Stuffed Egg
At times, it becomes difficult for me to keep up with my kids demands. But since I love cooking, I don’t complain about it. We play this game in which my kids give me a combination of two ingredients, and I am supposed to come up with a dish using both of them together. Sometimes it is a lot of fun, but sometimes I get tired wracking my brains. This week, the two ingredients given to me were eggs (ande) and minced mutton (keema). I was relieved because I had been thinking of this recipe for a while now. I prepared Stuffed Eggs, wherein I stuffed some hard-boiled eggs with keema, and then dipped them in an egg white-corn flour batter (which helped in binding), followed by rolling them in a bread crumb mixture and then deep-frying.
Care must be taken while deep-frying, as the eggs are supposed to be fried on medium flame. The stuffed eggs turn a nice crispy golden-brown colour on being properly cooked. The excess oil can be drained out using kitchen tissues. Chopped coriander leaves (dhaniya) give a fresh tinge and can be used for garnish. These stuffed eggs taste fantastic when served with chutney or sauce. My kids loved this dish so much that they ate it in instalments, in the process saving some for lunch, dinner and dessert.
If you are looking for more egg recipes do check Chili Egg, Egg Cutlet, Crispy Sabudana Egg Vada, Chicken Stuffed Egg.
How to make Stuffed Egg
Ingredients |
|
| Eggs (hard boiled) | 4 |
| Minced meat (keema) | 3-4 table spoon |
| Onions (pyaz), chopped | 1 table spoon |
| Green chilli (hari mirch), chopped | 1 table spoon |
| Ginger (adark) grated | ½ tea spoon |
| Tomato (tamater) chopped | 2 table spoon |
| Corn starch | 1 table spoon |
| Egg (beaten) | 1 |
| Coriander (dhaniya) leaves chopped | 1 table spoon |
| Lemon juice (nimboo ras) | 1 table spoon |
| Breadcrumbs | for coating |
| Oil | for deep-frying |
| Salt | as per taste |
Method
- 1. Take minced meat in cooker, add little salt and boil it. Drain out water and keep it aside.
- 2. Hard boil eggs, cool it and cut it in two halves and remove yolk and keep aside.
- 3. Heat the one table spoon in a frying pan and fry the onions till golden. Add garlic ginger paste, tomato paste, chilli powder, coriander and cook it for sometimes.
- 4. Add boiled minced meat and lemon juice and cook it well. Now add the egg yolk and cook it for further 5 minutes. Now remove it from heat and keep aside.
- 5. In another bowl, mix the corn flour into the beaten egg, making a batter.
- 6. Place the breadcrumbs on a separate flat dish.
- 7. Fill the meat mixture into the yolk cavity (hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
- 8. Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
- 9. Heat oil in a deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over. Remove and drain on a paper towel.
- 10. Serve garnished with coriander leaves and with chutney or sauce.
- Recipe Type : Egg snacks, Non vegetarian Snacks, Snacks
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