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Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from the heat, cover, and let stand for 10 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel.
Using a sharp knife, score each peeled egg with 3–4 shallow lengthwise cuts through the white — this helps the masala cling to the surface.
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