1/2 cup butter, softened
1/4 cup chopped onion
3 tablespoons minced garlic
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon ground turmeric
1 teaspoon dried thyme
2 tablespoons butter
8 eggs, lightly beaten
1 cup water, divided
1 pound breasts, cut in half
1 tablespoon soy sauce
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
In a large, heavy saucepan over high heat, melt a few tablespoons of butter and add a handful of onion, garlic, basil, thyme, turmeric, thyme, 2 tablespoons of the remaining butter, salt and soy sauce. Heat, stirring frequently, until the mixture is slightly foamy when stirred. Keep stirring until it is spreadable but doesn't stick to hands.
Place an egg onto one half of the saucepan. Pour in enough water to reach the top of the egg, and zest and season with 1 tablespoon of the remaining remaining butter, soy sauce, cumin, chili powder, 1 teaspoon of the spice powder, 1/2 teaspoon of the black pepper and 1 tablespoon of the vegetable oil.
Bring to a boil, cover and simmer for 30 minutes.
Move, spoon any excess milk in a bowl and beat until smooth. When cool, beat in the reserved eggs and pour into the large saucepan.
(Can be made 1 day ahead and refrigerated.)
Cover and chill for at least 6 hours. Preheat oven to 400 degrees F.
Preheat broiler.