Andda bread (fried eggy bread)

Method

1. Beat the egg with the milk using a fork in a bowl until frothy. Add the sugar (for a sweet eggy bread) or the salt, garam masala and chilli (for a savoury version) and beat a little more.

2. Soak the bread in the mixture for a couple of seconds, turning over until each side is well coated.

3. Heat the oil for deep-frying in a wok to 170°C or until a drop of the egg mixture rises at once.

4. Using a fish slice, drop the egg-coated bread into the oil and deep-fry it until golden and crisp.

5. Remove with a slotted spoon, drain on kitchen paper and serve at once with either a sprinkling of sugar for the sweet version or ketchup for the savoury.

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Ingredients

1 egg
125ml Milk
3 slices of white bread, crusts cut off
vegetable oil, for deep-frying

For a sweet version:

3 tsp Sugar, plus extra for sprinkling

For a savoury version:

½ tsp Salt
1 tsp Garam masala
1 green chilli, finely chopped (optional)
ketchup, to serve

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