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Be it a fancy main course meal or an untimely hunger pang, eggs fit everywhere perfectly. Not just eggs are easy to handle, but a nutrient-rich, healthy meal one could ask for. It could be a perfect solution for the sudden LPG supply chain issues. Millions of homes in India rely on LPG cylinders as their main source of cooking fuel, so even a brief supply disruption could cause a more serious problem in day-to-day living. Everybody likes to eat eggs in a particular way. While some go for a hard-boiled egg, some want an omelette. Though it is one of the most convenient ingredients, it is currently a guess on how much gas will be used if any egg recipe is made. So, using an egg boiler or an egg steamer, just boil eggs in water to create some really fun recipes, can amp up this tough time at home!
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Japanese Tamago Salad
The Japanese tamago salad differs from American egg salad in a few ways. Like ramen eggs, the eggs are first boiled to reach a creamy, soft, and melty middle. This egg salad is enhanced with a little Kewpie, a mayonnaise made with egg yolks for a creamier texture. Japanese egg salad can be prepared in any way you choose, but it is frequently used to make the tamago sando, a well-liked sandwich with a fluffy, light texture. Japanese milk bread or shokupan, is a staple in many Asian bakeries and has one of its distinguishing characteristics.
Boiled Egg Chaat
Indians just can’t do without chaat, but have you ever tried a boiled egg chaat? Well, we have sorted it out for you. All you need are boiled eggs and the spices and veggies of your choice. Cut the boiled egg into pieces and add onions, tomatoes and spices to it. Instead of having sev or papri as the base of your chaat toppings, use boiled eggs. Do not forget to use chaat masala for the ultimate chaat flavours. When semi-cooked eggs with a runny yolk are placed over the chutney, the yolk breaks and mixes in with the other masalas and ingredients, giving the dish a unique flavour.
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Devilled Eggs
This popular breakfast meal is excellent and widely used. Believed to have originated in Rome around the 13th century, devilled eggs were usually served as an appetiser. From Rome, it entered America and became a cultural icon for all parties and get-togethers. Devilled eggs are basically stuffed or hard-boiled eggs filled with a unique paste made of egg yolk along with certain kitchen ingredients. Around 1000 years ago, Romans used to prepare deviled eggs by boiling eggs and then slathering them with spicy sauces of various kinds. The U.S version can be made by cutting boiled and shelled eggs in half. Scoop out the yolk and mix it with mayonnaise, pickles and mustard. Put the mashed mixture into the empty portions of the eggs. You can also sprinkle some paprika over the eggs in case you wish.
Naadan Mutta Curry
This Kerala-style boiled egg curry recipe is rich and creamy. This curry is cooked in coconut milk and can be served with traditional Tamil Nadu side dishes such as appam, parotta or poori. Although coconut milk is the key ingredient, the fiery and spicy flavour comes from the typical special curries of Kerala. The onions for this curry are cooked until they are caramelised. Many South Indian spices are used to balance out the taste. With a shortage in domestic LPG supply, one can make this recipe as a one-pot dish. It does not need a lot of oil or ingredients and can be a great way to overcome the gas shortage.
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Boiled Egg Tikka
Boiled egg tikka with masala pav is a very popular street food from Baroda. It gained popularity when a food stall chain named Raju Omelete started serving it. Now, it is available throughout the state of Gujarat. The reason for using the word ‘tikka’ indicates that the base of this recipe is made up of tomatoes and onions. The only solid thing you’ll feel on your tongue is the boiled eggs. Boiled egg tikka can be made on an induction cooktop by chopping the eggs first and then sautéing them with all the ingredients for about 10 minutes. If using an OTG, you will need to marinate hard-boiled eggs in curd, whole spice blends and ginger-garlic paste. Once brushed with oil or butter, it is baked at 180 °C or 200 °C.
