My food story
During the coronavirus outbreak, we were at the epicenter and the government announced lockdown for an unlimited period. This uncertainty made us panic. When we went to the supermarket to buy groceries and other necessities one last time before everything closes, we saw people panic buying things and could not buy a lot of things that were on our list. So, we bought a big crate of eggs (30 eggs), as the small ones with a dozen or half-a-dozen eggs were all sold out. After a week, we only ate 6 of them and were left with 24 eggs. Eggs here are marked with expiration dates and their date was quite near. So, we thought of doing something new, other than boiling or making omelettes, that too in just one go and without much effort and many ingredients. We tried this and it became a hit for the very first time. Try making this healthy, easy, simple yet inexpensive preparation at home, and I’m sure you would not regret it.
(serves 18-24 persons)
- Egg 24 pieces
- Milk 100 ml
- Dried herbs (parsley, oregano, basil, thyme) 2 table-spoonful
- Baking powder/baking soda 15gm/1 heaped tea-spoonful
- Salt 1 tea-spoonful
- Oil 2 table-spoonful
- Turmeric powder 1/2 tea-spoonful (optional)
- Paprika/black pepper powder 1 tea-spoonful (optional)
- Chilli sauce 2 table-spoonful
- Fresh coriander 2 table-spoonful (finely chopped)
- Take a bowl, big enough to hold all the material. The bowl should preferably be round for the ease of whisking the eggs.
- Break the eggs into the bowl. Be careful about pieces of broken eggshells in the mixture and pick them up if there is any. Beat the egg well with a fork.
- Add the milk, dried herbs, salt, oil, turmeric powder, chili or black pepper powder, chili sauce, and mix everything well. Feel free to adjust salt according to your taste.
- Then add the baking powder and mix everything well. Make sure there are no lumps of baking powder in the batter.
- Then add the chopped fresh coriander, alternatively, you can add dried coriander. Both are optional. Give everything a mix one last time.
- Grease an oven-proof pan with ghee or place a butter-paper in it. Pour the mixture in the pan and tap the pan on a flat surface. This will release any air bubbles trapped inside.
- Let it bake in the oven for around 15-20 minutes in 170 degrees. The time may vary depending on the type of oven and its power.
- Keep it on the check and once the top gets brown, get it out of the oven. Another way to understand that it is done is to look at the edges of the pan, the whole cake-like substance will be shrunk at the edges from the pan. You can also poke it with a fork or knife like a cake and if nothing sticks to the knife, then it is done.
- Let it cool for a few minutes. Once it hardens, cut them into small pieces of your choice before serving as dessert. Cut them into pieces.
- You can easily store it in the refrigerator for a week. Do not forget to heat it for a minute before consuming it.
Some moments during…
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With love, always,