4.7 from 18 votes
Golden Egg Curry
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 255 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 4 large eggs or extra-large eggs preferably free-range
- 1/3 cup peanut oil or unroasted sesame oil
- 1/8 teaspoon Turmeric
- 2 small shallots minced
- 2 teaspoons minced garlic
- ¼ teaspoon Red Chile Powder or to taste
- 2 medium tomatoes about ½ pound, finely chopped
- 2 teaspoons fish sauce
- ½ teaspoon salt or to taste
- 2-3 green cayenne chilies 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.
Cup of Yum
Nutrition Information
Serving
4people
Calories
255kcal
(13%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
598mg
(25%)
Potassium
339mg
(10%)
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
% 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.