Egg Export Data

India is the 3rd largest producer of egg in the whole world.Currently India is mainly exporting Table Eggs, Egg White Powder & Egg Yolk Powder to other countries. We can contribute significantly in Indian economy by exporting more & more of these items  to other countries. Currently the contries that India is catering Eggs & Egg Powder are Afganistan, Angola, Behrain, Comoros, Congo, Cote D Ivoire, Gambia, Hongkong, Indonasia, Iran, Kenya, Lebnon, Liberia, Malasia, Maldives, Mozambique, Nepal, Nigeria, Oman, Philipines, Saudi Arabia, Singapore, South Africa, Sri Lanka, Sudan, Taiwan, Tijikstan, Tanzania, Thailand, UAE, Vietnam.

 

 

The Egg export data yearwise is given below in the tables :-

(IN LAKHS)

 

  FY 2010-11  FY 2011-12              
April

       472.32

            453.43
May 462.87            330.62
June 363.69            179.48
July

            321.18

            273.95
August                                                            529.00            491.21
September                                                            609.29            477.04
October                                                            628.19            382.58
November                                                            373.13            302.28
December                                                            462.87                                          580.95
January                                                            368.41            722.65
Febuary                                                            392.03  
March 373.13  

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Egg Recipes

Chicken Egg Biryani             

Ingredients

* 2 cups- Basmati rice
* 2 Eggs
* 300gm Boneless chicken
* Vegetable oil
* Ginger paste
* Garlic paste
* 2 Teaspoons besan (gram flour)
* 1/4 Teaspoon cumin powder
* 1/2 Teaspoon turmeric powder
* 1/4 Teaspoon coriander powder
* 2 tablespoon ghee
* 1/2 packet Shaan biryani masala (Any reasonable Brand will work)
* 1/2 cup yogurt
* 4 teaspoon of milk
* little saffron
* 1 medium size sliced onion


Steps

1. Wash 2 cups of basmati rice and soak in water for 1hr.

2. Then boil the rice in 3 cups of water in a rice cooker. There is no need to drain the excess water because it totally absorbs the water.

OR

Boil 2 cups of basmati rice in 8 cups of water in a container and boil until it is 3/4th cooked and drain the excess water.

3. Separately boil 2 eggs and keep aside.

4. In a bowl put 2 teaspoons besan (gram flour), 1/4 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon coriander powder, 1/4 teaspoon galic and ginger paste and salt to taste and mix them well with water.

5. Take 2 tablespoons of vegetable oil in a non-stick pan and heat for 2 mins. Dip the boiled eggs into the mixture (step 4) and fry till it becomes golden brown and keep aside.

6. Take 300gm boneless chicken (properly washed) and cut into small pieces (cubes).

7.In a deep bowl (kadhai) put 4-5 cups of water and heat for 2 mins, then add chicken cubes, 1/2 packet Shan (or any other brand) biryani masala, 1 teaspoon ginger paste and 1 teaspoon garlic paste. Cover the lid of the kadhai and cook for 10mins until the meat is tender and stir occasionally.

8. Put 1/2 cup yogurt into the kadhai and cook for 2 mins.

9. In a small container add 4 teaspoon of milk and little saffron and mix well and keep aside.

10. Put the basmati rice over the meat (step 7) and cover the lid of the kadhai and cook until the rice is tender.

11.In a non stick pan add 2 tablespoon ghee and heat for 2 mins, then add 1 medium size sliced onion and fry till it becomes golden brown and keep aside.

12. Open the cover of the kadhai (step 10) and mix well, then add fried eggs (step 5), saffron- milk mixture (step 9) and again mix well.

13. Sprinkle the fried onions (step 11) on the top of the biryani.

Egg Chicken biryani is now ready to serve with Raita and/or Salad. If you want a real Shahi combination, you can have or Mutton Kosha as side dishes.