Sanjeev Kapoor

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Egg Nests  Recipe

Medley of vegetables wrapped in a delicate egg net.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Egg Nests

Main Ingredients






Level Of Cooking



  • Eggs
  • Coriander roots chopped
    1 tablespoon
  • Garlic chopped
    1 clove
  • Fresh red chillies roughly chopped
  • Salt
    to taste
  • Black peppercorns crushed
  • Oil
    4 tablespoons
  • Onion roughly chopped
    1 medium
  • Red capsicum 1/2 inch pieces
    1 medium
  • Yellow capsicum 1/2 inch pieces
    1 medium
  • Green capsicum 1/2 inch pieces
    1 medium
  • Mushrooms chopped


Step 1

Crush coriander roots, garlic, fresh red chillies, salt and crushed peppercorns in a mortar with a pestle. Break eggs in a bowl and whisk lightly.

Step 2

Heat two tablespoons oil in a pan. Add the crushed mixture and sauté. Add onion and the three coloured capsicums, mushrooms and salt and cook for two to three minutes. Set aside and keep warm.

Step 3

Heat a little oil in another pan. Make a cone with gateway paper with a very small hole in the pointed end. Pour the eggs into this cone and move it above the surface of the pan so that a trail of egg flows into it and sets in threads.

Step 4

Keep moving the cone to make three to four crisscross layers of threads. Using a spatula, transfer the nest onto an absorbent paper and make more nests similarly. Place the nests on a flat surface, place some of the mixed vegetables over each and fold the sides over.

Step 5

Serve immediately.

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