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.
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We do a similar thing to decorate eggs at Eastertide.
Great idea for family brunches!
Nice picture !
I never thought to do a different version of soy eggs. I will have to try this.
Thanks !
that looks freaky
Very pretty! I may try this for easter eggs.
These are fantastic! They would be great dipped in roasted sesame seeds and salt (gomasio). I know what we’re having for breakfast tomorrow! x x x
@naomi: Thanks – that combination sounds Korean.
Those are beautiful! The color is gorgeous.
oh this is pretty…….i’d probably use some beetroot juice, or marigold petals instead of food color though.