Egg « Tanisha Cooks

Egg

Thursday, September 3rd, 2009

French Omelet

French Style Omelet:

Eggs —- 2
Milk (optional) —- 1 Tablespoon
Mushroom —– 4 ****(filling)
Bacon — one strip ****(filling)
Green Onion —- one stalk ***(filling)
Oil — as needed
Salt & Pepper —- to your taste

PROCEDURE:

1) Saute mushroom and bacon and set aside. **** For filling use anything you like, but as long as they are cooked before making omelet

2) Whisk the eggs until fluffy and foamy. Add milk if doing so and whisk. Add your salt and pepper

3) Use a non stick pan and very lightly coat with oil. Make sure the pan is hot. Pour in your egg mixture and cook like normal omelet

4) For French Style. When egg is cooked fold it three times.

5) Place it on a plate and make an incision in the middle of the omelet lengthwise. Spoon your filling inside the incision and voila!

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Wednesday, September 2nd, 2009

Cinnamon French Toast

Cinnamon French Toast Servings: One

Eggs —– 2
Cream (35%) —- 20ml OR 0.67 Fl. Oz.
Salt — to your taste
Cinnamon powder —– to your taste
Bread, thick slice —– 2
Unsalted Butter —- as needed
Powdered Sugar (optional) — just to dust on top before eating

PROCEDURE:

1) Whisk the eggs until frothy or foamy. Add the cream, salt and cinnamon

2) Place the egg mixture in a shallow flat pan or dish. Place the slices of bread in the mixture. Soak both sides of the bread equally

3) Cook the slices in a lightly buttered preheated pan until its is well browned both sides

4) Cut into your desired shape and dust with sugar on top. Have some syrup and whip cream with it too, or fruits

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Friday, August 14th, 2009

Egg Curry

Egg Curry (4 servings)

Eggs —– 4 hard boiled
Oil —– 2 Tbsp
Onion —— one cup, paste (one large onion approx.)
Garlic —– 4cloves, paste
Ginger —- 1/2 tsp, paste
Tomato —– 2/3cup, small dice
Turmeric Powder —– 1/4 tsp
Salt —- to your taste
Chili Powder —- to your taste (you can substitute black pepper)
Water ——– half cup
Cumin Powder —- 1/4 tsp
Garam Masala Powder —– 1/4 tsp

PROCEDURE:

1) Heat oil in a pan (or pot).

2) Add Onion, Garlic & Ginger and saute until golden brown. Use medium heat. Halfway during that process add One tsp water

3) Add in the Tomatoes and saute until tomato’s moisture starts to evaporate. Add Turmeric & Chili and keep sauteing for 2mins. The mixture should look very paste like

4) Stir in half a cup of water and bring to a boil. Add the eggs. Keep the heat to a bubbling simmer.

5) Stir time to time so food doesn’t stick to bottom.

6) When the water has reduced by half and its thick saucy looking lower the heat and add in salt. Then add in Cumin Powder & Garam Masala and stir.

7) Let it sit at low heat for 2mins and then its ready.

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