4 hens eggs or 6 pullets eggs
1 teaspoon Kathmandu Masala
* Boil the eggs to the soft set stage.
Mix the spices together.
Peel the eggs and roll them in the spices, set aside until cold.
In a wok or heavy bottomed pan heat the oil until shimmering not smoking, gently lower the eggs, a few at a time so as to not overload your pan, and fry turning occasionally until they are browned and blistered all over. Remove from the oil and drain on kitchen paper.
* Everyone has their own preferred method for cooking eggs, so this is just a guide. To cook eggs the soft set stage I place the eggs in a pan of water that just comes to top of the eggs, then place the pan on a hob on high heat to come to the boil. For hens eggs I boil 3 1⁄2 minutes and for the pullet eggs 2 1⁄2 minutes.
These eggs are great served simply with salt or mustang salt for a picnic or used in egg curry.