videos to the bottom of this post.
As I have a overwhelming amount of oyster mushrooms I decided to test my new knowledge with them. Practice makes perfect but I don’t mind as the not so good ones taste amazing too. 🙂
The Technique
The oyster mushrooms easily split/peel into nice little strips. I then cooked them quickly in some oil and butter.
I then whisked 2 eggs for about one minute. You really want to mix the white into the yolk but you don’t need to over do it either.
I then melted some butter in my fry pan. Note that I am using one that has curved sides as this helps when you come to fold the omelette over.
I added the egg and slowly moved the curds around using a spoon. I always thought you just left the egg alone until it ‘set’ and then flipped it. The liquid egg will move into the spots left behind by you moving the curds, forming more curds. This process gives the omelette a creamier texture.
Once you get the egg cooked to your liking (some like it runnier than others) stuff the omelette with the mushrooms and fold it over.
Then serve. 🙂
Cooked through but still lovely and creamy on the inside.
Please watch the master chefs’ videos below.
Enjoy,
PK
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