Saturn Eggs

About Saturn Eggs

Ingredients

• Eggs 4
• Bread 4 slices
• Butter as required
• Large red capsicum ¼
• Large yellow capsicum ¼
• Large Green capsicum ¼

How to Make Saturn Eggs (Stepwise Photos)

Method

1. Keep a bigger cookie cutter on each slice and cut out a roundel. Keep a smaller cookie cutter in the centre of each roundel and cut out smaller roundel to get doughnut shaped slices.
2. Apply butter on both sides of these bread doughnuts and keep them on a plate.
3. Heat a non-stick tawa. Chop red, yellow and green capsicums finely.
4. Keep each bread slice on the hot tawa, break an egg into the hole in the centre so that the yolk settles in it. Sprinkle some of the red, yellow and green capsicum pieces all around it. Remove any egg white that has flown out of the bread slice.
5. Gently lift the slice from the tawa and place on a serving plate. Make more Saturns in the same way.
6. Serve hot with a bowl of sauce of your choice.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps