Spiced Boiled Eggs

Name: Spiced Boiled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs egg; 2 tbsp oil; 1 pcs onion (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 tsp lemon juice; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

8/10

Perfectly boiled eggs coated in a fragrant, quick-fried spice mix with onions and a hint of tang. These spiced eggs are a high-protein snack, a simple side dish, or a fantastic lunchbox addition ready in under 20 minutes.

PREP

COOK

10m

SERVES

2 PCS

110 cal

SERVINGS

METHOD · 5 STEPS

boil · ~12 min
Boil the eggs.
1.Place 8 eggs in a saucepan and cover with cold water by 1 inch.
2.Bring to a rolling boil over high heat, then cover, turn off the heat, and let sit for 10 minutes.
3.Drain and transfer eggs to a bowl of ice water to cool completely before peeling.
TIPThe ice bath shocks the eggs and makes peeling effortless.
prep · ~2 min
Peel and halve the eggs.
Gently peel the cooled eggs and slice each in half lengthwise. Set aside on a plate.
temper · ~6 min
Temper the aromatics.
1.Heat 2 tbsp oil in a frying pan over medium heat.
2.Add the chopped onion and sauté until soft and lightly golden, about 4 to 5 minutes.
3.Add a pinch of turmeric powder, pinch of red chili powder, 0.5 tsp coriander powder, and a pinch of cumin powder.
4.Sauté the spices for 30 seconds until fragrant, stirring constantly to avoid burning.
TIPKeep the heat medium; high heat will burn the ground spices and make them bitter.
saute · ~3 min
Coat the boiled eggs with the spice mixture.
1.Place the egg halves yolk-side up in the pan.
2.Sprinkle a pinch of salt, a pinch of black pepper, and a pinch of garam masala over the eggs.
3.Gently toss or spoon the onion masala over the eggs, cooking for 2 minutes until warmed through and well coated.
4.Drizzle 1 tsp lemon juice over the eggs and toss gently.
garnish
Garnish with fresh cilantro and serve hot.
Transfer the spiced eggs to a serving plate, garnish with chopped cilantro, and serve immediately with toothpicks or as a side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use older eggs (7-10 days old) for easier peeling after boiling.
2
Shock the boiled eggs in an ice bath immediately to stop cooking and simplify peeling.
3
Cut the eggs lengthwise so the yolk faces up, allowing the spice mix to cling better.
4
Sauté the spices on medium heat for just 30 seconds to prevent bitterness from burning.
5
Make the onion masala fresh; it loses fragrance if made ahead and reheated.
6
Drizzle lemon juice just before serving to keep the bright tang intact.
7
Store leftover spiced eggs in the fridge for up to 1 day; reheat gently in a pan.