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Fried Eggs
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Half Done
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Break an egg in a saucer. Heat 2 0r 3 tbsp. of ghee or oil in a frying pan. Slip the egg in it. Pour the heated ghee or oil from the sides of the frying pan over chalaza (hard portion of egg, white which holds the egg yolk in place). When it turns opaque, remove the egg with perforated spoon or a pancake turner.

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Full Done
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For full done fry an egg, turn the egg and cook from other side till the yolk is hard. Take it out with perforated spoon or pancake turner.

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INGREDIENTS
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1 egg

1 tbsp milk

1/2 cup chicken, boiled and shredded

1/2 tsp black pepper

1 tbsp oil

Salt to taste

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PREPARATION
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Separate the white from the yolk.

Add milk, salt and pepper to the egg yolk.

Beat until thick, then add shredded chicken and mix it.

Beat the egg white until stiff.

Fold the egg yolk mixture into the egg white until well-blended.

Heat oil in a pan and pour the mixture.

Cook over low heat until it turns slightly brown.

When puffed, place on the top grill of the oven at moderate temperature.

Bake until the top is firm to touch. Remove from oven. Fold and serve hot.

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INGREDIENTS
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Hard boiled eggs ……… 6 nos
Celery ………………….. 1/2 cup
Scallions ……………….. 1/3 cup
mayonnaise ……………. 4 tbsp
Dijon mustard ………….. 1 tsp
Worcestershire sauce … 1/4 tsp
Salt and pepper to taste
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PREPARATION
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Mash eggs and mix all ingredients together until well mixed.

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INGREDIENTS
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Carrots, chopped…………………….1/2 cup
Cabbage leaves, chopped…………..10
Spring onions…………………………2
Fresh bean sprouts…………………..4 cups
Onion, chopped………………………..1/2 medium
Button mushrooms, chopped………..1 cup
Minced chicken, cooked………………1/2 kg
Small prawns, cooked………………….1/2 kg
Vinegar…………………………………..1tbsp.
Soy sauce………………………………..2 tbsp.
Egg roll wrappers……………………….1 packet
Oil for frying
Egg, beaten……………………………..1

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PREPARATION
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Quick fry the vegetables.
Mix all ingredients together.
Then cool.
To make rolls, place about 2 tbsp filling mixture in the center of the wrapper.
Fold 1 corner over mixture and fold in ends. Continue rolling.
Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry for a few minutes on each side until golden brown. Remove and drain on paper.
Serve warm with tomato sauce, or sauce of your choice

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INGREDIENTS
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Orange juice ………. 1 1/8 cups
Vegetable oil ………. 2 tbsp
Honey ………………. 2 tbsp
Bread flour …………. 3 cups
Dry milk powder ……. 1 tbsp
Ground cinnamon ….. 1/2 tsp
Ground allspice …….. 1/2 tsp
Salt ………………….. 1 tsp
Dry yeast ……………. .25 ounce
Grated orange zest … 1 tbsp
Dried cranberries …… 1 cup
Chopped walnuts …… 1/3 cup
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PREPARATION
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Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

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INGREDIENTS
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2 eggs

1 capsicum

1 tbsp soya sauce

1 tsp black pepper

Green onions, chopped

Salt to taste

Oil for frying

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PREPARATION
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Beat eggs and add salt, pepper, soya sauce, green onions and capsicum.

Heat oil in a frying-pan, add the egg mixture and cook slowly.

As the omelette cooks, turn over to cook the other side. Fold and serve hot.

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INGREDIENTS
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Flour……………………….4 oz.
Butter…………………….. 3 oz.
Dry grated cheese……..2 oz.
Egg………………………….1 No (yolk)

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PREPARATION
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Mix ingredients to rich short crust pastry, chill before rolling out ¼” thick.
Cut into even strips ¼” wide and 4” long.
Shape few into rings. Bake for 10 minutes till golden brown.
When cold, lift the straws off paper and slip 4 or 5 into each ring.
Arrange on serving dish.

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INGREDIENTS
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Eggs ……… 2 nos
Milk ………. 1 tbsp
Butter ……. 10 gms
Cheese …… 30 gms
Salt to taste
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PREPARATION
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Beat the eggs with the milk and a little salt. Put the butter in a shallow round microwave dish and on high for 1 minute. Pour the egg mixture into the hot butter and microwave for 2 minutes on high. Sprinkle cheese and microwave on high for 1 ½ minute. Fold carefully into two and serve.

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INGREDIENTS
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8 cups Milk
? cup Ghee
Pinch of Kesar
1 tbsp Kishmish
1 cup Sugar or to taste
Dry fruits for garnishing
? tsp Cardamom powder
2 cups Carrots, finely grated

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PREPARATION
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Soak the saffron in one tablespoon of milk for 10 minutes.
Meanwhile, heat a pot on low heat and add the ghee.
Stir in the carrots and keep stirring until they are light brown and fragrant for about 5 minutes.
Pour in the milk, then add kishmish, cardamom, soaked saffron and sugar. Stir a few times and bring to a boil. Continue to stir as it thickens, to keep it from sticking.
Cook and stir for 5 minutes on a low boil. Cook longer if you want it a little thicker. Can be served either warm or cool&

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Hard Boiled Eggs
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For hard boiled eggs, keep the eggs in boiling water for 5-6 minutes depending upon the size of the eggs and initial temperature. Turn off the heat and let stand for 2-3 minutes.