Make your morning refreshing with these egg recipes

Both the white and yolk of an egg are rich in nutrients – proteins, minerals and vitamins with the yolk too containing vitamins, cholesterol, fat solvent and fundamental fatty acids. Eggs are likewise a vital and flexible element for cooking.

Eggs are an exceptionally great protein. The greater part the protein of an egg is found in the egg white alongside vitamin B2 and lower measures of fat than the yolk. Eggs are rich sources of vitamin D, B6, B12, selenium, and minerals, for example, zinc, iron and copper. Egg yolks contain a larger number of calories and fat than the whites. They are a source of fat dissolvable nutrients A, D, E and K and lecithin – the intensify that empowers emulsification in formulas, for example, hollandaise or mayonnaise.

There are 5 recipes that make your morning refreshing:

Egg Salad Sandwich


6 – Hard-Boiled Eggs
1 Tbsp – lemon juice
1/4 cup – mayonnaise
1 Tbsp – yellow mustard
1/4 tsp – salt
1/4 tsp – pepper
1/2 cup – finely slashed celery
1/4 cup – thinly cut green onions
8 – slices of brown bread
4 – lettuce leaves


Chop the eggs.
Mix mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.
Add chopped eggs, celery and green onions; blend well.
Refrigerate the mixture
Apply the mixture on brown bread with lettuce leaves.

Egg Salad


6 – Hard-Boiled Eggs chopped
1/4 cup – mayonnaise
2 tsp. – fresh lemon juice
1 Tbsp. – chopped onion
1/4 tsp. – salt
1/4 tsp. – pepper
1/2 cup – finely chopped coriander
Lettuce leaves


Hair boil the eggs and save few egg cuts for garnishing
Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and coriander; blend well. Refrigerate for later use
SERVE on lettuce leaves, embellished with saved egg cuts.


4 – Eggs
1/4 cup – liquid like milk or tomato juice
1/4 tsp. – dried thyme leaves OR herb of your choice
Salt and pepper, as per taste
1 cup filling of onion, cheese, vegetables, chicken etc.
2 tsp. vegetable oil

Beat eggs, liquid, herb and salt and pepper in medium bowl and mix well. Include filling; blend well.
Heat oil in a nonstick pan over medium heat until hot. Pour in egg blend; cook over low to medium heat until eggs are nearly set for 8 to 10 minutes.
Remove from heat. Spread and let stand until eggs are totally set and no obvious fluid egg remains, 5 to 10 minutes. Cut into wedges.

Spinach Omelet

2 – eggs
1 – cup spinach leaves, chopped
1 ½ tbsp – parmesan cheese
1/4 tsp – onion powder
1/8 tsp – ground nutmeg
salt and pepper to taste


In a bowl, beat the eggs, and mix in the chopped spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
In a pan heated with medium heat, cook the egg blend around 3 minutes, until incompletely set. Flip with a spatula and keep cooking 2 to 3 minutes. Lessen heat to low and keep cooking 2 to 3 minutes.

Egg and Potato Cutlet Recipe

4 – boiled egg
250 gm – boiled, mashed, peeled potato
1 tsp – red chili powder
1 cup – oil
5 powdered rusk
1 – finely chopped onion
1/2 tsp salt

For Marination

1 – beaten egg

For Garnishing

1 cup – chopped coriander leaves


Mix the potatoes, onions, red chili powder, salt and coriander leaves in a bowl and blend them well.
Add boiled eggs to the mixture and blend well. Make small balls of this mixture and flatten them. Dip this in the beaten egg and move them in the rusk.
Heat oil in a pan and add the cutlets. Fry till it becomes brown in color
Sprinkle the coriander leaves on the fried cutlets and serve.

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