Egg Chop
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Egg Chop is a luxurious, savory, and profoundly aromatic street food favorite of Eastern India, celebrated for its unique multi-textured interior. This recipe features hard-boiled eggs encased in a spicy mashed potato filling, dipped in batter and deep-fried to a shimmering golden finish. Known for its rich flavor and satisfying volume, it represents the heart of Bengali non-vegetarian snacking. Its taste is savory and meaty, with the spicy potato and brittle crust providing a perfect professional-grade contrast to the soft egg. This snack is a mandatory favorite for evening markets and festive appetizers. Best enjoyed hot with a side of zesty mustard sauce (Kasundi) and sliced onions.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh breadcrumbs is the absolute secret to achieving a professional-grade shatteringly crisp outer crust.
- Double-coating the chop (Egg -> Crumbs -> Egg -> Crumbs) provide the essential professional thickness and crunch.
- Ensuring the potato layer is of uniform thickness is mandatory to prevent the chop from professional-grade bursting in oil.
- Always fry on medium heat to allow the breadcrumbs to brown evenly without burning the delicate interior.
Nutritional Information(Per 1 piece (120g))
220 kcal
10g
14g
16g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.