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Golden Egg Curry recipe - Eggs are boiled, peeled and then fried in medium-hot oil, with spicy tomato curry sauce. Recipe by Naomi Duguid.
There are very few cookbooks that I eagerly await; one of them is Naomi Duguid’s Burma: Rivers of Flavor.
It’s always so refreshing to read a cookbook about a lesser-known country and its cuisine, and the award-winning Naomi Duguid did a smashing job with the new cookbook.
The food photography by Richard Jung—whom photography I absolutely adore—is simply gorgeous and literally a visual treat.
I love every recipe in the cookbook, but one that stands out that I wanted to share with you is this Golden Egg Curry.
According to the headnote, Burmese egg curry is a beautiful way of presenting eggs.
They’re first boiled, then peeled and fried in medium-hot oil.
The smooth whites blister and firm up into an attractive golden crust.
Only then are the eggs cut into half and added to a sauce—here, a light tomato-based sauce that’s mildly chile hot. Serve with rice or bread, a crisp salad, or a condiment.
The description sounds like one of my favorite Malaysian dishes, egg sambal or sambal telur, the recipe I have shared on Rasa Malaysia.
From the picture and the description, I know this is the kind of eggs I love to eat and I hope you will like this egg curry, too.
Burma: Rivers of Flavor is available now at book stores and Amazon. Enjoy!
Reprinted with the permission fromBurma: Rivers of Flavor by Naomi Duguid, copyright © 2012. Published by Artisan Book, a division of Workman Publishing, Inc.
Table of Contents
How Many Calories per Serving?
This recipe is only 247 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Asian BBQ Wings
Asian Cucumber Salad
Asian Five-Spice Chicken
Asam Pedas Fish
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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.
4.67 from 6 votes
By Bee Yinn Low
Yield 4 people
Prep 20 minutes mins
Cook 10 minutes mins
Total 30 minutes mins
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 chiles (seeded and sliced lengthwise into 3 or 4 strips each)
Instructions
Place the eggs in a saucepan, add cold water to cover, bring to a boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in cold water. When the eggs are cool enough to handle peel them.
Heat the oil in a wide heavy skillet over medium-high heat. Add the tumeric and stir to dissolve it. When the oil is hot enough to sizzle when a drop of water is dropped into it, add the peeled eggs and fry until golden and a little blistered all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips.
Frying the egg is a fun little task, quickly done, and it makes them very attractive. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside.
Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots and garlic, and fry briefly, until translucent. Add the chile powder and tomatoes and, stirring frequently to prevent sticking, cook at a strong simmer 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 you wish. 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.
Course: Asian Recipes
Cuisine: Egg
Keywords: Golden Egg Curry
Nutrition
Nutrition Facts
Golden Egg Curry
Amount Per Serving (4 people)
Calories 247Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 163mg54%
Sodium 595mg26%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
