Chef Sanjeev Kapoor's 7-step guide on how to soft-boil and hard-boil eggs: 5 easy recipes for lunch and dinner

From breakfast to dinner, eggs are consumed in many ways. And with every other dish, the instruction of using soft-boiled or hard-boiled eggs consumes us. And many of us even fail at getting the dishes right. If you can relate to this dilemma, then this piece of information is for you. Celebrity chef Sanjeev Kapoor has explained the art of soft-boiling and hard-boiling eggs in a detailed YouTube video. This will help you understand when to add eggs to water, the right temperature and when is the right time to remove the eggs. Also, read five easy boiled egg recipes that are ideal for lunch and dinner.

1. Pour sufficient water into a deep pan, gently slide in the eggs and bring the water to a boil.
2. To make soft-boiled eggs, drain the eggs out after 4-5 minutes of boiling and place them in cold water to prevent overcooking.
3. Gently tap the eggs to crack the shell, gently peel, cut and serve.
4. To make medium-boiled eggs, drain the eggs out after 7-8 minutes of boiling and place them in cold water to prevent overcooking.
5. Gently tap the eggs to crack the shell, gently peel, cut and serve.
6. To make perfect boiled eggs, drain the eggs out after 12-15 minutes of boiling and place them in cold water to prevent overcooking.
7. Gently tap the eggs to crack the shell, gently peel, cut and serve.

It is a classic Indian dish where boiled eggs are simmered in a spicy onion-tomato gravy and is best paired with roti or rice.
How to make: Simply pan-fry boiled eggs and then dunk them in a rich masala gravy made with onions, tomatoes, ginger-garlic, and spices like turmeric, chilli powder, and garam masala. This boiled egg curry dish is best enjoyed with rice or plain roti with salad on the side.

This one has a different texture as it is made with boiled eggs but is full of flavour.
How to make: Chop or mash boiled eggs and sauté with onions, tomatoes, green chillies, and spices like turmeric, red pepper, black pepper and garam masala. Top it with lemon juice and coriander leaves. Enjoy with roti or paratha.

This makes for a light and healthy dinner meal that can be made in a jiffy.
How to make: Slice or dice boiled eggs and toss with chopped onions, tomatoes, green chutney, tamarind chutney, chaat masala, and lemon juice. Add some coriander leaves for extra taste and aroma and enjoy. This can be consumed like a salad or as a chaat too. To make it taste more like a chaat, one can also boiled chole and curd along with sev and pomegranate seeds on top.

It is a protein-rich and fiber-rich meal for those who want to eat light. It can be paired with a salad to make a complete meal.
How to make: Mash boiled eggs with mayonnaise, pepper, salt, mustard, onion, coriander, and lemon juice. Spread on multigrain toast, grease a toaster with butter and grill for 3-5 minutes and enjoy it warm. This can be enjoyed as a cold sandwich too, and to make it even more nutritious, layer the base with some fresh lettuce leaves, iceberg leaves, and chilled tomato slices and then add the egg mixture. Cover with another slice and enjoy.

It is a one-pot dish, where rice and boiled eggs are cooked together with spices to make a flavourful lunch/dinner treat.
How to make: Heat oil or ghee in a cooker, add spices, onion, and veggies and saute with pav bhaji masala. Add soaked rice and water and half-boiled eggs. Pressure cook and serve hot.

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