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In this book you will find a variety of recipes gleaned from the world over that will prove for onc


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An egg is one of the most nutritious foods known, as it contains all of the essential nutrients in a balanced proportion. Once looked upon as a mere breakfast food to be fried, boiled, scrambled or whisked into an omelette, the egg appears today in various avtars on our tables. It is a versatile food, which can be eaten on its own, or added to curries. When whisked, it can form the basis for a velvety sauce or custard; the deep gold of the yolk adds colour and flavour and the
frothy white adds lightness and air to a souffle or a cake. Eggs also bind stuffings and fillings and glaze pastries and breads.

Most of all, eggs add taste, nutrition and depth to even a simple recipe. The jungle fowl was domesticated in India around 1400 BC and eating eggs  was a natural progression right from those times. There is a reference to an egg-topped mutton dish in the 16th century work, Ain-e-Akbari and eggs are also mentioned in several Buddhist texts. While they are considered to be a ‘hot’ food, eggs have always been known to increase one’s strength and stamina and for that reason, wrestlers and athletes follow a diet enriched by eggs. Eggs symbolise birth, fertility and renewal. There are religious and cultural customs built around eggs, which have even been invested with cosmic significance. No wonder then that this white and gold delight has been, and continues to be, celebrated even today! I have collected some of my favourite egg recipes for you in this book. Enjoy heart-warming Punjabi Anda Bhurji, Baida Roti - which is one of Mumbai’s favourite street foods, silky Mushroom Quiche and sinful Chocolate Fudge Cake. There is a ric Egg Korma and the Parsi Wafer Per Eda. Whisked, fried, poached or baked, ande a jawab nahin! As always, each recipe serves four persons and has been tried and perfected just for you!
Here are some tips for storing eggs. • Store them inside the refrigerator rather than in the door in an egg carton, broad side up. • Eggs will keep at least for a week if stored in the refrigerator. • To test whether an egg is fresh, drop it in a bowl full of water. If it lies at the bottom on its side, it is fresh. If it rises nto a standing position it is less fresh and if it floats right to the top, it’s time to throw it away! • Eggs that are several days old hardboil best. Once hard-boiled they can be stored in the refrigerator for threefour days in a covered container.


One large egg has:
Calories: 72 Kcal
Protein: 6.29 g
Carbohydrate: 0.39 g
Total Fat: 4.97 g
Saturated fat: 1.55 g
Cholesterol: 212 mg
Vitamin A: 244 IU
Vitamin D: 18 IU

Contained only in the yolk.
It also contains significant amounts of folate, choline, calcium,
sodium, potassium, magnesium, iron and zinc - all essential nutrients.


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ISBN : 978-81-7991-477-9

Format : Soft bound

Actual Weight : 300

Volumetric Weight : 150

Product Dimension : 4.5' X 6.5'

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