Cooking with Lounge | Egg-centric

Cooking with Lounge | Egg-centric

Organic egg fritters with peppery leaves and cucumber salad

Serves 1


2 eggs, organic

1 tbsp white vinegar

10g baby rocket leaves

10g radicchio lettuce

15g iceberg lettuce

15g green lettuce

30g lolo rosso lettuce

1 tbsp bread crumbs

1 cucumber, peeled and chopped

4-5 figs (optional)

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For the egg marinade

25g gram flour (besan)

1 tbsp cornflour

1 tbsp ginger-garlic paste

1 tsp Kashmiri chilli powder

1 tsp carom seeds

1 tsp chaat masala

Salt to taste

For the goat cheese dressing

25g mayonnaise

1 tbsp fresh cream

5g goat cheese, grated

1 tsp coriander, chopped

1 tsp chaat masala

1 tsp black pepper, crushed

Salt to taste

For the balsamic dressing

15ml balsamic vinegar

1 tsp kasundi, or mustard paste

5ml extra virgin olive oil

Salt and pepper to taste


Poach the eggs in white vinegar and salt and refrigerate for 30 minutes. Trim the egg whites. Prepare the marinade by mixing all the ingredients together. Coat the eggs with the marinade and then roll in breadcrumbs. Deep-fry till golden and crisp.

Take balsamic vinegar in a mixing bowl. Add kasundi mustard, and add salt and pepper to taste. Mix in the extra virgin olive oil drop by drop.

To prepare the goat cheese dressing, whisk together mayonnaise, cream and grated cheese till smooth. Add chaat masala, salt and coriander. Adjust the seasoning and keep aside.

Tear, wash and clean the lettuce in ice-cold water. Keep aside for a few minutes (to give it a crunchy texture). Put in a strainer and remove extra water. Arrange the chopped cucumber on a dish. Toss the rocket leaves in the balsamic dressing and place over the cucumbers. Optionally arrange figs on the plate around the salad leaves. Place golden fried egg fritters on the salad leaves and drizzle goat cheese dressing over it. Serve.

A two-course meal for two at Indian Accent at The Manor, 77, Friends Colony (West), New Delhi, costs 999 plus taxes (without drinks). For reservations, call 011-26925151.