Scrambled, boiled, poached, or fried- eggs are staples in kitchens all around the world. We’ve all consumed them in a multitude of ways, from simple breakfast omelettes to rich, decadent baked goods. As much as we love eggs in general, it's what we cook them with those counts, too. Eggs may be considered among the most versatile ingredients, but they don’t necessarily go with everything in the kitchen.
Since 1996 World Egg Day has been celebrated every year on the second Friday in October. In 2024 on 11 October countries throughout the world will celebrate the egg in a variety of different ways. This is an ideal time to discuss how to get the best from this incredible ingredient. After all, an egg is known for its richness in proteins and has been proven to bind, thicken, and puff any composition, thus becoming a favourite for culinary creations. But egg combinations with some ingredients turn out to be a disaster, sometimes for texture and at other times for flavour.
So, before you cook your next egg-based dish, it is quite important to understand which of the common ingredients might go and spoil the whole experience. Let's know some of the most used ingredients in Indian kitchens but which don't really gel when cooked with eggs.
Honey
Honey is generally a sweet treat in a variety of dishes, but it is not exactly a good idea when mixed with eggs. The main issue is that honey is extremely sweet, and thus eggs cannot be cooked evenly, ending up rather soggy or rubbery. Eggs also curdle with the heat of cooking in honey, and the resulting dish could end up being lumpy or gritty. Adding honey after eggs are cooked, like adding it on top of French toast or pancakes, will avoid these issues.
Raw Onion
One would say onions are an integral part of various Indian dishes, adding flavour and aroma, but with eggs, raw onions can add moisture during cooking, making scrambled eggs or omelettes mushy. More so, if undercooked, onions tend to have that strong overpowering taste that might dominate the palatable egg flavour. In order to balance this, it is best to sauté onions in advance to soften their flavour before adding eggs to the pan.
Garam Masala
Garam masala is the spice mixture of strong, pungent spices often used in Indian cooking. Despite its effectiveness in flavouring so many dishes, the boldness can overpower the subtlety of eggs, especially if used at a high volume. Eggs tend to have a very mild taste and can easily be overrun by the bold flavours found in garam masala. Instead, use a more restrained application of spices like turmeric, cumin, or coriander, as they tend to relate better with eggs.
Fresh garlic
Garlic is an essential ingredient of Indian cooking, and if used in raw form, it can overpower eggs. Like onions, raw garlic has a very strong pungent flavour that easily takes over the delicate flavour of eggs. Raw garlic can also burn quickly while cooking the eggs and transfer a bitter taste to the dish. You will get the best of both worlds if you let garlic cook gently before adding eggs and allow it to blend harmoniously with the dish.
Milk
Add milk to scrambled eggs or omelettes to add lightness, but don't overdo it because it ruins the texture. Too much milk waters down the eggs, which become rather liquid, preventing them from setting up. It leaves you with a more like water consistency that's not as satisfying. A splash of milk or, better yet, none is good enough. The natural moisture in eggs is usually sufficient for the perfect result.
Chilli Powder
Chilli powder is a spice that every Indian uses in his kitchen, but it should not be overused because then your eggs will turn out bitter and you will ruin the chance to taste the true flavour of the eggs. Eggs have a subtle taste that can be masked by too much heat, ruining the balance of the dish. So, use chilli powder very sparsely and opt for green chillies if you want a milder kick without sacrificing the flavour balance.