Egg drop biscuit/Mutta biscuit/coin biscuit/bean biscuit is found in almost all the bakery shops. This biscuit is prepared using the egg as the main ingredient, along with flour and sugar. We are going to make this biscuit with and without an oven.
These biscuits are my favorite childhood biscuit. In each bite, you can taste the egg flavor. Also, the sugar used in this recipe is very mild. So you can go on crunch any number of biscuits. These biscuits are very cute and tiny yellow in color. In the bakery, they used to add food color to get the bright yellow, whereas I have replaced the color with organic turmeric powder. You won’t get any turmeric flavor in the biscuit.
Also, the size depends on how much batter is squeezed. Keep it either tiny or medium size. Do not make it in a bigger size. I have used a piping bag to squeeze the dough. If you don’t have a piping bag, no worries, just use a zip lock bag or even a milk cover would work like a charm. Now let us see how to prepare this recipe using a kadai as well as in the oven.
Enjoy the video of the egg drop biscuit. Subscribe for more videos.
- 3/4 cup All purpose flour/Maida
- 1/2 tsp Baking powder
- 1 pinch salt
- 1/8 tsp Turmeric powder
- 2 Eggs
- 1/4 cup Sugar
- 1/2 tsp Vanilla essence
- 2 tbsp Butter melted
- In a mixer jar, add eggs, sugar, vanilla essence, melted butter and grind it until all combine well.
- In another bowl place a sieve. Add all-purpose flour, baking powder, and sieve thoroughly. Then add salt, turmeric powder in the flour, and mix well.
- Then add egg mix with the flour and combine well with a whisk. The batter would be slightly flowy consistency like idli batter.
- Now pour this mixed batter in a piping bag or zip lock bag.
- To bake it on the stove use a small steel plate that fits in the kadai. Place a parchment paper on the plate. Squeeze only a little batter drop by drop as shown in the video. Place a heavy bottom pan and fill a cup of salt in the pan. place a ring in the center. close the pan with a lid and preheat it on a medium flame for 10 mins.
- Once the pan gets heated place the prepared egg drops plate into the pan and cook on a medium flame for 20-23 mins.
- Once done, remove it from the pan and let it cool completely. Initially, the biscuit would be soft, once it is cooled completely it becomes crunchy.
- Similarly to bake it in the oven, place a parchment paper on the baking tray and squeeze the batter little by little as a small drop. Preheat the oven for 120 degrees C for 10 mins.
- Then place the tray in the oven and bake it on 120 degrees C for 20 mins.
- Once done, remove it from the pan and let it cool completely. Initially, the biscuit would be soft, once it is cooled completely it becomes crunchy.
- The specified amount of sugar was enough for us. If you have sugar tooth you can add one more tbsp of sugar.
- If you are baking in the oven it takes 2 batches. If you are baking on a stovetop then it might take several batches to cook.
- The size of the drops depends on your needs, you can make it either too small or medium.
- Once done cool it completely and store it in an airtight container and relish it up to a fortnight.
Delicious and crunchy egg drop biscuit is ready to relish.
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