Egg Dish Recipe

Chickpea flour: A gluten-free flour made from ground chickpeas, providing a nutty flavor and smooth texture.

Water: Used to create the batter, ensuring the right consistency.

Nutritional yeast: Adds a cheesy, umami flavor to the dish.

Turmeric: Provides a warm, earthy flavor and a vibrant yellow color.

Salt: Enhances the overall flavor of the dish.

Black salt: Adds a unique, sulfurous taste reminiscent of eggs.

Mixed vegetables: Optional, but adds color, texture, and additional nutrients to the dish.

To achieve a perfect texture for your chickpea flour batter, ensure you whisk it thoroughly to eliminate any lumps. This will create a smooth and consistent mixture, which is crucial for even cooking. Additionally, using black salt (kala namak) adds an authentic egg-like flavor, so don't skip this ingredient. When cooking, make sure your pan is well-heated and lightly greased to prevent sticking and to achieve a golden-brown finish. If you're adding mixed vegetables, chop them finely and distribute them evenly over the batter to ensure they cook through properly.

• chickpea flour - Substitute with tofu: Tofu can be crumbled and seasoned to mimic the texture and flavor of scrambled eggs.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the dish compared to plain water.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor that nutritional yeast offers.

• turmeric - Substitute with saffron: Saffron can give a similar yellow color and a unique flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black salt (kala namak) - Substitute with smoked salt: Smoked salt can provide a unique flavor, though it won't replicate the sulfurous taste of black salt.

• chopped mixed vegetables - Substitute with spinach and mushrooms: Spinach and mushrooms add a variety of textures and flavors, making the dish more interesting.

• Allow the egg dish to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled egg dish to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator. The egg dish will stay fresh for up to 4-5 days.

• For longer storage, consider freezing. Wrap individual portions tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This helps maintain the texture and flavor.

• Label the container with the date to keep track of freshness. Frozen egg dish can last up to 2-3 months.

• To reheat, thaw the egg dish in the refrigerator overnight. For a quicker option, use the microwave's defrost setting.

• Reheat in a skillet over medium heat until warmed through, or use a microwave. If using a microwave, cover the egg dish with a damp paper towel to retain moisture.

• Add a splash of water or vegetable broth when reheating to prevent the egg dish from drying out.

• If you included mixed vegetables in the dish, be mindful that some vegetables may release extra moisture upon reheating. Adjust cooking time accordingly to ensure the egg dish remains firm.

• Enjoy your reheated egg dish as is, or get creative by incorporating it into other meals like breakfast burritos or vegan sandwiches.

• Preheat the oven to 350°F (175°C). Place the leftover egg dish on a baking sheet and cover it with aluminum foil. Heat for about 10-15 minutes or until warmed through.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the egg dish in the skillet and cook for 3-5 minutes on each side until heated thoroughly.

• Microwave the egg dish by placing it on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Use a toaster oven set to 350°F (175°C). Place the egg dish on the toaster oven tray and heat for about 10 minutes or until warmed through.

• Steam the egg dish by placing it in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture and prevents drying out.

• Mixing bowl: A large bowl used to combine the chickpea flour, water, nutritional yeast, turmeric, salt, and black salt until smooth.

• Whisk: A tool used to mix the ingredients in the mixing bowl thoroughly, ensuring there are no lumps in the batter.

• Measuring cups: Used to accurately measure the chickpea flour and water.

• Measuring spoons: Used to measure the nutritional yeast, turmeric, salt, and black salt precisely.

• Frying pan: A pan used to cook the batter over medium heat until it is golden brown on both sides.

• Spatula: A tool used to spread the batter evenly in the pan and to flip the dish for even cooking.

• Cutting board: A surface used to chop the mixed vegetables if you are including them in the recipe.

• Chef's knife: A sharp knife used to chop the mixed vegetables finely.

• Oil spray or brush: Used to lightly grease the frying pan before pouring in the batter.

Prepare the batter in advance: Mix the chickpea flour, water, nutritional yeast, turmeric, salt, and black salt the night before and store it in the fridge.

Use pre-chopped vegetables: Save time by buying pre-chopped mixed vegetables from the store or chopping them in bulk ahead of time.

Cook multiple servings: Double or triple the recipe and cook multiple servings at once. Store leftovers in the fridge for quick meals later.

Non-stick pan: Use a non-stick pan to reduce the need for greasing and make flipping easier.