EGGCITING FARE WITH EGGS! | By: Dr. Kaviraj Khialani – Celebrity Master Chef.


Healthy & Nutritious – Versatile & Delectable

Eggs are one of the best known useful commodities known to us. The very significant role of eggs in our life is the number of us who include eggs from the start to the end of the day meals. From a filling morning breakfast with varied egg preparations to brunch menus, adding them to salads, sandwiches, dressings and dips too. Eggs are truly easy to adapt to and its role has been quite important in not only cooking but baking as well from cakes to fancy exotic goodies.

Eggs are among the most nutritious foods you can find, providing virtually all the vitamins and minerals you need. To top things off, eggs are cheap, taste awesome and go with almost any food. They really are an exceptional superfood.

Eggs provide the highest-quality protein – while also containing 13 essential vitamins and minerals, alongside necessary omega-3 fatty acids and antioxidants. 

60% of the high-quality protein in eggs can be found in the egg white, while the yolk contains the rest, along with vital healthy fats, vitamins, minerals and antioxidants – all compounding for a valuable contribution to your daily nutritional needs. 

Eggs whites and yolks being the two components within the shell need to be checked for quality and freshness before being broken and blended into our recipes. Egg fried rice, egg curry, egg Akoori or bhurji concept, baked eggs with spinach and cheese, eggs with chicken sausages/ fish/ prawns and quick munchies are great to try as well once in a while.

Here are a few simple recipes using Eggs:



Eggs- 3-4 no

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp

Onions-1 small chopped

Tomato-1 med sized chopped

Potatoes-1-2 cut into cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Salt and pepper to taste

Green capsicum-1 no cubed

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped


1. Prepare all the ingredients for the recipe and keep aside.

2. In a pan heat oil and butter add in the garlic, onions, chilies and saute for 2-3 mins, add in the tomatoes and potatoes, salt- pepper and all spices and saute for 1-2 mins, add in little water and allow to simmer few min until potatoes are cooked.

3. Now add in the capsicums and eggs and allow eggs to set in for a few minutes.

4. Add fresh coriander leaves and serve hot.



Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Mushrooms- 5-6 sliced

Peas-1/2 cup boiled

Eggs- 3-4 no

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Fresh cream-1/2 cup

Cheese-2 -3 tsp.

Fresh herbs like basil- 4- 6 no.


1. Prepare all the ingredients for the brunch type dish called egg mushroom Florentine.

2. Heat oil and butter in a pan and saute the onion and garlic, add in the salt and powdered spices, add in the peas, mushrooms and blanched spinach.

3. Cook the mixture for 4-6 mins and break in the eggs and allow to set and cook on a bed of the spinach and mushrooms, check for salt, pepper, herbs and seasonings.

4. Once done we shall be plating it and serving with a portions of bread rolls/ toasts etc.



For the base– assorted lettuce leaves -1-2 cups

For the salad mixture:

Boiled cubed eggs- 2-3 no

Salt and pepper to taste

Capsico/ tabasco sauce- few drops.

Mayonnaise sauce- 2-3 tbsp.

Boiled macaroni pasta-1/4 cup

Boiled potato cubes-1/4 cup

Assorted sprouts-1/3 cup

To serve on: toasted bread slices/ french bread slices etc.

For the garnish: parsley, mint, micro-greens.


1.Prepare all the ingredients for the salad recipe.

2. In a mixing bowl combine together the ingredients for the salad and add in the dressing for the dressing and give it all a nice toss, chill the salad for 20 mins.

3. Remove and arrange the lettuce leaves as a base on the serving plate.

4. Top with the interesting garnishes like olives, cherry tomatoes, parsley sprigs, nuts and seeds of your choice.

5. Portion the salad onto the base of the lettuce leaves and garnish appropriately and serve chilled.



Eggs-4-5 no

Oil-2 tsp

Butter-1 tsp

Onion-1 small chopped

Green chilies- 1 tsp chopped

Tomato-2 med sized chopped

Salt to taste

Kasuri methi- 1 tsp

Red/yellow/green capsicums-1/2 cup

Coriander powder-1 tsp

Cumin powder-1 tsp

Red chili powder-1 tsp

Water-1/4 cup

Sunflower seeds/ flax seeds/ melon seeds- 2 tsp.

Fresh coriander leaves- ½ cup chopped

Olives -2 -3 no sliced.

To serve with:

Bread rolls, multi-grain bread/ toasts etc.


1. Prepare all the ingredients for the recipe as listed.

2. Heat oil and butter in a pan add in the onions and chilies, methi, and saute for a few seconds, add in the chopped tomato.

3.Continue to add in the capsicums and salt, powdered spices and mix well add in a little water to prevent burning, cook 2 mins.

4. Break in the eggs one by one and allow them to settle and slowly scramble them as they start cooking.

5. Reduce the flame and allow to cook for 2-3 mins, add in the seeds and coriander leaves and mix well, serve hot with assorted breads, butter, cheese and cup of tea/coffee, add shredded boiled chicken or sliced chicken sausages to the same recipe for variation.



Eggs- 4-6 no hard boiled, peeled

Basmati rice-2 cups boiled.

For the masala:

Oil-2 tsp

Ghee-2 tsp

Bay leaf- 2 no

Peppercorns- 4-5 no

Green cardamom- 1-2 no

Onions-1 cup sliced

Ginger-garlic paste-1 tsp

Green chilies- 2 tsp chopped

Tomatoes-1/2 cup puree

Curd- ½ cup beaten, thick

Water-1/2 cup

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 and a half tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Coriander and mint leaves- 2 tbsp. chopped

Rose water-2 tsp

Saffron solution-1-2 tsp

Fried nuts-2-3 tsp

Browned fried onions-1/2 cup

Kewra water/essence-1 tsp


1. Prepare all the ingredients for the egg masala biryani as listed.

2. Heat oil and ghee in a pan add in the whole spices and add in the sliced onions and lightly brown them, add in ginger-garlic paste, green chilies, and cook for 1-2 mins. Add in tomatoes.

3. Add salt and all powdered masalas and cook for 1-2 mins, add little water as needed, add the thick beaten curd and mix well, cook on low flame for 2-3 mins.

4. Add kasuri methi and the boiled eggs and cook in the masala for 2-3 mins and layer the cooked rice on top, add in the onions, nuts, rose water, saffron water, kewra water etc and top with mint and coriander leaves, cover and give dum to the egg biryani for 10-12 mins. Open and serve hot with raita, papad, pickle.


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