Egg Souffle

Friends' Contribution Mangalore - Goa - Eggs


Quantity: Measure: Ingredients: Description:
800 Grammes Potatoes A1 - Boil the potatoes and mash.
1 Large Coconut A2 - for juice extractions
4 Nos Eggs A2 - Break and mix
200 Grammes Flour, Maida - (Refined) A2 - Mix with egg mixture
  As Required Salt A2 - to taste
3 Tablespoon Ghee B1 - Heat in a pie dish.
6 Nos Eggs B1 - Break and put in pie dish
1 Teaspoon Pepper Powder B1 - Sprinkle over eggs
1 Teaspoon Garam-Masala B1 - Sprinkle over eggs
2 Tablespoon Cheese - Grated Cheddar B1 - Spread on batter
2 Tablespoon Ghee B2 - Melted and bake
6 Nos Eggs B2 - Break and spread
  As Required Bread Crumbs B2 - Sprinkle on pastry


A.1  Boil the potatoes, peel and mash them well.   Keep aside
A 2  Grind the coconut, and extract tjuice.   Mix the coconut juice, four eggs, maida, mashed potatoes, and salt to taste.  Make a thick batter.   Keep aside.

 (B1 = 1/3;    B2 = half of 2/3 at the beginning;  the other half at the end.)

B.1  In a deep pie dish on the fire, put three spoons of ghee.   When it is boiling hot, pour one third of the batter, spreading it all over.   Five minutes later, break six eggs, and slide them without breaking one by one into the pie dish all over the batter  and sprinkle over each egg, a little pepper and Garam masala, and as much salt as required for each egg.   Place the pie dish in the microwave oven.   After the eggs are a little set, remove the dish from the oven and sprinkle two spoons of grated cheese.   Pour half of the remaining batter.   Spreading all over and place it in the microwave again on low temperature.

B.2  When the batter  is sufficiently brown, remove from the oven and pour two spoons of melted ghee, then break the remaining six eggs and carefully slide them as before, sprinkling spice powders and salt.   Again place in the oven, and when the eggs are slightly set, sprinkle two spoons of grated cheese.   Pour the remaining batter all over and bread crumbs.  Pour a spoon of ghee and bake the dish  till quite brown.

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