Egg Devil

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Egg Devil Recipe

Ingredients:

For the Filling:

  • 6 hard-boiled eggs, peeled
  • 250 grams (about 1/2 pound) of minced chicken or mutton
  • 1 medium onion, finely chopped
  • 2-3 green chillies, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves, finely chopped (optional)

For Coating and Frying:

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Vegetable oil for deep frying

Instructions:

1. Prepare the Filling:

    • Heat 2 tablespoons of oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
    • Add the ginger-garlic paste and green chillies. Cook for another 2-3 minutes until the raw smell disappears.
    • Add the minced chicken or mutton to the pan. Cook until the meat is browned and fully cooked, breaking it up with a spoon as it cooks.
    • Add the ground cumin, ground coriander, garam masala powder, red chilli powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes until the spices are well incorporated.
    • Optional: Add finely chopped fresh coriander leaves for extra flavour.
    • Remove the mixture from heat and let it cool slightly.

    2. Prepare the Eggs:

      • Cut the hard-boiled eggs in half lengthwise. Carefully scoop out the yolks and add them to the meat mixture. Mix well to combine.

      3. Assemble the Egg Devils:

        • Take a small portion of the meat mixture and mould it around each egg half, shaping it into an oval or round shape to resemble the original egg. Make sure the egg halves are completely covered by the meat mixture.

        4. Coat the Egg Devils:

          • Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
          • Roll each coated egg in the flour, shaking off any excess.
          • Dip the floured egg into the beaten eggs, ensuring it is well-coated.
          • Roll the egg in the breadcrumbs, pressing gently to adhere the breadcrumbs to the meat mixture. Repeat with the remaining eggs.

          5. Fry the Egg Devils:

            • Heat vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot but not smoking (about 350°F or 175°C).
            • Carefully place the coated eggs into the hot oil, frying in batches if necessary to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes.
            • Use a slotted spoon to transfer the fried egg devils to a plate lined with paper towels to drain any excess oil.

            6. Serve:

              • Serve the egg devils hot with a side of ketchup, mustard, or your favourite dipping sauce. Garnish with lemon wedges and sliced onions if desired.

              Enjoy your delicious Egg Devils!