SIMPLE EGG DELICACIES

Simple Egg Delicacies Cover (Front)
‘SIMPLE EGG DELICACIES’ is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well. The selection covers a wide selection of Breakfast Egg Dishes, Mouth watering Curries, Egg Salads, Tasty Tea Time Snacks and Treats, Sandwiches, Casseroles and Baked Dishes. In addition to the recipes, ‘Some handy hints on how to store and preserve Eggs’, ‘A few Quick Serving ideas using Eggs’, besides some useful tips and tricks on how to prepare a variety of fluffy and soft Omelettes and the names and description of the various Egg Dishes are also given.
I decided to bring out a Recipe Book on exclusive Egg Recipes since I found that many people who are vegetarians do include Eggs in their diet. This Book ‘SIMPLE EGG DELICACIES’ is a real treasure for ‘Eggetarians’ as there are recipes for a variety of egg dishes under different categories. The recipes are mostly Anglo-Indian but I’ve also included some tasty Indian Egg curries and some universal all time favourites such as Eggs Benedict, Egg Florentine, One Eyed Jack, Coddled Eggs, Shirred Eggs, Egg Frittata, Egg Quiche, Egg Custard, Eggs Mornay, Egg and Sausage Casserole, Scotch Eggs, Devilled Eggs, the Classic Egg Salad, French Toast Casserole, etc. The recipes are very easy to follow and only easily available ingredients are made use of.
Price per Book: India : Rs.130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
To buy a copy contact Bridget Kumar on :
+919845571254 or 08025504137. Email bridgetkumar@yahoo.com

EGG VINDALOO

Serves 6

Preparation time 45 minutes

Ingredients

6 Hard boiled eggs shelled

2 onions chopped

2 teaspoons chilly powder

½ teaspoon turmeric powder

2 teaspoons ginger garlic paste

1- teaspoon cumin powder

½ cup tomato puree

2 pieces cinnamon

2 table spoons vinegar

1- teaspoon sugar

Salt to taste

3 tablespoons oil

Egg Vindaloo
Egg Vindaloo

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the masala. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick. Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.