10 Processed egg recipes so they don’t get bored for everyday

As a source of protein that is easily obtained and economical, eggs are one of the mainstay dishes for everyday. Try 10 processed eggs so as not to get bored below so that more favorite egg recipes that you can make yourself at home.

1.

For the idea of ​​processed eggs so as not to get bored, Cook what today Recommend Padang omelette. Can also combine duck eggs with chicken eggs or replace it with chicken eggs.

Material:
5 duck eggs, shake off
5 shallots, slice
3 tablespoons of flour
3 celery stems, iris
3 pieces of orange leaves, sliced
1 leeks
1 turmeric leaf
2 tsp Royco Chicken Broth
½ teaspoon Powdered White Powder
Oil, to saute and fry

Ground spices:
3 curly red chili
2 red chili
3 grains of shallots
1 tomato
4 tablespoons of cooking oil

How to make:

1. Heat 1 tablespoon of oil, saute ground spices until fragrant.
2. Mix ground spices, duck eggs, onions, flour, celery, orange leaves, leeks, turmeric leaves and pepper in a bowl.
3. Add Royco Chicken Broth And stir until all ingredients are mixed evenly.
   Heat the oil in a non -stick skillet, then fill it with eggs. Fry the eggs until cooked on both sides.
4. Lift and serve.

2. Sausage Roll Eggs

Processed eggs so as not to get bored this one is very suitable to be a child’s provision to school. Make sure the sausage to be processed is in room temperature or not in a frozen state so that when the eggs are ripe the sausage is not cold or still frozen.

Material:
4 eggs, shake off
1 tsp Royco Special Chicken Broth
½ leeks, finely sliced
½ teaspoon salt
¼ teaspoon white pepper powder
2 sausages
2 tablespoons of oil

How to make:

1. Beat the eggs with leeks, Royco Special Chicken Brothsalt, and pepper.
   Heat the pan over low heat. Brush with oil.
2. Pour ¼ part of the egg, make a thin omelette. Place the sausage to one side of the pan, give a distance of 3-4 cm to make it easier to roll.
3. Folding omelet covering sausages, then roll using the help of chopsticks and spatulas until the sausage is closed.
4. Add ¼ egg mixture on the empty frying pan. When it is half cooked, roll back until it becomes a thick sausage roll egg. Lift and set aside.
5. Repeat similar processes for the remaining material. Cut the sausage roll eggs and serve.

3. Crispy eggs

One of these popular processed eggs is often used as the main side dish in Lodeh vegetable stalls. When frying, make sure the oil is completely hot so that the surface texture can be crisp.

Material:
3 eggs
2 cloves of garlic, chopped
5 shallots, thinly sliced
3 red cayenne pepper, sliced
½ leeks, thin sliced
1 tablespoon flour
1 tsp Royco Chicken Broth
½ sdtmerica white powder
Oil, for frying

How to make:

1. Beat off the egg, then add the flour, Royco Chicken Brothand pepper, shake until the flour dissolves.
2. Add garlic, onion, chili, and leeks, stir.
3. Heat a lot of oil in a frying pan or wok pan over medium heat.
4. Pour half the egg into hot oil. Leave until the mixture forms like a nest.
5. When the bottom is cooked and changes color, turn the eggs. Fried until crisp. Remove and drain. Repeat similar processes for the second egg. Serve.

4. Chocolate Pindang Egg

Or often referred to as cracked boiled eggs. Use quality black tea like Sariwangi Original Tea To produce dark and thick boiled egg colors.

Material:
8 chicken eggs
1 l of water, to boil the pindang eggs
2 bags Sariwangi Original Tea
5 bay leaves
4 cm galangal, memor
4 tablespoons of onion skin
6 tablespoons Sweet fairy bag
1 teaspoon sugar
1 tablespoon of oil
1 tablespoon salt

How to make:

1. Add the eggs into the pan, pour the water until the eggs are submerged. Boil for 10 minutes. Remove and drain. Rinse the eggs with cold water. Take a tablespoon, hit the surface of the egg using the spoon’s back to the surface of the eggs cracked.
2. Boil water to boil boiled boiled eggs, turn off the heat. Add the original tea sariwangi, let it soak for 3 minutes. Discard the tea bag.
3. Enter greetings, slumps, Sweet fairy bagsalt, sugar, and oil. Cover the pan. Cook over low heat until the water shrinks (1 hour). Return the eggs periodically so that the color of the motif is evenly cracked. When using a slow cooker, you can use a maximum temperature with a time of 3 hours.
4. Peel the eggs and serve.

5. Roll eggs

Make sure to use a large amount of oil volume and heat to soak the egg mixture so that it is crisp and easily rolled.

Material:

6 chicken eggs
2 onions, fine chopped
1 celery, fine chopped
2 teaspoon garlic powder
1 tsp Royco Chicken Broth
½ teaspoon pepper powder
6 tablespoons of water
Oil, for frying
Satai stabbed

How to make:

1. In a bowl, stir well, leeks, celery leaves, powdered garlic, Royco Chicken Brothpepper, and water. Put it in a bottle of mineral water, give a few holes in the lid.
2. Heat the oil in the pan over large heat. Pour the egg mixture, when it starts to bubbly, roll with a satai stab.
3. Cook until cooked. Repeat until the dough runs out.
4. Serve egg rolls with chili sauce champions.

6. Saute tomato eggs

Choose cooked red tomatoes which usually tastes like sweet. Add Royco Mushroom Broth made from natural mushroom extract and without MSG and without preservatives. Suitable for all older, including for MPASI cuisine.

Material:
3 chicken eggs, shake off
2 tomatoes, blansir, remove the skin, puree
2 cloves of garlic, chopped
2 tablespoons chopped bombay
½ teaspoon salt
¼ tsp Royco Mushroom Broth
¼ teaspoon sugar
¼ teaspoon white pepper powder
2SDM Oil, To Saute

How to make:

1. Heat 1 tablespoon of oil, add the eggs for a half -cooked scrambled. Lift. Set aside.
2. Heat the remaining oil, saute garlic and onions until fragrant. Add tomatoes, stir. Cook until the tomatoes are crushed.
3. Add salt, Royco Mushroom Brothpepper, and sugar, stir. Add the eggs, stir well. Cook for a few minutes until the spices are absorbed in the eggs. Lift. Serve.

7. Egg soup and tomato

Water substitution with bone broth or meat broth to make the taste of soup richer. Add Royco Special Chicken Broth Which makes the soup more delicious and tasty. Made without MSG and without preservatives until it is suitable for all family members.

Material:

1 piece of whole chicken thigh
700 ml of water
½ teaspoon salt
⅛ SDT Powdered White Powder
1 cm ginger
3 cloves of garlic, chopped
1 tablespoon of oil, to saute
150 g of carrots, cut into small boxes
1 tomato, chopped (choose tomatoes that are ripe and sweet)
½ teaspoon Royco Special Chicken Broth
2 eggs, shake off

How to make:
1. Boil chicken with salt, pepper, and ginger until it boils. Set aside.
2. Heat oil, saute garlic until fragrant. Pick up. Add boiled chicken. Cook until the chicken is cooked.
3. Add carrots, tomatoes, and Royco Special Chicken Broth. Cook until the tomatoes are crushed.
4. Place the eggs, stir gently to form, and leave it for a moment until the eggs are cooked. Pick up. Serve.

8. Tofu Egg Tech

For a more ‘lighter’ paste taste, use shrimp paste which is usually served for fried foods. Always use Sweet fairy bag To produce authentic and delicious taste.

Material:
2 pieces, cut a little thick
4 pieces of tofu, cut dice
90 g of potatoes, boil, peel, slice the dice thin
3 chicken eggs
1.25 tsp salt
½ teaspoon Powdered White Powder
200 ml of oil, for frying

Complementary materials:
150 g of bean sprouts, throw tails, boil for a moment, set aside
50 g of leeks, fine slices
25 g of celery leaves, rough sliced
Fried shallots

Sand spices for sauce:
100 g of fried beans, release the skin
2 cloves of garlic
3 cayenne pepper seeds, fry briefly
1 tablespoon of petis
1/2 teaspoon salt
2 tablespoons Sweet fairy bag
150 ml of adult water

How to make:

1. Inside the bowl, beat the eggs then add pieces of tofu boxes, pieces of boiled potatoes, and salt and white pepper powder. Stir evenly, then make it into 3 parts, set aside.
2. Heat the oil in the pan, then fry the egg mixture like making an omelette until cooked on both sides. Do the same for the next dough, set aside.
3. To make sauce, mix all the ingredients of seasoning and boiled water that can be added or reduced as desired for its thickness.
4. Prepare a serving plate, set and arrange sequential pieces of rice cake, pieces of omelette, boiled bean sprouts then flush with seasoning.
5. Sprinkle leeks, celery leaves and fried onions as well as crackers as a complement.
6. Add Sweet fairy bag and serve immediately.

9. Pontianak Egg Rice

Simple, easy to make, and delicious! This menu is very suitable if you No Have a lot of time and also ingredients in the kitchen.

Material:

2 servings of white rice
2 chicken eggs
6 cloves of garlic, finely chopped
6 tablespoons Sweet fairy bag
2 tablespoons of soy sauce
½ teaspoon sesame oil
¼ white pepper powder
100 ml of oil, for frying

How to make:

1. Heat the oil in the pan. Fried garlic until browned. Remove, drain.
2. Soy Sauce: Stir well Sweet fairy bagFried garlic, soy sauce, sesame oil, and pepper.
3. Heat the remaining oil frying garlic. Make an egg beef or fried eggs until almost cooked. Pour the sauce on top, heat it briefly. Lift.
4. Spoon rice on top of a serving plate. Put the beef eye eggs along with the sauce onto the rice. Serve warm.

10. Medium egg corn soup

Soup dish from Royco Corn Cream Sup What makes the Cream Soup cook is easier and as good as a restaurant. Can also use other vegetable pieces such as mushrooms, beans, or tomatoes.

Material:
100 g of carrots, cut into small dice
1 chicken egg
2 teaspoon onion bombay, chopped
700 ml of water
1 pack Royco Corn Cream Sup
1/2 teaspoon white powder pepper

How to make:

1. Heat oil, saute onions until fragrant. Add carrots, saute for a moment. Pour water, and Royco Corn Cream SupStir until thickened.
2. Add pepper, cook while stirring until cooked. Add chicken eggs, stir briefly until cooked.
3. Lift and serve.

Tuck the recipe for processed eggs so as not to get bored above into your family’s weekly menu. Egg dishes are guaranteed to always arouse the taste and make the family waiting for your every creation. Come onTry the recipe!