Place the water, butter, sugar and
salt in a large saucepan set over medium - high heat until the butter melts and the mixture is boiling.
Meanwhile, cook
eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes.
In a large saucepan add the syrup, butter, zest, juice, ginger and cardamom and stir until melted and well combined.
Warm the oil or
ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.