Name: Boiled Egg
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Yield: 2 servings
Cuisine: indian
Ingredients: 4 pieces Large Eggs; 6 cups Water (enough to cover eggs by 1 inch); 0.5 tsp Salt (optional, for the boiling water); 2 cups Ice Cubes (for the ice bath)

Popularity

1.5

Energy-giving ragi manni with a protein-packed boiled egg – a healthy and delicious start!

Nutrition per Serving

661

Calories

18g

Protein

73g

Carbs

34g

Fat

Recipes in this Meal

1. Ragi Manni

A traditional Karnataka sweet, this velvety pudding is made from nutritious ragi, creamy coconut milk, and sweet jaggery. It has a unique soft, jelly-like texture that melts in your mouth.

Prep20 min

Cook25 min

Servings4

Serving size: 1 serving

518cal

5gprotein

72gcarbs

25g

Ingredients

0.75 cup Ragi Flour (Also known as finger millet flour)
1 cup Jaggery (Powdered or grated)
1 cup Thick Coconut Milk (First extract)
1 cup Thin Coconut Milk (Second extract)
1 cup Water (For melting the jaggery)
2 tbsp Ghee
0.5 tsp Cardamom Powder
0.125 tsp Salt (A small pinch)
2 tbsp Cashews (Chopped, for garnish)

Instructions

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2. Boiled Egg

A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.

Prep2 min

Cook12 min

Servings2

Serving size: 1 serving

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About Ragi Manni with Boiled Egg

Energy-giving ragi manni with a protein-packed boiled egg – a healthy and delicious start!

This konkani dish is perfect for breakfast. With 661.15 calories and 17.58g of protein per serving, it's a nutritious choice for your meal plan.

fat

1
Preparation
- Grease a plate, tray, or thali with a thin layer of ghee and set it aside.
- In a saucepan, combine the grated jaggery and 1 cup of water. Heat on a low flame, stirring until the jaggery dissolves completely. Do not boil.
- Strain the jaggery syrup through a fine-mesh sieve into a bowl to remove any impurities. Set aside.
2
Make the Ragi Slurry
- In a separate large bowl, add the ragi flour.
- Gradually pour in the thin coconut milk while whisking continuously to create a smooth, completely lump-free slurry.
3
Cook the Manni
- Pour the ragi slurry and the strained jaggery syrup into a heavy-bottomed pan (kadai).
- Place the pan on low-medium heat and begin stirring immediately and continuously with a spatula or whisk. This is the most critical step to prevent lumps.
- After about 5-7 minutes of constant stirring, the mixture will start to thicken.
- Pour in the thick coconut milk and continue to stir without stopping. Scrape the bottom and sides of the pan frequently.
4
Finishing Touches
- Continue cooking and stirring for another 10-15 minutes. The mixture will become very thick, glossy, and start to pull away from the sides of the pan.
- Add the ghee, cardamom powder, and salt. Mix vigorously for another 2-3 minutes until the ghee is well incorporated and the manni forms a single, shiny mass.
- The manni is ready when it no longer sticks to the pan or the spatula.
5
Set and Serve
- Working quickly, pour the hot manni mixture into the greased tray.
- Use the back of a greased spatula to spread it evenly to about half-inch thickness.
- Sprinkle the chopped cashews over the top and gently press them in.
- Allow the manni to cool completely at room temperature for at least 2-3 hours, or until it is firm and fully set.
- Once set, use a sharp knife to cut it into diamond or square shapes. Gently lift the pieces and serve.

143cal

13gprotein

1gcarbs

10gfat

Ingredients

4 pieces Large Eggs
6 cups Water (enough to cover eggs by 1 inch)
0.5 tsp Salt (optional, for the boiling water)
2 cups Ice Cubes (for the ice bath)

Instructions

1
Prepare the Eggs
- Gently place 4 large eggs in a single layer in a medium saucepan.
- Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
- Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2
Bring to a Boil
- Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3
Cook Off-Heat
- Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting 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 yolk): 10-12 minutes
4
Create Ice Bath and Cool Eggs
- While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
- Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
- Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5
Peel and Serve
- Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
- Peel under cool running water, starting from the wider end where the air pocket is.
- Serve immediately or store in the refrigerator for later use.

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