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Colored Eggs

[singlepic id=292 w=320 h=240 float=left]Taking a (large) cue from the soy and spice flavored Chinese eggs, here are some of the Indian variety. Making them is quite simple:

Hard boil your eggs
Remove, lightly crack all over with the back of a spoon, taking care not to tear the inner membrane
In the same water used to boil the eggs, add some food color (I use ‘Bush’), garam masala, salt and chilli powder.
Put the eggs back into the water and boil for about 10 minutes on high heat.
Remove, peel and serve any way you like.

Serving Suggestion: Slice in half and serve sprinkled with kala namak.

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.