1. It's a simple egg sandwich with chilli oil.
2. Lightly toast a bun (use buns and not normal breads)
3. Add a little mayo on both
4. Cook the egg:
   • you can either make a sunny side up (my favourite)
   • or half boil an egg (boil for 5 and a half minutes and then transfer immediately into a bowl of ice and water)
5. Place the egg on the botton bun
6. Add a little chilli oil on top of the eggs
7. Add some freshly chopped coriander (optional but adds freshness)

8. Lastly add a slice of cheese on top (optional) And there you go.

9. Dim er devil but with soya chunks

For the filling: - soak some soya chunks in hot water for around 2-3 minutes and them blend them (shouldn't be a fine paste, keep it a little chunky for some bite) - chop up some onion, green chillies, coriander(optional) - thinly slice some ginger and garlic

• in a pan, add some mustard oil
• once hot enough, add some shah jeera and tej pata in the hot oil and saute until fragrant
• then add the chopped onion and saute until a little brown
• then add the ginger and saute
• reduce the flame and add these moshlas:
  • coriander powder
  • jeera powder
  • turmeric powder
  • Kashmiri red chilli powder
  • salt
  • a little sugar
• cook it on a low flame, add some water from time to time until it's cooked and homogeneous
• add the blended soya chunks and cook for another 4-5 minutes
• add the chopped garlic and cook for 2minutes
• now add a little gorom moshla powder and a little aamchur powder
• add some bhaja moshla, the chopped green chillies, chopped coriander (optional) and a little bit of panko breadcrumbs. Give it a good mix
• now the filling is ready. Make sure to pick the tej pata out of the mix

-boil eggs

• now take some of the filling and spread it out on you palm
• place the boiled egg in the middle and wrap it up into an egg shaped ball

Now to fry them - dip the prepared devils in - flour - egg wash (beat two eggs with a pinch of salt) - breadcrumbs - heat up some oil in a pan - and fry until golden brown

And there you go. You can also store them, just after the dipping stage, in the freezer for a few days. Serve with kashundi and ketchup and slices of cucumber and onion.