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Chicken Masala-Wrapped Soft-Boiled Eggs
Servings: 5

INGREDIENTS
6 eggs, divided
300 grams boneless, skinless chicken breasts
1 onion, peeled and quartered
2 garlic cloves
10 grams ginger, peeled
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon fresh coriander
100 grams flour
100 grams breadcrumbs
1 litre vegetable oil, for frying

PREPARATION
1. Boil 5 eggs in boiling water for 5 minutes. Immediately transfer eggs to an ice water bath to cool. This will prevent the eggs from cooking further and will ensure a nice soft-boiled egg.
2. In a food processor, combine the chicken, onion, garlic, ginger, cumin, chili powder, garam masala, and coriander, and blend.
3. Peel the eggs and roll them in flour.
4. Press out the chicken mixture into 5 patties and wrap around each floured egg.
5. Whisk the remaining egg, and roll the chicken-wrapped egg in flour, then egg wash, and finish in breadcrumbs. Repeat for each egg.
6. Heat oil to 170˚C (325˚F) and fry each egg for about 5 minutes, until golden brown on all sides.
Serve hot or cold!


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