Boiled eggs are a staple product; boiled, very versatile and straightforward with a nutritional pack of protein, vitamins, and minerals. For this quick breakfast, a healthy snack, or a supplement to salads and sandwiches that perfectly goes for everybody, it's always nice to have this recipe of boiled eggs on hand. It is an effortless and straightforward way of cooking boiled eggs and can be done according to your wish. You would take several eggs, put them in the saucepan, and then pour cold water. Then, pour cold water over them and boil them over medium heat. Now reduce heat to a simmer, and let them cook for however long you think is sufficient to cook the eggs to your preferred texture. Soft-boiled eggs are best simmered for 5-6 minutes. You should simmer for 10 to 12 minutes for boiled eggs to set the whites, and the yolks are firm. Once cooked to your liking, you will want to pull them out of the hot water and submerge them in an ice-water bath to stop the cooking. The peels will also come off easier. Once chilled, gently pull the shells out, and voilà, your perfectly boiled eggs are ready to chow down. This boiled egg recipe can be manipulated in different ways for various preparations: season it with salt and pepper, serve it with toast, and chop it up in salads and sandwiches. Easy to prepare, nutritious, and filling, this boiled eggs recipe must feature in any kitchen.

• 6 eggs
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 onion
• 2 green chilli
• Curry leaves
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tomato
• Coriander
• Salt

• Let's begin with the recipe of boiled eggs. Begin by selecting six large eggs and placing them in a saucepan. Add water to the saucepan to cover the eggs completely, at least one inch above the eggs. Place the saucepan over medium heat on your stove. Bring the water to a boil. At this point, reduce the heat a little and leave the eggs there for 10 minutes. This time length ensures the eggs are boiled well and loose when peeled.
• After 10 minutes, take off the pot from the heat. Using tongs or a slotted spoon, slowly drain the hot water and put the eggs in a bowl with cold water. This will arrest the cooking process, and peeling will be easy as well.
• Once the eggs have cooled down enough, tap the eggs gently on a hard surface to crack the shells. Crack the eggs and gently roll them between your palms to crack the shells, then peel them under running water, pulling out any particularly recalcitrant bits of shell. Save the peeled eggs for another use.
• Heat 2 tablespoons of oil in a large frying pan or skillet over medium heat. Use a non-stick pan; if you have one, this makes for easier cooking and cleanup
• When the oil is hot, add one teaspoon of mustard seeds. Let them splutter for a few seconds. This procedure lets out their flavour into the oil.
• Add one finely chopped onion to the pan with 2 chopped green chillies and a few curry leaves. Saut the mixture till the onions turn golden brown, around about 5-7 minutes. Stir occasionally so they are evenly cooked.
• When the onions turn golden, add 1/2 teaspoon turmeric powder, one teaspoon red chilli powder, one teaspoon coriander powder, and salt to taste.
• Stir everything together so the spices coat the saut ed onions well.
• Then add 1 finely chopped tomato into the pan. Cook it all, stirring occasionally till the tomato is soft and the masala starts letting go of its oil. This should take about 5-7 minutes.
• Cut the boiled eggs slantwise, halfway through each of them. This will enable them to suck in all the masalas well.
• Gently put the slit eggs into the pan containing the masalas.
• Cover each egg carefully with the masala mixture. Make sure the spices coat it evenly.
• Keep the pan's lid on and let it cook over the low flame for around 5 minutes. It will be enough time for the flavour of masalas to be drawn into eggs. So, the dish will taste much better.
• Remove the lid after 5 minutes. Stir this dish gently. Garnish with fresh coriander leaves chopped for a flavour and freshness boost.
• Serve the spicy masala eggs hot with the accompaniment of rice or roti. They also go very well with salad or yoghurt as a side dish to counterbalance the spices in this spiced egg preparation.
• Your tasty boiled eggs are ready to indulge in. A lovely breakfast, lunch dish, or even as a delicious accompaniment while having dinner. The flavours are rich, and the texture is smooth - you ask for more.
• A quicker recipe to make boiled eggs that releases flavours to tickle your tongue. The spices, combined with the creamy egg, are the favourite dishes for many. A treat to relish every single mouthful from these succulent titbits as you cook.