Eggs are considered a nutritious food and are very versatile. When you have eggs around you can definitely come up with something interesting for your meal. These herbed egg fingers are simply hard boiled eggs quartered, battered*, dredged* and fried. It is so easy to prepare and can be served as an appetizer or starter.
I love eggs in any form. Simple boiled eggs have been my all time favourite. When we were kids, mom used to make ¾th boiled eggs, remove just the top half of the shell and give us to eat. We used to dig with our spoon till the final bit was scraped off the shell 🙂 . It was so yummy.
Both me and my sister have this crazy habit of yearning for boiled eggs when it rains. As soon as it starts raining we run to boil eggs. We caught this habit during a visit to our paternal house at Kannur in Kerala, where they served us hard boiled eggs during a heavy downpour.
Somehow the eggs seemed very tasty when it rained. And it was only a simple hard boiled egg, without any seasoning. I am not sure if there is anybody in the world with a similar feel 🙂 . If you haven’t had eggs during rains, do try it out. You will love it.
Coming back to this recipe, to hard boil eggs I usually put the eggs in water till they are completely immersed. Then cover the vessel and bring it to a rolling boil. Once it boils turn off heat and let it remain in that hot water for 10 minutes. After that remove the eggs with a slotted spoon and tranfer to a bowl filled with normal temperature water and then peel.
The eggs will be perfectly cooked without the grey sulphur ring being formed. I fried my eggs on the tawa/griddle as I normally tend to avoid deep frying. But you can opt to deep fry too as per your preference.
Also this amount of batter can be used for atleast 8 eggs, though I used 4 only. After frying do a taste check and accordingly garnish with pepper powder/cayenne pepper and salt. It was so easy and tasty. My family loved it.
Over to the recipe..
* Look up my cooking terminology page for the meanings of these words 🙂 .
Herbed egg fingers
- 4 hard boiled
eggs breadcrumbsas needed
- oil to smear on griddle/deep fry(as needed)
For the batter
- ¼ cup corn flour /corn starch (the white one)
- 2 tbsp rice flour
- 1 tsp dried herbs
- ½ tsp pepper powder
- ¼ tsp cumin powder
- ¼ tsp ginger powder
- ¼ tsp garlic powder
- 1/8 tsp hing/asafoetida
- a pinch of turmeric powder
- salt as needed
- water as needed to make a paste
- salt as needed
- cayenne pepper as needed
- pepper powder as needed
- coriander leaves as needed
- Boil the eggs, peel them and cut them into quarters.
- In a bowl take all the ingredients and mix well to form a semi thick batter. In another vessel have some bread crumbs handy. (Look up my homemade breadcrumbs recipe)
- Dip the quarterred eggs in the batter, and then dredge in the breadcrumbs
- Deep fry or fry on tawa smearing some oil, as I had done till it browns up. Do a taste test and sprinkle salt, pepper or cayenne pepper as needed.Garnish with coriander leaves.
- You can use ginger garlic paste too instead of the ginger and garlic powders.
- Adjust spice levels as per your preference.
- If you are looking for a deep red color, replace pepper powder in the marinade with Kashmiri chilly powder. But pepper goes very well with eggs.
- Finally to garnish use either pepper powder or cayenne pepper, as these two can be had raw without cooking.
- I have used mixed dry herbs.You can use use individual herbs too like oregano, thyme, dill etc as per preference. Or if you don’t have access to dry herbs you can use whatever is available including fresh ones.
Do look up my other starter recipes