Spinach Omelette w/ Indian Fusion

When I am on SBD this is my keeper recipe for breakfast..especially on phase one where no carbs are allowed. So spinach is a replacement for the starchy bread and to make you feel full. I make it so often that even kids started liking it and poor me have to share it with them..good and bad for me. This can be served just by itself or accompanied by oat meal or fresh veggies and coffee on the side.
My perfect combo is this with either a legume salad or freshly sliced sweet peppers and a sugar free decaf.

Ingredients :
2 large Eggs or use Egg Substitute ( I use 2 whites & 1 yellow)
2 cups washed chopped spinach
1/2 tsp olive oil
1/4 tsp cumin seeds
1 or 2 Red chillies broken into pieces
4-6 Curry leaves
Salt and Black pepper/red chilly powder to taste

Method :
Add oil to a heated tawa/pan.
Once the oil is hot allow cumin seeds to splutter, then add curry leaves, red chillies and fry without burning.
To this add chopped spinach and cook for a min or two, add enough salt and pepper.
Now spread the cooked spinach on the tawa and break the eggs on it and distribute the eggs evenly to cover the spinach.
Add more salt and pepper or red chilly powder.
Once the bottom hardens turn it to the other side.
Cook for a minute and remove from heat.
Serve hot with mixed bean salad or chat to make a healthy breakfast or brunch.

Badami Ande / Egg Korma w/ Almond Infusion

I discover the making of this dish, when I was desperate for some rich gravy to go with my Biriyani. I ignored to pickup some Eggplants to make Eggplant masala during my regular grocery shopping, and also ran out of tomatoes to at least make some tomato chutney to compliment with biriyani. The only thing that came to my mind was eggs..sure eggs come to our rescue as i always mentioned in my previous egg posts. This time instead of just making a tangy egg gravy..to cut the spiciness of biriyani..I decided to experiment something different. Also I had that big packet of almonds sitting in my pantry...so decided to make use of them..so was born the "badami egg korma" With the regular korma ingredients like ginger garlic paste, coconut paste there was an addition the almond paste too..so no doubt this turned out to be a keeper dish.

Ingredients :
5-6 Hard boiled eggs
1 Tbsp Oil
2 - 3 Onions (over medium size, sliced length wise, or made into puree)
4 -5 Green chillies slit
1 Tbsp - Ginger garlic paste
2 tbsp Tomato puree
1/2 tsp each of Red chilly powder cumin & coriander powder.
1/4 tsp Turmeric powder
1/2 Tbsp garam masala power
1/2 tsp tamarind paste
1/2 cup Coconut paste/puree (add little water to the grated coconut and make a puree)
1/2 cup Almond paste/puree (add little water to the soaked, blanched almonds and make a smooth paste)
1/2 cup half and half cream
Salt to taste
Coriander leaves (finely chopped)

Procedure :
In a Kadai/pot/pan, allow oil to become hot and add sliced onions or onion puree, green chillies and saute' till cooked.
Add ginger garlic paste and saute till the raw smell is gone.
Add tomato paste and fry till cooked.
Add turmeric, spice powders, and salt and mix thoroughly.
Add half of the garam masala powder and mix again.
Add half cup of water, mix and allow to boil with closed lid.
Now add the hard boiled eggs and mix.
Add almond paste, coconut paste and tamarind paste and allow to cook for 5 minutes.
Add the remaining garam masala and cook for another 2 minutes.
Just before removing add the cream and mix.
Add coriander leaves and remove from heat.
Serve hot with any seasoned rice, biriyani, or roti, naan or paratha.

Since this makes a very apt gravy to go on side with naan or paratha, I'm sending this egg gravy to Srilekha's EFM - Parathas and Gravies event

Cauliflower Egg Pakora/Bhaji/Fitters

This is yet another simple easy snack to make and yet so tasty that you don't want to stop with a few. Thanks to the filling nature of cauliflower which will help from packing on the calories. I liked it so much the first time my husband made this for a light evening snack. Since then "poor man", he ends up making this for me whenever I have a urge to snack on this. I had always expressed my love for cauliflower in this blog. So here is another addition to my cauliflower list.

A simple starter, with very minimal ingredients and ease to make. Doesn't require any dipping sauce or condiments. Can be eaten just like that, to enjoy the flavours better.
With a gentle seasoned covering of crisp egg on the outer and mild soft vegie inside, this is indeed a treat for me.

Ingredients :
1 small Cauliflower, separated into 10 - 15 florets
2 Eggs beaten
1 tsp Red chilly powder
Salt to taste.
A pinch of black pepper powder (optional)
Oil for deep frying

Method:
Wash the cauliflower florets and dry them with paper towel.
Prepare the covering mixture, with beaten egg, red chilly, salt and pepper powder
Heat oil in a deep fry pan
Dip the cauliflower florets one by one into the egg mixture to coat evenly and thick and gently slide into the hot oil
Fry on medium heat for 3-4 minutes or till the florets turn brown and the cauliflower is cooked.
Once done remove the florets from the oil and place on paper towel to remove excess oil.
Serve warm with ketchup or just as it is.

Spicy Ham Egg Omelet with Indian fusion

Indian food is all about spice and flavour. Be it vegetarian or non-veg, there's got to be lot of flavour and this omelet is no exception. Cheese and ham omelet is quiet familiar in this part in the western world and a spicy omelet with lots of onions and green chillies is quiet common in South India..So this Spicy Egg Ham Omelet is the fusion of both.

This is so simple to make. Be it for a breakfast/brunch/snack or dinner, for a meaty full feeling you have the ham and for the goodness of veggies, herbs and spice we have the onions, green chillies, curry leaves, coriander leaves and the seasoning of salt and ground black pepper.I actually don't like the smoky smell of the ham...so the best way to cover this is to add the flavour from onions, green chillies, curry leaves and coriander..the aroma of the end product is exceptionally good.

Ingredients :
2 Eggs ( 1 whole + 1 white) - U can use 2 whole too. or use Egg substitute
1 Thick slice cut from a Smoked Processed Ham (I usually use black forest seasoned ham..but any variety will do) - either cut into small cubes or thin 1 inch length slices
1/2 inch wide cheddar cheese cut into cubes ( I usually don't use..I prefer mine w/o cheese)
1/2 onion cut breath-wise almost like semi circles
2 - 3 green chillies slit and cut into pieces
6-8 curry leaves
1/ tbsp finely chopped coriander leaves
1 tsp oil
1/4 tsp ground black pepper
salt to taste

Directions:
Beat the eggs till lathery, add the cut ham, onions, green chillies, curry leaves, coriander leaves, salt, pepper and cheese if you are using.
Mix together.
Apply oil or spray on a heated non-stick pan.
Spread the Egg ham mixture evenly on the surface of the pan and cover with a lid.
Cook on medium till one side is slightly brown.
Flip to the other side and cook till the onions are cooked and then remove from heat.
Enjoy it with a piece of whole wheat toast for breakfast or if you are having it for dinner with a cup of tempered chickpeas/kidney beans/white beans for a whole meal.

Usually I don't go near processed foods...but sometimes if I buy Ham on sale this the best way I enjoy it. Another best combo for ham is cranberry sauce...I can never eat ham just like it in a bland way...Little spice & flavour is always good. And my friends out there who eat ham..try out this indianized version of Ham omelet..and trust me,you will not be disappointed.

Egg and Spinach Gravy

Spinach and Egg Curry/ Palak aur Ande/Palakura Goddu Pulusu/Aarekeerai Muttai kuzhambu
There are these days where you want to have two side dishes for a meal, but don't have the mood or energy to make both. Usually I make a yummy Thick Egg gravy and a vegie dish separate to accompany it. One Day I didn't want to invest time making both but wanted the goodness of both dishes..So experimented this Spinach Egg gravy, which turned out to be good.

For those who don't eat Eggs, you can simply make the spinach gravy, and have it with rice and pappad.

Ingredients :
5 - 6 Large Eggs
1 Bunch/Pkt Spinach
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 medium onion
4-5 green chillies
8-10 curry leaves
1 lemon size Tamarind ball
1/4 cup tomato puree
1 tsp chilly powder
1/2 tsp coriander powder
Salt to taste
2 tbsp semolina/rava
Coriander leaves to garnish - finely chopped

Directions:
Soak tamarind in 1/2 cup warm water for about 1/2 hour. Squeeze the juice into 2 cups of water. Keep aside.
Clean, wash and cut spinach leaves. Keep aside.
Boil egg till hard and peel of shell, make slits on all sides and fry them in oil for a minute or two, keep aside. The skin of the egg cracks a little while frying unlike being smooth.
My mom always use to fry hard boiled eggs before she dropped them into the boiling gravy.
To hot oil, add mustard and allow to splutter, add cumin seeds, wait for a few seconds and add green chillies, curry leaves, saute'
Add onions, cut into thin slices and fry till they cooked
Add the cut spinach, saute' for a minute, add salt and cook till greens are almost done.
Now add the tomato puree, and cook till raw tomato smell is gone.
Add the 3 spice powders and mix well and cook for 2 minutes
Now add the tamarind juice, and bring it to boil.
Once the gravy is bubbling, add the rava and the egg and mix well.
Once the rava expands in size you can remove the gravy from heat.
Add coriander leaves if desired.
Serve with hot plain rice with crunchy papad or roti.

Vattlappam - Coconut Jaggery Egg pudding

Vattlappam is a South Indian, Sri Lankan Tamil dessert. I had never tasted this when I was in India...But this so much resembles the Andhra special dessert preparation called 'Junnu'. The major difference in preparation of both these puddings is the kind of milk each use. "Junnu" is made with a special kind of milk called "junnu pal(in telugu) milked from a cow which has just delivered. Usually up to to 6 - 7 days you can get this concentrated milk from the new mummy cow. In Vattalappam we use coconut milk..People also mix evapourated milk in proportions.

So the 3 main ingredients for this pudding are Coconut milk , jaggery and eggs. Well in other combination if you replace the coconut milk with the regular milk and jaggery with sugar or brown sugar this can be the regular conventional "Egg pudding" or "caramel pudding" in simple terms.

I have tasted this in special Srilankan parties...It just took me back to those days when my mom used to make the fresh junnu, which is my favorite dessert, I literally die for it. I miss it so much. In my childhood days I used to enjoy this rare treat, when supplied with "junnu pal" by family friends who own a cow or the milk lady who supplies fresh cow milk door to door,( when the proceesed milk in packets was not so popular). Now from where will I get junnu pal in Canada. So thanks to coconut milk, which replaces junnu pal to make this pudding.

Lets see the recipe now.

Ingredients:
1 Can( 2 cups) Coconut milk (use 2 cups fresh coconut milk for best results)
1 Cup Evaporated milk
1 Cup Powered Jaggery ( depending upon how sweet you want)
4 whole Eggs plus 2 egg white
1 tsp Cardamom(Elachi) powder
A pinch of Nutmeg powder
A pinch of salt
1 tsp Black Pepper dust(optional)
2 tbsps roasted Nuts and Raisins(optional)

Procedure:

Whisk/beat eggs in a bowl with a hand blender.
Add coconut milk, evaporated milk, blend again.
Add powered jaggery whisk thoroughly till all the jaggery is dissolved in the milk and egg mixture. Taste for sweetness and increase if desired.
Add salt, nutmeg, elachi powder mix well.
Meanwhile boil hot water in a kettle.
Preheat the oven to 350c
Choose two deep baking trays(metal/glass) so that one easily fits into another leaving enough gap between the borders of the other.
Now pour the pudding mixture into the smaller tray and place it in the bigger one.
Fill the bigger tray with boiling hot water till the water comes half way to the tray inside.
Now sprinkle Black Pepper powder on top of the liquid mixture..(this is my addition)
Alternatively if you want you can use small ramekins to bake this pudding and place them in the hot water filled tray.
Now place all this equipment in the oven and bake for 45mins or till the pudding sets.
You can also steam this pudding in a cooker.
Arrange the fried cashew and raisins at this point on top of the pudding.
When the point of the knife comes clear when slipped into pudding, remove from the oven and let cool outside till room temperature and then transfer to the fridge for 1 or 2 hours.
When chill cut into desired shapes and serve.
To enjoy the flavours in this pudding it should not eaten be not too cold.
The coconut milk and jaggery contribute to the unique taste of this dessert.

Egg Rice

Egg is so versatile that it be eaten just by itself or can mix with any other dish to enhance the flavour of the dish to which it is added...as in baking, soups, noodles, rice etc...

Though egg is extensively used in most kinds of fried rice varieties.. the dish i'm going to share now is precisely only with egg...no other vegies or poultry or meat or seafood here.

The relationship with this dish is as long as the years of my marriage...you can guess now who is the author of this dish...yes of course my dear hubby. And ever since i learned this dish from him it has been a savoir dish for me.



Ingredients :
3 Eggs
4 Cups of Cooked (preferably strained)
1 Tbsp cooking oil
1 Onion Medium size
3 Green chillies cut
8 Curry leaves
1 tsp Ginger garlic paste (optional)
1/2 tsp Black pepper powder
Salt to taste
Coriander leaves finely chopped to garnish

Procedure :
Heat up a wok or wide kadai, add oil and after the oil is hot enough add green chillies saute, add curry leaves saute and then add onions and saute for 2min.
If adding ginger garlic paste add it now and fry till nice aroma comes
Now add eggs by breaking them one by one and thoroughly stirring and mixing to make egg scramble and fry for a min till scrambled egg is cooked and dry.
Now add little salt and pepper powder for the egg scramble.
Now add the rice and salt & pepper and mix it nicely to combine with the rest of the ingredients in the wok .
Add coriander leaves and mix and remove form heat.

This can be served as it is...with just a papad or with a heavy masala gravy or meat fries...

One good combo with this is a thick crab gravy or Butter chicken or Paneer Butter masala with a cracked papad.

Egg in Eggplant gravy

Its been a while, since I published a post. Life is hectic with business projects and festive season. Nevertheless, I'm continuing my egg series...This time its Egg cooked with Eggplant.
There are two methods to make this dish. We can either make it with the whole baby Eggplant cutting it into 4 length wise pieces and making a dilute gravy, or use the big Eggplant and cut into small cubes and as they cook mash them to mix with the gravy and then add the boiled eggs and cook.

The picture is of the second type.

A very staple dish in my childhood back home.

Ingredients:
5 Eggs hard boiled
1 Big Egg Plant (around 1 to 1.5 lb), cut into small cubes
Oil - 1 Tbsp
Mustard Seeds - 1/4 tsp
Garlic pods 4 - finely chopped
Green Chillies - 4 slit length wise
Onion - 1 Medium
Curry leaves - 8-10
Tomato Paste - 1 Tbsp
Red Chilly Powder - 1 tsp
Salt - to taste
Tamarind Juice -Soak a medium lemon size tamarind ball in 3/4 cup of hot water for 1/2 hour and then squeeze the pulp and filter the juice and add an additional 2 cups of water.
Finely chopped Coriander leaves

Procedure:
1. In a deep pot add oil after the pot is hot. When the oil reaches a good temperature add mustard seeds.
2. After the mustard seeds splutter add garlic and saute till color changes slightly.
3. Add cut onion, green chillies; curry leaves - saute till onions change color.
4. Add tomatoes or tomato paste and mix.
5. Once the raw smell of tomato is gone, add the egg plant pieces, add salt, chilly powder and mix well.
7. Add 1 cup water, mix and cook for 10-15 minutes covered.
8. Keep mixing in between and add more water if necessary.
9. Once the egg plant is almost cooked, add the tamarind juice, mix well, and add the boiled eggs at this point too.
10. Cook for another 5 - 7 minutes and add the coriander leaves, cook for another minute and remove from heat.

Serve with plain rice, pilaf or rotis.

Tandoori Egg Scarmble

Continuing the Egg series...here is yet another different version of scramble egg...This is real spicy though and actually doesn't require any recipe writing...This is more of sharing a thought than writing a recipe. Obviously I used Tandoori malasa here... There was a day when I needed to do scrambled egg and my pan had this remaining oil and cooked tandoori masala from the pan fried Tandoori chicken on it...So the thought occurred to me why not make use of it. So I heated the Masala tawa and cracked eggs into it and scramble the eggs coating them with this masala. There is no need to add any other ingredient here....
But the end result is simply gr8. You get this spicy masala chilli egg scramble to go as stuffing into your wheat tortilla wrap...You can add same salad to make a more complete meal or snack.

Onion Tomato Egg Masala Curry

As I was blogging eggs for my last two posts, I decided to break some more eggs for the next few posts in my space. This egg curry preparation is inspired by my dear Mother. I remembering me, my Father, and my relatives always loved this dish whenever my mother served.

Preparation is quiet simple. All the time you need, is to chop onions and once the eggs are hard boiled you are ready to roll.

Though this can be enjoyed with Dosa, Chapati, Parota to take the real benefit of the masala, mix it with plain cooked Ponni/Sona Masoori raw rice and then finish it off with sambar.

Ingredients:
5 Large Eggs boiled
2 Tbsp Oil
1/2 tsp Mustard seeds
3 Big size Onions finely chopped
4 Green Chillies
2 large Tomatoes or 1 cup Tomato Puree or 2 Tbsp Tomato Paste
1 tsp Ginger Garlic Paste
8 -10 Curry leaves
1 tsp Red chilly powder
1/2 tsp each of Coriander and Cumin powders (if Desired)
Salt to taste
Finely chopped Coriander leaves to garnish

Method:
Heat a skillet medium high heat and add oil.
After the oil is hot allow mustard to splutter.
Now add the chopped onions, curry leaves and green chillies.
Saute' till the onions are cooked and change their color.
Noe add the ginger garlic paste and saute for a 1 minute or till raw smell changes to curried aroma.
Add the tomatoes(canned/ fresh/puree/paste)
And allow to cook til the raw tomato smell is gone.
Now add the chilly powder and the optional powders along with salt and mix thoroughly to coat the onion and tomato masala with the spice powders.
Add 1/4 cup of little water and cook for another 5 minutes or till all the water is absorbed by the masala.
Now add the boiled slit eggs to masala and the coriander leaves and mix well for the eggs to be coated with the roasted masala.
You can cut the eggs into half one the dish is fully done and spread the masala evenly on the halves.

I forget to mention this Egg masala goes very well with lemon rice or Tamarind rice too. I think that is the best combo.

Indian Egg Scramble W/ Breakfast Sausages and Toast

Continuing the series of Breakfast combos with a little twist.

This is again a weekend breakfast combo.

In an attempt to spice up and add flavour to the western breakfast styles this Egg scramble made in Indian style is tailored.

Most of the time I have the breakfast sausages readily in my freezer. So just bring them to the room temperature in the microwave and pan roast and remove excess oil through a tissue.

Toast some slices whole wheat bread and cut an orange and boil some hot water in a kettle for a hot cup of tea or coffee and we are ready to roll.

To prepare Scrambled egg in Indian style:
(for 3-4 servings)
1 tsp oil
4 Eggs
1/4 tsp Mustard seeds
2 Medium sizes Onions cut length and breath wise
4 green chillies
6-8 Curry leaves
1/4 tsp black pepper powder
Salt to taste
Coriander leaves finely chopped for garnish

Method:
In a Wok or Skillet add oil after hot.
Once the oil is hot allow mustard to splutter and then add onions, green chillies, curry leaves and saute' till onions just start to change color.
Now add salt and then break the eggs onto the hot pan and scramble them mixing with the other ingredients.
Keep stirring continuously till all the egg is cooked talking care not the burn it.
Add Black pepper powder
Garnish with finely chopped coriander and remove from heat.
Serve with the roasted sausages, toast and fruit.
This also goes well with chapatis.

A Simple South Indian Omelette

Egg Omellete which is the theme of Married to Desi, and created by Nandita of Saffron trail, ended up with the simple version of South Indian Omelette.

This weekend I had plans of making the omelette that my Grand Mother always use to do it so specially. Those days when the egg beaters where not so popular in India, my GM use to beat the egg white on a plate holding in a slanting position, with a fork for atleast 15 minutes, to make the lather come and we children use to enjoy seeing the transformation of the sticky colorless translucent liquid being transformed into a big heap of white lather. Although I use to try to imitate her I never could get so much lather. Then she added the yolk and the onions, chillies, coriander leaves and give it a nice mix adding chilly powder and salt and then spread it on the heated oil on the tawa. Once the bottom side of the Egg is cooked she just used to wrap the egg from both sides, turn it upside down to make a bed of it, then cut it into three peices and remove from heat. This way only the outside of the omelette is hard and the inside remains soft. So thats my grandma's version.

But I really didn't have time to get it done. This weekend I was so tired I didn't mind giving up food to escape from cooking. So the Emergency Cook, yes my stand by, you guessed it right my D.husband, made this omelette for us so that we can have it with some salad. So I felt may be this is the Omelette that I can send for my entry.

Yes, eggs always come to our rescue when we are in a hurry to cook, or don't want to invest much time in cooking. This is the beauty of egg especially in the form of Omelette that it is so versatile. And my, how many ways an Omelette can be made!!! With so many of my fellow bloggers coming up with such fascinating versions of bean Omelette, Noodles Omelette, Potatoe Omelette, I don't think my simple one will even stand before these entries.

And this even does'nt need any recipe writing.

Just crack an egg and beat it lightly, throw in some cut onions, green chillies and cilantro. A pinch of salt. The mixture is ready to go on a heated tawa coated with oil. Leave it for 1 or 2 mins and turn for another 1 min and you are ready to go.

I call this the station omelette. In South Indian, if you get a chance to travel in a train(not the local trains), you can find these vendors selling the bread Omelette right there on the train platforms. They are always in a mad rush with people flooding them to get there parcel of bread omelette. So this fast and simple version helps them. And this tastes good too. I say this is the only hygene food that you can pick up on the station platforms, cause it is made right in front of you and sandwiched into the toasted bread. That was a small tour of the Indian train platforms. Good old memories!!!

So this Simple South Indian Omelette is my entry for Kanchan's WBB.

Tips with making good omelettes: Eggs when cooked in an omelette form take very very less time to cook. But if we want the onions added to them also to cook we have to leave them on the tawa for more time, which will make them hard, and even sometimes charred which will take away all the nutritional value also. The best way to overcome is to pan fry the onions and chillies along with the chilly powder and salt. By adding the chilly powder to the onions also avoids the lumps that can be formed when you add it directly to the beaten egg. After the onions and chillies are almost cooked then add them to the beaten egg and make the omelette. This way once you know that the egg is cooked you can remove it from the tawa at once. Also this Omelette tastes even better.

Enjoy the Omelette round up.

Moonlight and Stars from my Window - Click Egg

Tee of Bhaatukli came out with Sunshine in my Kitchen for this Click - Eggs event. Well... if there is a sun inside the Egg then the Egg itself from outside is a Moon(atleast in some compressed angles). This worked out well with my background.
Soooooo......... Presenting the Egg in the form of Moon, accompanied by the twinkling stars. A perfect romantic site for Eggs-ample.


The Half Moon .....I mean the half of an Egg

The Full Moon........again the whole Egg

A cluster of Eggs:

Thanks for Bee & Jai for creating this event, Click it - Theme : Eggs


The story behind my concept goes like this.............

Not having an idea of what to click, I just took an egg and placed it on a chair covered with my black overall which I wanted to use as a background, to bring out the white color of the egg in a black background. Then I noticed that the picture looked as if there was a moon on clear sky, so I quickly took advantage of my background which had these tiny silver shining bits on it, which absolutely looked like the stars in the sky from far away. Therefore the click for the Moonlight with the stars has been captured.And using my camera I was able to give the star dust effect.
I was all delighted by my discovery, as my hubby was making fun of me, watching me as I was managing to grasp a picture of the egg while seeing that my toddlers don't pick it up. But I couldn't be successfull in that, as my second one Joel managed to run away with one of the eggs and when my hubby asked to return it he just threw it at him expecting him to catch it like the cricket ball and down it went on the floor. We managed to pick up the broken egg before the inside come out and off it went onto the pan for a quick bullseye, and joel was happy to finish it.

So this the story behind my Click - Theme "Eggs"

Though I had some pictures of the dishes of cooked eggs in different forms, I thought I'll go eggs-tra with the eggs-tra-ordinary Eggs. I use this oppurtunity to bring out the different features of some photo editing Softwares starting from MSPhotoEditor, Paintshop, Live Writer, Photoshop,Piscasa, Imageready, etc...

The happy thing about this event is that, we don't have to cook or write a recipe. I really enjoyed every moment of this the event, starting from the purchase. Usually I buy 18 pack carton from Costco, but with this event going on I had to get the Eggs-tra dozen. A tray of 2-1/2 dozens.

Potraying My tray of Egg-celent Eggs, with the click of my hardware : Sony Cybershot, 7.2 Mp Super Steady shot DSW80 camera.

Blur the peripheral of the focus point

Monochrome image Effect

The Fish Eye effect


The Clicks edited with the one of the imaging softwares I use.

The glow


The Saturation

The Tint

The Warmth

The B&W pic


My version of Brown eggs


And now for the dishes of Cooked Eggs...whose recipes I shall publish later. (yea, again as I said this is the beautly of this event - no recipe writing)

Egg in Onion and Tomatoe Roast with white background


Same dish different picture effect


Egg in Eggplant - regular image


Masala Egg Scramble with monochrome effect.


Hope you enjoyed my Eggs-pressions of Egg-centric Egg-Mania.