Eggcellent Phytogenic Recipes

Take the opportunity of the World Egg Day to honor this special food, and integrate it into your cooking. Find suggestions form our Global Delacon Team below. If you try out some of those recipes, we would be happy to receive foodie photos. Maybe you will also find some phytogenic incredients in your cooking?

Powerhouse Egg

Did you know that eggs are called nutritional powerhouses?  They contain most of the vitamins, minerals, and antioxidants required by the body. Eggs are widely recognized for a healthy and well-balanced diet. They provide a lot of high-quality protein and their fatty acids are also essential. In addition, they keep our bones, eyes, skin, and hair healthy. 
To observe all the nutrients provided, egg quality plays an essential role. This is where phytogenics come into the game. Find out in this article how phytogenics can improve overall egg quality.

 

 

Omelet with Turmeric, Tomato, and Onions

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Enjoy our traditional omlet for breakfast. 

  • 4 large eggs
  • pinch of salt
  • 1 tablespoon olive oil
  • ¼ teaspoon brown mustard seeds
  • ⅛ teaspoon turmeric
  • 2 green onions, finely chopped
  • ¼ cup diced plum tomato
  • Dash of black pepper

Serves 2. 

How to cook it?

Whisk together eggs and salt. Heat oil in a pan over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions, cook 30 seconds or until soft, stirring frequently. Add tomato, cook 1 minute or until very soft, stirring frequently. Pour egg mixture into pan; spread evenly. Cook until edges begin to set. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a platter. Cut omelet in half, and sprinkle with black pepper.

Dimer Dalna (Bengali Egg Curry)

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Dimer Dalna is the ultimate Bengali Egg Curry prepared with boiled eggs that are fried and then cooked with onion, potatoes, tomatoes and earthy spices.

  • 1 large potato
  • 1 red onion
  • 1 tomato
  • 6 hard-boiled eggs
  • 1 inch ginger
  • 3 garlic cloves
  • 1 teaspoon turmeric
  • 1 and ½ teaspoon salt
  • 3/4 teaspoon chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon fennel powder
  • 3 green chili
  • 1 teaspoon Bengali Garam Masala

How to cook it?

Slice the potatoes in cubes and chop the onions into small pieces. Pound the garlic and ginger with a pinch of salt. In a bowl, mix ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder and ½ teaspoon fennel powder with 2 tablespoons water. Then add the boiled eggs  with ¼ teaspoon salt and ¼ teaspoon turmeric powder. Toss it around to coat the spices to the egg. Place a pan at medium heat and pour 1 tablespoon oil. Drop the potatoes, sprinkle ½ teaspoon salt and ½ teaspoon turmeric. Mix it around and let it cook for 5 minutes. Take it off the pan once it’s done. To the same pan, drop the eggs and stir it around. Let it fry for 2 minutes. . Take it off the pan once done. Pour 1 teaspoon oil and add the whole spices and 1 tablespoon of sugar.

Drop the sliced onion and ¼ teaspoon salt. Add the garlic and ginger.  Drop the spice paste and stir. Cook for 1 minute.

Add the tomatoes and the fried potatoes. Mix it, cover the pan and let it cook for 5 minutes. Pour 1 cup water and the fried, boiled eggs and three green chilies. Simmer for 5 minutes. Add the Bengali Garam Masala.. Serve with rice or bread.

Quindim

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Quindim is a succulent traditional Brazilian dessert originally from Portugal prepared with egg yolks, sugar and coconut.

  • 8 egg yolks sieved
  • ½ cup caster sugar
  • 3 tablespoons butter melted
  • ½ cup coconut milk
  • 1 cup grated or shredded coconut fresh or dry
  • 2 tablespoons butter soft
  • ⅓ cup caster sugar

How to cook it?

Pour coconut in a bowl and pour the coconut milk on top. Mix well and let sit for 5 minutes. In a blender, add sugar, butter, coconut mixture and egg yolks. Mix constantly for 2 minutes. Preheat oven to 350°F / 175°C. Apply butter in each mold of a muffin pan and cover the bottom and edges with sugar edges. Add a little more sugar at the bottom. Pour the mixture into the molds and let stand 10 minutes at room temperature. Cook in a water bath for 50 minutes. Let it cool down for unmolding. 

Austrian Kaiserschmarrn

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Kaiserschmarrn is a lightly sweetened pancake that takes its name from the Austrian emperor Kaiser Franz Josef, who was very fond of this kind of fluffy shredded pancake

  • 4 large quality eggs,
  • 30g caster sugar
  • 0.2 l milk
  • 120g plain flour
  • Salt, Lemon peel
  • 1 tsp vanilla,
  • 30 g raisins,
  • Rum (38%) (opional)
  • Sugar for sprinkling

Serves 2-3. 

 

How to cook it?

Pickle raisings in rum. Separate eggs. Stir yolks, milk, flour, Beat the egg whites with a pinch of salt and caster sugar. Fold the whipped egg white in the yolk mass. Heat butter in an oven proof pan until foaming.  Pour in dough (1 cm high), sprinkle over raisins, bake dough for a short time in the pan, and then bake in the oven at 190 °C until it has tightened slightly. Turn dough (perhaps previously cut). Remove the pan from the oven, tear dough into pieces, and slide to one side of the pan. On the other side, sprinkle 1 or 2 tablespoons sugar and heat until light brown coloration. Toss the Kaiserschmarrn in the caramelized sugar, serve it on a plate, sprinkled with icing sugar, and stewed plums as a side dish.

Ready for your natual selection of spices and ingredients?

Corin Rodemund

Corin Rodemund

After her French and Communication studies in Vienna and Montréal, Corin joined Delacons´ Communications and Marketing team in 2019. Besides her passion for communication topics, Corin loves outdoor sports such as hiking, skiing and wake surfing.

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