ゆで卵

材料(2 boiled eggs per serving分)

• 4 Eggs (large, free-range preferred)
• enough to cover eggs Water (for boiling)
• 1/2 tsp Salt (optional, for boiling) - オプション
• 1/2 tsp Black pepper powder (for seasoning) - オプション
• 1/2 tsp Chaat masala (for authentic Indian flavor) - オプション
• 1 tbsp Fresh coriander leaves (finely chopped, for garnish) - オプション
• 1 tsp Lemon juice (for tanginess) - オプション
• 1/4 tsp Red chili powder (optional, adds heat) - オプション
• 1/4 tsp Kala namak (black salt) (for that street-style flavor) - オプション

作り方

1. 1

   Place the eggs in a saucepan and add enough cold water to cover them by at least 1 inch. Add salt if desired to make peeling easier.

   2 minutes

   Start with cold water to prevent eggs from cracking.

2. 2

   Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes for hard-boiled consistency.

   12 minutes

   For soft-boiled eggs, cook for only 6-7 minutes.

3. 3

   Turn off the heat and immediately transfer the eggs to a bowl of ice-cold water. Let them sit for 5 minutes to stop the cooking process and make peeling easier.

   5 minutes

   Cracking the shells slightly before placing in cold water aids peeling.

4. 4

   Gently tap each egg on a hard surface and peel off the shell under running water.

   2 minutes

   Peel carefully to retain the smooth surface of the egg.