Steamed Eggs With Coriander Recipes

SCRAMBLED EGGS WITH CORIANDER AND GINGER (EKURI PARSRI)

Scrambled Eggs With Coriander and Ginger (Ekuri Parsri) image

Make and share this Scrambled Eggs With Coriander and Ginger (Ekuri Parsri) recipe from Food.com.

Provided by CJAY8248

Categories Breakfast

Time 15m

Yield 6 eggs, 4 serving(s)

Number Of Ingredients 11

Ingredients

6 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons ghee
1 teaspoon scraped finely chopped ginger
3 tablespoons finely chopped onions
3 tablespoons finely chopped coriander (cilantro)
1/4 teaspoon turmeric
2 teaspoons finely chopped fresh hot red chili peppers (or green)
1/2 teaspoon ground cumin

Steps:

Break eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
In a 10 inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry about 1 minute, until they are soft but not brown.
Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin and serve.
Ekuri is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.

THAI STEAMED EGGS

Thai Steamed Eggs image

Simple steamed eggs with fresh coriander and tomatoes. Steaming the eggs gives them a light, airy texture that is almost custard like. I used garden fresh tomatoes, which released their juices into the eggs, so canned would probably work better. This would also be good with ham or bacon and cheese instead of the tomatoes, although it wouldn't be a Thai recipe anymore :) The original recipe called for 2 cups of broth, but I reduced it to 1 cup since it didn't set fully with 2 cups. from ezythiacooking.com for ZWT9

Provided by Random Rachel

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs
1/2 cup finely diced tomatoes
1 tablespoon soy sauce
1 cup broth
1 tablespoon minced onion
1/2 teaspoon pepper
1 teaspoon garlic
fresh coriander leaves (to garnish)

Steps:

You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer.
Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth, tomatoes, pepper and soy sauce and stir to combine.
Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm.
Sprinkle the eggs with the minced onion and coriander, and serve with rice.

Nutrition Facts : Calories 83.2, Fat 4.9, SaturatedFat 1.6, Cholesterol 186.1, Sodium 476.6, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 7.2

STEAMED EGGS WITH CORIANDER

Steamed Eggs With Coriander image

Provided by Robert Farrar Capon

Categories dinner, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups water
4 eggs
2 tablespoons dry Sherry
1/2 teaspoon salt, or as desired Pepper as desired
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/4 cup fresh coriander leaves
4 scallions, cut into 1/8-inch slices
1 tablespoon soy sauce

Steps:

Boil the water 5 minutes and allow it to cool until lukewarm. (This is to drive out the dissolved air, preventing the formation of bubbles in the finished custard.)
Beat eggs gently until just mixed. Combine beaten eggs with the water. Add Sherry, salt, pepper, sesame oil and sugar. Stir to mix well, but do not beat.
Strain this mixture into a flat-bottomed, 2-quart baking dish (or into a deeper, narrower dish that will fit your steamer). Add coriander leaves and scallions and stir to distribute them throughout the liquid. Cover and steam 10 to 20 minutes, or until custard is set in the center. (A deeper dish will require the longer steaming.)
Remove the dish from the steamer and uncover. Pour soy sauce on top of the custard, tilt the dish to distribute the sauce evenly and serve with white rice.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 1 gram, TransFat 0 grams

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