Egg finger is made of boiled egg pieces coated in spicy corn flour coating and fried in cooking oil. I will teach you the simple steps to make egg fingers at home though my simple recipe.
KEY TAKEAWAYS
- Egg fingers offer a delightful snacking experience.
- Serve them with classic tomato ketchup, mint or tamarind chutney, yogurt-based dips or other sauces.
- Egg fingers taste spicy and rich.
- Egg fingers offer similar taste as egg pakoras, egg samosas, egg pockets, egg nuggets, egg cutlets, or egg lollipops.
The Ingredients:
To make the egg fingers:
- 8 pieces eggs
- ½ tsp salt
- 1/3 tsp black pepper powder
- Cooking oil – A little bit for greasing
- 1 cup water
To make the coating:
- ¼ cup corn flour
- ¼ cup refined wheat flour (maida)
- Salt – To taste
- ½ tsp red chili flakes
- ½ tsp Italian seasoning (optional)
- Bread crumbs – An adequate amount
- 2 pieces eggs
- Salt – A pinch
To deep fry the egg fingers:
- Cooking oil – An Adequate amount
To serve the egg fingers:
- Tomato sauce – 1 tbsp
- Tomato ketchup – A small bowl
- Hot masala chai – 1 cup
I had this snack at a refugee-run café in Darjeeling. Each dish came with a story, and this one had a handwritten card next to it. I took a photo of the card, made it the next weekend, and was stunned by how much it tasted like emotion.
There was sadness, hope, and survival in every bite. The ingredients are simple and easily available with just a tad elaborate process. However, I mastered it over time and now I make it not just to eat, but to remember how food carries voices too.
How to Make Egg Finger? (Step by Step Guide with Images)
Step 1: Take a bowl and put 8 pieces of eggs in it along with ½ tsp of regular table salt and 1/3 tsp of black pepper powder in it. Beat it nicely with a whisker and keep it aside.
(Pro tip: If you want, you can also add vegetables into this egg mixture such as bell peppers, carrots, and coriander leaves. Make sure that these are very finely chopped, or else these will create lumps and affect the texture).
Step 2: Now, take a flat-bottom plate and grease it with a little bit of cooking oil using a brush. Pour the egg into it.
Step 3: Now, take a kadai and pour about 1 cup of water into it. Place a stand and heat it on a high flame on your gas stove.
(Pro tip: Do not put too much water as it can seep in while boiling).
Step 4: Then, reduce the flame to low and put the plate with the egg mixture on it very carefully so that you do not spill it.
Step 5: Cover the plate and also cover the kadai. Let it cook for about 25 minutes on a low flame.
Step 6: When it is done, remove the cover from the frying pan and take out the plate with the eggs carefully. Use a knife to separate the sides sticking to the plate.
Step 7: Now cover this plate with another and use your kitchen towel to flip the plate upside down very carefully.
Step 8: Cut the cooked egg into thin slices like fingers. Make further cuts to make the pieces smaller. Keep them aside on the plate.
Step 9: Now, for coating the egg fingers, take another plate and put ¼ cup of corn flour, ¼ cup of refined wheat flour (maida), salt to taste, ½ tsp of red chili flakes – ½ tsp, and ½ tsp of Italian seasoning (optional). Mix them nicely.
(Pro tip: Make sure that the amount of corn flour and refined wheat flour is the same).
Step 10: In another plate, take an adequate amount of bread crumbs.
(Pro tip: You can use store-bought bread crumbs or make them at home by grinding toast biscuits in your mixer grinder coarsely).
Step 11: Now, take another flat bowl and beat 2 pieces of eggs with a pinch of salt in it.
Step 12: Now, take the egg fingers, one at a time, and first put them in the flour mix and coat it nicely from all sides. Then put it in the egg batter and coat it nicely from all sides. Finally, coat the egg finger with the bread crumbs evenly.
Step 13: Now, dip it in the egg batter once again and then coat it with a second layer of bread crumbs. Repeat the process to double-coat all the egg fingers in the same way. Put them all on a plate and keep them aside for about 5 minutes to allow the coating to set properly.
Step 14: In the meantime, take a kadai and pour an adequate amount of cooking oil in it to deep fry the egg fingers. Heat the oil on a high flame and when it is hot enough, reduce the flame to medium. Now, put each of the coated egg fingers gently in the pan so that you do not splash the hot oil.
Step 15: Fry them for about 5 to 6 minutes on medium to high heat. Flip them occasionally with your spatula.
Step 16: Take them out when they turn a lovely golden brown in color. Fry all the pieces in the same way.
(Pro tip: You may put them on a plate with a piece of absorbent paper on it to drain the excess oil).
Step 17: Your tasty and spicy egg fingers are finally ready to consume. Arrange them on a plate, put a bit of tomato sauce on them to garnish, and serve them hot with a small bowl of tomato ketchup and a cup of hot masala chai.
Recipe Card
Egg Finger
Ingredients
To make the egg fingers:
- 8 pieces eggs
- ½ tsp salt
- 1/3 tsp black pepper powder
- Cooking oil – A little bit for greasing
- 1 cup water
To make the coating:
- ¼ cup corn flour
- ¼ cup refined wheat flour maida
- Salt – To taste
- ½ tsp red chili flakes
- ½ tsp Italian seasoning optional
- Bread crumbs – An adequate amount
- 2 pieces eggs
- Salt – A pinch
To deep fry the egg fingers:
- Cooking oil – An Adequate amount
To serve the egg fingers:
- Tomato sauce – 1 tbsp
- Tomato ketchup – A small bowl
- Hot masala chai – 1 cup
Instructions
- Take a bowl and put 8 pieces of eggs in it along with ½ tsp of regular table salt and 1/3 tsp of black pepper powder in it. Beat it nicely with a whisker and keep it aside. (Pro tip: If you want, you can also add vegetables into this egg mixture such as bell peppers, carrots, and coriander leaves. Make sure that these are very finely chopped, or else these will create lumps and affect the texture).
- Now, take a flat-bottom plate and grease it with a little bit of cooking oil using a brush. Pour the egg into it.
- Now, take a kadai and pour about 1 cup of water into it. Place a stand and heat it on a high flame on your gas stove. (Pro tip: Do not put too much water as it can seep in while boiling).
- Then, reduce the flame to low and put the plate with the egg mixture on it very carefully so that you do not spill it.
- Cover the plate and also cover the kadai. Let it cook for about 25 minutes on a low flame.
- When it is done, remove the cover from the frying pan and take out the plate with the eggs carefully. Use a knife to separate the sides sticking to the plate.
- Now cover this plate with another and use your kitchen towel to flip the plate upside down very carefully.
- Cut the cooked egg into thin slices like fingers. Make further cuts to make the pieces smaller. Keep them aside on the plate.
- Now, for coating the egg fingers, take another plate and put ¼ cup of corn flour, ¼ cup of refined wheat flour (maida), salt to taste, ½ tsp of red chili flakes – ½ tsp, and ½ tsp of Italian seasoning (optional). Mix them nicely. (Pro tip: Make sure that the amount of corn flour and refined wheat flour is the same).
- In another plate, take an adequate amount of bread crumbs. (Pro tip: You can use store-bought bread crumbs or make them at home by grinding toast biscuits in your mixer grinder coarsely).
- Now, take another flat bowl and beat 2 pieces of eggs with a pinch of salt in it.
- Now, take the egg fingers, one at a time, and first put them in the flour mix and coat it nicely from all sides. Then put it in the egg batter and coat it nicely from all sides. Finally, coat the egg finger with the bread crumbs evenly.
- Now, dip it in the egg batter once again and then coat it with a second layer of bread crumbs. Repeat the process to double-coat all the egg fingers in the same way. Put them all on a plate and keep them aside for about 5 minutes to allow the coating to set properly.
- In the meantime, take a kadai and pour an adequate amount of cooking oil in it to deep fry the egg fingers. Heat the oil on a high flame and when it is hot enough, reduce the flame to medium. Now, put each of the coated egg fingers gently in the pan so that you do not splash the hot oil.
- Fry them for about 5 to 6 minutes on medium to high heat. Flip them occasionally with your spatula.
- Take them out when they turn a lovely golden brown in color. Fry all the pieces in the same way. (Pro tip: You may put them on a plate with a piece of absorbent paper on it to drain the excess oil).
- Your tasty and spicy egg fingers are finally ready to consume. Arrange them on a plate, put a bit of tomato sauce on them to garnish, and serve them hot with a small bowl of tomato ketchup and a cup of hot masala chai.
