Eggee Proactive+ comes with the goodness of Soy, Probiotics, B Vitamins, Vitamin E, Aloe vera, Tulsi, Turmeric, Flax Seeds & Many more natural herbs !
Eggee contains | Vitamin A, E, B-12 | Selenium
Eggee contains vital nutrients like Choline & DHA
Eggee is a good source Of Protein, Vitamin A&D
Diet of the mother hen is a mixture of 28 natural herbal ingredients.
The blend of Aloevera, Tulsi, Flax seeds, Amla, Turmeric, Soy, Mustard and many more natural herbal ingredients are the part of the feed of mother hen. This ensures good health of our hens resulting in strong shell, albumen and rich yolk of Eggee and of course a much better taste of the eggs.
Hens are not fed any growth-regulating drugs, steroids, hormones or antibiotics.
Eggee contains riboflavin, thiamine and phosphorus essential for energy production.
Eggee contains Vitamin D and is rich in proteins helping to build strong bones.
Eggee is nutrient dense, has high protein & healthy fats, makes you feel full with a very low amount of calories.
Eggee contains riboflavin, thiamine and phosphorus essential for energy production.
Eggee contains Vitamin D and is rich in proteins helping to build strong bones.
Eggee is nutrient dense, has high protein & healthy fats, makes you feel full with a very low amount of calories.
In a large mixing bowl, knead the whole wheat flour with water and salt to make the dough soft and pliable. Add ghee at the end and knead again. Cover with a clean, dry cloth and keep aside.
Beat eggs using a wire whisk until they turn slightly fluffy. Add the rest of the ingredients mentioned under the egg mixture and whisk until the flavours blend well. Keep aside.
Take the dough and knead it again. Divide into 10 equal-sized balls and keep aside. Dip each ball into the wheat flour and roll it out into a thick circle.
Spread half a teaspoon of the clarified butter in the center of each of the circle and fold it into a cone. Roll it again into a circle. Place the rolled out paranthas, one at a time, on a preheated tawa that is mildly greased with butter.
Cook on medium to high heat for 5 minutes. Flip over and cook for 2 more minutes.
Add five teaspoons of the egg mixture to the semi-cooked parantha and cook until both sides of the parantha turn brown, drizzling clarified butter, and flipping over after one side gets cooked. Serve hot with pickle and curd.