Easy snacks with eggs

The next time you are craving eggs, try one of these delicious recipes.

Egg White Muffins With Spinach And Peppers

2 cups egg whites
1 cup spinach leaves roughly chopped
½ cup capsicum chopped
½ cup mushrooms chopped
½ cup cheddar cheese
2 spring onions finely chopped
¼ tsp salt
¼ tsp ground black pepper

Preheat oven to 180°C. Grease the muffin moulds or use silicon muffin moulds. In a large bowl, add egg whites, spinach, peppers, mushrooms, two-third of the cheese, spring onions, salt and pepper. Whisk until all are combined. Pour the mixture into muffin moulds. Top it with remaining cheese. Bake for about 10-12 minutes or until muffins have puffed up and the egg whites are completely cooked. You can check by inserting a knife and if it comes out clean, the muffins are done. 

Recipe courtesy: Chef Antony Anandakumar, Executive Chef, Elior India

Huevos Rancheros

olive oil for cooking 
1 onion, finely chopped
2 cloves of garlic, finely sliced
2 red peppers, finely sliced
2 fresh red chillies, deseeded and finely sliced
1 dried ancho chilli
3 bay leaves
salt and pepper to taste
800 g tinned tomatoes
2 tomatoes, sliced
6 eggs
6 tortillas
lime and fresh coriander for garnish
1 cup queso fresco, crumbled 

Set a large frying pan on high heat and drizzle some olive oil. Toss in the onion, garlic, peppers, fresh and dried chillies, bay leaves and a pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelise the onions. Add the tinned tomatoes and use the back of your spoon to mash them up. Bring to a boil and then turn down to a medium heat to cook for five minutes. It will reduce down to a thick, stew-like consistency. Adjust seasoning and lay your sliced tomatoes over the top of the mixture. Use a spoon to make small wells in the tomato stew, and crack in your eggs so that they poach in the sauce. Season from a height and put the lid on to let the eggs cook for around 3 to 4 minutes. Warm your tortillas in the oven at 180°C for a few minutes. You could even heat them up in a pan.
Take the lid off and check if the eggs are cooked by slightly poking the yolk with a finger. Turn the heat off when ready. Prepare by laying a tortilla on a plate and loading it with an egg and some of the delicious tomato sauce on top. Add a squeeze of lime and fresh coriander. Crumble some queso fresco on top, wrap it up, and eat it right away.

Recipe courtesy: Foodhall India

Akuri on Toast

2 eggs
½ tsp cumin seeds
½ onion, finely chopped
1 tomato, finely chopped
½ green chilli, finely chopped
½ tsp turmeric powder
salt to taste
black pepper to taste
1/5 fresh coriander, chopped
2 slices white bread
2 tbsp clarified butter
½ tsp ginger, finely chopped
sprig of cilantro 

Serve with
mint chutney
tomato chutney        
masala cucumber     

Whisk eggs and keep aside. Pour oil in a pan. Once oil is hot add cumin seeds and fry onion until it turns translucent. Add tomato and green chilli and cook for a few seconds. Then add turmeric and cook for 2 minutes. Pour in the beaten eggs, and add salt and black pepper. Cooked on slow heat, add a little butter and cream. Finish with fresh coriander. Cut the white bread in desired shape and pan fry in clarified butter till golden. Top the bread with the hot akuri and garnish with fine ginger julienne and a sprig of cilantro. 

Recipe courtesy: Chef Neeraj Tyagi, Director of Culinary, Pullman & Novotel New Delhi Aerocity

Anda 65

4 boiled eggs
20 ml oil
5 g curry leaves
5 g mustard seeds   
5 g garam masala
10 g salt
10 g black pepper
20 g Schezwan sauce           
5 g green onions 

Cut each boiled egg into 4. Make a batter of refined four and water. Dip the eggs in it and fry them. In another pan, heat oil, add curry leaves, mustard seeds, garam masala, salt, crushed black pepper and cook a little. Then add the Schezwan sauce and mix. Place the fried eggs in the sauce and toss while. Garnish with green onions and serves. 

Recipe courtesy: Chef Tarun Shetty, Executive Chef, Smaaash (West)

Bombay Egg Toasty Sandwich

1 egg (for masala omelette)
1 egg (for masala burjie)
1 small onion, finely chopped and sliced
1 tomato, finely chopped and sliced
1 green chilli, finely chopped
few coriander leaves, finely chopped
salt and pepper to taste
1 egg (boiled peeled and sliced)
2 slices of bread multigrain bread
10 g mayonnaise
20 g lettuce
2 cheese slices
10 g butter
mint chutney 

In a bowl put 2 eggs, finely chopped onion, finely chopped tomato, chilli, coriander leaves, salt and pepper and mix well. Use one half of the mix to make an omelette and burjie with the other half. Hard boil 1 egg; slice and season it. Now line the multigrain bread with mayonnaise, lettuce, sliced tomato, sliced onion and masala omelette. Then place the hard-boiled eggs slices and masala burjie and top with sliced cheddar cheese. Both buttered sides should be on the outside. Now put the two slices with the filling into the toaster and toast on low flame till both sides are crisp and golden brown. Serve hot with mint chutney, masala fries and a side salad.

Recipe courtesy: Gopa Jha, Executive Chef, Novotel Mumbai Juhu Beach 

Catalan Eggs

150 g white onions
90 g red bell pepper           
200 g tomato
2 garlic cloves
15 ml extra virgin olive oil  
120 g chorizo
salt to taste
15 g paprika 
8 eggs
3 g sea salt    
15 g flat leaf parsley 

Peel the onions and bell pepper and remove the seeds and membranes. Cut the vegetables into thin slivers. Cut the tomatoes into quarters and remove their seeds. Peel and chop the garlic cloves. Heat the olive oil in a flame-proof casserole dish. Sweat the onions and peppers for 5 minutes with the lid on. Add the chorizo, sauté and cook well. Add the tomatoes and garlic. Cook gently with the lid off until the liquid from the vegetables has evaporated. Taste and adjust the seasoning with salt and hot paprika. Spread the vegetables in a layer in a large ovenproof casserole. Make 8 little indentions in the vegetables. Take the eggs and break one into each indention. Cook gently until the white is set but the yolk is still runny. Sprinkle a few grains of sea salt and chopped parsley over the casserole and serve with crusty bread.

Recipe courtesy: Anirudh Amin, Chef de Cuisine at CUR8, Four Seasons Hotel Bengaluru

Bun Maska With Masala Omelette 

For the omelette
4 eggs
1 medium sized onion, finely chopped
1 tomato, finely chopped
2 green chilli, finely chopped
¼ bunch fresh coriander, chopped
salt to taste
black pepper to taste
1 tbsp butter 

For tomato salsa
1 tomato, finely chopped
½ onion, chopped
½ chilli, chopped
1 tsp lime juice
1 tbsp cilantro
1 tbsp olive oil

Beat the eggs in a mixing bowl, whisk well. Add the onion, tomato, green chillies and coriander. Add seasoning. Heat up a pan and pour the eggs mixture into the pan and cook until its done. Sear bun with butter in a pan until golden. Add a few leaves of iceberg lettuce, then place the omelette and top with salsa and a fried green chill. Garnish with a sprig of cilantro. 

Recipe courtesy: Chef Neeraj Tyagi, Director of Culinary, Pullman & Novotel New Delhi Aerocity

Egg Florentine On Toast

For the hollandaise sauce
100 g butter, cut into cubes
2 free-range egg yolks
½ tbsp cold water
½ tbsp lemon juice
salt and freshly ground white pepper 

For the eggs Florentine
2 toast, split in half horizontally, buttered
2 large handfuls baby spinach, steamed
4 free-range eggs, poached 

For the hollandaise sauce, place 75 g of the butter into a small saucepan and melt slowly over gentle heat. Once melted, remove from the heat and set aside.
Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from heat and beat in the rest of the butter. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. 
Place the buttered toast onto a baking tray. Arrange the steamed spinach on top of the toast, top with the poached eggs and pour the hollandaise sauce over the top. Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and serve immediately. 

Recipe courtesy: Chef Roger Gonsalves, Corporate Chef, Esora

Egg Mousse on the Nest

100 g rice noodles (vermicelli)
200 ml oil (for frying noodles)
100 g soft boiled egg yolk 
5 g Dijon mustard    
5 g salt           
5 g black pepper, crushed  
15 g finely chopped chives
80 g cream cheese
mayonnaise as per taste
2 drops Tabasco sauce 

Soak vermicelli in hot water. Mould it on a tea strainer and fry it in hot oil and make a half-moon shape. Take the soft boiled egg yolk, mash it properly, and add Dijon mustard, salt, pepper, finely chopped chives, cream cheese, mayonnaise and a bit of Tabasco. Mix it all well until the mixture has a creamy consistency. Pipe the mixture on the vermicelli shell. Garnish with a grated boiled egg white, brunoise of peppers and parsley.  

Recipe courtesy: Executive Chef Dinesh Mhatre, Hilton Mumbai International Airport

Egg Roast

4 eggs
1 tbsp ghee
8 - 10 curry leaves 
4 cloves garlic
1 tsp black pepper coarsely ground
½ tsp cumin, ground 
¾ tsp salt           

Hard boil the eggs. Peel the eggs and using a sharp knife, make a few shallow slits on the eggs. Keep aside. In a pan, heat the ghee. Meanwhile, finely chop the curry leaves and garlic. Add them to the hot ghee. Don't allow garlic to brown. Add the ground black pepper, ground cumin and salt to the ghee. Give it a quick stir. Add the peeled hardboiled eggs and on a high flame toss well to coat with ghee and spices. Allow this to turn somewhat golden brown on the outside by cooking for 3-4 minutes on a medium flame. Remove into a bowl. Serving this after 3-4 hours improves the taste considerably as the spices and salt seep into the egg. Serve with parottas or rotis.

Recipe courtesy: Chef Banshi Dhar, Executive Chef at Sun n Sand Hotel, Juhu

Scotch Eggs 

6 eggs
200 g minced chicken
¼ tsp chopped coriander leaves
¼ tsp chopped parsley
¼ tsp chopped rosemary
¼ tsp mace powder
1 tbsp English mustard
a pinch of black pepper powder
salt as required
2 tbsp milk
50 g all refined flour
100 g panko breadcrumbs
vegetable oil for frying 

Put a large pan on high flame and add water in it, bring it to a boil. After a boil, add 4 eggs in the pan and boil them for about 5 minutes. Take a large bowl and mix together the minced chicken, coriander leaves, parsley, rosemary, mace powder and English mustard. Season this with salt and pepper as per your taste. Knead it together like dough. Peel the boiled eggs and keep aside. Next, crack the remaining two raw eggs in a bowl, add the milk and season with a little salt. Beat the eggs and milk together until everything is mixed well. In another bowl, place the flour along with a little salt and pepper powder.

Divide the minced chicken mixture in to four; spread each with your fingers until it is large enough to encase a single egg. Make sure to spread the flour on your working space so that the chicken mixture doesn't stick. To assemble the eggs one by one, roll one egg in the flour bowl and place it at the centre of the flattened minced chicken mixture. Gently encase the egg so that it is covered completely with the minced chicken. Then dip this covered egg in the flour, and then the egg-milk mixture, and finally in the breadcrumbs. Heat the oil in a frying pan over medium flame. When the oil is hot enough, add the eggs separately one by one. Fry these eggs till golden brown in colour. Served with your favourite sauce.

Recipe courtesy: Chef Ranjan Rajani, Executive Chef, Hotel Sahara Star

Oven Baked Egg & Chips

2 potatoes
salt to test
2 g black pepper crush
2 tomatoes
4 eggs
2 g parsley

Heat oven to 190°C and tip the potato wedges into a roasting tin. Drizzle over with oil and sprinkle the seasoning; mix well. Roast the potato for 20 minutes, turning halfway through until almost tender. Slice tomatoes and place them among the potato wedges. Make space for the eggs in the roasting tin. Crack an egg in each space and return to the oven for 5 minutes, until the eggs are just set. Garnish with parsley and serve. 

Recipe courtesy: Chef Ghulam Rabbani, Head Chef, 1522 Bar and Kitchen

White Borscht Soup

6 sausages sliced
1 clove minced garlic
6 cups sausage stock, fat removed
¼ cup all-purpose flour
2 cups sour cream
6 smoked Polish kielbasa sausages, casing removed, sliced ¼ inch thick
6 medium potatoes, peeled, cut into chunks and boiled
6 hard-cooked sliced eggs
seasoning to taste
6 slices dark rye bread 

In a large pot add sausages, water and garlic. Bring to a boil, reduce heat and simmer, partially covered, for 5 minutes. Mix the flour and sour cream. Add sausage stock to the above mixture, and then return to pot, stirring until thickened. Add the Polish sausages, potatoes, and eggs to the pot and heat until warmed through. Season to taste. Add a pinch of sugar or a tablespoon of vinegar. The soup should have a pleasantly sour taste. Portion soup into 6 bowls. Tear rye bread into bite-sized pieces. Ladle hot soup over bread.

Recipe courtesy: Chef Irfan Sayyed, Chef de cuisine at Lake View Cafe, Renaissance Mumbai