Steamed Egg and Carrot Cups
PakistaniHealthyDesi eggsEasy
Light steamed egg cups with carrot and herbs — a fresh, balanced snack with very little oil.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 4 Desi eggs
- 1 carrot, grated
- 1 small onion, finely chopped
- 1 green chilli, chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp oil for greasing
- Fresh coriander, chopped
Method
- Beat the eggs with salt, pepper and green chilli.
- Stir in the grated carrot and onion.
- Lightly grease small bowls or a muffin tray with oil.
- Pour the mixture into the bowls and steam for 12–15 minutes until fully set.
- Cool slightly, turn out and garnish with coriander. Serve warm.
Nutrition — estimated per serving
Calories (estimate)160 kcal
Protein (estimate)13 g
Fat (estimate)9 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Steam until the centre is fully set — a knife should come out clean. Allergens: contains egg. Substitute: use grated beetroot or zucchini instead of carrot. Nutrition figures are estimates only, based on standard per-egg values. A light, balanced dish.