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.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.