Ingredients
- 6 eggs
- 1/2 cup all-purpose flour
- 2 eggs (for coating)
- 1 cup breadcrumbs
- Oil for frying
- For filling:
- Egg yolks (from boiled eggs)
- 2 tablespoons fresh cream
- 2 tablespoons chopped coriander
- 2 tablespoons chopped spring onions
- Juice of 1/2 lemon
- Salt to taste
- Black pepper or chili flakes to taste
Instructions
- Boil 6 eggs, cool, peel, and cut into halves.
- Remove yolks and place them in a bowl.
- Mash yolks until smooth.
- Add cream, coriander, spring onions, lemon juice, salt, and pepper or chili flakes. Mix well.
- Fill egg whites with the prepared yolk mixture.
- Set up coating bowls with flour, beaten eggs, and breadcrumbs.
- Coat each filled egg piece in flour, dip in egg, then coat with breadcrumbs.
- Heat oil in a pan over medium heat.
- Fry coated egg bites until golden brown and crispy (2–3 minutes).
- Remove and drain on paper towels.
- Serve hot.
Notes
- Ensure oil is hot before frying for crisp texture.
- Press coating gently to prevent it from falling off.
- Add cheese to filling for extra richness.
- Bake at 200°C for a lighter option.
- Store in refrigerator for up to 2 days.
- Reheat in oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 3 halves
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg
