Mizo Egg Bai
A quick weekday version of bai made with boiled eggs and squash, a light protein-rich meal common in Mizo homes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 8 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 10 g
- calories
- 150 kcal
Instructions
- 1
Bring water to a boil in a heavy pot. Add the squash.
- 2
Simmer for 8 minutes until the squash begins to soften.
- 3
Add the onion and green chilli. Cook for 3 more minutes.
- 4
Crack the eggs directly into the simmering broth. Let them poach gently.
- 5
Add the mustard greens once the eggs begin to set.
- 6
Simmer for 5 minutes until the greens wilt and the eggs are fully cooked.
- 7
Gently break the eggs apart with a spoon if you like.
- 8
Season with salt and scatter over the spring onion. Serve hot.
Chef's tips
Cook the eggs gently without stirring hard so they stay in soft pieces. Adjust the chilli to suit your taste.
Ingredient substitutions
- squash → pumpkin or chayote
Storage
Best eaten fresh on the day it is made.
Reheating
Reheat gently over low heat to avoid overcooking the eggs further.
Common mistakes to avoid
- •Stirring the broth too much after adding the eggs, which breaks them into shreds.
Serving suggestions
Cooked Mizo Egg Bai?
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