Ingredients

• 4 boiled eggs (halved)

• 1 tablespoon oil or ghee

• 1 teaspoon red chili powder

• 1 teaspoon turmeric

• Salt to taste

(Optional but amazing: a squeeze of lemon or a sprinkle of chopped cilantro)

How to make it 

1. Heat oil in your Platinum cookware on medium.

2. Add turmeric + chili powder + salt. Stir for 10 seconds until fragrant.

3. Place the boiled egg halves cut‑side down.

4. Let them crisp and absorb the masala for 2–3 minutes.

5. Flip, cook 1 more minute, and you’re done.

You get golden, spicy, crispy eggs with almost no effort.

Serve with:

• Toast or warm tortillas

• Rice and yogurt

• Or just eat them straight from the pan