Method
Soak the sago for 1 hour.
Coarsely grate the corn.
Pressure cook the grated corn and sago in about 5 cups water with the chicken cube.
Beat the egg adding ½ the quantity of milk.
Make a smooth paste of corn flour with little milk.
Add the remaining milk to it and pour this over the soup.
Bring the soup to a boil. Add salt and sugar to taste. Pour the egg mixture slowly from top of the pan leaving a gap of about 8-10" into a thinstring over the boiling soup. The egg drops will solidify immediately. Add more water if required. sprinkle aji-no-moto and freshly ground black pepper. Serve hot with chilli-vinegar and Soya sauce.

Variation
Shredded chicken can be added to the soup.
 

Method
Mix 2 tsp. Mustard powder with little water to form a smooth paste. Leave this for 10 minutes to get the pungent taste and special flavour of mustard. Whisk the eggs with 1 tbsp. water and a pinch of salt. Heat 2 tbsp. butter in a pan and slightly brown each bread slice on one side. Arrange the toasts on a serving plate with the brown side up. In the same pan heat the remaining butter and cook the egg mixture on a medium flame, stirring constantly, until lightly set. Spread the toasts with the mustard sauce then spoon on the egg mixture. Top with mushroom and garnish with grated cheese and freshly ground black pepper.
Variation Instead of using plain bread, slices of garlic bread, brown bread or bread with herbs may be used.
 

Ingredients

• 4 eggs
• 4 onions
• 2 tomatoes
• Ό tsp mustard seeds
• Ό tsp cumin seeds
• 1 tsp red chilli powder
• Ό tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp garam masala powder
• Little coriander leaves
• Salt to taste.

Method

• Take 3 spoons of oil in a shallow pan. Add mustard seeds let it pop. Now add cumin (jeera) seeds and wait for about 15-20 seconds (till you get the light aroma of cumin).
• Add thinly sliced onions and fry it well.
• Add tomatoes and again fry it well.
• Add all the spices (masalas) one by one and fry it for around a minute till the masalas blend with both onions and tomatoes.
• Now add salt to taste
• After this start breaking eggs and putting it one by one in different places so that it covers the fried stuffs thoroughly. Keep this on a very low flame and take a pinch each of salt and chilli powder and sprinkle all over. The eggs will get cooked in about 5-10 minutes. Garnish with finely cut coriander leaves and (optional) sliced and fried capsicum.