Egg Boats
Top Rated Recipe
Key Details:
prep time: 25 minutes
Cook time: 20 minutes
Difficulty Level: Moderate
Course: Snack
Cuisine: Fusion
Key Ingredients:
Eggs
Hot dog buns
Green and red capsicums
Onion
Fun Foods Olive Oil Mayonnaise
About Egg Boats
Table of Contents
Egg mixture cooked in
hot dog buns shaped like boats
- Eggs 4
- Hot dog buns 4
- Medium green capsicum, finely chopped ½
- Medium red capsicum, finely chopped ½
Step 1.Preheat oven to 180° C.
Step 2.Make a cavity in the center of each hotdog bun to make boats and discard the excess crumbs.
Read MoreIngredients
- Eggs 4
- Hot dog buns 4
- Medium green capsicum, finely chopped ½
- Medium red capsicum, finely chopped ½
- Medium onion, finely chopped 1
- Salt to taste
- White pepper powder to taste
- Fun Foods Olive Oil Mayonnaise 4 tbsps + ¼ cup
How to Make Egg Boats (Stepwise Photos)
Method
- Preheat oven to 180° C.
- Make a cavity in the center of each hotdog bun to make boats and discard the excess crumbs.
- Break eggs in a bowl. Add green capsicum, red capsicum, onion, coriander leaves, salt and white pepper powder and whisk well.
- Apply 1 tbsp Fun Foods Olive Oil Mayonnaise in the cavity of each bun, place them on a baking tray and pour the egg mixture in the cavity of the buns filling the upto ¾.
- Keep the tray in the preheated oven and bake for 15-20 minutes.
- Fill a piping bag with remaining ¼ cup Fun Food Olive Oil Mayonnaise.
- Place the egg boats on a serving platter, pipe the Fun Food Olive Oil Mayonnaise over them in a zig zag design and serve warm.
Additional Tips and Tricks
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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
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