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Sunny side to eggs

Photo: K.K. MustafaH

Any which way Eggs of your choice

Eggs – you can do more with them than just having them fried, boiled, scrambled and poached. Here’s how!

Egg Salad

Hard-boiled eggs: 3

Tomato: 1

Beetroot, boiled: 1

Lettuce: 1

Mayonnaise: a little

Parsley, chopped: for garnish.

Method

Slice the eggs, tomato and beetroot. Shred the lettuce. Arrange these ingredients in a salad bowl or glass dish, pour some mayonnaise. Sprinkle chopped parsley.

Milk Chocolate: 40-gm bar

Milk: 2 tbsp

Sugar: 2 tbsp

Butter: 2 tbsp

Yolks of 3 eggs

Whites of 5 eggs

Vanilla flavouring

Method

Break the milk chocolate into small pieces, and put them into a saucepan along with milk. Stir over fire until the chocolate melts and is free from lumps. Remove from fire. Allow chocolate to cool a little. Beat the yolks, sugar and vanilla flavouring well in a basin. Mix with the chocolate. Beat the egg whites to a stiff froth and stir well. Melt the butter in a pan. When hot, pour in the mixture. Allow the omelette to set over moderate fire. When cooked on the underside, fold over, sprinkle sugar. Serve hot.

Eggs: 4

Butter: 2 tbsp

Sugar: 1 dessertspoon

Jam: 1 tbsp, warm

Vanilla flavouring

A pinch of salt

Method

Separate the yolks from the whites. Beat yolks, sugar and vanilla flavouring to a cream. Add a pinch of salt to the egg whites and beat to a very stiff froth. Stir this lightly into the yolks. When the melted butter in the pan is hot, pour in the egg mixture.

While the omelette is setting underneath, loosen it at the sides. When nicely browned on the underside, spread the jam in the centre of the omelette before folding it.

When ready, slip the omelette onto a dish, sprinkle sugar and serve.

Savory omelette

A great variety can be produced using different flavourings added to the basic omelette – finely powdered herbs and finely minced cold meat or fish. ‘Eggetarians’ can opt for Spanish Omelette with finely minced onions, tomatoes, cilantro and green chillies. And, remember the golden rule – the fresher the egg, the better!

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