If you enjoy consuming eggs during this season, we are pleased to present several straightforward recipes that can be prepared using a microwave. These dishes are ideal for breakfast.
Many individuals prefer eggs for their morning meal due to their quick preparation time and the prolonged feeling of satiety they provide. While boiled or lightly fried eggs are popular choices for their simplicity, some may opt for a bread omelette or egg bhurji for lunch when time is limited.
However, there are occasions when one may desire something different. If you find yourself in this situation, we will share some easy microwave recipes that can be prepared with minimal effort by following our guidelines.
Microwave Egg Curry
Ingredients:
- Boiled eggs – 2
- Onion paste – ½ cup
- Tomato puree – ½ cup
- Turmeric powder – ½ teaspoon
- Red chili powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Coriander powder – 1 teaspoon
- Ginger-garlic paste – 1 teaspoon
- Oil – 1 tablespoon
- Water – ½ cup
- Salt – to taste
- Fresh coriander – for garnishing
Instructions:
- Begin by peeling the boiled eggs and slicing them in half to allow the masala to penetrate.
- In a microwave-safe container, add the oil and then incorporate the onion paste and ginger-garlic paste. Cook on high power for 2 minutes.
- Once the onions are sautéed, add the tomato puree, turmeric, red chili powder, coriander powder, and salt. Microwave for an additional 3 minutes.
- Introduce water to the mixture and microwave for 2 minutes. Add the halved eggs to the gravy, sprinkle with garam masala, and microwave for another 2 minutes.
- Your curry is now ready to be garnished with fresh coriander and served alongside rice or roti.
Microwave Egg Bites
Ingredients:
- Eggs – 2
- Milk – 2 tablespoons
- Cheese – 2 tablespoons
- Chopped capsicum – ¼ cup
- Boiled corn – 2 tablespoons
- Finely chopped green chili – 1
- Salt – to taste
- Black pepper powder – ¼ teaspoon
- Oil or butter – 1 teaspoon
Instructions:
- Prepare the aforementioned ingredients and grease a microwave-safe bowl, cup, or molds with oil or butter.
- Chop the vegetables (capsicum, corn, green chilies) and set aside. In a separate bowl, crack the eggs and add milk, salt, black pepper, cheese, and the chopped vegetables. Whisk thoroughly.
- Pour the mixture into the greased molds, ensuring not to fill them completely as the egg will expand. Place the molds in the microwave.
- Cook on high power for 2-3 minutes, checking periodically to ensure the egg bites are set. Once done, remove the molds from the microwave and allow them to cool slightly before carefully extracting the bites for serving.
Microwave Egg Pudding
Ingredients:
- Eggs – 2
- Milk – 1 cup
- Sugar – 3 tablespoons
- Vanilla essence – ½ teaspoon
- Sugar for caramel – 2 tablespoons
- Water – 1 tablespoon
Instructions:
- Prepare the ingredients as listed. In a microwave-safe bowl, combine 2 tablespoons of sugar with 1 tablespoon of water.
- Microwave on high power for 1-2 minutes until the sugar turns golden brown. Swirl the bowl to spread the caramel and allow it to cool.
- In a large bowl, break the eggs and add milk, sugar, and vanilla essence. Beat well and strain the mixture through a sieve for a smooth consistency.
- Pour the egg mixture into the bowl containing the caramel and place it in the microwave. Cook on low heat for 6-8 minutes.
- To check if the pudding is set, insert a toothpick; if it comes out clean, the pudding is ready. Remove from the microwave and allow it to cool to room temperature.
- Refrigerate for 1-2 hours. Once chilled, gently loosen the pudding from the edges and invert it onto a plate. Top with a layer of caramel before serving.
We encourage you to try these recipes and share your experiences with us. Should you have any inquiries related to this article, please feel free to leave a comment in the designated section above. We are committed to providing accurate information and appreciate your engagement. If you found this article enjoyable, we kindly ask you to share it. Stay connected with Harzindagi for more informative content.
