Ah, the nostalgic taste of egg drop biscuits—small, melt-in-your-mouth, bakery-style delights with their signature shape and unique flavor! These crispy, button-like biscuits take me straight back to my childhood. I still remember how my grandpa would take me to the local bakery, known as the TEA KADAI in our village, where these button biscuits sat neatly stacked in big glass jars. Oh, the joy of picking out a handful—those were the days!
But come back to the present—don’t worry, you don’t need a TEA KADAI to enjoy these egg drop biscuits today. With this easy recipe, you can recreate these olden-day classics right in your kitchen. Whether you have an oven or not, there’s a way to make these crispy treats. No oven? No problem! I’ll guide you through both methods—baking, and stovetop cooking—so everyone can enjoy these delicious biscuits.
The best part? This recipe is simple and quick, perfect for whipping up a delightful evening snack for the whole family. So, if you’re craving that bakery-fresh flavor but want the comfort of home cooking, this is just the recipe for you. Get ready to make your very own batch of egg drop biscuits—crispy, tasty, and oh-so-yummy!
Egg Drop Biscuits | Gold Coin Biscuits
Ingredients
- 1 cup All purpose flour / Maida
- 1/2 cup Sugar
- 2 Eggs
- 1/2 tsp Baking powder
- 3 tsp Melted butter
- 1 tsp Vanilla essence
- 1 pinch Yellow food colour
Instructions
- In a mixing bowl, break open the eggs.
- Add sugar, melted butter, and vanilla essence to the eggs. Beat everything well using a beater or a spoon for about 2 minutes until well combined.
- In a separate bowl, take the all-purpose flour (maida) and add baking powder. Mix the dry ingredients well.
- Gradually add the dry mixture into the egg mixture, stirring continuously to prepare a smooth batter.
- For a bright yellow color, add a few drops of yellow food color. Alternatively, use a pinch of turmeric powder for a natural yellow hue.
- Line a baking tray with butter paper and pipe the batter into small rounds.
- Preheat the oven at 150°C for 10 minutes. Bake the biscuits at 120°C for 13 to 15 minutes or until they are golden.
- For stovetop cooking: Line a pan or kadai with butter paper and place it on the stove over low flame. Pipe the batter into small rounds. Cover and cook for 5 minutes, then turn off the flame and leave it covered for another 5 minutes to finish cooking.
Video
Step-by-Step Instructions for Making Egg Drop Biscuits
Step 1: Prepare the Wet Ingredients
In a large mixing bowl, crack open 2 eggs.
Add 1/2 cup of sugar, 3 teaspoons of melted butter, and 1 teaspoon of vanilla essence to the eggs.
Beat the mixture thoroughly using a beater or a spoon for about 2 minutes until it becomes smooth and creamy.
Step 2: Combine the Dry Ingredients
In a separate bowl, take 1 cup of all-purpose flour (maida). Add 1/2 teaspoon of baking powder to the flour and mix well to ensure even distribution.
Step 3: Make the Batter
Gradually add the dry ingredients into the egg mixture. Stir continuously to form a smooth and lump-free batter.
For a vibrant yellow color, add a pinch of yellow food color. If you prefer a natural alternative, use a small pinch of turmeric powder. Mix the batter well.
Step 4: Stovetop Method
Line a heavy-bottomed pan or kadai with butter paper. Pipe small rounds of the batter onto the butter paper.
Cover the pan and cook on a low flame for 5 minutes. Turn off the flame but keep the pan covered for another 5 minutes to allow the biscuits to finish cooking in the residual heat.
Now it’s time to open the lid, our crispy button biscuits are ready to taste.
Step 5: Prepare the Baking Tray
Line a baking tray with butter paper. Use a piping bag or spoon to drop small, round portions of the batter onto the tray, leaving some space between each biscuit.
Step 6: Bake the Biscuits
Preheat your oven to 150°C for 10 minutes. Bake the biscuits at 120°C for 13 to 15 minutes or until they turn golden and firm.
Once it’s done take out the biscuits from the oven.
Let the biscuits cool completely before serving. Enjoy these light, crisp, and flavorful egg drop biscuits with your favorite beverage!
Tips for Perfect Egg Drop Biscuits
- Room-Temperature Eggs: Use eggs at room temperature to ensure a smoother batter and better mixing. Cold eggs can make the batter lumpy.
- Sift the Flour: Sifting the all-purpose flour and baking powder helps remove lumps and ensures a light and airy texture for your biscuits.
- Consistent Shape: For even baking, pipe or spoon the batter into uniform sizes. A piping bag or a ziplock bag with a cut corner works well for this.
- Food Color Alternatives: If you don’t have a yellow food color, turmeric powder provides a natural hue without altering the flavor.
- Avoid Overmixing: Mix the batter just until combined to prevent the biscuits from becoming dense.
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[…] sundal, Kadalai paruppu / channa dal sundal, Ground nut / peanut sundal, sweet corn sundal, Mochai / Field beans…
Most welcome
Thank you!
I love boondi laddu the way you have prepared it, I would like to taste the at y house. but…
Looking delicious
Hai maam, it can made without using oven??
Sure u can ….