Eggs are delicious, nutritious and very quick and easy to make. They can be even easier to include in your meals if you can batch make them and store in the refrigerator. Breakfast will never be the same and boring again. Make this ahead of your work-week and enjoy spice-infused eggs every morning or for a brilliant protein-option in a quick meal.
They are so fluffy like unicorns that I can’t keep calm!
Prep time: 5 minutes
Cooking time: 18-20 minutes
- egg 12 pieces
- milk 120 ml
- baking powder/baking soda 15gm/1 heaped tea-spoonful
- salt 2.5ml
- oil 2 table-spoonful
- turmeric powder 2.5ml
- dried oregano 1.3ml
- dried basil 1.3ml
- dried thyme 1.3ml
- dried parsley 1 table-spoonful
- garlic powder 2.5ml
- pepper powder 2.5ml (optional)
- sriracha hot sauce 1 table-spoonful
- fresh cilantro 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 or a beater.
- Add the dried herbs, salt, oil, turmeric powder, pepper powder, chili sauce, and mix everything well. Feel free to adjust salt according to your taste.
- Then add the baking powder in the milk and mix it well. Then add this mix to the eggs.
- Now dd the chopped fresh cilantro, and parsley. Give everything a mix one last time.
- Grease an oven-proof pan or spray oil 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 18-20 minutes in 170 degrees Celsius or 340 Fahrenheit. 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.
- 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 you enjoy it.
- Enjoy them with bread and coffee or other hot drinks that you love drinking for breakfast. We often club a big piece with a side salad, which accomplishes a quick and fiber-protein rich clean meal.
- We also tried sprinkling some sesame seeds instead of cilantro during our initial trial and it came out really aromatic. Feel free to add your favorite sprinkle.
- Do not add the baking powder directly to the eggs. Mixing it with the milk first makes sure there are no lumps of baking powder in the batter.
- Another way to understand if it is done is to look at the edges of the pan, the whole cake-like substance will shrink at the edges. You can also poke it with a fork or knife like a cake and if nothing sticks to the knife, then it is done.
Some moments during…
My food story
During the beginning of the coronavirus outbreak in February 2020, we were living in France 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 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 this 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 twice with 12 eggs each time and it became a hit from the very first time. Try making this healthy, easy, simple yet inexpensive preparation at home, and I’m sure you would not regret it.
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