Crispy on the outside, soft and savory on the inside! These fried egg lollipops are a creative Indo-Chinese appetizer made with a flavorful spiced yolk and potato filling. A perfect party starter that's sure to be a hit with everyone.
Fiery and flavorful, these noodles are tossed with scrambled eggs, crisp vegetables, and a bold Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a satisfying weeknight meal.
Crispy Egg Lollipops and aromatic Schezwan Egg Noodles – a perfectly spiced, soul-satisfying combo!
This indo_chinese dish is perfect for lunch. With 651.21 calories and 22.08g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp
Salt
(for the filling)
0.5 cup All-Purpose Flour
0.25 cup Cornflour
0.75 cup Water (or as needed for batter)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Boil and Prepare Eggs
Place 6 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10 minutes to hard-boil.
Immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
Peel the cooled eggs and carefully slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl, keeping the 12 egg white halves intact.
2
Create the Savory Filling
To the bowl with the egg yolks, add the mashed potato, finely chopped onion, 1 tsp ginger-garlic paste, green chili, and coriander leaves.
Add the spices for the filling: turmeric powder, 0.5 tsp red chili powder, garam masala, and 0.75 tsp salt.
Using a fork or your hands, mash and mix everything until you have a smooth, well-combined, and lump-free mixture.
3
Stuff the Egg Whites
Take a small portion of the filling and gently press it into the cavity of an egg white half.
Shape the top into a smooth, slightly rounded mound, ensuring it's packed firmly.
Repeat this process for all 12 egg white halves. For best results, you can chill the stuffed eggs in the refrigerator for 15-20 minutes to help them firm up.
4
Prepare the Frying Batter
In a separate medium-sized bowl, whisk together the all-purpose flour, cornflour, 0.5 tsp ginger-garlic paste, 0.5 tsp red chili powder, and 0.5 tsp salt.
Gradually pour in the water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
5
Fry to Golden Perfection
Heat the vegetable oil in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F).
Carefully dip one stuffed egg half into the batter, ensuring it is completely and evenly coated. Let any excess batter drip off.
Gently slide the battered egg into the hot oil. Fry in small batches of 3-4 to maintain the oil temperature.
Fry for 3-4 minutes, turning occasionally, until all sides are a deep golden brown and crispy.
Using a slotted spoon, remove the lollipops from the oil and place them on a wire rack to drain excess oil and maintain crispiness.
6
Serve and Enjoy
Once slightly cooled, insert a toothpick or a small skewer into the base of each fried egg to create the 'lollipop' handle.
Arrange on a serving platter and serve immediately while hot with Schezwan sauce, mint chutney, or tomato ketchup.
293cal
10gprotein
26gcarbs
16gfat
Ingredients
200 g Egg Noodles (Can substitute with Hakka noodles)
1 tsp Salt (For boiling noodles)
3 tbsp Vegetable Oil (Divided for cooking)
3 pcs Eggs (Large, lightly beaten)
5 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chili (Slit lengthwise, optional for extra heat)
1 pcs Onion (Medium, thinly sliced)
1 pcs Carrot (Medium, julienned)
1 pcs Capsicum (Medium, julienned (any color))
1 cup Cabbage (Shredded)
4 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tbsp Soy Sauce (Use light soy sauce)
1 tsp Rice Vinegar
0.5 tsp White Pepper Powder
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the egg noodles and cook according to package instructions until al dente, typically for 3-4 minutes.
Drain the noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking together. Set aside.
2
Scramble the Eggs
In a small bowl, whisk the 3 eggs with a pinch of salt and white pepper.
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat.
Pour in the whisked eggs and scramble for 1-2 minutes until they are just set but still soft.
Remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
In the same wok, heat the remaining 2 tbsp of vegetable oil over high heat until it shimmers.
Add the minced garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
Add the sliced onions and sauté for 1 minute until they become translucent.
Add the julienned carrots and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp.
Finally, add the shredded cabbage and stir-fry for another minute. The vegetables should remain crunchy.
4
Combine and Toss
Reduce the heat to medium. Add the cooked noodles, scrambled eggs, Schezwan sauce, soy sauce, and rice vinegar to the wok.
Season with 0.5 tsp salt (or to taste) and the white pepper powder.
Using two spatulas or tongs, toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
5
Garnish and Serve
Turn off the heat. Add the chopped spring onion greens and give it a final toss.
Serve the Schezwan Egg Noodles immediately while hot.
