Hard Boiled Eggs Masala Food

HARD-BOILED EGGS MASALA

Steps:

• Combine turmeric, cayenne, ground cumin, coriander. lemon juice, salt, black pepper, and 1 TB water in small bowl. Mix.
• Put oil in medium-sized, nonstick pan and set over medium-high heat. When oil is hot, put in cumin seeds. 10 seconds later, add onion and ginger.
• Stir and fry till onion turns medium brown.
• Add spice paste.
• Stir and cook for 15 seconds.
• Add tomatoes and sugar and bring to a simmer.
• Cover and simmer gently for 10 minutes.
• Add cilantro. Stir 1ce of 2ce.
• Lay the cut eggs into the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes.

HARD BOILED EGGS

Steps:

• Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

HARD-BOILED EGGS

Steps:

• Place the eggs in a saucepan and add enough cold water to cover.
• Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.
• Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

MASALA EGG KHEEMA

Steps:

• Heat oil in a wide bottom pan and add the peppercorns. Give them a roast until they slightly pop (use a lid if needed) and then immediately add onions. Cook until slightly brown. (SIDE NOTE: I use diced or finely chopped onions & tomatoes. They tend to splatter less and have a different end result compared to a puree.)
• Once the onions have cooked, add the chopped tomatoes and mix.
• Add salt, red chili powder, garam masala, tandoori masala, turmeric, ginger, and garlic. Mix and cook for about 2-3 minutes.
• Grate the hard-boiled eggs into the pan, add the water, and stir. At this point if you want the consistency a bit more gravy-like then add an extra ounce or so of water.
• Cook on medium-low heat for about 2-3 minutes (until heated through).
• Top with cilantro (stems taste great in this dish). Traditionally served with bread and onion salad.

HARD-BOILED EGGS IN A MOGHLAI SAUCE

Steps:

• Mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup. Mix into a paste and set aside.
• Put the oil in a large frying pan and set it over a medium-high heat. When hot, add the onion, stirring until golden brown. Add the ginger, stir to incorporate, then add the spice paste. Stir, and allow mixture to cook for 1-2 minutes. Stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer. Cover pan, and simmer for 2-3 minutes.
• Lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops. Cover and simmer for another 2-3 minutes, then serve.