Boiled Eggs with Chaat Masala
Simple, speedy, spicy eggs: a protein-packed delight!
⏱️ 12 min🍽️ Serves 1
🔥 95 kcal💪 6g protein🍚 1g carbs🥑 7g fatper serving
📲 Share
servings
Ingredients
- 🥚2 large eggs
- 🌶️½ tsp chaat masala
- 🌶️¼ tsp red chili powder (optional)
- 🧂1 pinch black salt (kala namak)
- 🌿 fresh cilantro, chopped (for garnish)
Pro tips
- For easier peeling, use eggs that are a few days old, not super fresh ones.
- Adjust the amount of chaat masala and chili powder to suit your spice preference.
- Serve with a squeeze of fresh lemon juice for an extra tangy kick.
Method
- 1Carefully place eggs in a small saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat.
- 2Once boiling, immediately cover the saucepan, remove from heat, and let stand for 8-10 minutes for hard-boiled eggs.
- 3While eggs are cooking, prepare an ice bath by filling a bowl with ice and water.
- 4Transfer the cooked eggs to the ice bath using a slotted spoon and let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.
- 5Gently tap and roll the cooled eggs on a hard surface to crack the shells, then peel them under cool running water.
- 6Slice each peeled egg in half lengthwise or into quarters, as preferred.
- 7Arrange the egg pieces on a serving plate. Sprinkle evenly with chaat masala, red chili powder (if using), and black salt.
- 8Garnish with fresh chopped cilantro before serving immediately.