Egg cutlets need boiled eggs to make. The eggs are boiled perfectly along with potatoes and then grated before mixing them with a variety of ingredients such as ginger, garlic, onions and others. The cutlets are then coated in bread crumbs before frying them in cooking oil to perfection. Here are the easy steps to make egg cutlets at home.
KEY TAKEAWAYS
- Egg cutlet is easy to make and a quick sank item that will please the crowd in any occasion.
- Serve the cutlets with classic tomato ketchup, refreshing and zesty mint chutney, sweet and tangy tamarind sauce, fresh coriander chutney, sweet chili sauce, a simple and cool yogurt-based dip, a hot sauce, or a refreshing green salad.
- Egg cutlets taste savory, creamy, spicy and rich.
- Egg cutlets offer similar taste as egg chops, egg nuggets, egg pockets, egg lollipops, egg fingers, egg samosas, and egg balls.
The Ingredients:
To make the egg cutlets:
- 4 pieces eggs (boiled)
- 3 pieces potatoes (medium size, peeled, boiled)
- 1 piece onion (small, finely chopped)
- 1 tsp ginger (1-inch size, deskinned, finely chopped or grated)
- 1 tsp garlic (10 to 12 cloves, deskinned and finely chopped)
- 3 pieces green chilies (finely chopped)
- 1 tbsp mint leaves (finely chopped)
- 1 tbsp coriander leaves (finely chopped)
- 1 tbsp curry leaves (finely chopped)
- Salt – To taste
- ½ tsp roasted cumin powder
- ½ tsp garam masala powder
- ½ tsp dry red chili powder
For coating the egg cutlets:
- 1 piece egg
To make bread crumbs:
- 4 slices bread
To fry the egg cutlets:
- Cooking oil – An adequate amount
I had this dish for the first time on a boat in Kerala. We were served lunch on banana leaves, and this was one of the many little piles of wonder on it. It had a clean but punchy flavor, perfect with the water stretching on all sides.
I took notes in the back of a paperback book to try it at home later. However, the version I make now is simpler, but it still brings a hint of the backwaters into my kitchen. Every member of my family loves this dish whenever I make it, especially on rainy evenings.
How to Make Egg Cutlet? (Step by Step Guide with Images)
Step 1: Take 4 boiled eggs and 3 pieces of boiled and peeled potatoes on a plate. Grate them gently but nicely.
Step 2: Now, transfer the grated eggs and potatoes to a large bowl and add to it finely chopped pieces of 1 small onion, 1 tsp of ginger, and garlic, both finely chopped, along with 3 pieces of fresh green chilies, also chopped finely.
Step 3: Follow it with 1 tbsp of finely chopped fresh mint leaves, 1 tbsp of finely chopped fresh coriander leaves, 1 tbsp of finely chopped fresh curry leaves, and add salt to taste.
Step 4: Now, add the powdered masala to it, such as ½ tsp of roasted cumin powder, ½ tsp of garam masala powder, and ½ tsp of dry red chili powder.
(Pro tip: Since you have already added 2 to 3 green chilies, you can adjust the quantity of red chili powder according to your taste, especially if you are making the egg cutlets for your kids).
Step 5: Now, mix the ingredients nicely but very gently to ensure that the bits and pieces of eggs are noticeable and do not blend with the other ingredients. Do not add any water.
Step 6: Now, wet your hands with water, take a small portion of this mixture, roll, and press it nicely to give it the shape of a cutlet. Once again, do not press it very hard, and do not rush.
Step 7: Repeat the process to make all the cutlets and put them on a plate aside. The number of boiled eggs and potatoes I have taken yielded 10 to 11 pieces.
Step 8: Now, for coating the egg cutlets, take another small bowl and beat 1 egg in it very nicely by using a fork or a whisker, if you have one.
(Pro tip: You can add a little bit of salt and black pepper powder to it as well. However, I did not).
Step 9: Take another plate and put the bread crumbs of about 4 bread slices on it.
(Pro tip: I have made the bread crumbs at home since I need a little bit for the number of cutlets I have. I simply tore them into smaller pieces, fried them on a dry pan, and ground them coarsely in my mixer grinder. However, you can use a pack of bread crumbs available at the grocery stores. No harm).
Step 10: Arrange the bowl of beaten egg, bread crumbs, and the cutlets as per your convenience. Use your right hand to dip a piece into the bowl containing the egg, coat it nicely, and then put it onto the plate containing the bread crumbs.
Step 11: Now, use your left hand to coat the cutlet nicely with bread crumbs. Do not press the cutlet too hard during the process. Just tap the bread crumbs gently so that they stay on the sticky surface. Ensure that the coating is uniform on all sides.
Step 12: Repeat the process to coat all the pieces of cutlets, and keep them aside on a plate for about 5 minutes for everything to sit and blend properly.
(Pro tip: If you do not want to fry all the pieces now, you can store them in this state in an air-tight container in the freezer of your refrigerator for a couple of days. You can take them out, thaw them at room temperature, and fry them as and when needed).
Step 13: In the meantime, take a frying pan, heat it, put an adequate amount of cooking oil of any brand in it, and heat it on a high flame. When it becomes very hot, reduce the flame to low to medium and release the pieces of cutlets one by one very gently into the pan. Be careful not to splash the hot oil.
(Pro tip: Ensure that you fry the cutlets on a low to medium flame. A high flame will quickly cook the bread crumbs and start burning them while the inside will remain uncooked and small and taste raw. If the oil cools down, turn the flame to medium if required).
Step 14: Let the cutlet cook for about a couple of minutes. Now, flip them from time to time using your spatula to ensure that it is cooked and fried properly from both sides. Be careful not to flip them too soon because you may break the pieces when you flip them for the first time.
(Pro tip: For easy flipping and proper cooking of the egg cutlets, do not overcrowd the frying pan by putting too many cutlet pieces than it can accommodate).
Step 15: Take them out one by one when they turn golden brown in color and put them on a plate.
Step 17: So, finally your tasty and spicy homemade egg cutlets are ready. Arrange them on a plate and serve them hot along with tomato ketchup, mint chutney, or any other condiment you prefer.
Recipe Card
Egg Cutlet
Ingredients
To make the egg cutlets:
- 4 pieces eggs boiled
- 3 pieces potatoes medium size, peeled, boiled
- 1 piece onion small, finely chopped
- 1 tsp ginger 1-inch size, deskinned, finely chopped or grated
- 1 tsp garlic 10 to 12 cloves, deskinned and finely chopped
- 3 pieces green chilies finely chopped
- 1 tbsp mint leaves finely chopped
- 1 tbsp coriander leaves finely chopped
- 1 tbsp curry leaves finely chopped
- Salt To taste
- ½ tsp roasted cumin powder
- ½ tsp garam masala powder
- ½ tsp dry red chili powder
For coating the egg cutlets:
- 1 piece egg
To make bread crumbs:
- 4 slices bread
To fry the egg cutlets:
- Cooking oil An adequate amount
Instructions
- Take 4 boiled eggs and 3 pieces of boiled and peeled potatoes on a plate. Grate them gently but nicely.
- Now, transfer the grated eggs and potatoes to a large bowl and add to it finely chopped pieces of 1 small onion, 1 tsp of ginger, and garlic, both finely chopped, along with 3 pieces of fresh green chilies, also chopped finely.
- Follow it with 1 tbsp of finely chopped fresh mint leaves, 1 tbsp of finely chopped fresh coriander leaves, 1 tbsp of finely chopped fresh curry leaves, and add salt to taste.
- Now, add the powdered masala to it, such as ½ tsp of roasted cumin powder, ½ tsp of garam masala powder, and ½ tsp of dry red chili powder. (Pro tip: Since you have already added 2 to 3 green chilies, you can adjust the quantity of red chili powder according to your taste, especially if you are making the egg cutlets for your kids).
- Now, mix the ingredients nicely but very gently to ensure that the bits and pieces of eggs are noticeable and do not blend with the other ingredients. Do not add any water.
- Now, wet your hands with water, take a small portion of this mixture, roll, and press it nicely to give it the shape of a cutlet. Once again, do not press it very hard, and do not rush.
- Repeat the process to make all the cutlets and put them on a plate aside. The number of boiled eggs and potatoes I have taken yielded 10 to 11 pieces.
- Now, for coating the egg cutlets, take another small bowl and beat 1 egg in it very nicely by using a fork or a whisker, if you have one. (Pro tip: You can add a little bit of salt and black pepper powder to it as well. However, I did not).
- Take another plate and put the bread crumbs of about 4 bread slices on it. (Pro tip: I have made the bread crumbs at home since I need a little bit for the number of cutlets I have. I simply tore them into smaller pieces, fried them on a dry pan, and ground them coarsely in my mixer grinder. However, you can use a pack of bread crumbs available at the grocery stores. No harm).
- Arrange the bowl of beaten egg, bread crumbs, and the cutlets as per your convenience. Use your right hand to dip a piece into the bowl containing the egg, coat it nicely, and then put it onto the plate containing the bread crumbs.
- Now, use your left hand to coat the cutlet nicely with bread crumbs. Do not press the cutlet too hard during the process. Just tap the bread crumbs gently so that they stay on the sticky surface. Ensure that the coating is uniform on all sides.
- Repeat the process to coat all the pieces of cutlets, and keep them aside on a plate for about 5 minutes for everything to sit and blend properly. (Pro tip: If you do not want to fry all the pieces now, you can store them in this state in an air-tight container in the freezer of your refrigerator for a couple of days. You can take them out, thaw them at room temperature, and fry them as and when needed).
- In the meantime, take a frying pan, heat it, put an adequate amount of cooking oil of any brand in it, and heat it on a high flame. When it becomes very hot, reduce the flame to low to medium and release the pieces of cutlets one by one very gently into the pan. Be careful not to splash the hot oil. (Pro tip: Ensure that you fry the cutlets on a low to medium flame. A high flame will quickly cook the bread crumbs and start burning them while the inside will remain uncooked and small and taste raw. If the oil cools down, turn the flame to medium if required).
- Let the cutlet cook for about a couple of minutes. Now, flip them from time to time using your spatula to ensure that it is cooked and fried properly from both sides. Be careful not to flip them too soon because you may break the pieces when you flip them for the first time. (Pro tip: For easy flipping and proper cooking of the egg cutlets, do not overcrowd the frying pan by putting too many cutlet pieces than it can accommodate).
- Take them out one by one when they turn golden brown in color and put them on a plate.
- So, finally your tasty and spicy homemade egg cutlets are ready. Arrange them on a plate and serve them hot along with tomato ketchup, mint chutney, or any other condiment you prefer.
