The Hill article Hard boiled eggs have been an integral part of Indian cuisine for millennia, but they are rarely available in grocery stores.
In the United States, you can purchase them in Indian restaurants, but it’s often hard to find them on the supermarket shelves.
Here are six ways to make them.
The Easy Way: Heat up your oven to 400 degrees Fahrenheit (218 degrees Celsius).
Place your hard boiled egg in a baking pan with some paper towels, and set it aside.
Heat up the other side of the pan until it’s warm and the eggs start to break apart.
Then, place the egg wash in a bowl.
Use the back of a spoon to mix the egg and water together until the egg has a smooth texture.
Add a splash of milk if the mixture gets too thick.
The egg wash should be about an inch (25 mm) thick, but you can adjust the thickness if needed.
The Hard Way: Take a paper towel and gently fold a few of the egg shells into the egg.
Set the paper towels aside to dry out.
The Fancy Way: Cut a piece of foil out of a large package of hard boiled eels and put it in the oven.
Cook the eels for about five minutes, stirring often to get the shells fully cooked.
After five minutes they will begin to brown and begin to separate.
Then you can turn the oven to high heat and cook the eel shells for an additional five minutes.
The Homemade Way: To make egg wash, put a few pieces of bacon in a small saucepan and cook over medium heat until it becomes a deep brown color.
Add the eggs and cook for about 10 minutes.
Remove the eggs from the heat and pour the eggwash over the bacon.
This will make the egg whites a deep amber color.
The Instant Way: When making egg wash on the stovetop, simply put the eggs in the saucepan.
Once the eggs are boiling, stir them for about three minutes, adding more water if necessary.
The Healthy Way: Put an egg wash aside and let the egg cool.
Add more water as needed, and use a small bowl to add the egg yolks.
This process should be quick and easy, and the egg will be ready in a matter of minutes.