This recipe is another one from Madhur Jaffrey’s Vegetarian India. I like making a batch of hard-boiled eggs at the beginning of the week to eat quickly for breakfast on weekdays. Throwing them in a pan with some butter and spices is a quick way to make things more interesting. I ate mine on top of some leftover rice from the night before.
First, if you don’t already have boiled eggs on hand, make some. Don’t throw away your old eggs! They will keep for a long time after you buy them, and older eggs are easier to peel than fresh ones. I have used this method from simplyrecipes.com for years and my eggs turn out perfect every time.
How to Make Perfect Hard Boiled Eggs
- Place the eggs in a single layer at the bottom of a saucepan. Cover the eggs with cold water. The more eggs, the deeper the water – for 6 eggs, they should be covered by an inch; for 7-12 eggs cover by 2 inches.
- Heat the pot on high heat and bring the water to a full rolling boil.
- Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
- If you like your eggs a little jammy instead of fully cooked, you may need a few minutes less. Or, depending on your altitude, the size of the eggs, and how much water you used, it may take a few minutes more. Once you find the right time for your preferences, stick with it. I have never accidentally overcooked my eggs using this method.
- Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water.
- Store the eggs in a covered container in the refrigerator until you are ready to eat them. They should be eaten within 5 days.
Simple Hard-Boiled Egg Curry
4 hard-boiled eggs
1 Tbsp ghee or unsalted butter
1/8 teaspoon ground turmeric
1/8 teaspoon salt
freshly ground black pepper
1/8 teaspoon chili powder
- Peel the eggs, then cut 4-5 long slits in the whites from near the top to near the bottom (but not meeting.)
- Put ghee or butter in a small frying pan and set over medium heat. When hot, add the turmeric, salt, pepper, and chili powder. Stir together, then add the eggs and roll them around for about a minute, or until they are golden. Remove the pan from the heat and serve.