Egg Shoap – Nagaland breakfast

Egg shoap was among the few north eastern foods that Jagan and kids enjoyed thoroughly. Egg shoap is a little like our potato bonda but without the besan and  with egg in it. Egg shoap I read is a popular Naga breakfast. It is easy, quick and yummy. Anything with potatoes, that is dipped in egg, rolled in bread crumbs and is deep fried has got to be delicious.

Nagaland is among the smallest Indian states. It is mostly mountainous and is home to several tribes majority of whom are now christians. Nagamese a form of Assamese is the most widely spoken language in Nagaland. Naga food involves meat and fish which are usually smoked or fermented apart from rice, boiled vegetables and chillies. I really am not sure where this egg shoap fits in that picture but I found it on the net saying it is a popular Naga breakfast and I clung on to it. I really couldn’t risk putting another veggie broth before my family, although we enjoyed the thukpa quite a lot.

Jagan liked the egg shoap he had them for lunch. He placed a couple of egg shoap in his chappathi, drizzled some ketchup and rolled it up to make a egg shoap wrap. It was a pretty nice idea and it tasted great.

Prep time: 20 mins

Cooking time: 15-20 mins

Makes: 12-15 egg shoap balls

Ingredients

Potatoes – 2 medium, boiled, peeled and mashed

Eggs – 2 boiled, peeled and mashed roughly

Onion – 1 small, chopped fine

Green chillies – 3 chopped fine

Cumin powder – ½ tsp

Garam Masala powder – ½ tsp (optional – I added)

Turmeric – ¼ tsp

Salt to taste

Egg – 1 beaten lightly

Bread crumbs – 1 cup

Oil – for deep frying

Method

1.       Boil two potaoes till tender. Cool, peel and mash them. Set aside.

2.       Boil 2 eggs. To boil eggs, place them in a pan, cover completely with water and bring to a boil. Let boil for about 8 minutes. Switch off and cover. Let sit in the hot water for 15 minutes. Open the lid, run the eggs under cold water and peel them.

3.       Mash the eggs. Add them to the mashed potaoes. Throw in the chopped onions, green chillies, spice powders and salt and mix everything together. Don’t add any water. Makes sure the mixture is thick. If it’s mushy, add a bit of breadcrumbs to thicken it. Make small lemon sized balls of the mixture and keep ready.

4.       Beat an egg and keep ready in a bowl.

5.       Keep the bread crumbs ready on a plate.

6.       Heat oil for deep frying.

7.       Dip each potato-egg ball into the beaten egg and quickly roll in the bread crumbs. Tap off excess and gently slide into the hot oil. Repeat sliding in as many balls as the pan will hold without overcrowding. Deep fry over medium low  till golden on all sides. Remove on to absorbent paper. Deep fry all the balls in the same way. Serve hot with ketchup.

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