गोल्डन कॉइन एग्स
Also known as Coin Eggs, Hunan Gold Coins · Veg + Egg · Dry sides, Snacks & Starters
Good for: Rainy Day
Cook along
5 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Golden coin eggs: boiled egg slices coated in cornflour, pan-fried and tossed with chilli flakes, garlic and soy. Medium-spicy, serves 2, 30 minutes, video.
Low calorie13 people cooked this
95% would make this again19 cooks
Ingredients
10 itemsअंडे3
नमक1 tsp
पानीFor Boiling
कॉर्न फ्लोर2 tbsp
सूरजमुखी का तेल2 tbsp
चिली फ्लेक्स0.50 tsp
अदरक, बारीक कटा हुआ1 inch
लहसुन, बारीक कटा हुआ1 tbsp
सोया सॉस1 tbsp
हरा प्याज़, बारीक कटा हुआ2 tbsp
Contains: egg, wheat, soya.
Nutrition
One serving, and the whole batch of 2. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 2 |
|---|---|---|
| Energy | 297kcal | 594kcal |
| Protein | 11g | 22g |
| Carbohydrate | 11g | 23g |
| Fat | 23g | 46g |
| Fibre | 0.7g | 1.4g |
| Sugar | 0.7g | 1.4g |
Cookd masalas for eggs
Method
- 1
अंडों को 12 मिनट सख्त उबालें। ठंडा करके छील लें।
अंडेनमकपानी
- 2
अंडों को 1 इंच के गोल स्लाइस में काटें। अंडों पर कॉर्न स्टार्च लपेटें।
कॉर्न फ्लोर
- 3
दोनों तरफ़ सुनहरा होने तक पैन में सेकें।
सूरजमुखी का तेल
- 4
उसी पैन में चिली फ्लेक्स, अदरक, लहसुन और सोया सॉस डालें। लिपटने तक टॉस करें।
चिली फ्लेक्सअदरकलहसुनसोया सॉस
- 5
हरा प्याज़ डालें, टॉस करें और परोसें।
हरा प्याज़
Tips from other cooks
8 notes- T
THIRELOKESH SUBRAMANIANApril 2024
easy recipe 😌
- N
Nikhil MohantyJuly 2025
looks yumm
- S
shridevy GurunathanFebruary 2022
I have made this. came out well!!
- S
SundarJanuary 2022
Easy to cook but I slightly overlooked the egg that became harder.
SunilNovember 2021
I made this and it came out really well, I fried some onions also along with ginger and garlic.
- R
Rathnamala KannanNovember 2021
I have a doubt, my egg coins became hard... white portion of egg. May I know the reason
- C
A Cookd cookNovember 2021
Turned out yummy 😋
Shobika KannanNovember 2021
Didn't expect this would be soooo good
