Masala Jammy Egg Chaat

• 100 g (2 large eggs) — Large whole eggs, raw
• 90 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 60 g, diced — Cucumber with peel
• 60 g, halved — Raw cherry tomatoes
• 30 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 10 g fresh lemon juice — Fresh lemon juice
• 2 g garam masala — Garam masala
• 0.8 g smoked paprika — Smoked paprika
• 3 g, sliced — Fresh chives
• 0.5 g fine salt — Fine salt

Method

1. 1Measure ingredients: Cook the jammy eggsMeasure eggs using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Cook the jammy eggsLower the eggs into a small saucepan of gently boiling water and cook for 8 minutes. Transfer immediately to cold water for 2 minutes, then peel with clean hands and halve.8 min · 160°FLook for: The whites are fully set, the yolks are thick rather than liquid, and the egg center reaches 160°F.Safety: Wash hands after handling raw eggs and use intact refrigerated eggs; for pregnant, elderly, very young, or immunocompromised diners, cook until yolks are fully firm.
3. 3Measure ingredients: Mix the masala yogurtMeasure nonfat greek yogurt, lemon juice, garam masala, smoked paprika, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the masala yogurtStir 30 g yogurt, 10 g lemon juice, 2 g garam masala, 0.8 g smoked paprika, and 0.5 g salt for 30 seconds until smooth and evenly colored.30 secLook for: No dry garam masala or paprika pockets remain and the yogurt dressing falls slowly from a spoon.Safety: Keep the yogurt refrigerated until mixing and use a clean spoon that has not touched the eggshells.
5. 5Build the chaatPat the chickpeas dry and combine them with cucumber and tomatoes.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Spoon on the masala yogurtSpoon on the masala yogurt, arrange the egg halves on top, and scatter all the chives over the plate.Look for: The cucumber and tomatoes remain crisp and every bite has a little masala yogurt.Safety: Serve immediately or chill at 40°F or colder; discard after 2 hours at room temperature.