Low Calories Devil Eggs

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Ingredients:

·         7 hard boiled eggs

·         5-6 whole red peppers

·         2 tbsp Dijon mustard

·         1 tbsp mayonnaise

·         Salt to taste

Preparation:

            Cut the red peppers in dice cutting and roast them. Peel hard boiled eggs, slice in half and remove egg yolks. Place egg yolks in a bowl and mix in mustard, mayonnaise, salt and roasted red peppers. Adjust seasons and spoon back into egg whites. Deviled eggs are ready. 2 egg halves contain only 75 calories.

Eggs Halwa

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Ingredients:

·         10 Eggs

·         Ghee, equal to volume of beaten eggs

·         Sugar, equal to volume of beaten eggs

·         Khoya 90 gm

·         (You can also use condensed milk if khoya is not available.)

·         1 ½ tsp crushed Cardamoms

·         Vanilla essence few drops

·         10 Almond, sliced

·         10 cashew, sliced

·         10 pistachio, sliced

Preparation:

          Break all the eggs in a measuring jug. Note the mesurement. Empty it in a thick base saucepan. Measure equal amount of melted (not hot but at room temperature) ghee and add it to the eggs. Measure equal amount of sugar and add it to the ghee n egg mixture. Blend it with a blender so that everything turns into a smooth liquid. Put this liquid on low heat and keep stirring from the minute you put it on the stove. Add vanilla essence, khoya  and cardamom and cook, stirring gently, until the ghee begins to separate. Remove from heat. Turn out in a flat dish and spread evenly. Drain excess ghee into a pan and can be reused. Cut the halwa into pieces of your choice. Sprinkle the nuts on it and serve hot. Egg halwa is ready.

Egg Drop Soup

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Ingredients:

·         3 large eggs, lightly beaten

·         1 tomato, diced

·         2 tbsp corn starch

·         2  cups water

·         4 dashes white pepper

·         2 cups chicken broth

·         2-3 green onions, minced

·         Salt to taste

Preparation:

       Take a bowl and mix the corn starch with half cup of water. Set aside. Bring to boil the chicken broth and 1 ½ cup of water in a pot. Add the tomato, salt and white pepper. Now add the corn starch mixture. The soup will thicken. Cook for 1-2 minutes and remove from heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for two minutes. The egg drop soup is ready. Pour it into individual serving bowls, garnish with green onions and serve immediately.

Green Eggs Recipe

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Ingredients:

2 eggs
1/2 pound spinach
1 ounce feta cheese

Recipe:

Mix eggs and spinach (removed large stems) in large bowl. Crumble in feta cheese and mix again. Mixture should be lumpy. Pour into heated fry pan and stir until cooked (about 3 minutes). If spinach isn't steaming, put lid on pan. Green Eggs Recipe is ready to be served.

Mushroom and Spinach Quiche

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Ingredients:

 ·         Half cup butter

 ·         3tbsp cold water

 ·         One and half cup spelt flour

Filling:

 ·         6 eggs, whisked

 ·         Half tsp salt

 ·         ¾ cup grated gruyere cheese

 ·         2 cups warm milk

 ·         ½ pound spinach or green chili, chopped

 ·         10 medium mushrooms or onion

Recipe:

            Place the flour and butter in food processor and blend till the pea sized pieces are formed. Add water slowly till dough forms thick ball. Touch as little as possible and refrigerate for half an hour. Preheat oven to 350° F. Roll dough into pan and poke small holes in it to prevent it from causing bubbles while cooking. Place it in oven for 20 minutes then remove and fill. Combine eggs, salt, pepper, milk and half cheese. Add vegetables and put rest of the cheese on top. Dot the top with extra butter if you do not want the skin to be formed. Place in oven for 30 minutes or until set. Remove when outside is set and the middle still moves a little.wait for 10 minutes and then the Mushroom and Spinach Quiche is ready to be served. 

Deviled Eggs

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  Ingredients:

   ·         Hard boiled eggs

    ·         Ripe avocado, diced

    ·         Sea salt

    ·         Pepper

    ·         Fresh lemon juice

    ·         Dijon mustard

    ·         Yogurt

Making:

            Cut the eggs in half lengthwise. Remove the yolks. Take a bowl place yolks in it and mash with a fork. Add avocado and lemon juice and mash well. Add yogurt, mustard, salt and pepper and mix well. Spoon this mixture evenly into egg halves. Garnish it. Deviled eggs are ready to be served.