Top 5 Egg Snacks Recipes You Should Try In 2023

Ingredients:

3 eggs

Salt to taste

½ tsp red chilli powder

½ tsp ground black pepper

½ cup cornflour

1 cup bread crumbs

¼ cup Milk 

½ cup oil for deep frying

Method:

Whisk together the eggs, salt, red chilli powder, and ground black pepper in a large microwave-safe mixing bowl. Cook for two to three minutes in the microwave. Remove it & set it cool aside. Cut the eggs into finger-sized pieces. Coat each piece in cornflour first, then in milk, and finally in bread crumbs. Rep with the remaining pieces. Heat the oil in a frying pan and fry the egg fingers until golden brown. 

2. Egg Kebab

Ingredients:

4 eggs, boiled

½ onion, roughly chopped

2 green chillies

1 tbsp ginger, chopped

1 tbsp garlic, chopped

1 tsp red chilli powder

½ tsp coriander powder

½ tsp garam masala powder

½ tsp turmeric powder

½ tsp cumin powder

Salt to taste

½ tsp chaat masala

1 tsp corn flour

2-3 tbsp butter

1 tbsp coriander leaves, chopped

1 tbsp onion slices

1-2 lemon wedges

Method:

Set aside the paste made from the onion, ginger, garlic, and green chilies. In a large mixing bowl, chop the boiled eggs and combine them with two teaspoons of the paste, red chilli powder, coriander powder, garam masala powder, turmeric powder, cumin powder, salt, chaat masala, coriander leaves, and cornflour. Make small balls out of the mixture after thoroughly mixing it. Heat the butter in a pan and shallow fry the kebabs until golden brown in colour. Serve garnished with onion slices and lemon wedges.  

3. Egg Noodles

Ingredients:

2-3 eggs

1 tbsp milk

Salt to taste

1 tsp ground black pepper

1-2 tbsp butter

1 small onion, chopped

½ capsicum, sliced

1 small tomato, chopped

2 green chillies

1 tsp red chilli powder 

½ tsp cumin powder

½ tsp soy sauce

1 tbsp ketchup 

Method:

Whisk together the eggs, salt, milk, and ground black pepper in a mixing bowl. Take a frying pan and coat it with butter. Pour in the egg mix as well as evenly distribute it while maintaining the flame low. Cover with a lid and cook the omelette on a low heat for 5 minutes. When it's done, transfer it to a plate and cut it into thin strips to set aside. In a frying pan, combine the remaining butter, chopped onions, capsicum, and green chilies, and cook until the onions are golden brown. Cook until the tomatoes have softened and the oil has separated, then add the chopped tomato, red chilli powder, cumin powder, and salt. Mix the soya sauce and ketchup and cook till the excess amount of moisture dries up. Finally add the omelette strips, give it a toss and you're ready to serve.

Ingredients:

For crêpe

1 egg

¾ cup maida

¼ tsp baking powder

Salt to taste

1 cup milk

For egg filling

2-3 eggs

1 small onion, finely chopped

1 small tomato, finely chopped

1 tsp red chilli powder

¼ tsp turmeric powder

2-3 green chillies, finely chopped

½ tsp chaat masala powder

1 tbsp coriander leaves, chopped

3-4 tbsp oil

Method:

In a mixing bowl, combine eggs, chopped onion, tomato, red chilli powder, turmeric powder, green chilies, chaat masala, salt, and coriander leaves. Whisk until all of the ingredients are combined, then set aside. In a separate bowl, combine all the components of crêpe ingredients and whisk until smooth. Brush a small amount of batter into a frying pan and spread it evenly to make a thin layer. When it's done, pour the egg mixture on top, spread it evenly, and cook for another 1-2 minutes. Once the eggs are done, flip them over and cook for another 1-2 minutes. Transfer to a plate and roll it while it's still hot. Repeat the same thing with the remaining egg and crêpe batter.

5. Egg Chaat 

 

Ingredients:

4-5 eggs, boiled

1 tbsp oil

1 tsp red chilli powder

½ tsp turmeric powder

2 tsp cumin powder

1-2 green chillies, finely chopped

½ cup mint and coriander chutney 

Salt to taste

1 small onion, finely chopped

1 small tomato, chopped

2 tbsp grated cheese

¼ cup sev for garnishing

2 tbsp pomegranate pearls

1-2 tsp ground black pepper

2 tbsp coriander leaves, chopped

Method:

Cut the boiled eggs in half and set aside. Heat the oil in a frying pan and add the red chilli powder, turmeric powder, half of the cumin powder, and green chilies. Stir in the boiled eggs. Cook for 5-6 minutes, until both sides are well covered with spices. To make the chaat, arrange the boiled eggs on a plate and top with mint and coriander chutney, chopped onions and tomato, grated cheese, sev, and pomegranate pearls. Decorate with leftover cumin powder, ground black pepper, and chopped coriander leaves and serve!