How do you make this delicious egg yolk that can be made right away and eaten with hot sauce while thinking that? That's what we want to know through this post.
Ingredients for Eggs:
Eggs - 6,
Cooking Oil - 3 tbsp,
Large Onions - 3,
Tomatoes - 4,
Ginger Garlic Paste - 1 tsp, Mustard - Half a teaspoon, Caraway - a pinch,
Salt - required amount,
Turmeric powder - A quarter teaspoon,
broth Chili - a tablespoon, green chillies - 2,
chopped coriander leaves - a little.
Egg pack recipe: First wash the egg well, add water, boil for 10 minutes on medium heat and the egg will be well boiled.
Add a little rock salt to keep the eggs from breaking during boiling. Once the boiled egg is well cooled, remove the skin and set aside.
Now chop the required vegetables and keep them in the oven. Put a frying pan in it and leave the required amount of oil to dry well.
When the oil dries well, add mustard and fry. When the mustard is fried, add a pinch of curry leaves.
Then remove the skin and add the finely chopped onion and fry well. When the onion is slightly wilted, add the finely chopped green chillies.
When the onion comes to a simmer, add ginger and garlic paste and fry well. Finely chop the tomato pieces when the green aroma is gone.
When the tomato paste is wilted, add a teaspoon of turmeric powder, required amount of broth and chilli powder and mix well.
Add the required amount of salt and mix well. Do not add any water to it, and when the oil has accumulated well into the base, add the scrambled eggs and fry well twice.
Put the spoon and cut it lightly in one or two places so that the spice goes down into the egg. Fry well for a 2 minutes and all the spices will go down into the egg and taste good.
Then sprinkle with chopped coriander and serve with baking soda. Do this egg pack, which is very easy to do, and you will be amazed.
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