World Egg Day 2020
Published: Friday, 9 October 2020
Annually the second Friday in October heralds World Egg Day where the versatility of this simple food is celebrated across the planet. Here in the west, we tend to limit ourselves to boiled, poached, scrambled and pickled but with a bit more ingenuity, tasty alternatives reveal themselves.
As a main ingredient, eggs are not only used in baking cakes, soufflés and omelettes but again, dependent upon where we travel around the world they form the base and/or main ingredient for affordable and accessible foods full of protein and flavour.
Next time you're thinking of making an omelette at home, why not spice it up and treat yourself to an Indian masala omelette? Our chef suggests the following ingredients and method to help you along the way!
Indian Masala Omelette
- 3 eggs
- 100gm of chopped onions
- 100gm of chopped tomatoes
- 2 chopped green chillies
- 10gm of chopped coriander
- 50ml of milk or cream
- Salt to taste
- Cooking oil for frying
- Whisk eggs
- Add cream or milk and whisk in
- Heat oil in a frying pan
- Sauté onions, tomatoes and chillies
- Add the egg mixture to the pan and stir around the pan until cooked on the bottom
- Let the eggs settle to a semi solid form
- Add the coriander
- Turn the omelette over in the pan and cook ensuring both sides are golden
In India, this is often served with a paratha or roti. You could substitute these with pitta bread or simple bread and butter, scrummy!
Talking of omelettes, did you know that in August 2012 an omelette weighing almost 6.5 tonnes was cooked by a team of 55 chefs over a period of six hours in Santarem, Portugal? The pan had a 10.3 metre diameter and the omelette consisted of 145,000 free range eggs and 220lbs of butter. It was cooked in 880lbs of oil!
The fastest omelette maker in the world to date, is American chef, Howard Helmer who holds the record for cooking 427 omelettes in 30 minutes, so you have no excuse to cook this speedy dish in your own kitchen!Back to latest news