Tuesday, May 03, 2011

Recipe: Toasty Egg Pakode


If you tell me that I should leave sharing recipes to female bloggers I am gonna call you a sexist bastard and probably push you off a cliff, so just don't do it, ok? (Just kidding, I wouldn't push anybody off a cliff. I might poke though.) If this one goes well, I might share a couple more of my recipe ideas.

Not that this is a revolutionary recipe, but it just evolved out of my breakfast of fried egg and beans and I love it so much that I thought I'd share it with the world. The world that reads my blog, that is.

Without further ado, let's get into it.

Recipe: Toasty Egg Pakode
Cuisine: Eggitarian
Prep time: 0
Cooking time: 20 minutes
Serves: 1

Raw materials: 2 eggs (I use the very large variety), 30 gms. butter, 2 slices of white bread, seasonings, dips etc.

Process:
1. Melt a spoonful of butter in a non-stick pan on high heat. The 30 gms. is my guess, use about the same amount of butter as you do for frying an egg. I use the smallest hob on the stove for this.
2. Once the butter melts and the bubbles subside, turn the heat to about 40%.
3. Break an egg into the pan, making sure you don't use the centre but the rim so there's space for another egg in the pan. (And throw away the shells, ok?)
4. With a spatula poke some random holes in the egg as it starts cooking and break the yolk.
5. Now, break another egg into the same pan, keeping them both on opposite side of the pan. (Think football field.)
6. Break the yolk and poke holes in this second egg also.
7. As the first egg starts to solify and looking more white than clear, fold one corner of it over to the centre. Then the other corner. This would make it look kind of like a samosa.
Tip: If the corner you fold keeps rolling back flat, just hold it in the folded position with your spatula for a few seconds and it will stick.
8. Fold the second egg also the same way.
9. While the eggs are cooking put two slices of white bread into the toaster.
10. When the eggs get solid enough to be turned over, flip them over.
11. Toast the bread slices well to the point where they are red.
12. Butter the slices.
13. Cook the eggs well flipping them as you see fit, cook them on both sides to the point where they just start to get slightly red.
14. Take the eggs out and place one each on the buttered toast slices.
15. Sprinkle salt and ground black pepper on them as they say, "according to taste".
17. I serve them (to myself) with roasted garlic and herbs dip and a little bit of ketchup. Since I ran out of that dip, I have been using Domino's garlic and herbs dip. It works ok, if not that well.

The picture on the top shows you what they should look like. I took the picture myself the other day, so you know it's not an advertising photo.

Disclaimer: The photo has been photoshopped to make them look more delicious.

I like it because it has eggs, which are a source of protein, bread which is a source of fiber, the ketchup has vitamin C, black pepper is good throat if you have cold and good for the eyes generally. Calories, there would be some considering it's got butter and eggs but not too many.

Now, if you were reading properly, you'd ask, where are the baked beans in this? Well, that's what I was trying to get rid of, to not having to eat beans every day. And I achieved that. :)

I would be very interested to know if you try this recipe and how it turns out for you, and also if you make any tweaks or adjustments. Drop me a line.

4 comments:

Always Happy said...

very nice and thank you for sharing the recipe and pic.

Sunil Goswami said...

Thank you, AH. Now I am hoping for some beta testing chefs. :)

Bikramjit said...

Thanks a lot, loved the recipe reminded me of hostel days .. Egg and bread the favourite food items for any time food be it breakfast-lunch or dinner ... :)

Bikram's

Sunil Goswami said...

Bikram, Glad you liked it. Do let me know after you try it. I never lived in hostel so I can only imagine. :)

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