STUFFED EGGS RECIPE 


 
Fixings:

4 eggs (hard bubbled)

1 tbsp ghee/ oil

1 tbsp hacked onions

3 tbsp cooked ground/ minced meat

Salt To Taste

1 green stew (cleaved)

1/2 tsp ginger (ground)

1 tbsp tomato glue

1 tbsp corn flour/ corn starch

1 egg (beaten)

1 tbsp coriander leaves (hacked)

1 lemon juice

breadcrumbs for covering

12 bits of liver (broiled) for decorating

Oil for profound broiling

Arrangement:

1.Heat the oil/ ghee in a skillet and sear the onions till brilliant.

2.Include the meat, salt, stew, coriander, ginger, tomato glue and lemon squeeze and broil for around 5 minutes.

3.peel the shell and cut the hard bubbled eggs into half lengthways.

4.Take out the yolks and add to the fricasseeing mixture.

5.Cook for an additional 5 minutes and expel from the high temperature and permit to cool.

6.Mix the corn flour into the beaten egg, making a hitter.

7.Place the breadcrumbs on a level dish.

8.Fill the meat mixture into the yolk pit ( opening  from where yolk is divided) of each one egg half, cover with an alternate half to make complete egg shapes.
9.Dunk the stuffed egg into the egg and corn flour player and move over the breadcrumbs.

10.High temperature oil in a kadhai/ profound griddle over a moderate hotness and sear the stuffed eggs until brilliant everywhere.

11.Uproot and empty on a paper towel.

12.Serve decorated with seared liver, coriander leaves and with chutney or sauce.