Egg - 65

Place eggs in a saucepan, cover with cold water. Close lid and bring to a boil. Shut off flame and leave eggs in the hot water for 5 minutes. Drain out the water and pour cold water over the eggs to prevent the dark ring forming around the yolk.

Peel eggs and quarter them. Dredge each piece with 2 tablespoons cornflour to secure the yolk.

In a bowl, add the light beaten egg, chilli powder, pepper powder, 1 tablespoon corn flour and a pinch of salt. Mix well into a smooth slurry.

Heat oil on medium flame for deep frying.

Carefully dip each egg piece in the slurry mixture and then into the hot oil. Fry 8 pieces at a time in 3 batches. Drain on absorbent paper towels and set aside.