Crispy Egg Fingers Recipe ( Anda Fingers )

Egg Fingers | Egg Finger Food || How to Make Crunchy Egg Fingers with step-by-step photos

 

Finger eggs are a delicious and crispy deep-fried snack made with eggs, vegetables, cheese, and seasonings. The preparation involves steaming the eggs and then cutting them into vertical strips, resembling fingers. Each egg finger is then coated in a flour mixture. 

 

These egg fingers are easy and quick to prepare, offering a crunchy and crispy texture that people love. If you're an egg lover, you'll definitely enjoy this recipe! 

 

If you're familiar with the taste of potato chicken fingers or cheese fingers, you'll find this egg version a delightful addition. Soon, I'll share recipes for other types of fingers, including fish fingers.

                 

Recently I tried this recipe at home after eating at a friend's house. Initially, it was difficult to guess the flavor of the egg fingers while eating them, as they were super crunchy and extremely tasty. I asked for the recipe and tried it at home, and now I'm sharing it with my readers. 

You will like it. If you recently started cooking, then you can try it as well, as it's simple, easy, and quick. As Ramadan is just around the corner, you can prepare this recipe for Iftar and also take it in Sehari. 

Now I am trying to share Ramadan Recipes that will work at sehar and iftar

I used some corn, capsicum, and cheese in the egg mixture, but you can use any other veggies like boiled peas, spring onion, or grated carrot

For more Delicious Snacks:

Chatpatta aloo

Matar ghugni

Pav bhaji Masala

Vada Pav

If you have tried this Egg Fingers Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first, take all ingredients

               

                

In the plate/bowl, add all-purpose flour, corn, black pepper, mixed herbs, peri pepper, and salt.

             

Stir to mix well, then set aside.e

Heat the water in a steamer or any pot with a slotted lid.

           

Crack the eggs into a medium-sized bowl, then add red chili powder and salt. Whisk them with a fork. 

          

Now add veggies and cheese. Whisk them together.
      

Grease the cake tin or any round-shaped pot.

                   

Transfer the egg mixture to the tin.

            

And put the tin in the steamer. 

Then cover the lid and allow it to steam for about 30 minutes over medium-high heat.

             

Take the egg tin out of the steamer and let it cool down.

              

Take the steamed egg mixture out of the tin carefully.

                 

Cut the egg into vertical strips or finger-cut

                     

Place all fingers on the plate.
             

Whisk the egg with the .milk

               

Take an egg strip and then first dip it into the egg mmixturexthen mix, withflour an d lastly,o at withbreadcrumbss

                       

Repeat the sthe tep for other fingers_Place all prepared egg fingers on the plate. 

                    

Heat medium-hot oil in the wok. There should be a heating temperature of 130- 140. If you have a food thermometer, then check when the temperature reaches 140 C

             

Right after dropping the 4-5 coated egg fingers into the oil, fry each side for around 2 minutes on medium flame. Keep frying until they turn nicely golden brown.

                  

Drain them out on kitchen paper to absorb excess oil.

     

Egg fingers are ready to serve

See the look inside egg fingers.

        

           

Transfer to the serving bowl and plate.

            

Serve egg fingers with ketchup and tea.

             

Chocolate Pound Cake Recipe ( Pound Cake )

                                                                                   

Chocolate Pound Cake || Chocolate Cake Slice || How to make a chocolate pound cake with step-by-step photos 

Chocolate pound cake is soft, moist, and buttery with a rich chocolate flavor. Melt in your mouth and delicious. This is the best homemade recipe for chocolate lovers.

This cake doesn’t need any frosting at all. Even then, you can do a shiny chocolate glaze over the top. But I love to have it plain with a hot cup of tea or coffee.

This is one of my favorite chocolate cake slices. It is made with cocoa powder, dark chocolate, butter, milk, and coffee granules to give it the richest chocolate flavor. Every bite is a chocolatey dream come true!

                   

How to Store Homemade Pound Cake?

Store leftover pound cake in an airtight container or resealable bag at room temperature. It will stay fresh for about three days. If you want to store it for longer, transfer it to the fridge after day 3 and enjoy it within a week.

For the best result, follow my detailed step-by-step photo

instructions and tips below the recipe card

                 

Tips for the best chocolate pound cake:    

1. Don’t omit the coffee; it plays an important role in this recipe
2. Let the chocolate mixture cool down completely first, then use it. Don’t use a warm chocolate mixture; it will make your cake hard.
3. I used dark cooking chocolate in this recipe instead of cocoa powder. It will enhance the chocolaty flavor.
4. Using more eggs makes your cake super soft, but most people avoid using/having eggs. So you can use condensed milk instead of eggs.
5. I also used dry fruits to make a more delicious cake, which added almonds, walnuts, and pistachio. You can skip this as well.
6. Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
7. Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
8. Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert.

For more Similar Recipes:

Chocolate muffins

Fudgy brownies

Vanilla tea cake

Chocolate brownie with vanilla ice cream

Orange cake

Vanilla chocolate cake

If you have tried this Chocolate Pound Cake Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

                               

Melt the crushed chocolate and butter in the milk over a low-medium flame.

                   

Once the chocolate mixture is done, let it cool down completely.set aside

                  

Sift the all-purpose flour, cocoa powder, baking powder, and salt in the bowl.

       

Stir to combine well.

Mix the dry flour is ready. Preheat the oven to 180 C or 350 F

        

Grease the baking pan and line the baking paper.

           

Dissolve the instant coffee with 2 tbsp hot water. When dissolved, stir in the chocolate mixture.

          

In a mixing bowl, crack the eggs one by one and whisk for a minute. Next, add sugar and then whisk with the electric mixer on high speed.

           

Until light and fluffy

            

Start adding the mixed flour little by little and fold. Scraping the sides of the bowl as necessary

         

After cooling down, add chocolate essence and half-chopped almonds, pistachio, and walnuts to the chocolate mixture. Stir to mix well. Add 4-5 tbsp prepared cake batter to the chocolate mixture.

                                      

Stir to combine very well. Now add the chocolate mixture back to the remaining cake batter.

  

Give it a good stir. 

   

Pour the cake batter into the prepared cake pan. Sprinkle some crushed dry fruits. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.n

                        

Chocolate pound cake is baked. Allow the cake to cool in the pan for 10 minutes. Then loosen the cake from the sides of the pan using a butter knife.

            

Invert the cake onto a wire rack or any flat pan to cool it completely.

               

Once cooled, cut into slices.s

            

Serve the cake with tea or coffee.