Fried Masala Egg

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Carefully transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cooled, peel the eggs and slice them in half lengthwise. Gently make a few shallow slits on the yolk side to help absorb the masala.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Toast the Spices

   • Reduce the heat to low to prevent the spices from burning.
   • Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt.
   • Stir continuously for about 30-45 seconds until the spices become fragrant. If the mixture looks too dry, add a splash of water.
4. 4

   Fry the Eggs

   • Gently place the egg halves into the pan, yolk-side down, in a single layer.
   • Allow them to fry undisturbed for 1-2 minutes until the yolk side gets a light golden-brown crust.
   • Carefully flip the eggs and let the other side cook for another minute, gently tossing to ensure they are evenly coated with the masala.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Squeeze fresh lemon juice over the eggs just before serving, if desired.
   • Serve immediately while warm.