SCOTCH EGGS

INGREDIENTS:

1.    6 large eggs

2.   1 cup flour/maida

3.   1 cup breadcrumbs

4.   1/2 kg chicken mince/mutton mince/sausages (you can use any meat of your choice)

5.   2 Tsp. pepper powder

6.   1 Tsp. mustard paste

7.   2 Tbs. finely chopped spring onions

8.   2 Tbs. finely chopped garlic

9.   2 Tsp. paprika powder

    10. Salt to taste

    11. 1 egg for crumbing

    12. Oil for deep frying

Method:

1.    Soft boil the eggs for four minutes in water. Remove and keep in iced water.

2.   Put the mince in a mixing bowl, add spring onion, garlic, salt, pepper powder, mustard paste, paprika powder and mix well.

3.   Peel the eggs carefully.

4.   Place a piece of cling wrap on the work top, take a portion of the mince mixture and spread on it evenly. Place an egg in the center and coat the mince evenly around the egg. Shape into a ball making sure the egg stays in the center. Repeat the same for all the eggs.

5.   For the coating, break an egg into a bowl, add salt and whisk. Spread breadcrumbs on a plate.

6.   Heat oil in a wok.

7.   Dust some flour on the balls, then dip them in egg and then in breadcrumbs. Shake off the excess crumbs. Slide them into hot oil and deep fry in moderately hot oil till they are golden or till the mince is cooked. Drain on absorbent kitchen paper.

Cut into half, place on a serving plate and serve hot with a sauce of your choice.

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BAKED EGGS WITH CHEESY CORN TOAST:

INGREDIENTS FOR THE EGGS:

1.    3 eggs

2.   1 medium sized onion thinly sliced in round circles and separated

3.   1/2 capsicum thinly sliced in circles

4.   1 tomato thinly sliced in circles

5.   1 potato boiled and thinly sliced in circles

6.   1 Tbs. flour/maida

7. 1 Tbs. schezwan chilly paste (CHINGS/OR YOU CAN MAKE FRESH WITH DRIED RED CHILLIES AND GARLIC)

8.   1 Tbs. butter

9.   1 Tsp. baking powder

    10. 1/2 cup grated cheese

    11. Salt and pepper to taste

METHOD:

1.    Pre heat the oven on 250 degrees centigrade.

2.   Beat the eggs well, add the schezwan paste,maida/flour,salt and pepper to taste.

3.   Heat a frying pan, heat 1 Tbs. of butter. Add the sliced onions, capsicum, tomatoes and potatoes.

4.   Add salt and pepper to taste. Stir fry for 2 minutes and remove from heat.

5.   Grease a baking dish with butter. Arrange all the stir fried vegetables. Pour the egg mixture and sprinkle cheese over it.

6.   Bake in the oven on a temperature of 200 degrees centigrade. Let it cook till the eggs are firmly set and the cheese is fully melted.

7.   Serve hot!!

NOTE: If you do not wish to bake, then cook this in a normal frying pan on a gas stove. When one side is done, cover with a plate and flip the eggs on a plate. Then gently slide back the uncooked side back in the frying pan, and cook on the other side. Cook on slow flame so that the eggs set well.)

INGREDIENTS FOR CHEESY CORN TOAST:

1.    Bread slices

2.   2 Tbs. flour/maida

3.   1 cup milk

4.   1 Tsp. garlic paste

5.   1 cup fresh or frozen corn

6.   2 Tbs. butter

7.   1/2 cup grated mozzarella cheese

8.   1 Tsp. red chilly flakes

9.   Salt and pepper to taste

METHOD:

1.    Pre heat the oven degrees to 250 centigrade.

2.   Blitz the corn in a mixer adding little milk till you get a thick puree. Do not make a fine paste, just a blitz or two.

3.   Heat butter in a pan. Add the maida/flour and 1 Tsp. of garlic paste. Fry till it changes colour and quickly add milk. Keep stirring so that no lumps are formed. Add the corn puree, salt and pepper to taste. Mix well and remove from heat.

4.   Spread this mixture generously on bread slices, top with the mozzarella cheese. Sprinkle little chilly flakes on each toast and grill in an oven, on a temperature of 180 to 200 degrees centigrade till you see the cheese fully melted.

5.   Serve hot with the eggs or you can just have it as it is!!

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EGG CLOUD WITH BAKED MASHED POTATOES AND SAUTEED MUSHROOMS

INGREDIENTS:

1.    Eggs as many clouds you wish to make (One egg makes one cloud per toast)

2.   Bread slices

3.   4 to 5 boiled potatoes

4.   1/2 cup grated cheese

5.   1/2 cup milk

6.   3 Tbs. fresh cream

7.   200 grams mushrooms

8. 1 large tomato sliced in wedges

9. 1 Tsp. mixed Italian herbs

10.   3 Tbs. butter

11.   Salt and pepper to taste

METHOD FOR MAKING THE MASHED POTATOES:

1.    Mash the boiled potatoes while they are still hot. Add the cream, 2 Tbs. butter, milk, cheese, salt and pepper to taste. Blend all this very well, till you get a very smooth creamy mixture.  

2.   You can bake this in an oven at a temperature of 180 degrees centigrade, till golden brown in colour. Cut out wedges and serve with the eggs.

3.   Alternatively you can use a PANIYARAM KADHAI to make this as I did. If you have one, lightly brush the interiors with butter. Place scoops of the potato mixture in each hole. Turn with a spatula till golden brown.

METHOD FOR MAKING THE SAUTEED MUSHROOMS:

1.    Heat 1 Tbs. of butter in a pan. Add the sliced mushrooms and the tomato wedges, 1 Tsp. mixed Italian herbs, salt and pepper to taste, and 1 Tbs. of fresh cream. Stir fry for 1 minute. Remove from heat.

METHOD TO MAKE THE EGG CLOUD:

1.    Pre heat the oven to 250 degrees centigrade.

2.   Separate an egg yolk from the white carefully; making sure that the yolk stays intact. Use a hand mixer to beat the egg white till double in size and has soft peaks. Add salt and pepper to taste.

3.   Take a bread slice. Cover the bread with this beaten foamy egg white. Use a spoon to make a slight dent on the egg white.

4.   Place this in the oven and bake for 5 minutes till the white is set.

5.   Remove from the oven and place the egg yolk carefully into the dent you made on the egg cloud. Place it back into the oven, and bake till you see the egg yolk set.

6.   Remove from the oven, sprinkle some salt and pepper and serve immediately, with the potato mash and the sautéed mushrooms.

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