• Benwen Lopez

Scrambled egg chops

We, in India, are on a lockdown – thanks to the coronavirus or CoVid 19. My friend, Jacqueline, sent me a recipe which triggered off these Scrambled egg chops. You could make scrambled eggs the way you like and use them as a stuffing or cook your way through this very simple recipe with ingredients found at home. Jeerem Meerem masala in here is a pantry staple. You can make a whole batch and keep it handy. It stays for a year. Enjoy. Stay happy, stay safe, we are in this together!

Collect it:

· 4 eggs

· 4 – 5 large potatoes

· 2 large onions, chopped fine

· 2 green chillies, chopped fine

· 1/4 tsp pepper powder

· 1/2 tsp jeerem meerem powder

· A few coriander leaves

· A dash of tomato sauce

· Bread crumbs as needed

· Semolina as needed

· Eggs for egg wash

· Salt to taste

· Oil for frying

Make it:

BOIL potatoes. Mash them. Season with salt, pepper and tomato sauce. Set aside.

BEAT eggs, add salt, pepper to taste. Add jeerem meerem powder. Add onions, green chillies, coriander leaves. Mix well.

HEAT oil in a pan. Pour egg mixture. On a low flame, scramble the eggs with a fork till the eggs are cooked well and dried. Don’t dry it too much.

DIVIDE the potato mash into equal size balls. Flatten and make a small dip. Add egg filling. Fold over the potato mash to enclose the filling. Seal and close up any gaps. Refrigerate for 30 minutes to form and set.

DIP in beaten eggs, dredge in breadcrumbs and semolina. The ratio that works best for crunchy chops is 1 (breadcrumbs):1.5(Semolina)

FRY in hot oil till golden brown on both sides. Serve hot. Say a prayer for Jacqueline who sent the original recipe.