Egg recipe

All posts in the Egg recipe category

Vegetable Omelette

Published January 18, 2016 by Ninik Becker

The 4 worst things about being an Egg :

You only get hard once

You only get laid once

You only get eaten once

The only one who sits on your face is your mother !


I found this quotes printed in a cap/hat somewhere, have no idea who is the original author.


Talk about an egg, I like to have a hot breakfast, something that can make quickly, savory and delicious and good-looking as well. How cool is that ?

Less than 15 minutes including preparation until finished, if you move fast. If you are doing slow motion than will be different.

And now let’s make this



Serve with toasted bread if you prefer.

The plate was empty less than 15 minutes too !

Vegetable Omelette by Ninik Becker


Enjoy !


Poached Eggs Paprika

Published August 20, 2015 by Ninik Becker

Spaghetti poached egg paprika


Poached Eggs Paprika recipe by Ninik Becker.

This recipe is inspired from ‘Shakshouka’. The difference is, in this recipe I used very simple seasonings and added carrots, and eat it with spaghetti.

Ingredients :

  • 5 eggs
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 medium carrots, cut into strips
  • 1 yellow onion, finely slice into half ring
  • 3 cloves garlic, finely sliced
  • 1 or 2 ripe tomato, chopped
  • 1 tsp paprika powder
  • 1 tsp red chilli powder, optional
  • pinch of salt, pepper, sugar. Adjusted
  • 300 ml chicken broth/water
  • olive oil


Paprika ingredients


Heat one or two tablespoon of olive oil, sauté onion and garlic until softened, add carrot strips. Stir briefly and add all paprika strips into the pan, stir to coat evenly.

Add chopped tomato, paprika powder, chilli powder, salt, pepper, sugar. Stir well to combined.

Cook paprika until softened

Pour chicken broth /water into the pan and bring to boil. Lower the heat and cook until vegetables softened and the liquid slightly reduced. Adjust the seasoning to your taste.

Crack eggs one by one into the pan.

Crack egg into the pan

Poach the eggs in the paprika sauce until the whites set and firm, the egg yolk still soft, and the sauce thickened.

Poached eggs paprika


Cook spaghetti according to the package instructions, put on the serving plate and spoon poached eggs paprika over the spaghetti, enjoy while still hot.

Spaghetti Shakshouka

Enjoy !



Super Easy Breakfast Ideas

Published July 23, 2015 by Ninik Becker

Baked Egg Potato


Super Easy Breakfast Ideas recipe by Ninik Becker.


#1. Baked Egg Potato (photo on top)

Preheat oven at 200°C. Scrub and wash 2 large oval shape potatoes, pat dry. Prick all over surface with a fork then rub with salt. Bake in the oven for about 40 minutes until soft. Remove from oven let slightly cool. Cut into half lengthwise. Using spoon, scoop out potato flesh to make a well in the center, season with salt and pepper or your favorite seasoning. Fill each potato shell with one egg, if the white too much, set aside for another use. Season again then put back in the oven. Bake at 200°C for 15 – 20 minutes until egg white set.


#2. Egg in the Hole

Egg in the Hole

Two slices of whole wheat toast bread. Spread with butter/margarine on both sides. Make a hole in the middle using cookie cutter or glass rim. Grill in the pan with low heat until bottom side turned brown. Flip and add little butter/margarine in the hole and crack one egg into the hole, season with your favorite seasoning and cook until the whites set and the yolk still runny. Transfer onto serving plate. Serve the round cut bread as well together with some greens or fruits.


#3. Turkey Breast Open Sandwich

Turkey Breast Open Sandwich

Toast whole wheat bread as you wish, spread with Herb Cream Cheese or butter, top with lettuce and turkey breast (could be prepackaged or leftover dish). Snuggle some cherry tomatoes and fresh red radish as you like. Season with your favorite seasoning such salt, pepper, cayenne pepper, paprika powder, chilli powder etc.


#4. Poached Egg on Toast

Poached Egg on Toast

Poach egg(s) in small boiling water until the white set and the yolk still soft, set aside. Toast whole wheat bread(s). Put toasted bread on the serving plate, top with some greens. Add poached egg on top and season with salt and freshly cracked black pepper. The egg yolk should be still runny when you cut it.


#5. Avocado Chicken Open Sandwich

Avocado Chicken Sandwich

Toast whole wheat bread, spread herb cream cheese/butter. Top with chicken breast (leftover or prepackaged), top with sliced cherry tomato and sliced avocado. Season with salt, black pepper and chilli powder or your favorite seasoning.


#6. Chicken Sandwich

Chicken Sandwich

Toast two slices of whole wheat bread, spread with herb cream cheese/butter. Top one bread with lettuce, sliced chicken breast and cherry tomatoes. Season with your favorite seasoning. Cover with the other bread, secure with little stick then slice the sandwich into two or jus enjoy the way it is.


#7. Red Velvet Mug Cake – Microwave

Red Velvet Mug cake

Large mug. Add 3 tbsp oil + 2 tbsp yogurt + 1 tbsp milk + 1 small egg + 1 tsp vanilla + 1 tsp red food colour. Mix using a fork in the mug, until smooth. Add 4 tbsp flour + 4 tbsp sugar + a pinch of baking powder + 1 tbsp cocoa powder + a pinch of salt. Mix together until just combined. Microwave in high heat for about 45 second, check with toothpick. Continue microwave for a few second if you think not cook enough. If you use small mug, the mixture will spill out during process. Every microwave may have different result.




Eggs Vegetable Curry

Published May 26, 2015 by Ninik Becker

Eggs vegetable curry


Eggs Vegetable Curry recipe by Ninik Becker.

As usual my recipe this time is also very simple but nutritious as well. The cooking process is very easy and quick and the main ingredient can be replaced by meat, poultry, fish, or vegetables . Of course, the cooking time will be vary depending on what the main ingredient used.

My technique here is to fry boiled eggs with a little oil just until slightly brown to make different texture and color before mix into the curry. Skip the frying process if you prefer a plain boiled eggs. Boil the eggs with medium doneness so the egg yolk just cooked and still soft in the center and less worry about being overcooked later.

Eggs Vegetable Curry


Curry is excellent if eaten with rice together with additional side dishes according to family’s favorite.

The measurements in this recipe is basic, and as we know that everyone has different tastes, so I can share the recipe but I can not share the taste. Season less or more depending on your desired taste.


Ingredients :

  • 5 eggs, medium boiled, peeled
  • about 2 cups of cauliflower florets
  • about 2 cups of roughly chopped cabbage
  • 1 large carrot, cut into thin strips
  • 1 large yellow onion, chopped
  • 1 medium tomato, chopped
  • 3 cloves of garlic, minced
  • 2 cm ginger root, minced
  • 2 or 3 green chilli, chopped
  • 500 – 750  ml water
  • oil
  • fresh parsley for garnish

Dry seasoning :

  • red chilli flakes, adjust to your taste ( I used 2 tsp full)
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • a pinch of cumin powder
  • salt to taste (and sugar if you like)
  • pinch of chicken powder, optional


Method :

  • Using a toothpick, prick the outer of each peeled boiled eggs all around. This is to prevent explosion during frying process. Fry in medium heat with a little oil just until slightly brown. Set aside.
  • Fry onion until soften and golden, add garlic, ginger, green chilli and tomato. Stir to combined.
  • Add dry seasoning and stir until the seasoning cooked, detected by it smell.
  • Pour the water  and let boil. Add the cauliflower, carrot, and cabbage. Continue cooking until the vegetables softened and the liquid thickened.

vegetable curry

  • Add the fried eggs into the curry and continue cooking to reheat the eggs.
  • Taste test. Add seasoning according to your taste. Garnish with fresh parsley.

We like to enjoy with Basmati rice and additional side dishes.

Enjoy !



Omelette Curry

Published April 1, 2015 by Ninik Becker

Omelette curry serve with rice


Omelette Curry recipe by Ninik Becker.

I love curry and I cooked many time with different main ingredient. Every country has the best curry dish and every family has favorite flavour. The best way to enjoy curry is absolutely with rice.

My brother said that the best curry is cooked by my mother. My friend said, the best curry is his mother’s curry. My husband said that the best curry is my curry and I said that the best curry is everywhere. But anyway, every food that cooked with love always taste good that’s why every kid always says the best food is mother’s food, no matter how simple it was.

Omelette Curry

Ingredients :

  • 5 eggs, season with salt and pepper, whisk, set aside
  • 2 medium carrot, cut into matchstick
  • a handful of green beans
  • a quarter of cabbage, finely sliced
  • 2 shallots, sliced
  • 5 cloves garlic, sliced
  • 2 slices of ginger root
  • 1 onion, finely sliced
  • 1 tsp curry powder
  • a pinch of each : salt, pepper, sugar, coriander powder, lemongrass powder, galangal powder
  • 2 tsp chili flakes (adjust to your taste)
  • 300 ml coconut milk
  • 1/2 tsp chicken powder
  • 1 cup of water
  • oil
  • some of fresh parsley, chopped
  • rice to serve

Method :

  1. Make omelette. Cut roughly using spatula while still in the pan. Set aside.
  2. In heated pan with oil, sauté onion, shallot, garlic and ginger until softened.
  3. Add carrot and cabbage, stir to wilt.
  4. Season with all powder seasonings mention above. Stir. Add chili flake and chicken powder, adjust to your taste.
  5. Add green beans. Stir and add 1 cup of water, stir again. Cover the pan and let cook until vegetables softened.
  6. Add coconut milk, after boiled, lower the heat and keep cooking and stirring.
  7. Adjust the taste, add some seasoning according to your desired.
  8. Add the omelet into the pan, stir gently. Sprinkle with chopped fresh parsley.
  9. Once boil, transfer into serving dish.

Enjoy with rice and other your favorite side dishes.

Omelette curry serve with rice

Selamat makan !



Salmon Omelette

Published March 17, 2015 by Ninik Becker

Omelette with chopped salmon, cherry tomato, spring onion, raisin and chili powder toppings, serve with raisin roll bread

Salmon Omelette recipe by Ninik Becker.

Simple healthy breakfast, make in short time and hassle free. Flexible to be replaced with any food ingredient that you have in your kitchen.

The raisin bread in the picture which I baked before, I enjoyed with this omelette as well.

I baked the bread as experiment, without the exact measurement (I’ve forgotten). It was basic bread ingredients like flour, sugar, milk, butter, eggs, dried yeast and raisin and a pinch of safe food coloring to add little color.

Raisin bread rolls with two colors, white anf orange circle form with the raisin in between.


Have you ever eaten something straight from the pan ? I did !

When I was home alone and hungry and lazy to wash the dishes, I took a small skillet, throw something edible into it, cook a few minutes and eat with gusto. It’s done.

Ingredients : for one

  • about a palm-size salmon, roughly chopped
  • quarter of fresh lemon
  • 2 eggs
  • 2 tbsp low-fat milk
  • a handful of cherry tomatoes, halved
  • 2 stalks spring onion, the green only, chopped
  • 1 tbsp raisin
  • a dash of extra hot chili powder (optional)
  • salt and freshly cracked black pepper
  • olive oil

What I did :

In a bowl, I whisk 2 eggs, season with salt, freshly cracked black pepper, and extra hot chili powder for kick. Throw cherry tomatoes and spring onion in. Mix well.

Heat a small non stick pan, drizzle olive oil on it and brown the chopped salmon. Squeeze quarter of fresh lemon over the salmon. Shake the pan.

Pour the egg mixture into the half-cooked salmon, lower the heat and let the egg cook until set to my desired doneness. I like a bit crispy on the edges and soft in the middle.

And then remove from the heat. Enjoy while still warm, torn a little bread, and of course while occasionally sipping hot coffee from my favorite mug.

Guten Appetit !

Salmon omelette top with cherry tomatoes, spring onion, raisin and chili powder enjoy with raisin bread rolls


Salami Egg Pancake

Published November 4, 2014 by Ninik Becker

Salami egg pancake

Salami Egg Pancake

Salami egg pancake

Simple breakfast could be as yummy as this. Only need a little movement in the kitchen and you will have a moist savory pancake.

In Germany is called Eierpfannkuchen which mean egg pancake. The amount of flour you use is less than the amount of eggs.

The sweet version, additional complementary like jam, Nuttela, clear honey or sweet syrup to go with.

I like savory things so I added some ingredients to the egg. Salami could be replace with bacon, ham or your other favorite. Omit the spring onion and chilli if you don’t like it.


Ingredients : 1 serving

  • 2 large eggs, slightly beaten
  • 2 tbsp plain flour
  • 1 stalk spring onion, sliced
  • 4 slices beef salami
  • 2 tbsp grated cheese (I used Gouda)
  • 2 red bird-eye chillies, chopped
  • salt and pepper
  • 2 tbsp butter

In a bowl, put together flour+spring onion+grated cheese+chillies+salt and pepper.

Pour beaten egg in, little at time while stirring  until the flour dissolve, no more lumps

Heat butter in a non-stick pan. Place beef salami sliced on the pan. Pour the egg mixture over the salami, usually the pancake will expand in the edges.

Salami egg pancake

Flip over and cook the other side until golden. Transfer onto serving plate.

Salami egg pancake

Enjoy !

Salami egg pancake

Guten Appetit !



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