EGG SHOULD BE A PART OF DIET DAILY. EITHER IN THE FORM OF POWER PACKAGED BREAKFAST, SNACKS OR DESSERT.
Eggs have been eaten by humans for thousands of years. The female animals of many different species produce eggs, but the most common choice for consumption is the egg of the chicken.
Egg white consists primarily of about 90% water into which is dissolved about 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%.
Eggs provide a great source of protein, and protein is an extremely powerful component of any fat-loss or muscle-building diet. You can't go wrong with this highly-nutritious food. Eggs are rich in tryptophan, selenium, iodine, vitamin B2, phosphorus, vitamin B5, vitamin D and many micronutrients.
Eggs are a versatile food that can be prepared in many different ways, such as frying, hard boiling, poaching, scrambling, and baking. This makes eggs quite simple to incorporate into a diet.
1. HARD BOILED EGGS
HARD BOILED EGGS PLACE eggs in a saucepan large enough to hold them in a single layer. ADD cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. REMOVE from burner and COVER pan. Let eggs stand in hot pan for about 12 minutes then DRAIN. SoaK the eggs in a bowl of ice water to cool them immediately. Then PEEL and serve with crispy toasted bread.
HEALTHY MORNING BREAKFAST. SERVED WITH CRISPY TOASTED BREAD
2. FRENCH TOAST
FRENCH TOAST BEAT eggs, milk, and nutmeg in shallow dish until blended. SOAK 1 bread slice at a time in egg mixture, turning once, letting stand about 1 minute per side. HEAT lightly greased large nonstick skillet over high heat until hot. PLACE as many bread slices in a hot pan as will fit in single layer. Immediately reduce heat to medium. COOK until golden brown. SERVE immediately.
SERVE HOT AND ENERGISE MORNING MEAL..
3. POACHED EGG
POACHED EGG HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to the surface, SLIP egg into water. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in a spoon or on paper towels. TRIM any rough edges, if desired. SPRINKLE with salt and pepper. SERVE immediately
BEST IDEAFOR OIL FREE, AND HEALTHY BREAKFAST
4. STUFFED EGG
STUFFED EGG Heat oil in a pan. Add onions and saute to light brown. Then add whole spices and ginger paste, garlic paste. Next, add garam masala followed by tomatoes, and saute. Add water and beaten curd. Keep stirring to avoid curdling. Season with salt and pepper. Add tamarind paste, crushed nuts, goat cheese, butter and lemon juice. Blend if required, to get a smooth creamy consistency. Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this. Then make a batter using the two flours, salt, pepper, and the other powder spices. Dip stuffed egg in the batter and deep fry in cooking oil. Garnish with carrot, turnip, and cucumber and serve.
DEEP FRIED EVENING DELIGHT...
5. EGG BONDA
EGG PAKORA OR EGG BONDA Slice the hard boiled eggs and set aside. Pierce them with a fork randomly, 4 times on each egg covering all the sides. This prevents the eggs from bursting. Slice each egg to 3. Blend together onion, chili and ginger garlic with 2 tbsp. water to make a fine paste. Mix together besan, salt, turmeric, rice flour, chili powder and ajwain. Add onion paste to this and make a batter using more water as needed. Making egg bonda Heat oil to deep fry, when the oil is hot enough. dip each slice in the batter. Fry in hot oil until golden. Top egg bonds with chopped lemon onions and serve.
BOILED EGGS DIPED IN TASTY BATTER...TASTY AND SPICY PAKORA SERVED HOT WITH PUDINA CHUTNEY...
6. TRADITIONAL EGG CUSTARD
TRADITIONAL EGG CUSTARD Crack eggs into a medium-sized glass crack eggs into a medium-sized glass bowl and whip. Add salt and vanilla and mix well. Blend in maple syrup and milk with a whisk. Bake egg custard in the same mixing bowl at 400 F/204 C for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean. Egg custard is delicious served warm or cold with a bit of nutmeg sprinkled on top! Refrigerate any egg custard leftovers. They will last about a week.
SERVED HOT AND COLD... WILL DELIGHT YOU WITH JOY...
7. GOOD OLD FASHIONED PANCAKES
GOOD OLD FASHIONED PANCAKES In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
HOT DESSERT WILL CHERISH YOUR MOMENT WITH HAPPINESS...