In a mixer bowl break eggs and sprinkle a little salt and black pepper powder. Beat eggs and keep aside.

I have used a wide bottom tiffin box, whatever the box we use to grease it with little oil.

Pour egg beat in the tiffin box and place the lid on it.

In a wide vessel place, a ring/ stand so that we can place our box over it.

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.

In a mixing bowl add maida, cornflour, red chili powder, salt, and little water. Mix to get a thick batter.

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.

Heat oil in a pan and put pudding cubes in oil, deep fry on medium to high flame.

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.

In a pan add little oil and add minced garlic, ginger, onions, and green chilies. Saute for a while.

Add schezwan sauce, tomato sauce, little black pepper powder, white pepper powder, soya sauce, vinegar, salt, and Ajinomoto.

Mix all ingredients and pour a cup of water to bring gravy texture.

When the gravy starts boiling add egg cubes and mix well over high flame.

Once the Egg Manchurian recipe is coated well top with spring onions and serve hot.