Egg chops are one of my favourite snacks of all time! I absolutely love the play of textures and flavours on my palate. There’s the hard boiled egg in the middle, followed by the spicy potato mixture in between and on the outside is the crispy crunchy corn flakes coating. What’s not to like in these egg chop snacks?
There are very many variations or personalization options available for this egg chop. Instead of using the corn flakes as the outer coating you could try using bread crumbs, semolina flour, maize meal or even rice flour. To give your snack even more flair you could add some crushed nuts or desiccated coconut to the corn flakes, nothing is stopping you from experimenting to your heart’s content.
In keeping up with the different options available for this egg chop you could also add some bread crumbs soaked in a bit of milk or any cheese of your choice (I prefer mozzarella).
Egg chops resemble scotch eggs in a way. It’s just that the ingredients and place of origin differ. Bottom line, concept remains the same, boil your egg, cover it with a coating of your choice and then deep fry it.sss
How to ensure a successful egg chop snack:
- Allow your egg to cool completely before coating and deep frying it in the hot oil. This will prevent it from bursting open.
- Do not use too much oil when cooking your potato and spice mixture. Lots of oil leads to the mixture crumbling and falling apart.
- Deep fry egg chop on medium heat to allow the egg and potato mixture to become hot while the corn flakes coating gradually turns into a nice golden brown colour.
- After removing the egg chop from the oil drain the excess oil on kitchen paper and leave it to stand for about five minutes before cutting into it.
- Boil potatoes in their skin and then peel them. This will prevent them from having excess moisture which, most of the time, ends up making it hard to work on the dish.
- 2 Medium sized potatoes boiled and mashed
- 1 Medium sized onion – finely minced
- 1 tsp Black mustard seeds
- 1 tsp Cumin seeds
- 1 Tbs Vegetable oil
- 1/2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- Bunch of dhania (corander) leaves
- 1 Tbs ginger garlic – finely minced
- 1 Raw egg
- 1 Cup crushed corn flakes
- Salt to taste
- Heat your skillet on medium heat, add oil and allow to come to temperature.
- Add the cumin and mustard seeds, leave to crackle for thirty seconds.
- Add finely minced onion and salt to taste and cook until onions just turn translucent.
- At this point add ginger and garlic, turmeric, chilli powder and garam masala. Cook for about two minutes.
- Pour in the mashed potatoes and mix thoroughly with the contents in the skillet.
- Set aside and allow to cool completely.
- Add the dhania leaves to the cooled mixture and mix well.
- Meanwhile beat the raw egg slightly and season it with salt to taste.
- Crush the corn flakes.
- Take a small portion of the potato mixture in to your hands, roll it in to a ball, flatten it and then place the boiled egg in the middle.
- Bring up the sides of the potato mixture and make sure that it covers the entire egg.
- Dip the covered egg in to the slightly beaten raw egg and coat it all around.
- Transfer it in to the crushed corn flakes and coat it evenly.
- Repeat this process a second time and leave the egg chop to rest for a few minutes.
- Meanwhile heat oil for deep frying on medium heat.
- Place egg chop in hot oil and deep fry for three minutes per side or until the corn flakes turn a nice golden brown colour.
- Drain any excess oil on kitchen paper.
- Serve with some kachumbari.