Egg Chops

1. 1
   boil · ~20 min

   Boil the eggs and potatoes.

   1.Boil 4 eggs until hard-cooked, about 9-10 minutes.

   2.Boil the potatoes until tender, then peel and mash them while still warm.

   3.Cool the eggs slightly and cut each one in half lengthwise.

   TIPDry the boiled eggs well before shaping so the potato coating sticks neatly.
2. 2
   saute · ~7 min

   Cook the potato filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add onion, green chili, and ginger, then cook until the onion softens, 3-4 minutes.

   3.Add red chili powder, turmeric powder, garam masala, black pepper, and half the salt.

   4.Add the mashed potato and mix well until the spices are evenly spread.

   5.Turn off the heat and mix in the coriander leaves.

   TIPKeep the filling fairly dry; a wet mixture will crack during frying.
3. 3
   rest · ~5 min

   Cool the filling before shaping.

   Spread the potato mixture on a plate and let it cool for a few minutes until easy to handle. This helps it hold around the eggs without sticking too much.

4. 4
   assemble · ~10 min

   Shape the egg chops.

   1.Divide the potato mixture into 4 equal portions.

   2.Take one portion, flatten it in your palm, and place 2 egg halves together in the center to make one whole egg shape.

   3.Wrap the potato mixture around the egg and seal the edges gently.

   4.Shape into an oval chop and repeat with the remaining eggs and potato mixture.
5. 5
   mix · ~3 min

   Prepare the coating.

   1.Beat the remaining egg with the rest of the salt in a shallow bowl.

   2.Place the all-purpose flour in another bowl.

   3.Add water to the flour if needed to make a light slurry.

   4.Spread the breadcrumbs on a plate.
6. 6
   assemble · ~4 min

   Coat the chops.

   1.Roll each shaped chop lightly in the flour or flour slurry.

   2.Dip it in the beaten egg.

   3.Coat it well in breadcrumbs, pressing gently so the crumbs stick all over.

   TIPFor a thicker crust, chill the coated chops for 10 minutes before frying.
7. 7
   fry · ~10 min

   Shallow-fry the egg chops.

   1.Heat the oil for frying in a pan over medium heat.

   2.Place the chops gently in the hot oil without crowding the pan.

   3.Fry and turn carefully until golden brown on all sides, 4-5 minutes total.

   4.Lift out and drain briefly.

   TIPUse medium heat so the coating turns crisp without burning before the center warms through.
8. 8
   serve

   Serve the egg chops hot.

Cuisines we love