Pixicook
LoginGet Started
    HomeRecipesIndianSaffron-Infused Egg Moghlai
    recipe image

    Saffron-Infused Egg Moghlai

    clock-icon30 minutes
    author-image
    Author
    Pixicook editorial team

    A luxurious and flavorful dish combining hard-boiled eggs with a rich Moghlai sauce, enhanced with browned onions and saffron-infused milk.

    Ingredients for Saffron-Infused Egg Moghlai

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Hard-Boiled Eggs, peeled

    each

    Substitute chevron-down

    Chicken Moghlai Sauce, prepared

    0 portion

    Substitute chevron-down

    Browned Onions, caramelized

    0 portion

    Substitute chevron-down

    Saffron-infused Milk, infused

    0 fl oz

    Substitute chevron-down

    How to Make Saffron-Infused Egg Moghlai

    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.

    Pitfalls and tips

    Quality of Saffron

    Use the highest quality saffron you can find, with deep red threads for the best aroma and flavor.

    Fresh Ingredients

    Use fresh ground spices, ripe tomatoes, and high-quality eggs for superior taste.

    Bloom the Saffron

    Gently toast the saffron threads, then soak in warm water or milk to release color and flavor.

    Balance of Spices

    Taste and adjust the spice levels throughout cooking, toasting them if grinding your own.

    Cooking the Eggs

    Cook eggs just until set to avoid a rubbery texture and allow them to absorb the sauce.


    Comments (0)

    Add your comment...

    Explore More Indian recipes

    Explore More Collections

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Dashi with Cod and Clams

    Mushroom Soup

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken