Pakistani Stuffed Egg Recipe

Talking of stuffed eggs, the first image that pops into our head is that of a simple devilled egg. But very unlike regular devilled or stuffed eggs, the Pakistani variation is rather elaborate with a stuffing made of egg yolks, minced meat, caramelised onions, chili, ginger and a lot more.

The final result is then covered in a mixture of eggs and breadcrumbs and deep-fried, so it’s actually a scotched egg. This preparation of eggs is also further used to make Nargisi kofta. Here’s how you can make a batch of your own.

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Stuffed Devil

Batter fried devilled egs.

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Passive Time

60 minutes

Servings

MetricUS Imperial

Ingredients

• 4 eggs hard boiled
• 1 tbsp Oil
• 1 tbsp chopped onions
• 3 tbsp cooked minced meat
• salt to taste
• 1 green chili chopped
• 1/2 tsp Ginger grated
• 1 tbsp tomato paste
• 1 tbsp corn flour / corn starch
• 1 egg beaten
• 1 tbsp coriander leaves chopped
• 1 Lemon juice
• Breadcrumbs for coating
• 12 pieces of liver for garnishing fried
• Oil for deep frying

Passive Time 60 minutes Servings MetricUS Imperial Ingredients 4 eggs hard boiled 1 tbsp Oil 1 tbsp chopped onions 3 tbsp cooked minced meat salt to taste 1 green chili chopped 1/2 tsp Ginger grated 1 tbsp tomato paste 1 tbsp corn flour / corn starch 1 egg beaten 1 tbsp coriander leaves chopped 1 Lemon juice Breadcrumbs for coating 12 pieces of liver for garnishing fried Oil for deep frying

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Instructions

1. Heat the oil in a frying pan and fry the onions till golden.
2. Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
3. Peel the shell of the eggs and cut them into half lengthways.
4. Take out the yolks and add to the frying mixture.
5. Cook for another 5 minutes, remove from heat and allow cooling.
6. Stir the corn flour into the beaten egg, making a batter.
7. Place the breadcrumbs on a flat dish.
8. Fill the meat mixture into the yolk cavity of each egg half, cover with another half to make complete egg shapes.
9. Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
10. Heat oil in a kadhai over moderate heat and fry the stuffed eggs until golden.
11. Remove and drain on a paper towel.
12. Serve garnished with fried liver, coriander leaves and chutney or sauce.