Ande ka Funda: Must-try spice infused egg recipes you can’t miss

Confused about how to make a quick yet healthy meal? Eggs are the most basic and also the most manipulative food item. You can have a simple boiled egg for breakfast or a uniquely spiced egg curry for a meal. While eggs are considered to have high nutritional value, they are a low-energy, nutrient-dense source of food and thus are consumed widely. To signify the health benefits of eggs in our diet, June 3 is observed as National Egg Day in India. Many studies have proved benefits of eating eggs; it has been found that a single large boiled egg contains all essential vitamins and minerals.

From an uniquely spiced omelette to Kosha Mangsho Eggs Benedict, below are all the must-try recipes from chefs around the country.

Kosha Mangsho Eggs Benedict
While Eggs Benedict is a widely popular dish among Mumbaikars, Kosha Mangsho is a beloved Bengali mutton curry. Kosha Mangsho Eggs Benedict adds a twist to your traditional Kosha Mangsho. If you are a Bengali purist, but are open to experimentation, you must try this Kosha Mangsho Eggs Benedict recipe by Chef Avishek Bagchi. Poached eggs added on top of Kosha Mangsho with the creamy Hollandaise sauce drizzled over the eggs, perfectly complementing the spicy mutton curry.

Ingredients:
Mutton 500 g
Sliced onion 150 g
Green chillies, finely chopped (can reduce or increase according to spice intake) - 4 pieces
Ginger paste 1 tsp
Garlic Paste 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Kashmiri Red chilli powder 3 tsp
Oil (preferably Mustard Oil) 1/2 cup
Sugar 1 tbsp
Ghee 1 tbsp
Salt to taste
English muffin 1 piece
Vinegar 2 tbsp
Butter 2 tsp
Hollandaise Sauce 2 tbsp
Gondhoraj lemon 1 pieces
Eggs 2 pieces
Ingredients for marination:
Medium sized onion (ground to a paste) 3 pcs
Garlic paste 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Mustard Oil 2 tsp
Curd 4 to 5 tsp
Salt 1 tsp
Ingredients for tempering:
Bay leaves 3 to 4 pieces
Dry red chillies 3 to 4 pieces
Green Cardamom 6 pieces
Cinnamon 1 ½ inch stick
Cloves 5 pcs
Black cardamom 1 piece

Method:
1. Wash the mutton pieces thoroughly and pat them dry. In a large bowl marinate the mutton pieces with onion paste (made of 3 onions), 1 ½ tsp garlic paste, 1 heaped tsp turmeric powder, 1 tsp red chilli powder, 2 tbsp mustard oil, 4 to 5 tbsp curd, ½ cup grated raw Papaya (to tenderise and soften the meat) and 1 tsp salt.
2. Rub and massage all the ingredients for marination into the mutton pieces. Cover and marinate for at least four to six hours in the refrigerator. It is even better if you can marinate it overnight.
3. Take out the marinated mutton at least 30 to 40 mins before you start cooking to bring the marinated mutton to room temperature.
4. In a deep heavy bottom pan or wok, heat 1/2 cup mustard oil over medium flame. When hot, (we don't want smoking hot) temper it with bay leaf, red chilli, cardamom, cloves, cinnamons. Wait for the spices to turn light brown in colour and starts releasing aroma.
5. Next add 1 tbsp sugar. Stir continuously and allow it to get dissolved and caramelised.
6. Now add 1 cup chopped onion along with 3 to 4 finely chopped green chillies and cook till they turn deep golden brown in colour. Stir frequently for even browning of the onions. Add 2 tsp ginger paste and 2 tsp garlic paste. Keeping the heat to a medium keep stirring frequently and cooking for another 4 to 5 mins or till oil separates.
7. Now add 1 and 1/2 tsp Kashmiri chilli powder, 1 and 1/2 tsp Cumin powder, 1 and 1/2 tsp Coriander powder. Mix well and sauté for one to two minutes.
8. Add the marinated meat to the pan along with the marination.
9. The next step is very important as this is where the Mutton dish gets its name from "Kosha" as this step is called "Koshano", which is nothing but cooking and stirring frequently over high heat.
10. Cook over high flame for a good 15 to 20 minutes, stirring often. Normally the marinated mutton should release enough water. But if you require, add very little hot water from time to time to make sure the spices do not stick to the bottom of the pan.
11. Check the gravy for salt and other spices. Adjust according to your requirement.
12. Now bring down the flame to a low, cover and cook the mutton on a sim. Simmer the mutton for another 50 to 60 minutes, stirring from time to time. Try not to use any water to cook as the mutton will release moisture. However add a few tablespoon full of hot water occasionally if needed.
13. Cook till the Mutton is soft, but not over-done. The meat should retain its shape and not fall off the bone.
14. Before taking off, add 1 tbsp ghee and some slit green chillies if you like. Cook for 1 to 2 minutes before turning off the heat.
15. Shred the mutton pieces and cook in that gravy. Add some Gondharaj lemon juice in it.
16. Cut the English Muffin into two, spread melted butter and toast it.
17. Keep the shredded Kosha Mangsho mixture on top of English Muffin.
18. Put the poached egg on top of that mixture, pour Hollandaise sauce on top of poached egg.
19. Garnish with Gondharaj lemon zest.

Recipe by Chef Avishek Bagchi Executive Sous Chef, JW Marriott Kolkata.

Thai-Inspired Egg Curry with Coconut Milk
Egg curry is one of the most popular egg recipes among Indian households. One of the many variations of egg curry is Thai egg curry with coconut milk. It has creamy coconut milk with aromatic spices.
Whether you're a seasoned curry enthusiast or a curious foodie, this recipe by chef Ruffy Shaikh is sure to transport you to the bustling streets of Thailand.

Ingredients:
Large eggs 6
Vegetable oil 2 tbsp
Finely chopped onion 1
Minced garlic cloves 3
Minced ginger 1 tbsp
Finely chopped red chilli 1
Thai red curry paste 2 tbsp
Coconut milk 1 can
Diced tomatoes 1 cup
Fish sauce 1 tbsp
Brown sugar 1 tsp
Vegetable broth 1/2 cup
Baby spinach leaves 1 cup
Fresh basil for garnish

Method:
1. Place the eggs in a saucepan with cold water. Bring to a boil, reduce the heat and simmer for 10 minutes.
2. Remove the eggs from the boiling water and place them in an ice bath to cool. Once chilled, peel the eggs and set them aside.
3. Heat the vegetable oil in a large skillet over medium heat. Sauté the chopped onion for five to seven minutes, until cooked and transparent.
4. Combine the minced garlic, ginger, and red chilli. Sauté for an additional 2to 3 minutes, until fragrant.
5. Stir in the Thai red curry paste and heat for 1 to 2 minutes to allow the flavours to combine.
6. Add the coconut milk, diced tomatoes, fish sauce, brown sugar, and vegetable broth. Stir to mix.
7. Bring the mixture to a simmer and cook for about 10 minutes, until the sauce thickens slightly.
8. Cut the boiled eggs in halves and carefully add them to the curry sauce. Simmer for another 5 minutes to thoroughly cook the eggs.
9. Stir in the baby spinach leaves until they soften.
10. Add some fresh basil leaves to the curry as a garnish.
11. Serve the spicy egg curry with Thai flavour over cooked jasmine rice or with naan.

Recipe by Chef Ruffy Shaikh - Sr. Sous Chef, ITC Grand Central

ALSO READ: Bowl full of goodness: This monsoon, follow simple and easy recipes to make innovative soups, broth and ramen

Bombay-inspired Spicy Egg Masala Toast
If you are a Mumbaikar or not, everyone has had multiple variations of the Bombay sandwich. This Bombay-inspired spicy egg masala toast is yet another addition to the list.
If you are a sandwich enthusiast, you must try this Bombay-inspired spicy egg masala toast by chef Amandeep Singh. This Spicy Egg Masala Toast is a fusion of flavours and textures, offering a spicy kick from the masala and the rich creaminess of the eggs.
It's perfect for breakfast or brunch, and it brings the taste of Mumbai's popular street food to your table.

Ingredients:
Slices of bread (white, whole wheat, or multigrain) 4
Eggs 4
Finely chopped large onion 1
Finely chopped tomato 1
Finely chopped small bell pepper 1
Finely chopped green chillies 2 gm
Minced garlic cloves 2
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
garam masala 1/2 tsp
Oil or ghee 2 tbsp
Salt to taste
Freshly chopped coriander leaves (for garnish)
Butter (for toasting bread)
Lemon wedges (for serving)

Method:
1. Prepare Masala: Heat oil or ghee in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter. Add minced garlic and sauté for a minute.
2. Cook Vegetables: Add chopped onions and green chillies, and sauté until the onions turn golden brown. Add the chopped bell pepper and tomatoes, and cook until the vegetables soften.
3. Add Spices: Stir in turmeric powder, red chilli powder, garam masala, and salt. Cook for another 2 to 3 minutes until the spices are well blended and aromatic. Remove from heat and set aside.
4. Toast Bread: Butter the bread slices on both sides. Toast them on a griddle or in a pan until they are golden brown and crispy.
5. Assemble: Spread a generous amount of the prepared masala mixture evenly over each toasted bread slice.
6. Cook Eggs: In a separate pan, cook the eggs sunny-side-up or over-easy as per your preference - season with a pinch of salt and pepper.
7. Combine: Place a cooked egg on top of each masala-covered toast slice.
8. Garnish and Serve: Garnish with fresh coriander leaves and serve with lemon wedges on the side.

Recipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden City

Eggs Benedict
Eggs Benedict is a popular American breakfast and brunch now gaining popularity in Indian metropolitan cities.
It has an English muffin, split and toasted; topped with a slice of Canadian bacon or ham; a perfectly poached egg; and finished with a rich and creamy hollandaise sauce. A bite of Eggs Benedict brings out the taste of buttery muffin, savory meat, delicate egg, and tangy sauce, all in one.
This Eggs Benedict recipe by Chef Sandeep Deshmukh brings out the luxurious, velvety texture and balanced flavors.

Ingredients:
For the Hollandaise Sauce:
Egg yolks 3
Lemon juice 1 tbsp
Unsalted melted butter 1/2 cup
Pinch of cayenne pepper
Pinch of salt
For the Eggs Benedict:
Eggs 4 large
English Muffins, split and toasted 2
Slices of Canadian bacon or ham 4
Freshly chopped chives or parsley (optional, for garnish)

Method:
For the Hollandaise Sauce:
1. Prepare a double boiler: Fill the bottom of a double boiler with about 1 to 2 inches of water and bring to a simmer over medium heat. Make sure the water does not touch the bottom of the top part of the double boiler.
2. Whisk the egg yolks and lemon juice: In the top part of the double boiler (or a heatproof bowl), whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume.
3. Cook the sauce: Place the bowl over the simmering water (do not let the bowl touch the water) and continue whisking vigorously. Be careful not to let the eggs scramble.
4. Add the butter: Slowly drizzle in the melted butter while continuously whisking. The sauce should thicken and become creamy. Remove from heat and whisk in the cayenne pepper and salt. Keep warm until ready to use.
For the Eggs Benedict:
1. Poach the eggs: Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar (optional, to help the eggs hold their shape). Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for 3 to 4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
2. Cook the bacon: In a skillet over medium heat, cook the Canadian bacon or ham slices until they are heated through and slightly browned.
3. Assemble the Eggs Benedict: Place a slice of bacon on each toasted English muffin half. Top with a poached egg.
4. Add the Hollandaise sauce: Spoon the warm Hollandaise sauce over the top of each poached egg.
5. Garnish and serve: Garnish with chopped chives or parsley if desired. Serve immediately.

Recipe by Chef Sandeep Deshmukh, The Bluebop Cafe

Local-inspired Masala Egg Benedict
Street food is the savior for all Mumbaikars when you have 9 to 5 and no time to prepare a quick, healthy breakfast. For them, street food comes to the rescue to save every minute of their 9 to 5.
This Bombay-inspired Masala Egg Benedict reimagines the classic breakfast or brunch favorite with the flavors of Mumbai.
Infused with a combination of spices and topped with a rich, tangy hollandaise sauce, this recipe by chef Amandeep Singh offers a unique twist on traditional Eggs Benedict, indulging the local flavors of Mumbai.

Ingredients:
Eggs - 4
English muffins or pav buns, halved - 2
Slices of ham or paneer (for a vegetarian version) - 4
Onion, finely chopped - 1 large
Tomato, finely chopped - 1
Bell pepper, finely chopped - 1 small
Green chillies, finely chopped - 2
Cloves garlic, minced - 2
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder
Garam masala - 1/2 tsp
Oil or ghee - 2 tbsp
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Butter (for toasting muffins) - 2 tbsp
Lemon wedges (for serving)
For Hollandaise Sauce
Egg yolks - 3
Lemon juice - 1 tbsp
Melted butter - 1/2 cup
Red chilli powder (optional) - 1/2 tsp
Salt and pepper to taste

Method:
Prepare Masala:
1. Heat oil or ghee in a pan over medium heat.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add minced garlic and sauté for a minute.
4. Add chopped onions and green chillies, and sauté until the onions turn golden brown.
5. Add the chopped bell pepper and tomatoes, and cook until the vegetables soften.
6. Stir in turmeric powder, red chilli powder, garam masala, and salt. Cook for another 2 to 3 minutes until the spices are well blended and aromatic. Remove from heat and set aside.
Toast Muffins:
1. Butter the halved English muffins or pav buns.
2. Toast them on a griddle or in a pan until they are golden brown and crispy.
Poach Eggs:
1. Fill a large saucepan with water and bring it to a gentle simmer.
2. Add a splash of vinegar (optional) to help the eggs hold their shape.
3. Crack each egg into a small bowl, then gently slide it into the simmering water.
4. Poach the eggs for about 3 to 4 minutes, until the whites are set but the yolks are still runny.
5. Remove with a slotted spoon and drain on paper towels.
Prepare Hollandaise sauce:
1. In a heatproof bowl, whisk the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
2. Place the bowl over a pot of simmering water (double boiler), making sure the bowl does not touch the water.
3. Continue whisking constantly, and slowly drizzle in the melted butter until the sauce is thick and creamy.
4. Stir in red chilli powder (if using), and season with salt and pepper.|
Assemble:
1. Place the toasted muffin or pav halves on serving plates.
2. Top each with a slice of ham or paneer.
3. Spoon a generous amount of the prepared masala mixture over the ham or paneer.
4. Place a poached egg on top of each.
5. Drizzle with Hollandaise sauce.
6. Garnish and Serve.
7. Garnish with fresh coriander leaves and serve with lemon wedges on the side.

Recipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden City

Local-inspired Eggs Kejriwal
Named after the legendary dish from the Willingdon club in Mumbai, this Bombay-inspired Eggs Kejriwal adds a modern twist to a classic favorite.
By combining rich Indian spices with gooey cheese and perfectly cooked eggs, this recipe by chef Amandeep Singh offers a unique and innovative take on breakfast or brunch, celebrating the bold flavors of Mumbai.

Ingredients:
Eggs 4
Slices of bread (white, whole wheat, or multigrain) 4
Grated cheese (cheddar or a blend of cheeses) 1/2 cup
Finely chopped onion 1 large
Finely chopped tomato 1
Finely chopped green chillies 2
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Garam masala 1 tsp
Oil or ghee 2 tbsp
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Black pepper to taste
Butter (for toasting bread)

Method:
1. Prepare Topping: Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn golden brown.
2. Cook Vegetables: Add green chillies and chopped tomatoes, and cook until the tomatoes soften. Add turmeric powder, red chilli powder, garam masala, and salt. Mix well and cook for another 2 to 3 minutes. Remove from heat and set aside.
3. Toast Bread: Butter the bread slices on both sides. Toast them on a griddle or in a pan until they are golden brown and crispy.
4. Assemble: Place the toasted bread slices on a baking sheet. Spread the cooked vegetable mixture evenly over each slice. Sprinkle grated cheese generously on top of the vegetable mixture.
5. Add Eggs: Make a small well in the centre of the cheese and vegetable mixture on each slice. Crack an egg into each well.
6. Bake: Preheat your oven to 180°C (350°F). Place the baking sheet in the oven and bake until the egg whites are set the yolks are cooked to your desired level of doneness, and the cheese is melted and bubbly. This should take about 10 to 12 minutes.
7. Garnish and Serve: Remove from the oven and sprinkle with freshly ground black pepper and chopped coriander leaves. Serve immediately.

Recipe by Chef Amandeep Singh Executive Sous Chef at The Westin Mumbai Garden City

ALSO READ: Kuch meetha ho jaye: Why Indians crave something sweet post-meals and healthy dessert alternatives to try

Omelette Curry
Whether it is North or South, East or West, you will find omelette curry in every corner of the country, with its own variations. It ranges from a simple omelette cooked in a pan with raw flavors to a spiced omelette curry that brings out the combined flavors of Indian spices.
This omelette curry recipe by Chef Klinth Lissy Crasta is a perfect blend of spices across kitchens around the nation. It is a dish that combines the simplicity of eggs with flavorful spices in the curry.

Ingredients:
For Gravy:
Bay leaf 1
Kalonji 1 gm
Black Peppercorn 1 gm
Mustard Oil 20 ml
Chopped onion 100 gm
Chopped tomato 50 gm
Cashew Paste 10 gm
Salt 2 gm
Turmeric 2 gm
Deggi chilli Powder 2 gm
Jeera Powder 1 gm
Coriander Powder 1 gm
Garam Masala Powder 1 gm
Water 100 ml
Green chilli Chopped 2 gm
Potato 24 gm
For Omelette:
Eggs 2
Salt 1 gm
Mustard oil 5 gm

Method:
1. In a heated pan add mustard oil, bay leaf, kalonji, black peppercorn until they splutter.
2. Add onion chop and saute it until it turns golden-brown.
3. Add turmeric, Deggi Chilli powder, jeera powder, coriander powder, garam masala powder mix well and cook until they are well roasted.
4. Add freshly chopped tomatoes, green chilli chop and sprinkle some salt.
5. Cook the ingredients until the tomatoes becomes soft and plump. When the Tomatoes are soft pour water.
6. Add cashew paste and fried potato cook the gravy until the oil/masala starts to leave pan.
7. Cover with lid and let it cook for few more minutes on slow heat.
8. Till the time is gravy is getting ready, In a bowl crack open 2 eggs and salt mix it thoroughly and make a fluffy batter.
9. In a pan add mustard oil pour the better and cook it on the either side on a slow flame.
10. Once the omelette is ready cut it into two equal halves.
11. Serve the omelette with hot gravy.

Recipe by Chef Klinth lissy Crasta, Byg Ventures

Cilbir
From a simple boiled egg to Turkish eggs, this simple ingredient can be manipulated in many ways to bring out numerous flavors.
This Cilbir recipe by Chef Agnibh Mudi is a revised version of Turkish eggs, which were a very popular dish during the time of the Ottoman Empire. The dish is basically beaten yogurt topped with poached eggs and Aleppo pepper butter.

Ingredients:
Hung curd 120gm
Garlic 5gm
Chilly Oil 5ml
Dill oil 5ml
Keggs 2 nos
Poaching liquid 1ltr water+ 20ml white vinegar
Dill leaves for Garnish
Sour dough slices

Method:
1. Make a smooth creamy mixer of hung curd and fine grated garlic (make sure that garlic is evenly crushed) add a pinch of salt.
2. ⁠Plate yogurt it in a semi flat bowl and reserve
3. ⁠Poach two eggs in boiling water with white vinegar. Make sure the yolk is runny.
4. ⁠Plate eggs on the yogurt, Drizzle Dill oil and chilly oil. Garnish with fresh Dill leaves
5. ⁠Serve with warm toasted Sourdough slices

Recipe by Chef Agnibh Mudi, Neuma