Posted by on 11/27/2016

HOW TO COOK EGGS

METHOD 1

Preparation time – 2 minutes

Cooking         – 8 minutes

Total time       – 10 minutes

Serves 2

 

Ingredients

4 eggs

1 tablespoonful vegetable oil

Pinch salt

Red pepper

 

Instructions

  1. Heat your nonstick skillet over low heat meanwhile,

beat the eggs in a bowl and sprinkle a pinch of salt and whisk slowly.

  1. Pour the vegetable oil into the preheated skillet and spread the oil evenly. Let it heat until it becomes translucent.
  2. Pour the whisked eggs into the skillet and spread evenly.
  3. Keep flipping the eggs until there is no moisture on them.
  4. Sprinkle red pepper evenly on the cooked eggs
  5. Serve with kimchi

 

METHOD 2

Preparation time – 10 minutes

Cooking time    – 10 minutes

Total time       – 20 minutes

Serves 3

 

Ingredients

1 bulb onion

6 eggs

2 big ripe tomatoes

1 green bell pepper

1 tablespoonfuls ginger paste

A bunch of fresh coriander

2 cloves of garlic

3 large spinach leaves

A pinch of Za’atar

3 tablespoonfuls Canola oil

A pinch of salt

 

Instructions

  1. Wash all the vegetables in running water then chop them separately putting them separately on a large tray.
  2. Preheat the skillet over low temperature.
  3. Pour the oil into the preheated skillet and spread it evenly. Let the oil heat until it becomes translucent.
  4. Add the chopped onions and the ground garlic to the oil and let them cook until the onions turn golden brown.
  5. Add the diced green bell pepper, sliced tomatoes, chopped scallions, cut spinach and ginger paste to the cooking onions. Stir and let the ingredients cook for 3 minutes while covered.
  6. Beat the eggs and whisk them in a bowl until they form a curd. Add salt and continue whisking for 1 minute.
  7. Pour the curd into the skillet and stir. Keep stirring until no moisture is left on the eggs.
  8. Garnish with coriander leaves. Put off the heat.
  9. Sprinkle with za’atar to taste.
  10. Serve with any starch of your choice.

 

METHOD 3

Preparation time – 5 minutes

Cooking time    – 10 minutes

Total time       – 15 minutes

 

Ingredients

1 medium size bulb onion

4 eggs

1/4 cup skimmed milk

2 medium size tomatoes

1 tablespoonful turmeric

1 tablespoonful rosemary

3 tablespoonfuls olive oil

A pinch of chili powder

1 green pepper

 

Ingredients

  1. Wash all the vegetables in running water and put them in a large tray. Cut and put them in separate bowls.
  2. Preheat the skillet over low heat
  3. Pour oil into the skillet and let it heat until it becomes translucent. Spread the oil evenly over the skillet.
  4. Add the onions and let them cook until they become golden brown.
  5. Add the tomatoes, stir and let them cook until they become tender.
  6. Add turmeric, green pepper, rosemary and stir
  7. Whisk the eggs in a bowl. Add milk and salt to the whisked eggs and continue whisking until they form one layer.
  8. Add the eggs in the skillet and stir until no moisture is left on the eggs.
  9. Sprinkle chili then serve while hot.

 

 

 

 

 

 

 

 

 

 

Posted in: Uncategorized

Comments

Be the first to comment.

Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*