Saturday, November 29, 2008

Stuffed Eggs

Make it as a Tea Time Snack or as a Starter for a Dinner. Eggs are stuffed with minced meat coated with batter and deep-fried in oil.

  • 6 eggs (hard boiled)
  • 3 tbsp minced mutton
  • 1 tbsp ghee / oil
  • 1 tbsp chopped onions
  • Salt To Taste
  • 1 green chili (chopped)
  • 1/2 tsp ginger (grated)
  • 1 tbsp tomato paste
  • 1 tbsp corn flour / corn starch
  • 1 egg (beaten)
  • 1 tbsp cilantro leaves (chopped)
  • 1 lemon juice
  • breadcrumbs for coating
  • Oil for deep-frying

  • Heat the oil / ghee in a frying pan and fry the onions till golden.
  • Add the minced meat, salt, green chili, ginger, tomato paste and lemon juice and fry for about 8-10 minutes or till meat is cooked. Add cilantro leaves and remove from the heat and allow it to cool. Remember meat mixture should be completely dried keep aside for later use.
  • Remove the shell of the hard boiled eggs and cut each egg half.
  • Take out the yolks, break them into small chunks and mix well with the fried meat mixture.
  • Stir the corn flour into the beaten egg, making a batter.
  • Place the breadcrumbs on a flat dish.
  • Fill the meat mixture into the yolk cavity (place from where yolk is separated) of each egg half, cover with another half to make a complete egg shape.
  • Insert a tooth pick in the stuffed egg in such a way that both the egg halves remain intact with each other.
  • Dip the stuffed eggs (with the tooth picks) into the egg, corn flour batter and roll over the breadcrumbs.
  • Heat oil in a wok / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
  • Remove and drain on a paper towel.
  • Serve with chutney or sauce.

Do You Know?
The word 'batter' comes from the old French word 'battre' which means 'to beat', as many batters require vigorous beating or whisking in their preparation.
Batter is a liquid mixture; usually flours are combined with liquids. Egg is also a common component. The viscosity of batter may range from very ‘stiff’, to very ‘thin’. Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients and to ‘set’ the batter into a solid form.
Batters may be sweet or savory, often with either sugar or salt being added (sometimes both). Many other flavorings such as herbs, spices, fruits and vegetables may also be added to the mixture.

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