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Aromatic masala boiled eggs with chai – a protein-packed and quick bite for any time!
Fluffy scrambled eggs cooked with onions, tomatoes, and a fragrant blend of Indian spices. A quick and protein-packed meal perfect for breakfast or with rotis for a light lunch.
Serving size: 1 serving
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving
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Aromatic masala boiled eggs with chai – a protein-packed and quick bite for any time!
This north_indian dish is perfect for breakfast. With 412.37 calories and 18.490000000000002g of protein per serving, it's a high-fiber option for your meal plan.
In a bowl, crack the eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Set aside.
Make the masala base.
Pour the whisked eggs into the pan over the masala. Reduce the heat to low.
Cook the eggs, stirring gently and continuously with a spatula, for 2-3 minutes. Scramble until the eggs are cooked through but still soft and moist. Avoid overcooking.
Turn off the heat. Sprinkle the garam masala and fresh coriander leaves over the eggs. Give it a final mix.
Serve the masala eggs hot with toast, pav (bread rolls), or roti.
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
