CH44 Egg Dishes

BOILED

1. Egg curry (1)

2. Egg curry (2)

OMELETTE

3. Omelette with curry sauce

SCRAMBLED

4. Scrambled eggs (Gurkha style (1)

5. Scrambled eggs (Gurkha style (2)

6. Derivatives of Egg Dishes 

The Art of Curried Eggs

BOILED

1. EGG CURRY (1) (ANDA KO TARKARI)

10 PORTIONS

Ingredients

Eggs                                                                        20

Onions                                                                  400 g

Tomatoes                                                              400 g

Garlic                                                                   4 cloves

Ginger                                                                    20 g

Oil                                                                         125 ml

Chilli powder                                                        20 g

Garam Masala                                                       20 g

Turmeric                                                                20 g

Cumin                                                                    20 g

Paprika                                                                   20 g

Coriander                                                              25 g

Salt                                                                          25 g

Method

1. Hard boil the eggs. Refresh them and remove the shells.

2. Peel and shred the onions and grind the remainder to a smooth paste.

3. Cut the tomatoes into concasse.

4. Finely chop the coriander.

5. Heat the oil to a blue haze, add the shredded onions and fry to a golden brown.

6. Reduce the heat, add the onion paste, ginger, chilli, garam masala, turmeric, cumin seed, paprika, coriander and salt and fry for 5 minutes.

7. Add the tomatoes, cover and simmer until the sauce thickens.

8. Add the eggs and simmer in the sauce for 5 minutes.

2. EGG CURRY (2) (ANDA KO TARKARI)

10 PORTIONS

Ingredients

Eggs                                                                        20

Onions                                                                  400 g

Tomatoes                                                              200 g

Garlic                                                                   4 cloves

Ginger powder                                                      10 g

Oil                                                                            75 g

Chilli powder                                                         10 g

Garam Masala                                                        20 g

Salt                                                                           20 g

Method

1. Hard boil the eggs. Refresh them and remove shells.

2. Peel and shred the onions and peel and chop the garlic.

3. Cut the tomatoes into concasse.

4. Heat the oil, add the onions and cook without colouring until soft.

5. Add the garlic and ginger, fry for 3 minutes then add the tomatoes, chilli powder, garam masala and salt and fry for a further 2 minutes.

6. Add 500 ml of hot water and simmer until sauce thickens.

7. Add the eggs and simmer in the sauce for 5 minutes.

OMELETTE

3. OMELETTE WITH CURRY SAUCE (OMLET TARKARI)

10 PORTIONS

Ingredients

Eggs                                                                       20

Onions                                                                  75 g

Tomatoes                                                              75 g

Ginger                                                                   25 g

Garlic                                                                   4 cloves

Chillies                                                                   2

Oil                                                                           75 g

Garam Masala                                                      20 g

Butter                                                                    125 g

Chicken stock                                                   250 ml

Coriander                                                             25 g

Salt

Pepper

Method

1. Peel and grind the onion, ginger and garlic to a smooth paste.

2. Cut the tomatoes into concasse.

3. Shred the chillies.

4. Finely chop the coriander.

5. Heat the oil to a blue haze, add the onion paste and fry for 3 minutes. Add the masala, cook for one minute then add the tomatoes and chillies and cook for a further 5 minutes.

6. Add the stock and salt and cook until the sauce is thick enough to coat the back of a spoon. Place on one side to keep hot.

7. Break the eggs into a bowl, add a pinch of salt and pepper and beat with a table fork.

8. Heat 15 g of butter in an omelette pan until it ceases to bubble.

9. Pour in a portion of the beaten eggs, stir with a fork and agitate the pan at the same time until the egg becomes creamy in consistency.

10. Allow the eggs to set for a few moments. Fold over with a fork and shape.

11. Turn out onto a heated serving dish or plate, mask with the sauce, sprinkle with coriander and serve immediately.

Note: Omelettes should be cooked to order and not left to stand.

SCRAMBLED

4. SCRAMBLED EGGS GURKHA STYLE (1) (SCRAMBLED ANDA)

10 PORTIONS

Ingredients

Eggs                                                                        15

Onions                                                                 400 g

Chillies                                                                   4

Coriander                                                             25 g

Butter                                                                   100 g

Salt

Method

1. Peel and shred the onions.

2. Finely chop the chillies and coriander.

3. Break the eggs into a large bowl, beat well, then mix in the chillies, coriander and salt.

4. Heat the butter in a large frying pan, add the onions and fry to a golden brown.

5. Add the egg mixture and stir continuously with a wooden spoon until the eggs are cooked.

Note: Scrambled eggs, when cooked, should be set but slightly moist.

5. SCRAMBLED EGGS GURKHA STYLE (2) (SCRAMBLED ANDA)

10 PORTIONS

Ingredients

Eggs                                                                        15

Onions                                                                 200 g

Tomatoes                                                             200 g

Green chillies                                                         4

Mustard leaves                                                     25 g

Ginger                                                                    25 g

Garam Masala                                                       20 g

Oil                                                                        100 ml

Salt

Method

1. Peel and shred the onions. Shred the chillies and mustard leaves.

2. Finely chop the ginger.

3. Cut the tomatoes into concasse.

4. Break the eggs into a large bowl, beat well then add the mustard leaves and salt and mix thoroughly.

5. Heat the oil in a large frying pan, add the onions, chillies and ginger and fry for 2 minutes. Add the tomatoes and garam masala and fry for a further minute.

6. Add the egg mixture and stir continuously with a wooden spoon until the eggs are cooked.

Note: Scrambled eggs when cooked should be set but slightly moist.

6. Derivatives of Egg Dishes 

You can add any filling or supplement to these dishes eg. 

  • Prawns 
  • Smoked Fish
  • Minced Chicken
  • Minced Lamb
  • Minced Pork
  • Assorted small diced vegetables.

For best results cook the filling/supplements in the sauté pan with a little oil or butter, then add to the rest of the recipe.

Omelette Fillings

1. Cooked rice stir fried with your desired supplement and seasoned to taste, place sufficient filling on one half of your omelette and fold.

2. Place the filled omelette on a suitable serving dish mask half the omelette with curry sauce and fresh coriander leaves.