Name: Egg with Chaat Masala
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs Large Eggs; 4 cups Water (for boiling eggs); 1.5 tsp Chaat Masala; 0.5 tsp Kala Namak (also known as black salt); 0.5 tsp Red Chili Powder (adjust to taste); 0.25 tsp Salt (to taste); 1 tbsp Lemon Juice (freshly squeezed); 2 tbsp Coriander Leaves (finely chopped)

Popularity

4.0

Protein-packed boiled eggs, perfectly spiced with chaat masala - a quick, energy-giving snack!

Nutrition per Serving

148

Calories

13g

Protein

Carbs

10g

Fat

low-calorie

Recipes in this Meal

1. Egg with Chaat Masala

A quick and savory Indian snack featuring perfectly hard-boiled eggs, sliced and sprinkled with a zesty mix of chaat masala, tangy lemon, and fresh cilantro. Ready in minutes, it's a protein-packed treat perfect for any time of day.

Prep5 min

Cook10 min

Servings4

Serving size: 2 eggs

148cal

13gprotein

2gcarbs

10g

Ingredients

8 pcs Large Eggs
4 cups Water (for boiling eggs)
1.5 tsp Chaat Masala
0.5 tsp Kala Namak (also known as black salt)
0.5 tsp Red Chili Powder (adjust to taste)
0.25 tsp Salt (to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (finely chopped)

Instructions

1
Hard-Boil the Eggs

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About Egg with Chaat Masala

Protein-packed boiled eggs, perfectly spiced with chaat masala - a quick, energy-giving snack!

This bihari dish is perfect for snack. With 148.1 calories and 12.81g of protein per serving, it's a low-calorie option for your meal plan.

fat

Place 8 large eggs in a single layer in a medium saucepan.

Add enough cold water to cover the eggs by at least 1 inch.

Bring the water to a rolling boil over high heat, which should take about 5-7 minutes.

Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes for perfectly firm yolks.

While the eggs are standing, prepare a large bowl of ice water. Carefully transfer the cooked eggs to the ice bath for 5 minutes. This stops the cooking process and makes them easier to peel.

Peel and Prepare the Eggs

Gently tap each cooled egg on a hard surface to crack the shell all over.
Peel the shell away, preferably under cool running water to help remove any small pieces.
Pat the peeled eggs dry with a paper towel and slice them in half lengthwise.
Arrange the egg halves on a serving platter with the yolk side facing up.

Season and Serve

In a small bowl, combine the chaat masala, kala namak, red chili powder, and salt.
Evenly sprinkle this spice mixture over the sliced eggs.
Drizzle the fresh lemon juice over the seasoned eggs.
Garnish with finely chopped coriander leaves and serve immediately for the best flavor and texture.

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