How to Make an Egg Puff

This traditional Indian snack starts with a hard-boiled egg.

Eggs are featured in the dishes of many cultures. And in India, a traditional snack that bakeries offer is the egg puff. This delight uses a hard-boiled egg, puff pastry and several seasonings. With proper assembly and cooking, you can create the flaky texture of the pastry, which encloses a soft and flavorful egg. Does this Spark an idea?

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Large eggs
Saucepan
Ice water
Small knife
Black pepper powder
Salt
Chili powder
Chaat masala
Puff pastry
Baking sheet

Instructions

- 1
  
  Preheat your oven to 450 degrees Fahrenheit.
- 2
  
  Put large eggs into a saucepan with enough cold water to cover the eggs by 1 inch.
- 3
  
  Bring the water to boil on high heat. Once boiling, reduce the heat to medium and let the eggs boil for 10 minutes.
- 4
  
  Take the pan off of the heat and put the eggs into a bowl of ice water. Let them cool there for 5 minutes before peeling the eggs.
- 5
  
  Cut the peeled eggs into halves. Cut them along the vertical line of the egg, not through the middle.
- 6
  
  Sprinkle the egg with a dash of chili powder, salt, black pepper powder and chaat masala.
- 7
  
  Roll out puff pastry and cut the pastry into 2-by-2-inch squares.
- 8
  
  Place an egg half onto a puff pastry square so that the yolk is facing downward.
- 9
  
  Join the top right-hand corner of the puff pastry to the bottom left-hand corner of the puff pastry over the egg like you are folding blanket corners over a baby. If you need to, dip your finger into water to wet the corners before you fold them over the egg. Once you fold the pastry over the egg, place onto a baking sheet and repeat with the other eggs.
- 10
  
  Bake in the oven for 10 minutes. After 10 minutes, remove the eggs and serve them hot.