Mughlai Stuffed Eggs

Name: Mughlai Stuffed Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 8 pcs egg (4 for boiling, 4 for egg wash); 300 g lamb mince (lean, finely minced); 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 1 pinch garam masala; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch cumin powder; 0.5 tsp salt (for mince mixture); 2 tbsp gram flour (roasted, for binding); 2 cup oil for deep frying

RATING

4.5/5(68)

TASTE SCORE

9/10

Hard-boiled eggs wrapped in a spiced lamb mince, dipped in egg wash, and deep-fried to a golden, crispy shell. Slice them open to reveal layers of juicy meat, creamy egg white, and perfectly set yolk — a royal Mughlai delicacy that doubles as an appetizer and a showstopper main.

PREP

20m

COOK

20m

SERVES

1 PIECE

500 cal

SERVINGS

METHOD · 7 STEPS

boil · ~9 min
Hard-boil and peel the eggs.
1.Place 4 eggs in a saucepan and cover with cold water.
2.Bring to a rolling boil, then reduce heat and simmer for 9 minutes.
3.Transfer eggs to an ice bath immediately. Peel once cool.
TIPOlder eggs peel more easily than fresh ones.
saute · ~15 min
Cook the aromatic mince mixture.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add finely chopped onion and sauté until golden brown (5-7 min).
3.Stir in ginger-garlic paste and green chili. Cook 1 minute until fragrant.
4.Add lamb mince, break lumps, and sauté until browned and dry (8-10 min).
TIPKeep breaking the mince with the spatula — a dry, crumbly texture wraps best.
mix · ~5 min
Season and bind the mince mixture.
Add coriander leaves, mint leaves, garam masala, red chili powder, turmeric powder, cumin powder, and salt. Sprinkle in the roasted gram flour and mix thoroughly until the mince holds together when pressed. Let the mixture cool completely.
assemble · ~8 min
Wrap the eggs with the mince mixture.
1.Divide the cooled mince mixture into 4 equal portions.
2.Flatten each portion into a disc on your palm.
3.Place a boiled egg in the center and gently wrap the mince around it.
4.Seal edges completely, smoothing into an even oval shape.
TIPWet your palms with a few drops of water to prevent the mince from sticking.
prep · ~2 min
Prepare the egg wash.
Crack the remaining 4 eggs into a bowl, add a pinch of salt, and whisk until frothy.
fry · ~8 min
Dip and deep-fry the stuffed eggs.
1.Heat oil in a deep pan or kadhai over medium heat until shimmering (350°F / 175°C).
2.Dip each stuffed egg into the egg wash, coating it completely.
3.Carefully slide into the hot oil and fry 2 pieces at a time.
4.Fry until deep golden brown and crisp on all sides (3-4 min).
5.Drain on paper towels.
TIPDon't overcrowd the pan — it drops the oil temperature and makes the coating greasy.
serve · ~2 min
Slice, garnish with fresh coriander, and serve hot.
Halve each stuffed egg lengthwise to reveal the layers. Arrange on a platter and serve with mint chutney or ketchup on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use older eggs for boiling — they peel much more cleanly than fresh ones.
2
Cool the mince mixture completely before wrapping; warm mince will fall apart.
3
Wet your palms lightly while shaping to stop the mince from sticking to your hands.
4
Fry only two stuffed eggs at a time to keep the oil temperature steady.
5
Slice just before serving to keep the yolk from drying out or discoloring.
6
Rest the assembled eggs in the fridge for 15 minutes before frying for a firmer seal.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken alternative

Swap the lamb mince with finely minced chicken or turkey for a leaner, milder-flavored version that still takes well to the Mughlai spices.

Vegetarian

Replace the lamb with crumbled paneer or a mix of mashed potatoes, boiled peas, and spices — skip the egg wash if preferred, or use a chickpea-flour batter.

Spicier version

Add 1 extra green chili and ½ teaspoon of crushed black pepper to the mince mixture. Serve with a fiery coriander-mint chutney for extra heat.

HEALTH BENEFITS