In a medium saucepan, pour in enough water to have about 8 cm (3 inches). Stir in coriander, curry powder, cumin, tumeric, salt, and pepper. Bring to a boil. Reduce heat to a gentle simmer. Break a cold egg into a small dish. Gently slip egg into water. Repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Serve immediately.