Golden Egg Curry
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
255 kcal
-
Course
Main Course
-
Cuisine
Asian
Golden Egg Curry
Report
Burmese golden egg curry recipe. Eggs are boiled, peeled and then fried in medium-hot oil, with spicy tomato curry sauce. Recipe by Naomi Duguid.
Share:
Ingredients
- 4 egg preferably free-range, large or extra-large
- 1/3 cup peanut oil or unroasted sesame oil
- 1/8 teaspoon Turmeric
- 2 shallots minced, small
- 2 teaspoons garlic minced
- ¼ teaspoon red chile powder or to taste
- 2 tomato about ½ pound, finely chopped, medium
- 2 teaspoons fish sauce
- ½ teaspoon salt or to taste
- 2-3 green cayenne chili seeded and sliced lengthwise into 3 or 4 strips each
Instructions
- Place the eggs in a saucepan and add enough cold water to cover them. Bring to a boil and cook at a medium boil for 8 minutes. Drain the eggs and cool them in cold water. Once they are cool enough to handle, peel the eggs.
- Heat the oil in a wide, heavy skillet over medium-high heat. Add the turmeric and stir to dissolve. When the oil is hot enough that a drop of water sizzles in it, add the peeled eggs and fry until golden and slightly blistered all over. Cook on each side, then try to balance the eggs on their ends to cook the tips.
- Frying the eggs is a fun, quick task that makes them very attractive. Using a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them in half lengthwise and set aside.
- Pour off all but 2 to 3 tablespoons of the oil (the remaining oil can be reused for stir-frying). Heat the oil in the pan over medium heat, then add the shallots and garlic, frying briefly until translucent. Add the chili powder and tomatoes, and cook at a strong simmer, stirring frequently to prevent sticking, until the tomatoes have broken down into a softened mass, about 10 minutes.
- Stir in the fish sauce and salt, then taste and adjust the seasoning if desired. Raise the heat to medium-high, add the chile strips, and stir. Place the eggs cut side down in the sauce and cook until the oil sizzles, about 3 minutes. Serve hot or at room temperature.
Nutrition Information
Show Details
Serving
4people
Calories
255kcal
(13%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.02g
(1%)
Cholesterol
164mg
(55%)
Sodium
598mg
(25%)
Potassium
339mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1002IU
(20%)
Vitamin C
42mg
(47%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 255kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 598mg | 25% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 42mg | 47% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
Other Recipes
You'll Also Love
