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| Main Ingredients | Eggs, Onions |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Egg Nests
- 2 Eggs
- 1 tablespoons Onions
- 1 cloves Garlic,chopped
- 3 Fresh red chillies,roughly chopped
- to taste Salt
- 6-7 Black peppercorns,crushed
- 4 tablespoons Oil
- 1 medium 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
- 5-6 Mushrooms,chopped
Method
- 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.
- 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. 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.
- 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. Serve immediately.
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