Egg puffs

Egg puffs


  • Eggs 3, whites and yolks separated
  • Plain (all-purpose)
  • flour 1 Tbsp
  • Salt 1/2 tsp
  • Chilli powder 1/4 tsp Baking powder
  • 1/2 tsp Dried oregano
  • 1 tsp Cooking oil for deep-frying

These airy Mexican-style egg puffs are subtly flavoured with chilli and oregano. They are great served hot.

Makes 15


  1. Beat egg whites until stiff peaks form.
  2. In a separate bowl, beat egg yolks until thick and pale.
  3. Fold egg whites into yolks, then add flour, salt, chilli powder, baking powder and oregano.
  4. Heat oil for deep-frying until it is about 180°C (350°F).
  5. Drop tablespoonfuls of mixture, about 4 at a time, into oil. Fry for 1 minute 30 seconds on each side or until puffs are
  6. golden brown.
  7. With a slotted spoon, remove puffs from oil and drain on absorbent paper. Serve immediately with a chilli sauce of your choice.

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