Egg White Scrambled

Ingredients

  • Egg white - 4
  • Milk – 2 tbsp.
  • Salt – as per taste
  • Pepper - as per taste
  • Whole wheat/multigrain toasts – 2 slices

Method

  • Scrambled eggs are made by mixing eggs together with milk. Crack the eggs into a medium mixing bowl.
  • This is best done by first cracking each egg, one at a time, into a small bowl before .
  • Add milk and salt.
  • Measure the milk carefully, as cooked egg will only hold a certain amount of liquid and too much will cause the egg to "weep" moisture.
  • Do not cook on heat that is too high, as this will cause the eggs to stick to the pan and become flaky and dry.
  • Adding one teaspoon of oil in the pan, add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Soft folds of cooked egg will begin to develop.
  • Repeat the pushing action with the spoon every 10 seconds (or slow count to 10), including around the pan edge to prevent the egg mixture sticking.
  • Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquid.
  • Remove the pan from heat, spoon the eggs onto the toast and serve immediately.

Egg White Bhurji

Ingredient

  • Grated ginger - 1 tsp
  • Onion, finely chopped - 1 small
  • Green capsicum, finely chopped - ½ small
  • Green chillies, finely chopped - 1
  • Tomato, finely chopped - 1 small
  • Egg whites - 4
  • Pav bhaji masala - 1 tsp
  • Turmeric powder - 1/4th tsp
  • Salt - to taste
  • Oil - 1/2 tsp
  • Coriander leaves, finely chopped - 1 tbsp

Method

  • In a large bowl, break one egg at a time and whisk the egg whites together until light and fluffy. 
  • To the egg mixture, add in, the salt, pav bhaji masala and turmeric powder. Whisk well until all the ingredients are well combined. 
  • Preheat a wok on medium heat. To this add oil, grated ginger, chopped onions, finely chopped capsicum and green chillies. 
  • Saute the ingredients until the onions and capsicum are soft and tender. Once soft and tender, we will add in the chopped tomatoes.
  • Then saute the ingredients until the tomatoes are lightly softened. Keep stirring the mixture continuously until you begin to see the eggs coming together and forming a crumbly texture. 
  • Continue to stir until the egg is cooked well.Transfer the egg bhurji to the bowl and garnish with freshly chopped coriander leaves and serve.

Egg Scrambled with Spinach

Ingredients

  • Egg white - 4
  • Milk – 2 tbsp.
  • Salt – as per taste
  • Pepper - as per taste
  • Whole wheat/multigrain toasts – 2 slices

Methods

  • Scrambled eggs are made by mixing eggs together with milk. Crack the eggs into a medium mixing bowl.
  • This is best done by first cracking each egg, one at a time, into a small bowl before .
  • Add milk and salt.
  • Measure the milk carefully, as cooked egg will only hold a certain amount of liquid and too much will cause the egg to "weep" moisture.
  • Do not cook on heat that is too high, as this will cause the eggs to stick to the pan and become flaky and dry.
  • Adding one teaspoon of oil in the pan, add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Soft folds of cooked egg will begin to develop.
  • Repeat the pushing action with the spoon every 10 seconds (or slow count to 10), including around the pan edge to prevent the egg mixture sticking.
  • Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquid.
  • Remove the pan from heat, spoon the eggs onto the toast and serve immediately.

Egg Paratha

Ingredients

  • Whole Wheat flour – 2tbsp
  • Oats pwd – 1 tsp [powder the oats in the mixer]
  • Eggs whites – 1 no.
  • Oil – ½ tsp.
  • Red chilli powder – pinch
  • Pepper powder – pinch
  • Salt – use minimum, to taste

Method

  • Make dough out of whole-wheat flour and oats powder, oil and salt as you would do for any paratha/Roti. 
  • Make dough 30 minutes before and cover it with moist muslin cloth. Beat egg white in a vessel, add pinch of salt, pinch of red chilli powder, pepper powder and beat it. 
  • Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour. Now apply little oil over it and fold it in a semi circle shape.
  • Apply very little oil again and fold it along the length and roll it in a triangle shape.
  • Roll it a bit in triangle shape let it be little thicker. 
  • Dip that triangle shape paratha in the egg mixture & put it on the pre-heated tawa, turn it, let it cook from both the sides till it becomes golden brown. Serve hot.

Baked ‘Tomatoes’ & Egg Cup

Ingredient

  • 1 large plum tomato, halved and seeded
  • 2 Tbsp chopped mixed herbs (such as basil, parsley, chives, oregano, or rosemary)2 eggs
  • 2 Tbsp grated Parmesan
  • 2 slices Canadian bacon

Method

  • Heat oven to 450°F. Place tomato halves on baking sheet and season with salt and pepper to taste. Place 1 Tbsp of the herbs inside each half.
  • Crack eggs and gently place in cavity of each tomato. Season with salt and pepper and top with cheese. Add bacon to baking sheet.
  • Bake until eggs are set and bacon is crispy, 6 to 8 minutes. Serve tomatoes topped with bacon.