Egg Facts And 10 Delicious Egg Recipes: Easy Breakfast/Lunch/Dinner Ideas


Incredible Egg Facts

1. Worldwide, more than 1.2 trillion eggs are produced for eating every year. An average person eats around 170 eggs annually.
2. 40% of the Global egg production is consumed in China.
3. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.
4. To produce one egg, it takes a hen 24-26 hours, and to do so, she requires 5 oz. of food and 10 oz. of water. Thirty minutes later she starts all over again.
5. An average hen lays 300 to 325 eggs a year. A hen starts laying eggs at 19 weeks of age.
6. It is said that an egg will stand on its end during the spring (vernal) equinox (about March 21), one of the two times of the year when the sun crosses the equator and day and night are of equal length everywhere. Depending on the shape of the egg, you may be able to stand it on its end other days of the year as well.
7.Long before the days of refrigeration, the ancient Chinese stored eggs up to several years by immersing them in a variety of such imaginative mixtures as salt and wet clay; cooked rice, salt and lime; or salt and wood ashes mixed with a tea infusion. The treated eggs bore little similarity to fresh eggs, some exhibiting greenish-gray yolks and albumen resembling brown jelly. Today, eggs preserved in this manner are enjoyed in China as a delicacy.
8. According to research published in 2008, male dinosaurs were sometimes responsible for sitting on eggs until they hatched.
9. “Nobody can eat 50 eggs,” (George Kennedy in the 1967 film Cool Hand Luke).
10. The world record for eating hard-boiled eggs is 65 in 6 min 40 sec, by Sonya Thomas in 2003. She would have eaten more but they ran out of eggs.

Nutrition facts


One large (53g) Grade A egg contains 6g of protein and only 70 calories. It is considered to  have 2 eggs in one serving from the Meat and Alternatives food group.

Nutritional Information per 53g serving:


70 Cal / 292.88.kJ


5 g


195 mg


65 mg


1 g


6 g




Carries oxygen to the cells, helps prevent anemia – the iron in eggs is easily absorbed by the body

Vitamin A

Helps maintain healthy skin and eye tissue; assists in night vision

Vitamin D

Strengthens bones and teeth; may help protect against certain cancers and auto-immune diseases

Vitamin E

An antioxidant that plays a role in maintaining good health and preventing disease

Vitamin B12

Helps protect against heart disease


Helps produce and maintain new cells; helps prevent a type of anemia, helps protect against serious birth defects if taken prior to pregnancy and during the first 3 months of pregnancy


Essential for building and repairing muscles, organs, skin, hair and other body tissues; needed to produce hormones, enzymes and antibodies; the protein in eggs is easily absorbed by the body


Works with vitamin E to act as an antioxidant to help prevent the breakdown of body tissues

Lutein and zeaxanthin

Maintains good vision; may help reduce the risk of age-related eye diseases, such as cataracts and macular degeneration


Plays a strong role in brain development and function

Cooking Hard Boiled Eggs


One bad hard-boiled egg can ruin you for life. To make a perfect hard boiled egg, here are some tips/tricks:
For easier peeling, use eggs that are 7 -8 days old.
Step 1: Place eggs in a saucepan large enough to hold them in a single layer.
Step 2: Add Cold water to cover eggs by approximately 1 inch.
Step 3: Heat over high heat to just boiling.
Step 4. Remove from the burner and cover the Pan.
Step 5: Let eggs stand in hot water for about 12 minutes for large eggs ( 9 mins for medium eggs and 15 mins for extra large eggs)
Step 6: Drain immediately and serve warm , or, cool immediately in cold running water or bowl of ice and then refrigerate.

Insights of Hard Boiled Eggs

1.The greenish ring: This is harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.
2. Food Safety precaution:  Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
3. Microwave and egg: Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
4. Easy peel: Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
5. Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
6. Cooking High: It’s almost impossible to hard-cook eggs above 10,000 feet.

Egg Recipies for Dinner/Lunch/Breakfast.

1. Egg Fried Rice


Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 180

Fat per serving: 4g


  • 2 cups basmati rice, well cooked
  • 4 eggs
  • 2 green chilies (finely chopped)
  • 2 small onions (finely chopped)
  • 1 tsp ginger paste
  • 1 tsp soy sauce
  • A pinch of white pepper powder
  • 2 garlic flakes
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp garam masala
  • 1 teaspoon vinegar
  • 2 tbsp oil
  • Fresh coriander leaves, finely chopped


  1. Soak rice in water for about 20 minutes, boil and drain aside.
  2. Boil the eggs, cut into desired pieces and keep aside.
  3. Heat the oil in a pan add chopped onions.
  4. Fry for few seconds and then add green chillies along with ginger and garlic.
  5. Now add boiled rice and pieces of boiled eggs.
  6. Toss the rice with salt to taste, a pinch of white pepper powder, soy sauce, red chili powder, turmeric powder, garam masala powder and vinegar.
  7. Cover the pan, simmer the flame and leave to cook for few more minutes, to blend the flavors of boiled eggs, rice and spices.
  8. Garnish with chopped coriander leaves.
  9. Serve hot with delicious, homemade, Schezwan Sauce.

2. Egg Curry

egg curry

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 cups
Serving Size: 1 cup
Calories per serving: 260
Fat per serving: 20g


  • 4 eggs (well boiled)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 4 green chillies
  • 1 big onion
  • 4 tomatoes (pureed)
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seed powder
  • 1/2 tsp fennel seed powder
  • 1 tsp garam masala powder
  • 1/2 tsp lemon juice
  • 1/2 teaspoon kasuri methi
  • Salt to taste
  • Fresh cilantro chopped
  • 2 tbsp cooking oil or ghee
  • Few ginger Julienne (for garnishing)


  1. Remove the shell of boiled eggs & keep aside.
  2. Cut the onion into slices, fry in same oil and then grind to make a smooth paste.
  3. In the same pan of hot oil add ginger-garlic paste and green chillies. Saute for few seconds and add onion paste.
  4. Cook on medium high flame, till the onion paste is very well cooked and then add tomato puree. Mix red chili powder, turmeric power, coriander powder, cumin powder, fennel seed powder, garam masala powder and salt to taste.
  5. Cook on medium high flame, uncovered till the oil begins to separate.
  6. Now mix in about 1/2 cup of water and cook till the curry becomes dry. Stir in lemon juice and kasuri methi.
  7. Cut each egg into 2 pieces and carefully place them in gravy by keeping little difference.
  8. Reduce the flame, cover the pan and leave to cook for 2-3 minutes.
  9. Garnish the dish with good amount of chopped cilantro and ginger julienne.
  10. Serve hot with Indian roti, paratha or naan.

3.Mushroom Omelette


Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 Omelettes


  • 8 Eggs
  • 1 cup mushrooms (Rinsed and sliced)
  • 1 big onion, finely sliced
  • 1 teaspoon garlic, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper powder
  • Fresh coriander leaves, finely chopped
  • 1/2 teaspoon butter
  • 1/2 teaspoon oil
  • Salt to taste

How to make Mushroom Omelette

  1. Beat the eggs in a bowl and add 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper powder, 2 fine chopped green chilies, coriander leaves and salt to taste. Mix it well and keep aside.
  2. Melt butter in a non-stick pan and add chopped garlic in it. Saute for a few seconds and then add sliced onion.
  3. Cook till the onion is little tender, it will take about 2 minutes on a low flame. Add sliced mushroom, 1/2 teaspoon black pepper powder, 1/2 teaspoon dried oregano, some freshly chopped coriander leaves and salt to taste.
  4. Cover the pan and leave to cook it for 2-3 minutes on a low heat. Uncover and stir fry for one more minute till the mushrooms dried up. Keep the mixture aside in a separate bowl.
  5. Now reheat the same pan and now heat 1/2 teaspoon oil in it over high flame.
  6. When the oil is properly heated, reduce the flame and spread the egg mixture in it. Leave the eggs for 2-3 minutes with lid on. In this way eggs gets cooked very well.
  7. Uncover and spread half of the mushroom mixture over half of the egg mixture and leave for one more minute to cook.
  8. Flip it carefully and your mushroom omelette is ready to serve.

Chef Tips:

  1. You can use finely chopped onion in it instead of sliced onion.
  2. You can add cheese into it.

4. Egg Toast

egg toast

Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 2 servings


  • 6 eggs
  • 4 slices of Bread / brown or white
  • 3 green chillies finely chopped
  • 1 small onion finely chopped (optional)
  • 1 tomato finely chopped (optional)
  • 2 tbsp milk
  • Fresh coriander leaves finely chopped
  • A pinch of pepper powder
  • Salt to taste
  • Oil for cooking

How to make Egg Toast

  1. Whisk the eggs one by one in a bowl and stir in chopped onion, tomato, green chillies, milk, salt, pepper and coriander.
  2. Beat very well until eggs are foamed.
  3. Heat a griddle or frying pan and spread some oil.
  4. Dip each bread slice in the prepared mixture and stir fry over low flame.
  5. Fry from both sides until done.
  6. Repeat the same with other bread slices as well.
  7. Serve egg toast hot with tomato ketchup.

5. Stuffed Egg


4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying
  • Heat the oil / ghee in a frying pan and fry the onions till golden.
  • Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
  • peel the shell and cut the hard boiled eggs into half lengthways.
  • Take out the yolks and add to the frying mixture.
  • Cook for another 5 minutes and remove from the heat and allow to cool.
  • Stir the corn flour into the beaten egg, making a batter.
  • Place the breadcrumbs on a flat dish.
  • Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
  • Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
  • Heat oil in a deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
  • Remove and drain on a paper towel.
  • Serve garnished with fried liver, coriander leaves and with chutney

6. Devilled Egg:


2 cups all purpose flour
2 tsp ground cinnamon
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
1-cup canola oil
4 eggs 
1 2/3 cup sugar
1 can pumpkin pie filling

2 cups confectioners’ sugar
½ cup butter
3-ounce cream cheese
1 tsp vanilla extract 

  • Mix 2 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1 tsp baking soda and ¼ tsp salt in a large mixing bowl and keep aside.
  • In a separate mixing bowl, mix pumpkin, sugar, oil and eggs and beat this mixture at a low speed until combined.
  • Now beat in the flour mixture until just combined.
  • Pour this mixture in 15 by 10 greased pan.
  • Now bake this batter for 25-30 minutes in a preheated pan at 350 F or until the toothpick inserted at the center of the cake comes out clean.
  • Now cool it completely for about 45 minutes.
  • Mix the butter, cream cheese and vanilla in a large mixing bowl and beat it at medium speed with help of a mixer.
  • Now beat in sugar until smooth.
  • Spread this mixture over the cake and cut the cake into pieces.
  • Now for the final touch, garnish the cinnamon pieces on the cake.

7. Poached Eggs:


Eggs, Water, Salt & pepper powder to taste

  • In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
  • Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into water.
  • Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
  • Serve poached eggs hot sprinkled with salt & pepper powder to taste.
8. Scrambled Eggs:
4 eggs
2 onions, finely chopped 
2 tomatoes, chopped 
3 green chilies or as per taste 
1 capsicum, chopped 
2 inch ginger, finely chopped 
1/2 cup coriander leaves 
3 to 4 curry leaves 
2 Tbsp vegetable oil or ghee
1 tsp jeera 
1 tsp red chilli powder 
1 tsp turmeric powder 
Pav bhaji masala (as per taste) 
Pinch of hing 
Salt as per taste 
2 Tbsp butter (optional)


Whisk the four eggs gently with a spoon and keep aside. 
Take a pan, add oil or ghee to it. Now add jeera, onions, hing, green chillies, curry leaves, capsicum and ginger to it. Saute. 
Add tomatoes and few coriander leaves. Saute for 2 minutes. 
Add 1 Tbsp butter, pav bhaji masala (Pav Bhaji Spice), red chilli powder, tumeric powder and salt as per taste. 
Lastly add slightly beaten eggs and keep whisking them until cooked.
Top it up with butter. Garnish with the rest of coriander leaves.
Serve hot with buttered Buns.

9. Egg Salad


  • 10 large eggs, hard boiled, cooled, 4 yolks removed (and discarded), dice remaining
  • 2/3 cup Greek yogurt
  • 1 Tbsp mayonnaise
  • 2 tsp prepared mustard
  • 1 tsp agave nectar
  • 1 tbsp fresh dill or 1 tsp dried dill
  • 1/4 tsp onion powder
  • 1 pinch garlic powder
  • Salt and freshly ground black pepper, to taste.


  • Place diced eggs in a mixing bowl. In a separate small mixing bowl, whisk together all remaining ingredients until well blended. Pour over diced eggs and toss to evenly coat. Serve on bread, layered with tomatoes, avocados and spinach if desired.

10. Pickled Eggs


Original recipe makes 12 eggs
  • 12 extra large eggs
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 1 tablespoon pickling spice
  • 1 clove garlic, crushed
  • 1 bay leaf
Hope you try them all.
Source of receipes:



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