Whisk the egg along with some salt, pepper, corn flour and 1 tbsp water in a bowl and keep it aside.
Place the breadcrumbs in another bowl.
Now cut the boiled eggs in half and keep it on a plate.
Now divid the prepared potato coating into 10 equal parts. Now take one potato ball and flatten it in your palm. Place half an egg in the centre.
Then bring all the sides together. Make sure that it has coated the egg completely from all sides.
Now dip it in the prepared egg wash.
Drain the excess egg wash and place it on the bread crumbs. Coat it well with the bread crumbs. (If you want you can double coat it. Just dip it in the egg wash again and then roll it in the breadcrumbs)
Place them on a plate. Refrigerate for 15 to 30 minutes.
Heat enough oil in a deep frying pan. When hot slowly drop in the egg chops.
Fry them until crispy and golden brown on all sides.
Serve it hot with kasundi or tomato ketchup along with some tea.