Egg Nests

Medley of vegetables wrapped in a delicate egg net This recipe has featured on the show Khanakhazana.

New Update
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


  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.
  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. 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.
  3. 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.