Keralans love their egg puffs. When you visit a bakery in the evening, the aromas of newly made puffs entice you to devour them. Meat puffs, egg puffs, vegetable puffs, chicken puffs, and paneer vegetable puffs are all in high demand.
Easy to create egg puffs. Half a cooked egg is stuffed into each puff pastry on top of the spicy onion masala. And the egg puff’s shape – it’s frequently made into little pockets, a square puff pastry folded in all directions or a half-folded envelope. Between the multiple layers of golden puff pastry, the masala and fried egg are partially visible, adding to the egg puff’s attractiveness.
Making any type of puff pastry at home is simple once you have the puff pastry sheets ready. Before baking the puff, there are a few things to bear in mind.
If you’re using frozen puff pastry, be sure to defrost it overnight in the fridge. We’ll always use cold pastry dough, and we don’t want the butter in the dough to be too mushy so that we can have enough layers.
Roll the puff pastry sheet to a thickness of approximately 14th of an inch. The size of the rectangle is defined by the amount of dough used; there are no hard and fast guidelines.
To reveal all of the layers, cut the rolled-out puff pastry and trim the edges. You won’t be able to see the layers in your puff if you skip this step.
Do not reroll the puff pastry sheet once it has been sliced.
To receive the most heat, make sure the oven is very hot and set to toast mode (both heating filaments on top and bottom ON).
Make an egg wash by whisking up an egg and 2 teaspoons of water and brushing it on the puffs before baking. Use melted butter instead of egg wash if you don’t want to use an egg wash. Golden puffs can also be made without eggs or butter.
The best way to consume an egg puff is fresh out of the oven when it is crispiest. Refrigerate the puffs for a few hours until they have totally cooled in an airtight container. It’s ideal to consume the eggs on the same day because we’re working with cooked eggs. After a few hours, they will start to soften. Warm them up for 5 minutes in a preheated oven before serving to re-crisp them.
Source:cooking from heart
