Masala Half Boiled Egg

Ingredients(for 2 masala half boiled eggs per person)

• 4 Eggs (large, desi or farm-fresh preferred)
• 1 small Onion (finely chopped, pyaz)
• 1 small Tomato (finely chopped, tamatar)
• 1 Green chilli (thinly sliced, hari mirch)
• 2 tbsp Coriander leaves (chopped, dhania patta)
• 1/2 tsp Red chilli powder (lal mirch)
• 1/4 tsp Cumin powder (jeera powder)
• 1/4 tsp Garam masala
• 1/4 tsp Black pepper powder (kali mirch)
• 1 tsp Lemon juice (nimbu ras)
• to taste Salt (namak)
• 1 tsp Oil (preferably cold-pressed or coconut oil (optional for drizzling)) - optional

Instructions

1. 1

   Rinse the eggs well and place them in a saucepan. Add enough water to cover the eggs. Bring to a boil, then reduce the flame to low and simmer for 5-6 minutes for a perfect half-boiled consistency.

   8 minutes

   For softer yolks, do not overboil; immediately transfer eggs to cold water after boiling.

2. 2

   Gently crack and peel the eggs under cold running water. Slice each egg in half lengthwise and arrange on a serving plate, yolk side up.

   3 minutes

   Peeling under water helps avoid sticking and keeps the whites intact.

3. 3

   In a small bowl, combine chopped onion, tomato, green chilli, coriander leaves, red chilli powder, cumin powder, garam masala, black pepper, salt, and lemon juice. Mix thoroughly to make a fresh masala.

   5 minutes

   For extra zing, add a pinch of chaat masala.

4. 4

   Spoon the prepared masala generously over the halved eggs, ensuring each egg is well coated.

   2 minutes

   Press the masala gently onto the yolk for better flavor.