The first multi-spacecraft science mission to launch to Mars is now on its way, and catching a ride on the twin probes are the first kiwis to fly to the red planet.

NASA’s ESCAPADE (Escape and Plasma Acceleration and Dynamics Explorers) mission lifted off on a 22-month trip to Mars on Thursday aboard a New Glenn rocket. Once there, the identical satellites will enter Martian orbit to study in real time how space weather affects the planet’s hybrid magnetosphere and how the interaction drove Mars to lose its once-dense atmosphere.

Led by the Space Sciences Laboratory at the University of California, Berkeley—the two spacecraft are named “Blue” and “Gold” after the school’s colors—the ESCAPADE probes are the first Mars-bound vehicles to be designed, built, and tested by Rocket Lab, the end-to-end space company headquartered in California but founded in New Zealand.

Read full article

Comments

Somewhere between the creaminess of coconut milk, sharpness of tamarind, and fragrance of curry leaves, this South Indian egg curry manages to make plain old boiled eggs taste like something special.

If you’re looking for a new way to eat boiled eggs or give your regular egg curry a delicious new twist, then it’s time to try this South Indian Style Egg Curry. It’s got a spicy, creamy base, brightness from tamarind, and  The creamy coconut milk wraps around the spices, the tamarind adds a bright kick, and that signature South Indian flavor from the curry leaves–all of which comes together to make an egg curry that’s delicious and comforting. 

I love how homely it feels, and if there is an egg curry recipe I love as much as my grandfather’s Dhaba style egg curry, it’s got to be this one. The whole thing comes together in one pot, and the eggssoak up all that flavour like little sponges. It’s the kind of curry that makes everyone go quiet for a few minutes at the table because they’re too busy eating. 

Ingredients for South Indian Egg Curry

• Hard-boiled eggs – The star of the dish. Follow the instructions in my How to Cook Hard-Boiled Eggs article for perfectly boiled eggs that soak up all the flavor!  
• Whole Spices: Mustard seeds, cinnamon stick, green and black cardamom, peppercorns form a warm, aromatic base
• Oil: I have used coconut oil for the authentic flavor, but sub it with a neutral-flavored oil in a pinch
• Aromatics: Finally chopped ginger, garlic, and green chillies for lots of flavor and aroma. 
• Onions and tomatoes: Finely chopped. These form the base of the curry
• Powdered Spices: turmeric, coriander, and red chilli powders add color, warmth, and flavor  
• Coconut Milk: This egg curry recipe calls for both thin and thick coconut milk for creaminess and that beautiful nutty flavor 
• Tamarind water: Adds a bright tanginess that lifts the whole curry
• Curry leaves – That final hit of sharp, herby aroma that makes it unmistakably South Indian.

How to make South Indian Egg Curry

Richa’s Top Tips 

• Sauté the spices well – Let the whole spices crackle and release their aroma before adding onions, this builds the base flavour for the curry.
• Use two kinds of coconut milk – Thin coconut milk is used to add flavor and creaminess to the dish, while thick coconut milk gives the gravy that luscious, silky finish. 
• Don’t overcook the eggs – Keep the yolks just set and still a bit creamy inside. Over-boiled eggs can turn rubbery and won’t soak up flavours as well.
• Balance tamarind carefully – Start with a little and taste, it should add brightness without making the curry too sour.
• Add curry leaves right at the end – Toss them in just before you switch off the heat so they stay fragrant and fresh.

Frequently Asked Questions

Storage Tips

• Fridge: Store the curry (without eggs) in an airtight container for 3–4 days. Add freshly boiled eggs when you reheat it.
• Freezer: The curry base freezes well for up to 2 months. Thaw overnight in the fridge, heat gently, and drop in boiled eggs just before serving.
• Leftovers with eggs: If you’ve already added eggs, refrigerate and eat within 24 hours, eggs can get rubbery if stored too long.
• Reheating: Warm gently on the stovetop, stirring often. Add a splash of water or coconut milk if the curry has thickened in the fridge.

Serving Ideas

A bowl of this curry is great on its own, but it really shines with the right sidekicks. Try one of these easy pairings to make it feel like a full South Indian-style feast:

• With Laccha Paratta – Their flaky layers are perfect for scooping up all that creamy curry.
• Over Steamed Rice – A simple bowl of basmati or sona masoori rice works beautifully with the rich gravy.
• With Coconut Stir-Fry Rice – Doubles up on the coconut flavour while adding texture.
• With Jeera Rice – The mild cumin pairs well with the bold, tangy notes of the curry.
• Alongside Lemon Rice – The bright citrusy rice balances the richness of the curry.
• With Idiyappam (String Hoppers) – A traditional South Indian combo that soaks up the gravy perfectly.
• With Ragi Dosa – For a crispy, light pairing that turns this into a brunch-style meal.

Customisation Ideas

• Fry the eggs first – Halve the boiled eggs and lightly pan-fry them till golden before adding them to the curry for a deeper, toasty flavour.
• Switch the cooking fat – Use ghee instead of coconut oil for a richer, festive taste, or sesame oil for a gentle nutty note.
• Swap the tang – Replace tamarind water with kokum or a splash of raw mango pulp for a brighter, fruitier sourness.
• Add some greens – Stir in spinach, amaranth, or drumstick leaves toward the end for a fresh, earthy lift.
• Top with crunch – Toast a few cashews or coconut slivers and sprinkle them on top right before serving for texture.

So go forth, and enjoy this. And if you are a crazy egg curry fan like me, here’s some spicy North Indian style egg curry which is almost as good!

Also Try – North Indian Style Egg Curry

More South Indian Recipes:

• Lemon Rice (Yellow Rice)
• Oats Upma
• Peanut Chutney
• Mangalorean Ripe Mango Curry

Watch South Indian style Egg Curry Recipe Video (Step by Step)

Print

South Indian Style Egg Curry

Learn how to make south indian style egg curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!

Course Main Course, Side Dishes

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 Portions

Calories 333kcal

Author Richa

Ingredients

• 5 Hard Boiled Eggs peeled
• 1 tablespoon Coconut Oil
• 1 teaspoon Mustard seeds
• 1 Cinnamon small stick
• 3 Cardamom pods
• 5 Peppercorns lightly smashed
• 2 – 3 Green Chillies slit lengthwise
• 1 teaspoon Ginger finely chopped or ginger paste
• 7 Garlic cloves smashed and roughly chopped or garlic paste
• 2 Onions finely chopped (medium)
• 3 Tomatoes finely chopped (large)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Chili Powder Red
• 1/4 cup Tamarind Water See Note 2
• 1 cup Thin Coconut Milk See Note 3
• 1/2 cup Thick Coconut Milk
• 8 – 10 Curry Leaves
• Salt to taste

Instructions

• In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
• Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
• Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
• Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
• Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

Video

Notes

1. To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
2. To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
3. Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.
4. If storing this curry for later, do not add eggs. You can freeze the curry and reheat it when required. Use fresh hardboiled eggs when you reheat the curry. 

Nutrition

Calories: 333kcal | Carbohydrates: 19g | Protein: 10g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 187mg | Sodium: 233mg | Potassium: 505mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1070IU | Vitamin C: 94mg | Calcium: 86mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post South Indian Style Egg Curry appeared first on My Food Story.

Scrambled eggs with cottage cheese recipe is one high protein breakfast thatTikTok and nutrition pros can’t stop talking about. The curds melt into pillowy eggs, adding 30  grams plus of complete protein in under 10 minutes. If you need a low‑carb, high protein high‑satiety breakfast that still feels indulgent, this one‑pan recipe of high protein, cottage cheese scrambled eggs is your new favourite breakfast.

Move over, plain scrambled eggs scrambled eggs with cottage cheese are the 2025 TikTok breakfast star. Curds melt into pillowy eggs, giving high protein scrambled eggs (30 g!) in five minutes. Perfect for low‑carb, muscle‑fuel mornings or budget‑friendly meal prep.

Make High Protein Scrambled Eggs With Cottage Cheese

• 30 g protein, 270 kcal: ideal for weight‑loss or muscle‑fuel meals.
• 5 minute cook, 1 pan, zero fancy tools
• Naturally gluten free & keto friendly; easy dairy free swap noted below.
• Look for small curd, 2 % milkfat; Good Culture or Daisy work well.

Ingredients

• 6 eggs – Farm fresh or pasteurised
• 200g Cottage Cheese – Look for small curd; Good Culture brand blends smoothly
• Salt to taste
• Freshly ground black pepper – Everything bagel seasoning (optional)
• 1 tbsp Olive Oil/Butter

Macros (per serving): 270 calories, 30g protein, 5g carbs, 14g fat

How to make scrambled eggs with cottage cheese

Prep egg Mixture

• Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)

Cook the eggs

• Now, heat some oil in a skillet and pour the egg mixture in it.
• After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
• Keep the heat low and make these folds until no liquid remains.

Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery. Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!

Storage

Best hot off the pan, but you can refrigerator meal‑prep in glass containers up to 2 days. Reheat gently at 50 % power.

FAQs

More High‑Protein Breakfasts

• Egg Veggie Bites
• Cottage Cheese Keto Bread
• Matcha Chia Pudding   Prep‑ahead, high protein
• Low Carb High Protein Egg Salad
• Low Carb Salad Wrap
• Caprese Stuffed Portobello Mushrooms
• Keto Egg Salad 
• High Protein Chocolate Chia Pudding

Watch Video

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

Print

High Protein Cottage Cheese Scrambled Eggs

Scrambled eggs with cottage cheese turn fluffy, melt‑in‑your‑mouth and high‑protein scrambled eggs 30 g protein, keto‑friendly, ready in 10 minutes.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword , Breakfast Egg Recipes, cottage cheese, eggs, high protein diet

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 267kcal

Ingredients

• 6 eggs
• Salt to taste
• Freshly ground black pepper
• 1 tbsp Olive Oil
• 200 grams Low fat cottage cheese

Instructions

Prep egg Mixture

• Crack eggs in a bowl, crush some black pepper, add cottage cheese and salt to taste. Whisk everything well to a uniform consistency. (there maybe small lumps of cottage cheese which is fine)

Cook the eggs

• Now, heat the oil in a skillet and pour the egg mixture in it.
• After about a minute, lightly drag the partially cooked eggs to the center using a spatula. It should look like making folds in the center.
• Keep the heat low and make these folds until no liquid remains.
• Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery.
• Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!

Video

Nutrition

Calories: 267kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 495mg | Sodium: 656mg | Potassium: 270mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 770IU | Calcium: 137mg | Iron: 2mg

Vegan Dark Chocolate Chickpea Pudding ... adding protein to desserts is often not very difficult if you just stretch your imagination a little! Dessert for breakfast or breakfast for dessert, these desserts made with chickpeas will win your heart.

The post Vegan Dark Chocolate Chickpea Pudding … fuss free, no bake & very delicious! appeared first on Passionate About Baking.

Eggless Strawberry Mousse ... this is the simplest, most delicious fuss free mousse you'll ever make. This dessert is light, it's flavourful and bursting with the sweet tang of the seasons best strawberries. It also requires very few ingredients and it has great body. It's a beautiful dessert for Mother's Day 🌸!

The post Eggless Strawberry Mousse … fresh & exciting. Make it for Mother’s Day! appeared first on Passionate About Baking.

I may be late to share this viral egg cottage cheese wrap, but there is no way I can miss this incredibly innovative high protein recipe which is just so easy to make!

With the extreme rise in demand of high protein yet delicious recipes that are meatless, cooking enthusiasts around the world are innovating recipes that are taking the social media by storm!

This egg cottage cheese wrap is the end result of one such very successful experiment which had broken almost all records of virality!

Have you tried it yet? You must if you haven’t already!

Just follow the few tips I have shared and I can guarantee you will end up with beautifully vibrant protein-packed cottage cheese wrap for your healthy lunch and/or dinner!

What is cottage cheese wrap and what's all the hype about this?

I am also no exception when it comes to being a protein enthusiast while planning my weight loss meals!

I have already shared many high protein meals here on my blog - both meatless and meaty options.

So when I came across this viral cottage cheese wrap, it was instantly evident that I will be trying it! And thank God I did!

It not only tastes amazing but is extremely easy to make and customizable according to your own liking!

The post High Protein Cottage Cheese Wrap | Viral Egg Cottage Cheese Wrap Recipe for Weight Loss first appeared on Flavor Quotient.

A Kimchi Omelette is an Omelette made with Kimchi. If you’re new to it, Kimchi is a fermented salty, mildly sweet, sour and spicy Korean condiment. The most common kind of Kimchi is made with salted Chinese cabbage, white radish, carrot, spring onion greens and a variety of seasonings. This condiment can be made with other vegetables too. Kimchi tends to have non-vegetarian ingredients usually, but I have a vegetarian version that I make all the time.

That last sentence would tell you that I like Kimchi, at least my version of it. I must add I’m the only one in my home so there’s usually Kimchi to spare in my fridge. Now the nice thing about Kimchi, if you like it, is that it is so versatile. Kimchi is better known across the word as a popular Korean banchan or side dish. However, Kimchi can be used to cook up other easy-to-cook recipes. Think Kimchi fried rice, Kimchi pancakes, sandwiches, noodles, dumplings, stew, and the list goes on.

One of the easiest Kimchi recipes I know is a Kimchi Omelette. It’s great for a quick meal that’s also low on carbs, if that’s a consideration for you. You can have it for breakfast, lunch or dinner.

Do you need a recipe to make an omelette? All you really need are eggs, some kimchi, fat to fry the omelette, and salt and pepper if absolutely necessary. Kimchi tends be well salted and spicy in itself. I see recipes calling for other stuff to the omelette like grated zucchini, broccoli, tomatoes, herbs of choice, grated cheese or feta, mirin, more scallions or spring onion greens, etc.

I like to keep things simple while cooking, most of the time. So my Kimchi Omelette is just mostly eggs and Kimchi. There are a couple of things to keep in mind while using Kimchi in an omelette, though. It’s a good idea to squeeze out most of the liquid in the Kimchi to prevent runny omelette mixture. Season with salt and pepper or chilli flakes with a little caution. Kimchi is quite generously salted and can be spicy.

I tend to add a bit of cornstarch dissolved in water (or milk) to eggs for omelettes with vegetables. This ensures the omelettes don’t fall apart while cooking and handling in the frying pan. If you have killer omelette making skills you can leave this out. I like my eggs well cooked, so I cook my omelettes on both sides. You can cook ours on one side only if that’s your preference.

The post Kimchi Omelette appeared first on My Diverse Kitchen - A Vegetarian Blog.

If you think air fryers cannot make your breakfast, then this recipe of air fryer omelette will prove you wrong! This air fryer omelette loaded with veggies and melting cheese could be the best thing to have before starting a fulfilling day ahead!

I know I'm obsessed with my air fryer and I really can’t help it! This one gadget has proven to be so valuable to me that it has already outsmarted the combined value of all the other gadgets in my kitchen!

I have already shared about 20 air fryer recipes in my blog till date and this repertoire is going to become even longer with time! If you are in love with your air fryer as much as I am, do tag along!

Today I will show you how you can make a healthy breakfast absolutely hassle-free in this magic device! Hence enters my fantastic air fryer omelette!

What is air fryer omelette and why is it so viral now?

I will be honest with you! I didn’t suddenly come up with the idea of this air fryer omelette recipe on my own which may already be very obvious to you as this is everywhere on the internet!

A quick search on trending air fryer recipes got me hooked on this one and then I developed my own version of air fryer omelette after scanning through a dozen.

This air fryer version of omelette is significantly different from your regular frying pan version made on the stovetop. The major difference is in their texture.

Air fryer omelette comes out super fluffy because we use 6 to 7 eggs which make multiple servings at one go (an absolute win-win!) and it becomes thick yet succulent inside thanks to the convection cooking technique of air fryers.

But I think what made this omelette so viral is the versatility of this recipe! You can make your own custom-made omelette with your own choice of veggies making it look extremely pretty!

I am already thinking of other variations of this that I am going to make soon!

The post Easy Air Fryer Omelette | Delicious Air Fryer Omelette Recipe for Weight Loss first appeared on Flavor Quotient.

Picture this: a bowl of creamy keto egg salad ready in just 5 minutes. Packed with 13 g protein, only 1.6 g net carbs, and perfect for busy low‑carb eaters or meal‑prep fans. Here’s my Keto Egg Salad recipe in quick & tasty way.

This is the best egg salad recipe if you are looking for a lite and easy egg salad.  Simple and easy egg recipe for dinner, lunch or breakfast. This Keto egg salad is perfect even if you are bothered with classic egg salad calories.

All you need is hard-boiled eggs, avocado, and mayonnaise, to make this keto egg salad that is low carb, creamy, and delicious.

Why You’ll Love This Keto Egg Salad 

Looking for a low‑carb lunch that actually fills you up? This creamy keto egg salad clocks in at just 1.6 g net carbs per ½ cup serving, delivers 13 g protein, and takes five minutes once your eggs are boiled. It’s gluten‑free, Whole30‑friendly, and the perfect make‑ahead meal for busy workdays. Pair it with lettuce cups, cucumber slices, or my Thai Cucumber Salad for crunch.

Quick nutrition note: keeping carbs this low helps some people stay in nutritional ketosis, but be sure the rest of your day’s meals supply plenty of potassium‑rich greens to avoid “keto flu.”

Low Carb Egg Salad Ingredients

You will need only six basic ingredients to make this low carb egg salad. Good quality eggs, avocado, mayonnaise, greek yogurt (hung), Dijon mustard, lettuce.

How To make egg salad

This egg salad recipe is one of the easiest one to make. The only tricky part is to perfectly boil and peel the eggs. I have shared 3 methods to Make perfect Hard Boiled Eggs. You can use any of these as per your convenience.

1. Instant Pot Boiled Eggs
2. Stove Top Boiled Eggs
3. Air Fryer Hard Boiled Eggs

Now only thing you have to take care is before peeling boiled eggs make sure that the eggs have cooled down before you chop it. Adding chopped eggs when they are still warm will make the salad mushy.

• Peel the boiled eggs and chop them into small pieces. Cut half an avocado into small pieces.
• In a bowl add in chopped eggs, avocados, mayonnaise, dijon mustard, salt to taste and mix it well.  
• Serve it as it is or over lettuce wraps to make Keto egg salad rolls. 
• Top with chopped parsley cilantro or chives. Sprinkle roasted chilli flakes.

How To Make Low Carb Egg Salad Keto Wraps

Egg salad with avocado is tasty, low carb and a perfect keto recipe, if you are LCFH beginner. There are 2 variations of the egg salad keto wraps that I make often.

In this recipe I have used iceberg lettuce to make these egg salad keto wraps because I also wanted this to make low calorie dinner. But if you are not following calorie restricted diet or adding a keto tortilla fits in your calorie budget you can use that.

Recipe Notes and Tried and Test Tips

• Adding a teaspoon of Dijon mustard to give egg salad a delicious tangy kick and  flavour.
• For the meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days. 
• If you are not eating wrapped in salad leaves this is an excellent egg salad for sandwich (but won’t be keto or low carb)

Meal‑Prep & Storage Tips

• Fridge: airtight container 3 days; keep lettuce or wraps separate until serving.
• Freezer: not recommended the mayo splits.
• Make‑ahead hack: stir salt in just before eating to keep the eggs from weeping.

Calories in Lite Egg Salad

Traditional egg salad packs 500 calories per serving. But, this lighter version of keto egg salad has 291 calories per serving and tastes pretty awesome.

To keep the net carb low I have not added any veggie even for crunch. If you are not really into counting carbs you can add chopped celery or red onion.

Storage & Meal‑Prep 

Store in an airtight jar for 3 days in the fridge. Not freezer‑friendly, mayo separates when thawed.

More Egg Recipes

• Egg and Cheese sandwich
• Avocado Toast
• Masala egg Sandwich

Low Carb Keto Egg Salad Recipe

Best Egg Bites Recipe

Shakshuka Recipe

Breakfast Egg Wrap Recipe – Low Carb, Keto

Watch Video

Expert Tips from Rekha (Nutritionist & Food Photographer)

I test every version twice, once for flavour, once for macro balance. For this update I swapped half the mayo for avocado oil mayo to cut added sugar to zero and shot in diffused daylight so the yolks stay sunshine‑yellow. 

First published May 2018, updated July 18 2025 for improved texture, photos and keto macros.

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

Print

Keto Egg Salad Wraps

Keto egg salad recipe for making low carb wraps with eggs. Lite egg salad made with boiled eggs, avocado, a high protein mayo substitute, makes this keto egg salad is creamy, delicious and healthy. Just perfect to fit in a low carb diet.

Course lunch

Cuisine continental

Keyword 20 Minutes, egg salad, eggs, keto, keto breakfast wrap, Low GI

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 3

Calories 291kcal

Ingredients

• 6 Eggs Boiled/chopped
• 1 Avacado cut
• 1 ½ tbsp mayonnaise
• 2 tbsp hung yogurt
• 1 tsp Dijon Mustard
• Salt
• 1 tsp red chilli flakes
• Iceberg lettuce to make wrap

Instructions

• To make Egg salad, firstly perfectly boil eggs.
• When the eggs are hard-boiled, peel the eggs and allow eggs to cool down for a minute or two.
• Gently chop the eggs and transfer them to a mixing bowl.
• Now, cut an avocado and cut it into small pieces.
• In the mixing bowl, add chopped avocado, and chopped boiled eggs.
• Then add 1 and a half tablespoon of mayonnaise and a teaspoon of dijon mustard.
• Add salt to taste and mix all the ingredients well.
• You can serve it over iceberg lettuce to make these delicious keto wraps.

Video

Notes

Rekha’s Tips  To Make It Perefctly

1. Adding a teaspoon of Dijon mustard to give your salad a delicious tangy kick and  flavour.
2. If you are not eating it in salad leaves this is an excellent egg salad for sandwich.
3. For meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days. 

Nutrition

Calories: 291kcal | Carbohydrates: 7g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 332mg | Sodium: 209mg | Potassium: 480mg | Fiber: 5g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg

Discover 10 delightful eggless desserts perfect for Spring baking. Enjoy delicious treats without using eggs!

The post EGGLESS BAKING … No eggs, no worries. 10 egg free Spring desserts to bake now! appeared first on Passionate About Baking.

You can actually use any fish roe in this spicy breakfast seafood recipe, so ask your local fishmonger what is available.

The post Hot Sauced Shad Roe with Green Chile & Pepper Cheese Scrambled Eggs first appeared on Burn Blog.

When dosa got a fancy makeover… Dosa is a type of thin, crisp, crepe-like pancake that is popular in South Indian cuisine. It is typically made from a batter of fermented rice and black lentils, and is often served with a variety of accompaniments, such as chutney, sambar, and coconut chutney. Dosa is a staple […]

The post Avocado Egg Cheese Dosa | Breakfast Recipe appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

Ras Omelette is a popular street food from Goa. Traditionally this is a meat based dish but this is a vegetarian version. So, instead of serving the omelette with xacuti gravy, it uses a spicy tomato gravy. Ross omelette is a favorite with Goan locals as a nighttime fuel after their dancing sessions. But this...

Read More

The post Ras Omelette Recipe appeared first on Cook's Hideout.

I am now completely eggless or rather egg free with my baking, and I'm LOVING IT! Gives me great joy to share a few of my favourites for you to bake this Valentines Day.

The post No Eggs, No Worries! 10 Best Eggless Cakes for V Day! I got you covered appeared first on Passionate About Baking.

How to make Fruit custard recipe ?

Fruit custard recipe is a delicious dessert simple to makes and prefect party recipe. I have prepared this custard recipe without cream. the Fruit Custard is an aesthetic mix of fruits and custard. Lets see how to prepare Homemade custard recipe without eggs.

Ingredients:

• Milk – ½ litter + 2 spoons
• Sugar – 4 spoons
• Custard powder – 2 spoons
• Cardamom powder – ½ tea spoon
• Apple – half (cut in to cube)
• Ripped banana – 1 (sliced)
• Panner grapes – half handful

Steps to prepare Fruit custard recipe:

1. Take a heavy bottom pan add half litter cow milk.
2. Switch on the stove and place a pan then heat.
3. When it is rise up slow the heat in to low flame then add four spoons of sugar and mix well.
4. After sugar dissolved completely, take a bowl add two spoons of custard powder and add two spoons of milk then mix well without any lumps.
5. Now turn the flame in low, it is a time to add custard mixture in to milk.
6. Mix well the custard mixture and boil for 10 minutes in a medium flame until it turns thick consistency (not too thick).
7. switch off the flame and cool the custard mixture completely in a room temperature.
8. Add cardamom powder and mix well.
9. This is right time to add fruits like apple, ripped banana, Panner grapes and mix well the custard recipe.
10. Flavorful homemade Fruit custard recipe is ready to serve; you can save now as it is.
11. Put this custard recipe in to fridge in 20 minutes and then served as chill custard recipe.
12. More dessert recipes from Famous Indian Recipes : sabudana payasam recipe | homemade eggless chocolate cake recipe | Rava kesari recipe | Gulab jamun recipe | Seven cup sweet |

Tips:

• Here i am used three fruits only; you can also add mango, green grapes, and pomegranate etc.,
• According to your sugar taste you can add more sweet or less.
• Instead of sugar you can also add organic honey also.

The post Fruit custard recipe, how to make Fruit custard recipe, Homemade custard appeared first on Famous Indian Recipes.

Ever since I successfully figured out how to make eggless lady finger biscuits, I've had the eggless version of a classic tiramisu in mind, one I wanted to make in a dessert box. That's just what I did and I loved how well it worked out!

The post Eggless Tiramisu Dessert Box … No eggs and simple, this dessert is delicious! #noeggs appeared first on Passionate About Baking.