If the ghee was too hot, the eggs would cook on contact with it, so you can simply increase the temperature. Melting it in a heavy bowl (ceramic or Pyrex) would hold a bit more heat, even at sensibly low temperature, so that might help. You may have let it cool too much - it will drop to just above it's melting point, then the addition of cold stuff will take up the latent heat required for it to solidify.

Allowing the eggs to come up to room temperature would help, but the easiest thing might be to take the chill off the water - using near-boiling water for about one part in three or four with the rest cold is a common rat to do this in breadmaking, for example. Many muffin recipes use milk, and that can be warmed just a little in the microwave.

If the ghee was too hot, the eggs would cook on contact with it, so you can simply increase the temperature. Melting it in a heavy bowl (ceramic or Pyrex) would hold a bit more heat, even at sensibly low temperature, so that might help. You may have let it cool too much - it will drop to just above it's melting point, then the addition of cold stuff will take up the latent heat required for it to solidify.

Allowing the eggs to come up to room temperature would help, but the easiest thing might be to take the chill off the water - using near-boiling water for about one part in three or four with the rest cold is a common way to do this in breadmaking, for example. Many muffin recipes use milk, and that can be warmed just a little in the microwave.