Tuesday, 23 August 2016


Eggs have been a staple part of our diet across the world from ancient times onwards as the ancestors discovered that the eggs as a safest and nutritious form of food. Eggs themselves prove that they are unique and loved by all because they are the powerhouse of high profile nutrients in their tiny oval shaped package. There are two parts namely the albumen and the yolk. The yolk is suspended in the liquid of albumen and contains 80 % of the nutrients and almost all the fats. The albumen contains water compounds and protein. It contains significantly the vitamins A, B complex, vitamin D, E. phosphorous, zinc and calcium. The key organic compounds in the egg, highlighted are the omega 3 compounds, high profiled protein and antioxidants.

Most of the scientific studies have shown that the eggs support in preventing stroke, heart attack and other cardiovascular diseases as they contain good cholesterol (HDL CHOLESTEROL) which improve heart health.

It prevents cataract to a certain extent.

It is recommended that the organic eggs are to be consumed. It may be costly but it is worth and beneficial to our health.

We are going to make country eggs paniyarams right now..


Fresh Country eggs five
Bellary onion one finely chopped half cup
Coriander leaves finely chopped half cup
Baby curry leaves finely chopped half cup
Pepper powder one spoon
Salt to taste
Green chillies three optional


Check the genuine eggs by placing the eggs in the water. A fresh egg will sink in water while the stale egg will float in the water. Choose eggs from organically raised chicken. It is advisable to check the eggs visually whether they are having cracks or oozing out in the box during purchase. The selected organic eggs must be stored in the refrigerator up to one month.

Wash the eggs well.
Break the eggs using a spoon into two parts.
Pour the yolk and albumen in a dry bowl.
Add required salt.
Whisk well by a spoon
Add onions, green chillies, coriander leaves and curry leaves.
Whisk again for a couple of minutes.
Heat the paniyaram pan with half spoon of ghee or sesame oil in each slit.
Pour the whisked egg mixture into an each slit and cover with the lid.
Allow o cook for a minute.
Flip the other side of the panyarams with the needle.
Take the cooked paniyarams away from the pan and collect in a serving bowl.
Sprinkle salt and pepper, if you opted

Enjoy..Kids will love them to eat more.


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