Egg Puff | Bakery style Egg Puffs step-by-step recipe with photos.
What is egg puffs
Egg puff is a popular snack sold in Indian bakeries. These delicious puff pastry pockets are made with hard-boiled eggs and a spicy onion filling. These bakery-style egg puffs are perfect for evening snacks or party menus.
The filling used in these egg puffs is very unique - onions. Onions are sauteed along with ginger, garlic, a few spices, and tomato ketchup. This filling, along with half an egg is placed in a puff pastry square. Egg puffs are almost always folded in its signature style by bringing all ends together and sealing. An indulgent snack with a delicious masala and egg folded into many layers of crispy golden puff pastry is a treat for egg lovers.
Read on for the ingredients, tips, and FAQs to make perfect crispy, flaky, and flavourful bakery-style egg puffs.
Puff pastry sheets: I use store-bought puff pastry sheets.
Eggs: Hard-boiled eggs are used to make the filling of egg puffs. Boil and peel them, and cut them length-wise.
Spices: The powdered spices I use here are chilli powder, garam masala, and turmeric powder
Onions: Thinly sliced onions are used to make the base of the filling.
Ginger, garlic, and curry leaves: These are fried along with onions to make the base of the filling.
Tomato ketchup: Ketchup adds a nice tang to these puff pastry pockets. If you skip this, add 1 teaspoon amchur along with garam masala.
I am using three sheets of puff pastry here. The measurements used for the filling are sufficient for that. This recipe makes 12 egg puffs.
The filling has two components - a spicy onion mixture and half-a hard-boiled egg. Use thinly sliced onion and cook it with spices as per this recipe. Boil the eggs as you would usually do and cut them length-wise.
Make sure there is no moisture content in the filling. If there is any water content, increase the heat towards the end of cooking the filling, to dry up any moisture.
Make sure the filling has cooled down completely before stuffing it in the puff pastry sheet. This includes not just the onion mixture, but the eggs too. Make sure the egg is cooled completely before using.
Thaw the puff pastry sheets as per packet instruction, but keep a close eye on them. They should defrost enough so that you can work with them but also be cold when being handled. They will turn soggy if they are warm as the butter begins to melt. Also, this will make the veg puffs soggy after baking.
Cut the puff pastry sheets into squares. While working with one sheet, keep the remaining two in the refrigerator so that they remain cold. It is important to make sure they are cold when being handled.
Egg puffs can be baked and stored in the refrigerator. You can also freeze them for up to three months. Reheat the egg puff in a preheated oven or air fryer. Do not put them in a microwave.
Egg puffs are usually served with ketchup. They also taste great with mint chutney.
The puffs will turn soggy if the puff pastry sheets are left at room temperature for too long. Make sure the puff pastry sheet is cold when you are working on it. When working on one sheet, place the remaining sheets in the refrigerator so that they remain cold.
Egg puff must be baked in a very hot oven. Make sure you preheat the oven for at least 10-15 minutes before baking.
These bakery-style egg puffs are:
- very easy to make and suitable for beginners
- ready in 30 minutes
- perfect with a cup of masala chai
Step by step instructions
1. Hard boil the eggs and peel them. Slice them lengthwise into half. Set aside
2. Fry onion until it is translucent
3. Add ginger, garlic, and curry leaves. Saute for 1-2 minutes until the raw smell goes
4. Add turmeric powder, chilli powder, garam masala, salt, and tomato ketchup
5. Mix well and let it simmer for 1-2 minutes
6. Turn off the heat and let the filling cool completely
7. Cut each puff pastry sheet into four parts. Brush water on all sides of the sheet
8. Place 1 tablespoon of the onion filling. Place half an egg on top with the yolk side down
9. Bring the corners together to form a pocket
10. Seal the sides completely. Repeat with the rest of the sheets
11. Brush egg white on the top of the puffs
12. Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden
Egg Puff | Bakery style egg puffs
For the crust
- 3 puff pastry sheets
- 1 egg white
For the filling
- 6 eggs
- 2 teaspoon oil
- 2 medium onion thinly sliced
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 5 curry leaves finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 1 teaspoon garam masala
- 1 tablespoon tomato ketchup
- Salt to taste
To make the filling:
- Hard boil the eggs and peel them. Slice them lengthwise into half. Set aside
- Heat oil in a frying pan and add onions
- Fry until they are translucent
- Add ginger, garlic, and curry leaves. Saute for 1-2 minutes until the raw smell goes
- Add turmeric powder, chilli powder, garam masala, salt, and tomato ketchup
- Mix well and let it simmer for 1-2 minutes
- Turn off the heat and let the filling cool completely
To make the egg puffs:
- Preheat oven at 220 C (430 F)
- Cut each puff pastry sheet into four parts. You should get 12 squares
- Brush water on all sides of the sheet
- Place 1 tablespoon of the onion filling. Place half an egg with the yolk side down on top (see step by step pictures above)
- Bring the corners together to form a pocket (see step by step pictures above)
- Repeat with the rest of the sheets
- Brush egg white on the top of the puffs
- Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden (see tips above)
- Serve hot with ketchup
Click here to watch egg puffs web story.