Egg Masala

I was thinking that we didn't eat egg for a long time, hmm.. why not try something new and simple and with lot of spice powders. OK lets get started with boiled eggs :-))

This is a wonderful spicy and simple recipe to serve it as a side dish for any Indian meal like sambar, or any mixed rice recipes like lemon rice, tomato rice or tamarind rice or just eat with anything you like.

Nutrition facts of Egg:

Egg yolks and whole eggs store a lot of protein and choline. For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid.

Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.

Eggs add protein to a person's diet, as well as various other nutrients.

Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A, riboflavin (vitamin B₂), folic acid (vitamin B₉), vitamin B₆, vitamin B₁₂, choline, iron, calcium, phosphorus andpotassium. They are also a single-food source of protein.

All of the egg's vitamin A, D, and E are in the egg yolk. The egg is one of the few foods that naturally contain vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates that the human body may not absorb much cholesterol from eggs). The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein, and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.

The diet of the laying hens can greatly affect the nutritional quality of the eggs. For instance, chicken eggs that are especially high in omega 3 fatty acids are produced by feeding laying hens a diet containing polyunsaturated fats and kelp meal. Pastured raised free-range henswhich forage largely for their own food also tend to produce eggs with higher nutritional quality in having less cholesterol and fats while being several times higher in vitamins and omega 3 fatty acids than standard factory eggs ^[24] Focusing on the protein and crude fat content, a 2010 USDA study determined that there were no significant differences of these two macronutrients in consumer chicken eggs.
Cooked eggs are easier to digest, as well as having a lower risk of salmonellosis.

Ingredients:

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4 boiled Eggs (boil egg for about 15-20 mins with salted water to avoid breaking of eggs)

1/2 Red Onion chopped

1/2 tsp Ginger paste

1/4 tsp Asafoetida

Salt to taste

1/2 tsp Black Pepper powder

1 tbsp Cumin Powder

1/2 tsp Turmeric powder

1 1/2 tbsp Coriander powder

1 tsp Chili powder

1 tsp Cumin seeds
1/4 tsp Garam Masala powder

1/2 tsp Fennel seeds

2 tsp Oil

Cilantro to garnish

Method:

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1. Peel the boiled eggs and cut into half lengthwise.

2. In a pan add oil, when it's hot add asafoetida, cumin seeds and fennel seeds.

3. Now add the onions and turmeric powder and saute it until the onions turn transparent.

4. Now the simmer the flame to low (to avoid the masala to burn) and add all the spices and saute it until the raw smell of the masala is gone for about 5 mins.

5. Now add the eggs and carefully mix so that the egg yolks should not fall apart.

6. Off the flame and garnish with cilantro leaves after transferring it to a serving bowl.


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