Egg Manchurian Recipe | Egg Snack Recipe

Egg Manchurian Recipe is one of the delicious and spicy recipes made by steaming egg mix and then coated with flour batter to give golden texture. These cubes are again coated with gravy blended with sauces and spices.

When we planning to make egg snack recipes, we can make it a dry version whereas if we want to serve the same recipe as a side dish along with chapati or butter naan we can make it semi-dry by adding a few more onions.

While making gravy sauce we can even add little capsicum and if we want to make it a bit sweet then we can add a little more tomato sauce. Learn how to make egg Manchurian recipes perfectly with our step-by-step image instructions along with pro tips and a video.

Tips to make a perfect egg Manchurian recipe:

• Greasing the vessel with oil before cooking the egg will make it easy to remove.
• Covering the tiffin box will keep water vapor entering into it.
• Placing a lid over the wide vessel makes the egg cook inside the tiffin.
• After pouring the egg into the tiffin box, it should cover 1-inch thickness so that we get perfect cubes after cutting. If needed change the box or add a few more eggs by adjusting salt.
• If you have any rectangular shape vessel then it becomes easy to slice into a cube shape.
• The batter should not be runny or else it will not stick properly.
• If you want to eat spicily we may add a large spoon of schezwan sauce.
• Ajinomoto is optional and is not recommended for children below 5 years and pregnant women.

You may also like to check other egg recipes:

Egg Kurma,

Spicy Egg Masala,

Egg Fried Rice,

Lays Egg Omelette and

Egg Maggie Noodles.

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Egg Manchurian Recipe

Egg Manchurian Recipe is one of the delicious and spicy recipes made by steaming egg mix and then coated with flour batter to give golden texture.

Course Side Dish

Cuisine Indian

Keyword Egg Manchurian Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Uppada Lakshmi

Ingredients

• Eggs – 7 No.
• Black pepper powder – 1 tbsp.
• Salt – 1 ½ tbsp.
• Oil – 4 tbsp.
• Water – to cook
• Corn flour – 1 cup
• All-purpose flour/ maida – 1 cup
• Red chili powder – ½ tbsp.
• Ginger grate – 1 tbsp.
• Garlic – 1 tbsp. minced
• Green chilies – 1 tbsp minced
• Onions – 2 tbsp.
• Schezwan sauce – 1 tbsp.
• Tomato sauce – 2-3 tbsp.
• White pepper powder – 1 tbsp.
• Vinegar – 1 tbsp.
• Soya sauce – 1 tbsp.
• Ajinomoto/ tasting salt – ¼ tbsp. optional
• Spring onions – 1 tbsp.

Instructions

1. In a mixer bowl break eggs and sprinkle a little salt and black pepper powder. Beat eggs and keep aside.
2. I have used a wide bottom tiffin box, whatever the box we use to grease it with little oil.
3. Pour egg beat in the tiffin box and place the lid on it.
4. In a wide vessel place, a ring/ stand so that we can place our box over it.
5. Pour 1 glass of water into it and gently place the box. Close the lid and cook for 20 minutes till egg pudding hardens and turns non-sticky. Off the flame and let it cool.
6. In a mixing bowl add maida, cornflour, red chili powder, salt, and little water. Mix to get a thick batter.
7. Once the pudding is cooled, slice it into a 1-inch size cube shape and put them in the above flour batter, and coat well.
8. Heat oil in a pan and put pudding cubes in oil, deep fry on medium to high flame.
9. Flip to another side once they slightly change their color and once they turn mild to golden brown color remove from oil and transfer to another plate.
10. In a pan add little oil and add minced garlic, ginger, onions, and green chilies. Saute for a while.
11. Add schezwan sauce, tomato sauce, little black pepper powder, white pepper powder, soya sauce, vinegar, salt, and Ajinomoto.
12. Mix all ingredients and pour a cup of water to bring gravy texture.
13. When the gravy starts boiling add egg cubes and mix well over high flame.
14. Once the Egg Manchurian recipe is coated well top with spring onions and serve hot.

How to make egg Manchurian recipe:

1.  Break eggs in a mixer bowl and add ½ tbsp. black pepper powder, ½ tbsp. Salt and whisk well.

2.  Grease oil to a wide tiffin box. Pour egg mixture into it.

3.  In a wide vessel put a small stand and pour water to its level. Gently place the box and close it. Put another plate over the wide vessel.

4.  After cooking for 20 minutes on high flame we get non-sticky hard egg pudding.

5.  In a mixing bowl add cornflour, all-purpose flour, ½ tbsp. Salt and red chili powder.

6.  Add little water and make a thick batter by mixing well.

7.  Slice egg pudding with a knife so that we get cube shapes out. Put these cubes in the above batter.

8.  Heat oil in a pan and put egg cubes in oil and deep fry by flipping occasionally.

9.  When cubes are fried to mild golden brown remove from oil and transfer to another plate.

10.  Heat oil in a pan, add ginger grate, minced garlic, and green chilies.

11.  Add onions, schezwan sauce, tomato sauce, and little salt for taste.

12.  Put  ½ tbsp. Black pepper powder, white pepper powder, vinegar, and soya sauce.

13.  Add Ajinomoto and mix all ingredients. Add 1 cup water and bring it to a boil.

14.  Put fried cubes and mix well till the sauce coating is coated well. Top with spring onions and serve egg Manchurian recipe hot.

Watch this recipe video on ( Youtube ).