Egg Lollipop
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Boil and Prepare Eggs
- b.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.
- c.Once boiling, reduce the heat to a simmer and cook for 10 minutes to hard-boil.
- d.Immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
- e.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
Step 2
- a.Create the Savory Filling
- b.To the bowl with the egg yolks, add the mashed potato, finely chopped onion, 1 tsp ginger-garlic paste, green chili, and coriander leaves.
- c.Add the spices for the filling: turmeric powder, 0.5 tsp red chili powder, garam masala, and 0.75 tsp salt.
- d.Using a fork or your hands, mash and mix everything until you have a smooth, well-combined, and lump-free mixture.
- 3
Step 3
- a.Stuff the Egg Whites
- b.Take a small portion of the filling and gently press it into the cavity of an egg white half.
- c.Shape the top into a smooth, slightly rounded mound, ensuring it's packed firmly.
- d.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
Step 4
- a.Prepare the Frying Batter
- b.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.
- c.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
Step 5
- a.Fry to Golden Perfection
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F).
- c.Carefully dip one stuffed egg half into the batter, ensuring it is completely and evenly coated. Let any excess batter drip off.
- d.Gently slide the battered egg into the hot oil. Fry in small batches of 3-4 to maintain the oil temperature.
- e.Fry for 3-4 minutes, turning occasionally, until all sides are a deep golden brown and crispy.
- f.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
Step 6
- a.Serve and Enjoy
- b.Once slightly cooled, insert a toothpick or a small skewer into the base of each fried egg to create the 'lollipop' handle.
- c.Arrange on a serving platter and serve immediately while hot with Schezwan sauce, mint chutney, or tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly centered yolks, stir the eggs gently for the first minute of boiling.
- 2Ensure the batter is thick. If it's too thin, it won't coat the eggs properly and will absorb excess oil.
- 3Fry on a consistent medium-high heat. If the oil is not hot enough, the lollipops will be greasy.
- 4Mash the potato and yolks until very smooth to avoid a lumpy texture in the filling.
- 5Do not overcrowd the pan while frying; this lowers the oil temperature and results in soggy lollipops.
- 6Chilling the stuffed eggs before dipping them in batter helps the filling hold its shape during frying.
- 7Drain fried lollipops on a wire rack instead of paper towels to keep them crispy all around.
Adapt it for your goals.
Coating
For an extra crispy texture, roll the battered eggs in panko breadcrumbs or crushed cornflakes before frying.
FillingFilling
Add 2 tablespoons of finely grated paneer or finely chopped bell peppers to the filling for a different flavor and texture.
Spice LevelSpice Level
Adjust the amount of green chili and red chili powder to your preference. For a milder version, omit the green chili entirely.
Cooking MethodCooking Method
For a healthier alternative, bake these in an air fryer. Spray the battered eggs with oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway, until golden and crisp.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Energy
The combination of carbohydrates from potatoes and protein and fats from eggs provides a sustained release of energy, making this a very filling snack.
Contains Essential Nutrients
Egg yolks are rich in vitamins like D, B12, and choline, which are important for brain health, nerve function, and bone strength.
Frequently asked questions
One serving of Egg Lollipop (approximately 3 pieces) contains around 350-400 calories, primarily from the eggs, potato, and the oil absorbed during deep-frying.