Food Hack For Students Studying Abroad: 9 Egg Recipes For A Quick Fix Meal

Eggs, versatile and nutritious, have the remarkable ability to elevate any meal. For Indian students studying abroad, quick and easy recipes are essential for navigating the demands of a busy academic life.

Look no further than eggs to come to the rescue!

These recipes provide a taste of home and a delightful and satisfying way to keep hunger at bay while studying abroad.

Whether you're seeking a hearty breakfast, a quick lunch, or a comforting dinner, eggs have you covered.

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So, let's dive into a collection of egg-based recipes perfect for students abroad, making mealtime a breeze and adding a touch of Indian flavor to your international adventure.

1. Scrambled Eggs with Spinach and Feta

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A simple yet nutritious option. Scramble eggs, add fresh spinach leaves, and crumble some feta cheese for a flavorful twist.

Ingredients:

- 2 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon of olive oil

Instructions:

Prepare Ingredients:

- Crack the eggs into a bowl and beat them well. Add the salt and pepper, then set aside.
- Chop the fresh spinach and crumble the feta cheese.

Saut谷 Spinach:

- Heat the olive oil in a non-stick skillet over medium heat.
- Add the chopped spinach to the skillet and saut谷 for about 1-2 minutes, or until it wilts.

Scramble Eggs:

- Pour the beaten eggs into the skillet with the saut谷ed spinach.
- Stir continuously with a spatula until the eggs set, about 2每3 minutes.

Add Feta Cheese:

- When the eggs are almost fully set, sprinkle the crumbled feta cheese.

Finish Cooking:

- Continue to cook, stirring gently, until the eggs are completely set, and the feta cheese melts.

Serve:

- Transfer the scrambled eggs with spinach and feta to a plate.
- Season with additional salt and pepper, if desired.

2. Avocado and Egg Toast

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Mash a ripe avocado on whole-grain toast, then top it with a fried or poached egg〞season with salt, pepper, and red pepper flakes for an extra kick.

Ingredients:

- 1 ripe avocado
- 2 large eggs
- 2 slices of whole-grain bread
- Salt and pepper to taste
- Red pepper flakes (optional)
- Olive oil for cooking

Instructions:

Prepare the avocado:

- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork until it reaches your desired level of smoothness.
- Season with salt and pepper to taste.

Cook the eggs:

- Heat a non-stick skillet over medium heat and add some olive oil.
- Crack the eggs into the skillet and cook them to your preference (e.g., fried, scrambled, or poached).
- Season the eggs with salt and pepper.

Toast the bread:

- While the eggs cook, toast the whole-grain bread slices until golden brown and crisp.

Assemble the toast:

- Spread the mashed avocado generously on each slice of toasted bread.

Top with eggs:

- Place the cooked eggs on top of the mashed avocado.

Season and Serve:

- Season with additional salt, pepper, and red pepper flakes if desired.
- Serve your avocado and egg toast immediately.

3. Egg and Vegetable Stir-Fry

Creator: Muchen Zhu Copyright: ? 2020 Muchen Zhu | Omnivore's Cookbook

Quickly saut谷 your favorite vegetables, like bell peppers, onions, and zucchini, then add scrambled eggs. Season with soy sauce and serve over rice or noodles.

Ingredients:

- 3 large eggs
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup of broccoli florets
- 1 cup snap peas, trimmed
- 2 cloves garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of vegetable oil
- Salt and pepper, to taste
- Cooked rice or noodles (optional)

Instructions:

Prepare the vegetables:

- Slice the red and green bell peppers, the onion, and the garlic.
- Cut the broccoli into small florets and trim the snap peas.

Scramble the eggs:

- In a bowl, beat the eggs and season with salt and pepper.
- Heat a large skillet or wok over medium-high heat and add vegetable oil.
- Pour the beaten eggs into the hot skillet and scramble them. Once cooked, transfer the scrambled eggs to a plate and set them aside.

Stir-fry the vegetables:

- In the same skillet, add a bit more oil if needed.
- Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the sliced onion and stir-fry for a few minutes until it softens.
- Add the broccoli florets and snap peas to the skillet. Stir-fry for another 3每4 minutes or until the vegetables are tender-crisp.
- Finally, add the sliced bell peppers and stir-fry for 2 minutes.

Combine with eggs:

- Return the scrambled eggs to the skillet with the stir-fried vegetables and mix them.

Season and Serve:

- Drizzle soy sauce over the stir-fry and toss to combine.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve your egg and vegetable stir-fry as-is or overcooked rice or noodles if you'd like.

4. Egg and Cheese Quesadilla

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Place scrambled eggs, cheese, and any preferred veggies (like bell peppers, onions, or tomatoes) between two tortillas. Heat in a pan until the cheese melts and the tortillas turn golden brown.

Ingredients:

- 2 large eggs
- 2 small flour tortillas
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers (red, green, or any color you prefer)
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- Salt and pepper, to taste
- Cooking spray or a little oil for cooking

Instructions:

Prep the veggies:

- Dice the bell peppers, onions, and tomatoes.

Scramble the eggs

- In a bowl, beat the eggs and season with salt and pepper.
- Heat a non-stick skillet over medium heat and add a touch of cooking spray or oil.
- Pour the beaten eggs into the skillet and scramble them. Cook until they are just set. Transfer the scrambled eggs to a plate and set them aside.

Assemble the quesadilla:

- Wipe the skillet clean and return it to medium heat.
- Place one tortilla in the skillet, and sprinkle half of the shredded cheddar cheese evenly over the tortilla.
- Add the scrambled eggs, diced bell peppers, onions, and tomatoes.
- Sprinkle the remaining cheddar cheese over the top of the veggies.
- Place the second tortilla on the cheese to form a quesadilla.

Cook the quesadilla:

- Cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted. You can press it down with a spatula to help it cook evenly.

Serve:

- Remove it from the skillet once the quesadilla is golden brown and the cheese is gooey.
- Allow it to cool for a minute before cutting it into wedges.
- Serve your delicious egg and cheese quesadilla with your favorite salsa, sour cream, or guacamole.

5. Omelette in a Mug

Copyright: Kelly Hamilton

Beat eggs in a microwave-safe mug and add ingredients like diced ham, bell peppers, and cheese. Microwave in short intervals until the omelet is set.

Ingredients:

- 2 large eggs
- 2 tablespoons of milk
- Salt and pepper to taste
- 2 tablespoons diced bell peppers
- 2 tablespoons diced tomatoes
- 2 tablespoons diced onions
- 2 tablespoons diced ham or cooked bacon (optional)
- 2 tablespoons of shredded cheddar cheese
- Cooking spray

Instructions:

Prepare the mug:

- Lightly grease the inside of a microwave-safe mug with cooking spray to prevent sticking.

Beat the Eggs:

- Crack the eggs into the mug and add the milk. Beat the eggs and milk with a fork until well combined〞season with salt and pepper to taste.

Add Ingredients:

- Stir in the diced bell peppers, tomatoes, onions, and other ingredients you'd like, such as ham or bacon.

Microwave:

- Place the mug in the microwave and cook on high for 1 minute. Keep an eye on it, as microwave cooking times may vary.

Stir and cook:

- Carefully remove the mug from the microwave and gently stir the omelet. This helps ensure even cooking.

Microwave Again:

- Put the mug back in the microwave and cook for 1-2 minutes or until the omelette is set. Cooking times vary depending on your microwave's power, so check it at the 1-minute mark and adjust accordingly.

Add Cheese:

- Sprinkle the shredded cheddar cheese on top of the omelette.

Final Microwave:

- Return the mug to the microwave for about 30 seconds or until the cheese is melted.

Serve:

- Carefully remove the mug from the microwave (it will be hot) and let it cool for a moment.
- Enjoy your omelette in a mug directly from the mug, or slide it onto a plate.

6. Egg and Sausage Breakfast Burrito

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Cook some breakfast sausages. Scramble eggs. Roll them up with cheese and salsa in a tortilla.

Ingredients:

- 2 large eggs
- 2 sausage links or patties
- 1/4 cup diced bell peppers (red or green)
- 1/4 cup diced onions
- 1/4 cup shredded cheddar cheese
- 2 large flour tortillas
- 2 tablespoons of milk
- Salt and pepper to taste
- 1 tablespoon of cooking oil
- Salsa or hot sauce (optional for serving)

Instructions:

Cook Sausage:

- If using sausage links, cook them in a skillet or microwave according to the package instructions. Once cooked, chop them into small pieces. Set aside.

Scramble Eggs:

- In a bowl, beat the eggs with milk. Season with salt and pepper to taste.

Cook eggs and veggies:

- Heat the cooking oil in a skillet over medium heat. Add diced onions, and bell peppers, and saut谷 until they become tender, about 2每3 minutes.

Add Eggs:

- Pour the beaten eggs into the skillet with the saut谷ed vegetables. Cook and scramble the eggs until they are just set. This should take about 2每3 minutes.

Combine sausage and cheese:

- Add the chopped sausage and shredded cheddar cheese to the skillet with the scrambled eggs. Stir until the cheese is melted and the sausage is heated through.

Warm Tortillas:

- Warm the flour tortillas in a separate skillet or the microwave until they are pliable.

Assemble Burritos:

- Place half of the egg, sausage, and cheese mixture in the center of each tortilla.

Fold and roll:

- Fold the sides of the tortilla over the filling, then roll from the bottom to form a burrito.

7. Egg and Veggie Breakfast Wrap

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Scramble eggs with saut谷ed mushrooms, spinach, and onions, then wrap them in a tortilla with a dollop of salsa.

Ingredients:**

- 2 large eggs
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup chopped spinach
- 1/4 cup shredded cheddar cheese
- 2 large whole wheat or spinach tortillas
- Salt and pepper to taste
- 1 tablespoon of cooking oil
- Salsa (optional for serving)

Instructions:

Saut谷 Vegetables:

- Heat the cooking oil in a skillet over medium heat. Add diced onions and bell peppers. Saut谷 for 2每3 minutes until they become tender.

Add tomatoes and spinach:

- Add diced tomatoes and chopped spinach to the skillet. Cook for 1-2 minutes until the spinach wilts and the tomatoes soften〞season with salt and pepper.

Scramble Eggs:

- Push the saut谷ed vegetables to the side of the skillet and crack the eggs into the empty space. Scramble the eggs with a spatula until they are just set.

Combine Ingredients:

- Mix the scrambled eggs with the saut谷ed vegetables in the skillet. Sprinkle the shredded cheddar cheese over the mixture and stir until the cheese is melted and the ingredients are well combined.

Warm Tortillas:

- Warm the tortillas in a separate skillet or microwave until they are pliable.

Assemble Wraps:

- Place half of the egg and veggie mixture in the center of each tortilla.

Wrap and serve:

- Fold the sides of the tortilla over the filling, then roll from the bottom to create a wrap.

- Serve with salsa on the side for an extra kick of flavor.

8. Egg Salad Sandwich

Creator: Vladislav Nosick | Credit: Getty Images/iStockphoto Copyright: Vladislav Nosick

Make a quick egg salad with chopped hard-boiled eggs, mayonnaise, mustard, and seasonings. Spread it on whole-grain bread with lettuce and tomatoes.

Ingredients:

- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 green onions, finely chopped
- 1 celery stalk, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional for serving)
- Tomato slices (optional for serving)

Instructions:

Prepare Eggs:

- Hard-boil the eggs by placing them in a pot of water, bringing them to a boil, and simmering for 10每12 minutes. Once boiled, cool the eggs, peel them and chop them into small pieces.

Make Egg Salad:

- Combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, green onions, and celery in a mixing bowl. Mix well until all the ingredients are combined.

Season:

- Season the egg salad with salt and pepper to taste. Adjust the seasonings according to your preference.

- Lay out four slices of bread on a clean surface. If desired, place a lettuce leaf on each slice of bread to create a bed for the egg salad. Add a few slices of tomato on top of the lettuce.

Add Egg Salad:

- Spoon the prepared egg salad evenly onto the tomato slices.

Top with bread.

- Place the remaining four slices of bread on top to create sandwiches.

Slice and serve:

- Cut each sandwich in half diagonally or into quarters using a sharp knife. This recipe makes four servings.

Pro Tip: Feel free to customize your egg salad sandwich by adding ingredients like lettuce, pickles, or a dash of paprika for extra flavor.*

9. Egg Fried Rice

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Cooked rice scrambled eggs and stir-fry them with veggies and soy sauce for a filling meal.

Ingredients:

- 2 cups cooked and cooled rice (preferably leftover rice)
- 2 large eggs
- 2 tablespoons of vegetable oil
- 1/2 cup mixed vegetables (peas, carrots, corn, and bell peppers)
- 2 cloves garlic, minced
- 2 tablespoons of soy sauce
- 1/2 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Green onions, chopped, for garnish (optional)

Instructions:

Prepare the ingredients:

- Ensure that the rice is cooked and cooled. If you have leftover rice, that works perfectly. Whisk the eggs in a small bowl and set them aside. Have all your other ingredients ready.

Heat the pan.

- Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat up.

- Once the oil is hot, pour in the whisked eggs. Allow them to cook for a minute or two, stirring gently to scramble them. When they're cooked but still slightly runny, transfer them to a plate.

Saut谷 the vegetables.

- In the same skillet, add a bit more oil if needed. Toss in the minced garlic and saut谷 for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for a few minutes until they are tender.

Add Rice:

- Add the cooked and cooled rice to the skillet. Break up any clumps and stir-fry with the vegetables for a few minutes.

Soy Sauce and Seasoning:

- Drizzle the soy sauce over the rice and vegetables. Add the optional sesame oil if you have it. Mix well to ensure the rice is evenly coated with the sauce〞season with salt and pepper to taste.

Egg and Final Mix:

- Return the scrambled eggs to the skillet and combine them with the rice mixture. Stir-fry for another couple of minutes until everything is heated and well-mixed.

Garnish and serve:

- If you like, garnish the fried rice with chopped green onions for added flavor and freshness.

Pro Tip: Feel free to add your favorite ingredients, like cooked chicken, shrimp, or tofu, to make it even more satisfying.

*The options in this article were curated with the help of AI.*

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