Hard Boiled Eggs Masala Recipes

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

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.

NEVER-FAIL HARD-BOILED EGGS

Steps:

• Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
• Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
• When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.

HOW TO MAKE PERFECT HARD-BOILED EGGS

Steps:

• Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
• Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

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:

• Use a pin or needle to poke a hole in the broad end of each egg. Place each egg on a spoon or ladle and lower into a small saucepan of gently boiling water (enough water to cover eggs).
• Cook for 10 to 15 minutes. I think 12 minutes is perfect.
• To remove shell, plunge into cold running water for 1 minute.
• Remove the peel gently.

CHICKEN MASALA-WRAPPED SOFT-BOILED EGGS RECIPE BY TASTY

Steps:

• Boil 5 eggs in boiling water for 5 minutes. Immediately transfer eggs to an ice water bath to cool. This will prevent the eggs from cooking further and will ensure a nice soft-boiled egg.
• In a food processor, combine the chicken, onion, garlic, ginger, cumin, chili powder, garam masala, and coriander, and blend.
• Peel the eggs.
• Press out the chicken mixture into 5 patties, roll the eggs in flour and wrap the patty around.
• Whisk the remaining eggs together.
• Roll the chicken-wrapped egg in flour, then egg wash, and finish in breadcrumbs. Repeat for each egg.
• Heat oil to 170˚C (325˚F) and fry each egg for about 5 minutes, until golden brown on all sides.
• Serve hot or cold!
• Enjoy!