Spiced Boiled Eggs

1. 1
   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.
2. 2
   prep · ~2 min

   Peel and halve the eggs.

   Gently peel the cooled eggs and slice each in half lengthwise. Set aside on a plate.

3. 3
   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.
4. 4
   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.
5. 5
   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.

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