Learn how to make Crispy Party Starter Recipe ‘Egg Fingers’ with our chef Varun Inamdar.
Egg finger is a crispy breaksfast and snack recipe. It can be eaten with Ketchup, Mayonnaise and different kind of Dips.
How To Make Mayonnaise – https://youtu.be/Gqgjy1k67Yc
3 Types of Dips – https://youtu.be/Egvi1UWGcrA
Ingredients for Omelette:
(Serves 3)
– 4 Eggs
– Black pepper
– Coriander Leaves(chopped)
Ingredients for Egg Fingers:
– Oil
– 2 Eggs
– Salt
– Black Pepper
– 4 tbsp Corn Starch
– 1 cup Bread Crumbs
Method:
1. Take eggs in a large in bowl; add salt, black pepper, chopped coriander leaves to it and whisk it
2. Heat an omelette pan over a high flame and add oil to it
3. Now, add omelette to the pan, and once it is heated, swirl the mixture
4. Loosen the sides, cover it and on low flame allow it to cook for 2-3 minutes
5. After this, once the omelette becomes fluffy, loosen the sides; put a plate over the pan, and flip it over
6. Allow this omelette to cool down, and then freeze it in a refrigerator
7. Once cooled, place the omelette over a cutting board and cut it into rectangle shapes
8. Now, take 2 eggs; whisk it, add salt & black pepper to it, and keep it aside
9. In a plate take corn starch & bread crumbs and mix it
10. Now, take one piece of omelette; dip it in egg mix, roll it in bread crumbs & corn starch mix, and keep it aside
11. Start dipping these unfried egg fingers to the hot oil and take it out once they turn golden brown
You can find kitchenware used in the video on below website:
Bergner – https://www.bergnerhome.in/
#CrunchyEggFingers #Appetizers #GetCurried #SnackRecipes
If you like this recipe ‘Crunchy Egg fingers’, you can also try other such recipes likes:
Crispy Chicken Pakora – https://youtu.be/dn3ucK0k-tI
Rava Fish Fry – https://youtu.be/JInoYTQvxuk
Crispy Chicken Popcorn – https://youtu.be/wojJc7uVHVE
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Host: Varun Inamdar
Director: Chirag Mehta
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Abhishek Deshmukh, Shirin Shinde
Editor: Ravi Varma
Copyrights: Rajshri Entertainment Pvt Ltd
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