| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 4 Eggs
- 3 onions finely chopped
- 2 tsp Cumin seeds
- 6 Red chillies dry
- 2 tbsp Urad dal
- Coriander leaves handful
- oil as needed
- salt as needed
- 1 sprig Curry leaves
Ingredients
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Instructions
- Boil the eggs, peel them and keep aside. Heat a shallow pan on medium flame, and dry roast the cumin seeds, red chillies, urad dal and curry leaves for about a minute. Let the mixture cool and then grind it to a fine powder.
- In a wide pan, heat a few teaspoons of oil and add onions. Sauté until golden brown and add the prepared masala powder with salt. Cook the masala for 1-2 minutes. Cut the eggs into halves and add into the pan. Stir gently and simmer on low flame for a few minutes.
- Add chopped coriander on top and serve hot with rice or roti.
Recipe Notes
Recipe Tips
Avoid cooking the eggs for more than 2-3 minutes. Overcooking them will make them chewy.
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Frequently Asked Questions
How long should I boil the eggs for a perfect yolk?
For a soft yolk and firm white, boil the eggs for 10 minutes. If you prefer hard-boiled eggs with firm yolk and white, then boil the eggs for about 12 minutes.
What is the easiest way to peel boiled eggshells?
Put the boiled eggs in cold water immediately after boiling them. Once cold, gently tap them all around to crack the shell everywhere. You can then peel the shell off easily.