Boiled Eggs, Butter Toast and Masala Chai

Bring to a Boil (5-7 minutes)

• Place the saucepan on the stove over high heat and bring the water to a full, rolling boil.

Cook with Residual Heat (4-12 minutes)

• As soon as the water reaches a rolling boil, turn off the heat, remove the pan from the burner, and cover it tightly with a lid.
• Let the eggs stand in the hot water for the desired doneness:
• Soft-Boiled (runny yolk): 4-5 minutes
• Medium-Boiled (jammy yolk): 6-8 minutes
• Hard-Boiled (firm, fully cooked yolk): 10-12 minutes

Create Ice Bath and Cool Eggs (5 minutes)

• While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice cubes and cold water.
• When the cooking time is up, use a slotted spoon to immediately transfer the eggs from the hot water into the ice bath.
• Let the eggs cool completely in the ice bath for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.

Peel and Serve

• To peel, gently tap the cooled egg on a hard surface and roll it between your palms to loosen the shell.
• Start peeling from the wider end of the egg, where an air pocket usually forms.
• Peeling under cool running water can help wash away any small shell fragments.
• Serve immediately as desired. In India, they are often enjoyed sprinkled with salt and chaat masala, or added to curries like Anda Curry.