30 minutes
A luxurious and flavorful dish combining hard-boiled eggs with a rich Moghlai sauce, enhanced with browned onions and saffron-infused milk.
Hard-Boiled Eggs, peeled
each
Chicken Moghlai Sauce, prepared
0 portion
Browned Onions, caramelized
0 portion
Saffron-infused Milk, infused
0 fl oz
1. Prepare the Moghlai Sauce
First, prepare the sauce using the Chicken Moghlai recipe. This rich and creamy sauce, with its blend of spices, is the heart of our dish. Once your sauce is ready, set it aside.
2. Add Eggs to Sauce
Peel the 12 hard-boiled eggs and gently place them into the prepared sauce. Let the eggs cook in the Moghlai sauce for about 20 minutes.
3. Add Browned Onions and Saffron-Infused Milk
After 20 minutes, add the browned onions and saffron-infused milk to the mixture. Continue cooking the eggs in the sauce for an additional 5 minutes.
4. Serve
Serve the Saffron-Infused Egg Moghlai hot, following the serving suggestions from the Chicken Moghlai recipe. Enjoy the rich, savory flavors with a side of warm naan or steamed basmati rice.
Use the highest quality saffron you can find, with deep red threads for the best aroma and flavor.
Use fresh ground spices, ripe tomatoes, and high-quality eggs for superior taste.
Gently toast the saffron threads, then soak in warm water or milk to release color and flavor.
Taste and adjust the spice levels throughout cooking, toasting them if grinding your own.
Cook eggs just until set to avoid a rubbery texture and allow them to absorb the sauce.
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