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Chicken Masala-wrapped Soft-boiled Eggs

by Evelyn Liu

Ingredients

for 5 servings

  • 6 eggs, divided
  • ¾ lb
    boneless, skinless chicken breast (300 g)
  • 1 onion, peeled and quartered
  • 2 cloves garlic
  • 1 piece
    10 g
    ginger, peeled 10 g
  • 1 teaspoon
    cumin
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    garam masala
  • 1 tablespoon
    fresh coriander
  • ¾ cup
    flour (100 g)
  • 1 cup
    breadcrumb (100 g)
  • 4 cups
    vegetable oil, for frying (1 L)

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Preparation

Under 30 min

  1. Boil 5 eggs in boiling water for 5 minutes. Immediately transfer eggs to an ice water bath to cool. This will prevent the eggs from cooking further and will ensure a nice soft-boiled egg.
  2. In a food processor, combine the chicken, onion, garlic, ginger, cumin, chili powder, garam masala, and coriander, and blend.
  3. Peel the eggs.
  4. Press out the chicken mixture into 5 patties, roll the eggs in flour and wrap the patty around.
  5. Whisk the remaining eggs together.
  6. Roll the chicken-wrapped egg in flour, then egg wash, and finish in breadcrumbs. Repeat for each egg.
  7. Heat oil to 170˚C (325˚F) and fry each egg for about 5 minutes, until golden brown on all sides.
  8. Serve hot or cold!
  9. Enjoy!
 

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