Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)

Since I started compiling this recipe, I have come across side dishes/ appetizers/ snacks from various different cuisines which are very similar to our Bengali Egg Devils. They may be called by different names like Scotch Eggs, Croquettes or Nargisi Kofta but they all mean the same thing: an egg (soft or hard boiled) will be coated with a minced meat or mashed potato filling and then breaded and deep fried. 

Both Debarshi and I have very fond memories of enjoying Egg Devil with our family members. On the last day of Durga Puja (also called Dashmi), when everyone visits their family and friends, they are always greeted with a plate of sweets and something savory. In my grandma’s house, Keema Matar and Egg Devils were always on the menu. Keema Matar is a thick almost dry gravy dish prepared with minced meat and dry white peas. Since minced meat was already used in this dish, the egg devils were always prepared with a spicy mashed potato filling. They used to be my all time favorite two dishes. Just imagine the excitement of seeing your family and friends and showing off your new dresses after the big festival! 

Debarshi also has a very fond memory of these egg devils. His maternal grandfather’s home is in kolkata and growing up he used to visit his grandparents every summer. It was almost a ritual that every evening, all the family members would gather around and talk with a cup of tea while someone would go and get these crispy hot croquettes from a nearby vendor. Egg Devils go great with some Bhaja muri and a cup of hot tea. I can imagine everyone sitting together, discussing their day, what all they did and enjoying these delicious treats.

You may have already guessed, the bengali Egg Devils are very different than the American devilled eggs. We don’t use any mayo in this. However, it goes very well with Dijon mustard which is what I call the alternative of kashundi (which is a dipping sauce with mustard seeds, spices and sometimes dried mangoes). The specialty of egg devil is, the perfect balance of soft boiled egg with its creamy yolk, surrounded by the delicious meat filling, coated in a crispy layer of breading. It has the right medley of textures and flavors. Eating it is a heavenly experience and because it is so heavy, I suggest keeping it reserved for the special occasions. 

Egg Devil is a perfect snack for the holidays, potlucks, parties and other gatherings. You can also serve them as a snack or appetizer for game nights or movie nights. 

What is Minced Meat?

Minced Meat or Keema is a form of meat which has been finely chopped or put through a meat grinder. You can also mince meat at home using a food chopper with very sharp blades. Minced Meat is without any additional ingredients. 

How to store Eggs:

I think the best place to store the eggs is in the main part of the fridge. Keeping them in the door makes them go bad sooner due to frequent temperature changes. Always makes me wonder why do many refrigerators have egg storing compartment in the door?

I also prefer to keep them in the carton (original container) they came in. 

Note: I usually mention the quantities in cups, teaspoons and tablespoons but I used my kitchen scale to measure the ingredients and hence for this recipe I will be mentioning most of the amounts in grams and Kgs.

Ingredients:

For the Bhaja Moshla (The flavor spice mix):

• Cumin Seeds – 1 tablespoon
• Fennel Seeds – 1 tablespoon 
• Coriander Seeds – 1 teaspoon 
• Cardamom – 2 

For the Egg Devil:

• Eggs – 8, large (6 to be boiled, 2 to be beaten) 
• Minced Meat (goat/lamb/beef) – 1 pound
• Mustard Oil – 20 grams 
• Bay Leaf – 4 
• Onion – 200 grams
• Ginger – 12 grams 
• Garlic – 6 grams 
• Green Chili – 3-4 (optional)
• Coriander Powder – 3 grams
• Cumin Powder – 3 grams 
• Turmeric Powder – 2 grams 
• Garam Masala – 1 teaspoon
• Bhaja Moshla (recipe above) – 1 teaspoon 
• Amchur – 1 teaspoon 
• Tomato – 1, big 
• Salt – to taste (about ½ teaspoon, you can always taste and adjust it later)
• Breadcrumbs – 50 grams, plus about 1 cup (and more as required) for breading
• All Purpose Flour – about 2 cups (for breading)
• Vegetable/ Canola Oil – about 4-6 cups (for deep frying)

Directions:

To make the Bhaja Moshla:

• Spread the spices (Cumin Seeds, Fennel Seeds, Coriander Seeds and Cardamom) in a wide pan or skillet.
• Dry roast them on medium-low heat for about 6-8 minutes, keep moving them in the skillet after every couple of seconds. 
• You will see that the seeds will darken a bit and smell roasted. This means you can take them off the heat and let them cool down.
• In your grinder/ Nutri Bullet, grind the roasted seeds until a fine powder is formed. 
• Bhaja Moshla is ready. Store in an airtight container.

Secret to boiling the perfect soft boiled eggs:

• There is no secret just a cool trick. Use a pot (the size doesn’t matter), boil enough water to cover the eggs (take 6 eggs for this step, we will be using the rest 2 for the breading part later on) by about an inch. 
• Bring to a rolling boil, then reduce the heat to low (this prevents the eggs from bouncing around and cracking) and use a spider strainer to gently place the eggs in the water. You can also use a cloth napkin, Place the eggs on it then transfer to the pot (We tried boiling them without the napkin and one of the eggs broke. I also tried boiling in pressure cooker but the shell was difficult to peel). Now, turn the heat back up to a boil. 
• Immediately set a timer and cook the eggs 
• For a soft yolk but firm enough to hold its own 7-8 minutes are enough. 
• Once the eggs have cooked, immediately place them in ice water bath to stop them from cooking and maintain the perfect texture.
• Peel the eggs (under running water) from the base of the egg. The air pocket present there makes the initial peeling easier.
• Use a thread or a very sharp knife to vertically divide the eggs into two halves.

To cook the Minced Meat filling:

• Mash the minced meat, adding just enough water to make a puree like consistency. Make sure there are no small clumped pieces of meat. 
• Mix the spices (Cumin Powder, Coriander Powder, Turmeric Powder and Salt) in a bowl, and keep it aside.
• Finely chop onions, ginger, garlic and green chilies (if adding).
• Tip: It is best to chop/ slice/ julienne everything manually as chopping them in a chopper or food processor will cut them too fine and ooze out extra water.
• Heat a wok over medium high heat. 
• Add the Mustard Oil in it. 
• When it starts to smoke, lower the heat to medium low and temper it with Bay Leaves until aromatic.
• Next, add the finely chopped onions and sauté on medium heat for 10 minutes until brown.
• Now add the ginger and garlic and fry for about 1 minute. 
• Add the mix of powdered spices (prepared above) with the Tomato.
• Fry until the raw smell of the spices is gone, adding a splash of hot water every couple of minutes to sauté the spices. If the wok starts drying, add water (a little at a time) and continue frying.
• Continue to sauté the mixture on medium heat until oil separates (about 6–8 minutes).
• Now lower the heat and add the minced meat. Break any remaining lumps.
• Turn up the heat and dry off the excess water
• Add the Garam Masala and continue cooking until the mixture is completely dry. Add Amchur and mix well. 
• Discard the Bay Leaves and turn off the heat. 
• Add the Bhaja Moshla and about 50 grams of Breadcrumbs. 
• Let it cool down a bit then mash the minced meat with your hands, so that it can be molded around the egg. The minced meat should now have a paste like consistency. If the mixture is too wet, add more breadcrumbs. If it is too crumbly, add some beaten egg.

To bread the Egg Devils:

• Divide the mixture into 70 gram portions and press to flatten it on your palm. Place half an egg on it. Now, mold the minced meat around the egg. Egg devils should ideally be oval or egg-shaped. Try to maintain that shape, if not, round will also work.

• For the breading part, take three separate dishes for: Breadcrumbs (1 cup), All Purpose Flour (1 cup) and 2 Eggs (beat them lightly with a fork). Season each of them with some salt and let the eggs rest for 5-10 minutes.
• Lightly dust the Egg Devil in Flour, then dip it in the egg and shake off the excess. Finally, roll it in breadcrumbs, lightly pressing them on, so that they stick to the egg.
• Repeat these three steps again (with the same egg devil). This will create a thick even layer of coating. You need a thick layer to make it crispy. 
• Repeat these steps with all the egg devils.

Tip: Do not use the same hand to handle the wet and dry ingredients. Handle the eggs (wet) with one of your hands, and flour and breadcrumbs (dry) with the other hand. This is to avoid the clumping of the dry ingredients. You will not believe how much this tip helps unless you try it. 

• Heat a frying wok over medium high heat.
• Add the vegetable/ canola oil in it. 
• Deep-fry the Egg Devils on medium heat, until they are evenly brown on all sides. 
• Serve hot with Kasundi (or Dijon mustard), sliced onions and cucumber or with Muri Bhaja (Fried Puffed Rice).

Recommended Readings: 

• How to Deep-Fry food with Confidence?
• How to check if the oil is hot enough to fry

Look at the creamy yolk running down the yummy layers of minced meat and crispy breading

Love deep fried Indian Appetizers? Try these as well:

• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Namkeen (Savory Deep Fried Indian Snacks)
• Pyaz Ke Pakore (Onion Fritters)
• French Chops
• Samosa (Spicy Potato stuffed Pastries)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Kabiraji
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Postor Bora (Bengali recipe: Poppy Seed Fritters)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Vegetable Cutlets
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Paneer Pakore (Fresh Cheese Fritters)