Schezwan Egg Dry
Crispy fried eggs tossed in a fiery and tangy Schezwan sauce with crunchy onions and bell peppers. This Indo-Chinese appetizer is a flavor explosion, perfect for kickstarting any party or meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil and Prep Eggs
- b.Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil, then immediately turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- c.Transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
- d.Once completely cool, peel the eggs and carefully slice each one in half lengthwise.
- 2
Step 2
- a.Prepare the Batter
- b.In a mixing bowl, whisk together the maida, corn starch, ginger garlic paste, black pepper powder, and 1/2 tsp of salt.
- c.Gradually add 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.
- 3
Step 3
- a.Deep-Fry the Eggs
- b.Heat oil for deep frying in a kadai or deep pan over medium-high heat to about 180°C (350°F).
- c.Dip each egg half into the batter, ensuring it's fully and evenly coated.
- d.Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
- e.Fry for 3-4 minutes, turning occasionally, until the coating is golden brown and crispy.
- f.Remove with a slotted spoon and drain on a wire rack or paper towels.
- 4
Step 4
- a.Prepare the Schezwan Sauce Base
- b.Heat 2 tbsp of oil in a wok or large skillet over high heat. Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies.
- c.Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- d.Add the onion and capsicum cubes. Stir-fry for 2-3 minutes until they are tender-crisp, retaining a slight crunch.
- 5
Step 5
- a.Toss and Serve
- b.Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, tomato ketchup, rice vinegar, sugar (if using), and the remaining 1/4 tsp of salt. Stir well to combine and cook for 30 seconds.
- c.Add the crispy fried eggs to the wok.
- d.Gently toss everything together to coat the eggs evenly with the sauce. Cook for just 1 minute to heat through.
- e.Turn off the heat, garnish with chopped spring onion greens, and serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier peeling, use eggs that are a week old rather than farm-fresh ones.
- 2Ensure the batter is thick enough to coat the eggs properly; a thin batter will result in a less crispy coating.
- 3Indo-Chinese cooking is fast-paced. Have all your sauces and chopped vegetables ready (mise en place) before you start stir-frying.
- 4Toss the fried eggs in the sauce just before serving to maintain their maximum crispiness.
- 5For extra flavor, you can add a splash of sesame oil at the very end after turning off the heat.
- 6Adjust the amount of Schezwan sauce and green chilies to control the spice level to your preference.
Adapt it for your goals.
Vegetarian Version
Replace eggs with 200g of cubed paneer (Indian cottage cheese) or firm tofu. Pat dry before coating in batter and frying.
Chicken VersionChicken Version
Use 250g of bite-sized boneless chicken pieces instead of eggs. Marinate the chicken in the batter ingredients for 15 minutes before frying until cooked through.
Gravy VersionGravy Version
To make a gravy, mix 1 tbsp of corn starch with 1/2 cup of water to make a slurry. Add this to the wok after the sauces and cook for 1-2 minutes until the gravy thickens.
Add More VeggiesAdd More Veggies
Feel free to add other quick-cooking vegetables like sliced carrots, baby corn, or different colored bell peppers along with the onions and capsicum.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Vitamins and Minerals
This dish provides key nutrients like Vitamin B12 and Selenium from eggs, which are vital for nerve function and antioxidant defense, and Vitamin C from capsicum, which boosts immunity.
Provides Energy
The combination of protein from eggs, carbohydrates from the batter, and fats from the oil provides a significant energy boost, making it a filling and satisfying appetizer.
Frequently asked questions
One serving, which is approximately 2 pieces, contains around 445 calories. The majority of the calories come from the deep-fried coating and the eggs themselves.