Pakistani
Boiled egg chaat
Four eggs, a lemon and five minutes.
- 17minutes
- 9servings
- 173kcal each
- 14gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 18
- Onions 2¼
- Tomatoes 4½ medium
- Green chilies 4½
- Chaat masala 4½ tsp
- Lemons 2¼
From the cupboard
- Salt and black pepper
- Older eggs peel more easily than very fresh ones
What you will need
Small pot, Bowl of cold water, Knife and board
Method
-
1
Boil the eggs 12 min
Lower the eggs into boiling water and cook for 9 minutes.
In this step
- Eggs18
Ready when: Firm whites and just-set yolks.
-
2
Cool and peel 5 min
Move them straight into cold water for 2 minutes, then peel under the tap.
Ready when: Shells come off in big pieces.
-
3
Chop and dress 5 min
Slice the eggs, add chopped onion, tomato and chilli, then chaat masala, salt, pepper and lemon.
In this step
- Onions2¼
- Tomatoes4½ medium
- Green chilies4½
- Chaat masala4½ tsp
- Lemons2¼
Ready when: Sharp and fresh; eat straight away.
Cook Boiled egg chaat from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
