How To Make Crunchy Egg Fingers

• Take a bowl and break 8 eggs in it. Add 1/8 teaspoon salt, 1/8 teaspoon black salt (or as per taste), black paper powder and chaat masala.
• Do not add too much salt because we have to add salt to the coating mixture too.
• Beat the mixture with the beater.
• Take a flat bottom pot and grease with ghee or oil. pour egg mixture to it.
• Take a large enough vessel so that the flat bottom pot with egg mixture can be set inside it.
• Pour some water in the vessel (do not add much water as water will get into the egg when steam is formed),
• Place a stand inside the vessel in water and set the pot with egg mixture on it.
• Cover the pot of egg mixture as well as the outer vessel and steam it on low heat for about 25 minutes.

• Take out the cooked eggs in a plate and cut the length of the egg into a finger shape.
• In a plate take corn flour, all purpose flour flour, 1/8 salt, chilli flakes and Italian seasoning and mix it well.
• Take bread crumbs in another plate.
• Break rest 2 egg in a deep plate add a pinch of salt  and beat it well.
• Take the finger of the egg, coat it with the flour mixture and then with the egg and then with a piece of bread. Repeat the coating process twice for egg and bread crumbs (not for flour mix) so that the coating is well done. Place in another plate.
• Repeat the coating process for all egg fingers.
• Put ghee or oil in a deep pan. Heat the ghee on a medium flame, fry 4-5 eggs in the preheated ghee until golden brown. Take it out on kitchen tissue paper to absorb excess oil.
• Fry all the fingers that way.
• Serve hot fingers with tomato ketchup and enjoy with tea.

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