Indian foods may seem a little out of your wheelhouse, but pick up a fresh new copy of blogger Asha Shivakumar’s Masala & Meatballs and learn this vibrant cuisine through the magic of fusion. Ever made a hasselback egg? This potato preparation translates seamlessly to hard-boiled eggs.
Yes, this might look simple, and yes, it is. But think about it — when a hard-boiled egg is thinly sliced, drizzled with a lot of love from the spiced oil and presented like this, it almost becomes the talk of the party. It goes from a plain old hard-boiled egg to “Hasselback eggs,” with a sexy attitude. And all you did was slice the egg and drizzle it with some oil, but not any simple oil — flavored, amazing oil.
Note: Serve the eggs as a side for rice, on some pasta or just as a healthy snack.
- 4 large eggs
- 1 1/3 teaspoons salt, divided
- 3 tablespoons olive oil
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 1/3 teaspoon fennel seeds
- Pinch asafetida (optional)
- 6 cloves garlic, unpeeled and lightly crushed
- 1/2 teaspoon red chili powder
- 1/3 teaspoon turmeric
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
For the eggs
Gently place the eggs in a small saucepan, add cold water to cover and add 1 teaspoon of the salt. Bring the water to a boil, cover the pan and simmer for 3 minutes. Turn off the heat and let sit for 10 minutes. Drain the water and let the eggs cool before you peel them. Peel and set aside.
Make 5 to 6 cuts in the egg without going through it fully. The egg should still maintain the shape with the slits. If it helps, put a skewer horizontally through the bottom of the egg. Leave the skewer in until you are ready to serve.
Heat a small pan over medium heat and add the olive oil. Let it get hot and then add the mustard seeds, cumin seeds, fennel seeds, asafetida (if using) and garlic. After it splutters and calms, quickly add the red chili powder, turmeric and chopped cilantro. Sauté and cook over low heat for 30 seconds and then turn off the heat and add the remaining ⅓ teaspoon salt. Let the oil sit and soak in all the flavors for at least 15 to 30 minutes. Drizzle 1 teaspoon of the mixture over the cut eggs.