Eggs could be termed the most versatile food. Whether it’s breakfast, lunch or dinner, they can never go wrong. The ‘superfood’ fit for both sweet and savoury dishes has a lot of health benefits as it is high on protein and lowers your calorie consumption.

On World Egg Day, which is celebrated across the globe on 12 October to raise awareness about health benefits of consuming egg.

However, this year the day is coinciding with Navratri, the Hindu festival celebrated in India when a lot of people keep fast and avoid non-vegetarian food.

Those not keep fast can enjoy these easy and quick recipes by Chef Sanjeev Kapoor right now. For those fasting, save these quick recipes to try later.

Egg Dosa

Ingredients

• Eggs Beaten 4
• Eggs boiled and peeled 4
• Readymade dosa batter 3 cups
• Salt to taste
• Oil to brush
• Onion finely chooped 4 tablespoons
• Spring onion greens chopped 6 tablespoons
• Capsicum finely chopped 2 tablespoons
• Tomato finely chopped 2 tablespoons
• Fresh coriander leaves finely chopped 6 tablespo for garnish
• Schezwan chutney 4 tablespoons
• Melted butter 8 tablespoons
• Processed cheese grated 8 tablespoons

Method

Step 1

Add salt to the dosa batter and mix well.

Step 2

Heat a non-stick dosa tawa and brush some oil. For each dosa, pour ¾ cup dosa batter, spread into a thin disc and cook for 1-2 minutes.

Step 3

Pour ¼ beaten eggs on top and spread evenly. Top with 1 tablespoon onion, 1½ tablespoons spring onions, ½ tablespoon green capsicum, ½ tablespoon tomato, ¼ roughly chopped boiled eggs, salt, 1 tablespoon coriander leaves and 1 tablespoon Schezwan chutney. Mash well.

Step 4

Drizzle 2 tablespoons melted butter and 1 tablespoon cheese and mash once again. Add remaining cheese and ½ tablespoon coriander leaves, fold and press.

Step 5

Serve hot with green chutney.

Spanish Omelette

Ingredients

• Eggs 5
• Oil 1 tablespoon
• Medium onion cut into strips 1
• Medium potatoes peeled and sliced 2
• Salt to taste

Method

Step 1

Beat eggs till fluffy.

Step 2

Preheat oven to 180º C.

Step 3

Heat oil in an oven proof non-stick pan. Add onion and sauté till lightly browned.

Step 4

Add potatoes and salt, mix and sauté for 1-2 minutes. Pour beaten eggs and spread well.

Step 5

Put pan in the preheated oven and bake till the eggs are fully done.

Step 6

Cut into wedges and serve hot.

Egg Bread Korean Style

  Ingredients

• Eggs 5
• Refined flour (maida) ½ cup
• Melted butter 1½ tablespoons + for greasing
• Castor sugar (caster sugar) 3 tablespoons
• Salt a pinch
• Baking powder 1 teaspoon
• Vanilla essence a few drops
• Milk ½ cup

Method

Step 1

Preheat the oven at 200°C. Grease a loaf tin with some butter.

Step 2

Mix together the butter, castor sugar, salt, baking powder, vanilla essence, one egg, flour and milk in a bowl.Whisk well to make a lump free batter.

Step 3

Pour the batter in the greased tin and break the remaining eggs, one by one, on it. Put the tin in the preheated oven and bake for twenty to twenty-five minutes.

Step 4

Serve.

Eggs Benedict

Ingredients

• Eggs 8
• Brown Burger Buns 4
• Extra virgin olive oil for drizzling
• Salt to taste
• Vinegar 4 teaspoons
• Avocado 1
• Juice of ½ lemon
• Onion finely chopped 1 medium
• Tomato finely chopped 1 medium
• Cucumber peeled and finely chopped 1 medium
• Fresh coriander leaves chopped 2 tablespoons
• Lemon juice 1 teaspoon
• Crushed black peppercorns to taste

Method

Step 1

For each portion, halve 1 burger bun, drizzle olive oil over it. Place the bun in an air fryer and cook at 180º C for 4-5 minutes.

Step 2

Heat 2 cup water in a deep non-stick pan, add salt and bring it to a boil, add vinegar and mix well. Break 1 egg and place in center of the pan and let it poach.

Step 3

Halve avocado, scoop out the flesh and put into a bowl. Add juice of ½ lemon and mash with a fork.

Step 4

Transfer the prepared poached egg on a plate.

Step 5

To make salad, mix onion, tomato, cucumber, coriander leaves, salt, 1 tsp lemon juice and crushed peppercorns in another bowl and mix well.

Step 6

Keep the burger bun halves on a serving plate, spread the avocado dip on them, place poached egg on top, place some salad on the side of the plate and serve immediately.

Sunday Eggs

Ingredients

• Eggs 7
• Spring onions with greens 3
• Broccoli florets blanched 1/2 cup
• Cottage cheese (paneer) 250 grams
• Salt to taste
• Crushed black peppercorns to taste
• Mixed dried herbs 2 teaspoons

Method

Step 1

Preheat oven to 180º C. Slice spring onions with greens. Crumble the cottage cheese.

Step 2

Mix broccoli, spring onions with greens and cottage cheese in a bowl and mix well.

Step 3

Break eggs in another bowl, add salt and beat. Add crushed peppercorns and beat well.

Step 4

Place a silicon muffin mould on a baking tray. Half fill them with broccoli mixture. Sprinkle dried herbs on top. Pour beaten eggs over, place the tray in preheated oven and bake for 15 minutes.

Step 5

Remove the mould from the oven, take out the eggs out of the moulds, place on serving plates and serve hot.

Frittata

Ingredients

o    Eggs 4

o    Butter 2 tablespoons

o    Onions sliced 2

o    Sugar 1/2 teaspoon

o    Salt to taste

o    Spinach shredded 1/2 cup

o    Milk 1/2 cup

o    Black pepper powder to taste

o    Tabasco sauce 1 teaspoon

o    Oil as required

o    Potato boiled, peeled and sliced 1

o    Red bell pepper roasted and cut into juliennes 1/2

o    Yellow bell pepper roasted and cut into juliennes 1/2

o    Processed cheese grated 1/2 cup

 

Method

Step 1

Heat butter in a non-stick pan. Add onion and sauté till well browned.

Step 2

Add sugar, mix well and cook further.

Step 3

Add salt and mix well. Add spinach, mix and sauté for a minute.

Step 4

Break eggs into a bowl. Add milk and whisk well. Add salt and whisk again. Add pepper powder and Tabasco sauce and whisk again.

Step 5

Heat little oil in a non-stick pan. Place some potato slices in it and cook for a minute. Remove the pan from heat.

Step 6

Add some caramelized onion-spinach mixture on top and spread evenly. Put half of both the peppers and half the cheese on top and pour the egg mixture on top. Rest it for 5 minutes.

Step 7

Place the pan back on heat, cover and cook for 2 minutes.

Step 8

Add the remaining caramelized onion-spinach mixture, remaining peppers and remaining cheese on top. Cover and cook for a minute.

Step 9

Place a plate over the pan, flip it and put it back in the pan. Cover and cook for a minute.

Step 10

Remove from heat and cool a little. Cut into wedges and serve immediately.

 

Dimer Chop 

Ingredients

• Eggs hard boiled and peeled 8
• Medium potatoes boiled, peeled and mashed 4
• Oil 1 tablespo to deep fry
• Mustard seeds 1/2 teaspoon
• Medium onion finely chopped 1
• Green chillies finely chopped 1-2
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Salt to taste
• Fresh coriander leaves finely chopped 1 tablespoon
• Eggs beaten 3
• Dried breadcrumbs for coating

Method

Step 1

Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter.

Step 2

Add onion and green chillies, mix and sauté till onions turn translucent. Add chilli powder, turmeric powder, cumin powder, garam masala powder and coriander powder, mix well and cook for 1-2 minutes. Add some water and mix.

Step 3

Add potatoes and mix well. Add salt, mix and cook for a minute.

Step 4

Add coriander leaves and mix well. Remove from heat and set aside to cool.

Step 5

Heat sufficient oil in a kadai.

Step 6

Divide the potato mixture into equal portions, wrap each portion around an egg and shape into oval shaped chops. Dip each chop in beaten eggs and coat in breadcrumbs.

Step 7

Deep-fry chops till golden brown and crisp. Drain on absorbent paper.

Step 8

Halve and serve hot with tomato ketchup.

 

Egg Pepper Masala

Ingredients

• Eggs hard boiled, peeled and halved 4
• Crushed black peppercorns 1 tablespoon
• Oil 2 tablespoons
• Fennel seeds (saunf) 1/2 teaspoon
• Coriander seeds 1 teaspoon
• Green chillies slit 1-2
• Curry leaves 10-12
• Medium onion sliced 1
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Tomato puree 1/2 cup
• Salt to taste
• Fresh coriander sprigs to garnish

Method

Step 1

Heat oil in a non-stick pan. Add fennel seeds and coriander seeds, mix and sauté well.

Step 2

Add green chillies and curry leaves, mix and sauté till leaves crackle. Add onion, mix and sauté till translucent.

Step 3

Add chilli powder, turmeric powder and crushed peppercorns and mix well. Add tomato puree, mix and cook for a minute.

Step 4

Add salt and mix. Add eggs, mix lightly and cook for 1-2 minutes.

Step 5

Garnish with coriander sprig and serve hot.