World Egg Day 2024 is celebrated annually on October 11. This occasion highlights the nutritional benefits, versatility, and significance of eggs in diets around the globe. The day emphasizes how eggs provide essential nutrients and affordable protein to people worldwide. The theme for 2024 is "United by Eggs," which was chosen to reflect how eggs are a staple in various cuisines across different cultures and countries, showcasing their universal popularity and health benefits.
If you're tired of the same old egg dishes, we've got you covered! Here are some easy, protein-packed recipes that will take your breakfast to the next level for a healthier start to your day.
1. Egg and chips
Egg and chips is a simple yet satisfying combo of crispy fries and a perfectly cooked egg.
Ingredients:
- 3 eggs
- Potato chips for garnishing
- Corn chips for topping
- 1 tbsp extra virgin olive oil
- 1 medium onion
- 2 medium tomatoes
- 2-3 garlic cloves
- Salt to taste
- 2 tbsps tomato ketchup
- 4 bread slices
- 3-4 fresh parsley sprigs
- Crushed black peppercorns to taste
- Roughly chopped fresh coriander leaves for garnishing
Method:
- 1. Heat extra virgin olive oil in a non-stick pan. Slice onion and add and sauté till it turns translucent.
- 2. Finely chop tomatoes. Roughly chop garlic and add to the pan and sauté for a minute.
- 3. Add the tomatoes and cook till they become soft. Add salt and tomato ketchup and mix well.
- 4. Cut bread slices into small cubes and arrange them in the center of a serving platter.
- 5. Finely chop parsley sprigs add to the pan and mix well. Add crushed peppercorns and mix again.
- 6. Break eggs and add to the pan. Cover and cook till eggs and tomatoes are fully done.
- 7. Arrange potato chips on one side of the serving platter.
- 8. Switch off the heat and place the eggs on top of the bread, crush the corn chips, and put on top of the eggs. Garnish with coriander leaves and serve hot.
2. Hash brown eggs
Try crispy hash browns topped with perfectly baked eggs for a deliciously hearty breakfast.
Ingredients:
- 4 medium potatoes, peeled and grated
- Crushed black peppercorns to taste
- Salt to taste
- 3-4 green chillies, finely chopped
- 2 tbsps red chilli flakes
- 4 tbsps refined flour (maida)
- 2 small onions, chopped
- 4 eggs
- 4 tbsps butter
- 4 tbsps oil
- Mustard paste to serve
- Tomato ketchup to serve
- Chopped chives to sprinkle
Method:
- 1. Take potatoes in a large bowl. Add crushed black peppercorns, salt, green chillies, red chilli flakes, refined flour, onion, and bread in 2 eggs.
- 2. To make one portion, heat 1 tsp butter and 1 tsp oil in a non-stick pan. Add a portion of the mixture and shape it into a disc. Cook on low heat for 4-5 minutes. Flip the disc, and cook the other side for 2-3 minutes. Make a hole in the center. Break in one egg in the center, sprinkle salt and crushed black peppercorns. Cover and continue to cook for 2-3 minutes.
- 3. Transfer on a plate, garnish with chives, and serve hot with mustard paste and tomato ketchup.
3. Cheesy egg roast
Cheesy egg roast is a flavourful dish of roasted eggs smothered in melted cheese.
Ingredients:
- 8 hard-boiled eggs
- 2 cheese slices, quartered
- 1½ tbsps red chilli paste
- 1 tbsp ginger-garlic paste
- Salt to taste
- Crushed black peppercorns to taste
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp chaat masala + to sprinkle
- ½ tsp garam masala powder
- ½ tsp cumin powder
- 1 tbsp gram flour (besan)
- 2 tbsps yogurt
- Melted butter as required
- 1 lemon
- Mayonnaise as required
- Chopped fresh coriander to sprinkle
- Onion rings for serving
- Green chutney for serving
Method:
- 1. For the marination, take red chili paste in a bowl. Add ginger-garlic paste, salt, crushed black peppercorns, red chili powder, turmeric powder, chaat masala, garam masala powder, cumin powder, gram flour, and yogurt, and mix well.
- 2. Give crisscross marks on the egg without cutting through. Add in the prepared marinade and mix well. Set aside for 10-15 minutes.
- 3. Heat a nonstick grill pan. Add melted butter, place the eggs, drizzle some more melted butter, and cook on medium heat for 2-3 minutes.
- 4. Flip, drizzle some more butter, and cook for 2-3 minutes more on the other side.
- 5. Place a quarter of a cheese slice on each egg and cook till the cheese melts.
- 6. Transfer on a worktop and cut into half without cutting through.
- 7. Squeeze lemon, sprinkle chaat masala, and stuff mayonnaise in the gap.
- 8. Sprinkle coriander leaves and serve hot with onion rings and green chutney.
4. Tortilla baked eggs
Tortilla-baked eggs are eggs baked in a crispy tortilla shell, topped with your favorite veggies
Ingredients:
- 6 eggs
- Butter for greasing
- 2 tortilla
- 4 tbsps pizza sauce
- 1 small green capsicum, cut into strips
- 1 small red capsicum, cut into strips
- 1 small yellow capsicum, cut into strips
- Salt to taste
- Crushed black peppercorns to taste
- ½ cup grated mozzarella cheese
- 4-5 black olives, pitted and sliced
- Fresh coriander leaves for garnish
Method:
- 1. Preheat the oven to 180ºC
- 2. To make 2 portions, grease a 4-inch shallow round cake tin with some butter. Arrange a tortilla.
- 3. Apply 2 tbsps pizza sauce and spread it evenly. Add a few green capsicums, red capsicums, and yellow capsicums, break in 3 eggs at a distance, and sprinkle salt and crushed black peppercorns.
- 4. Sprinkle ¼ cup mozzarella cheese and arrange black olive slices. Place it in the preheated oven and bake for 10-12 minutes.
- 5. Similarly, make another one using the remaining ingredients.
- 6. Bring the cake tin out of the oven and gently place the tortilla-baked eggs on a serving plate. Garnish with coriander leaves and serve hot.
5. Keema Omelette
Keema omelette is a flavourful fusion of spiced minced meat (keema) folded into a fluffy omelette.(Sanjeev Kapoor)
Ingredients:
- 1 cup chicken mince (keema)
- 12 eggs
- Salt to taste
- 1 tbsp oil + for cooking
- 1 tbsp schezwan chutney
- 4 tbsps tomato puree
- 1½ tbsps sweet red chilli sauce
Method:
- 1. Break 3 eggs into a bowl. Add salt and beat well.
- 2. Heat 1 tsp oil in a non-stick pan. Add chicken mince and saute well.
- 3. Add schezwan chutney, and tomato puree, mix well, and cook for 2 minutes.
- 4. Add chili sauce and mix well. Cook till the chicken is fully done.
- 5. Heat some oil in another non-stick pan. Pour beaten eggs and scramble a little, let it cook.
- 6. Place a portion of the cooked chicken mixture on one side of omelette and fold. Flip and cook for a minute and similarly prepare the remaining omelettes.
- 7. Serve hot.
All recipes by Chef Sanjeev Kapoor
