From blog: When I came across this new egg recipe in one of the old cookbooks by Mrs. K. M. Mathew (Malayalam edition), I was immediately inspired to try it. With out the yolks, of course. Just the way we like it. http://nashplateful.blogspot.com/2011/04/hard-boiled-egg-whites-with-veggies.html
To boil eggs, place them in a saucepan, cover with cold water by an inch and simmer over medium heat for about 8 minutes. Remove from the heat, drain and then soak in cold water for 2 minutes to stop cooking. Peel, cut into half, and separate whites from yolks. Now cut the egg white into small cubes; set aside.
Meanwhile, heat oil in a wok or nonstick pan, over medium-low heat. Add mustard seeds and cook until they crackle, about 30 seconds, then add lentils and toss well for 15 seconds. Stir in onion, curry leaves, chili and ginger and cook until the onions are tender, about 5 minutes. Tip in the veggies with salt and chili powder, if using, and cook on medium-high heat for 3-4 minutes until tender, but still has some bite. Now add the egg and gently toss everything together for 2 more minutes. Remove from heat and serve warm. Season to taste with salt.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 18 (18%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 53.9mg||2 %|
|Potassium 286.3mg||8 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 13g|
|Protein 4.3g||6 %|
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Calories per serving: 98
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