• Eggs, Steamed

    Ingredients

    amountingredient
    ½ cupwater
    up to 24eggs
    large bowlice water

    process

    1. pour water in pressure cooker, drop in trivet, add eggs
    pressure: high
    time: 3 minutes
    release: quick

    soft steamed

    1. take eggs out immediately and immerse in ice water bath
    2. crack, roll, and peel; if you have extremely fresh eggs that are a little stubborn, you can return to the ice bath after peeling some of the bottom so that the water enters between the shell and the egg, making it easier to separate them

    Soft steamed eggs have a fully set, but tender white and runny yolk. Be gentle when peeling as the yolk is runny so there isn’t much structure to the egg. Don’t roll aggressively.

    Enjoy these eggs all on their own as a decadent snack or in place of poached eggs on top of fancy toasts. They’re much less fiddly than poached eggs, and also use the entire egg without discarding any of the whites. You can also add them to hearty grain bowls or roasted vegetable salads.

    Jammy

    1. leave eggs inside the pot with the lid on for 5-6 minutes
    2. remove from pot, dunk into ice bath, crack, peel

    Jammy eggs have a fully set white and set yolks, which are still creamy and soft, with a brighter orange color in the centers where they’re not quite as set. These have more structure than soft steamed and don’t have to be handled as carefully.

    Enjoy these on their own or in salads and sandwiches.

    Fully Cooked

    1. leave eggs inside pot with the lid on for 10 minutes, then dunk into the ice bath and peel

    Fully cooked eggs have a fully set white and yolks, with no green ring around the yolk! The green ring is indicative of overcooking and also creates a sulfurous taste/smell. The yolk will be an even yellow color throughout, with no orange.

    These are the standard, fully cooked eggs used in various recipes like egg salad, cobb salad, or deviled eggs. Use them in those, eat them alone with some salt and pepper, or drop them into a soupy salan like this simple aloo salan, chana shorba, or koftay. The yolk breaks down and melts into the soup, creating a creamy gravy.

    Notes

    • If you don’t have ice, just use the coldest water that comes out of your tap; you may need to change out the water several times, or just keep your bowl under cold running water to help delay the residual cooking process.
    • The easiest way to peel them is to crack the bottom, flat part where the little air pocket sits, then gently roll to crack the entire shell.

    I’ve set up this recipe so that everyone in my family who likes their eggs at different done-ness can still enjoy it just how they like without any extra fuss. So I’ll have my runny yolks by taking them out first, then leave the rest chilling in the pot for the listed times according to what my other family members prefer.

  • Egg & Cheese Quesadilla

    Tuck a 2-egg omelette into a 10″ flour tortilla and add 2 slices of melting cheese (I like American). Warm in toaster oven, airfryer, or in a dry pan on the stovetop until cheese is melted.

    Nutrition

    481 calories

  • Simple Aloo Salan

    Credits

    Recipe from My Heart Beets.

    Ingredients

    Makes 4 servings

    AmountIngredient
    1½ lbspotatoes, peeled, whole
    2 Toil
    2 tspcumin seeds
    ½ tspmustard seeds
    1Serrano pepper, minced
    2 cupswater
    1 tspsalt
    1 tspturmeric
    ½ tspdried mango powder (amchur)
    ½ tspKashmiri chili powder / paprika
    ¼ tspblack pepper
    ¼ tspcayenne

    Process

    1. Dump all the ingredients except the cilantro in the instant pot
    Pressure: High
    Time: 10 minutes
    Release: 10 minutes natural
    
    1. Break up the potatoes into chunks, squishing some into the soup to thicken.
    2. Garnish with cilantro.

    Nutrition

    Calories: 197 per serving (¼ of recipe)

    Notes

    • If adding eggs, steam in instant pot separately
    Pressure: High
    Time: 6 minutes
    Release: Quick
    
    • It’s possible to do the eggs at the same time as the salan by using a high trivet, but the potatoes would need to be chopped in order to account for the reduced pressure time, I haven’t perfected the timing yet so experiment at your own risk.
    Simple Aloo Salan
  • Aloo Aanday

    Ingredients

    Makes 4-5 servings (if using 8 eggs)

    AmountIngredient
    2potatoes, large
    3onions, sliced
    3chilies, serrano
    1tomato, roma (optional)
    2 Toil, vegetable
    1 cupwater
    1 tspsalt
    ¼ tspturmeric
    ¼ tspcayenne pepper
    to tastecumin seeds
    to tastecoriander seeds (optional)
    6-8eggs
    to tastecilantro, fresh
    to tastemint, fresh
    to tastered chili flakes

    Process

    1. Cut potatoes into thin slices, soak in water (optional); set aside.
    2. Sauté chilies, potatoes, tomato (if using), and 1 cup of onions in oil.
    3. Add spices (including cumin + coriander seeds) and roast for a few seconds; add water throughout the process as needed to deglaze the pan and prevent burning.
    4. Add the rest of the onions and cook for a few minutes.
    5. Add eggs, mix thoroughly to create scramble. It will look like a gooey mess, don’t worry. It will come together. :)
    6. Turn off heat, add cilantro, mint, chili flakes; mix to incorporate.

    Serve hot with roti / paratha / naan.

    Notes

    • In step 2, I like to add a cup of the sliced onions right at the beginning so they cook down all the way, then add the rest of the onions later in step 4. This gives two tiers of onion flavor: the sweeter, more caramelized one from step 2 and the still crunchy, stir fried ones that are added later. The latter also adds a good texture to the softer eggs and potatoes.
    • The potatoes take the longest time to cook here, so in order to get them nice and tender, a medium dice of about a half inch or so will work best. If need be, add some water to the pan and cover to steam / help move things along. Once the potatoes are cooked, you can add the eggs and the dish is done in about a minute.
    • Feel things out—I ended up using a full cup of water and an extra tablespoon of oil (for a total of 3 T) because I felt it needed it. A bit more salt would have been perfect, as well. Your dish may vary a little depending on the size of your eggs and vegetables.
    Aloo Aanday

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