Egg Chops


by: Everyday and Not so Everyday

Boiled eggs, enveloped in a layer of spiced potato mixture with a hint of a coconut, garlic chutney.


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serves: 3

3 boiled eggs,

3 boiled potatoes,

2 roasted red chillies,

1 tsp roasted fennel seeds,

3/4 tsp roasted cumin seeds,

Salt to taste,

2 tbsp coconut,

3-4 cloves garlic,

3-4 green chillies

1 beaten egg,

Breadcrumbs as required,

Oil for deep frying

Nutrition Facts
Egg Chops

Servings Per Recipe: 3

Amount per Serving

Calories: 303

  • Total Fat: 7.4 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 241.1 mg
  • Sodium: 114 mg
  • Total Carbs: 46.7 g
  •     Dietary Fiber: 6.3 g
  •     Sugars: 6.5 g
  • Protein: 14.3 g

how is this calculated?

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1.  Combine the boiled potatoes, crushed roasted red chillies, roasted fennel powder, roasted cumin powder and salt to taste well.

2.  Grind the coconut, garlic, green chillies and a little salt to a fine paste without adding any water.

3.  Divide the potato mixture into three equal portions. Divide the coconut paste into three equal portions as well.

4.  Take one potato portion and spread it to form a disc, apply a layer of the coconut paste on the disc and place the boiled egg in the centre. Then gently get the edges of the potato disc together so as to completely cover the egg.

5.  Roll this is bread crumbs and dip it in the beaten egg, roll it once more in the breadcrumbs (this is the portion I found difficult) and deep fry.

6.  Slice and serve.

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