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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 from Burma: Rivers of Flavor by Naomi Duguid, copyright © 2012. Published by Artisan Book, a division of Workman Publishing, Inc.
Frequently Asked Questions
This recipe is only 255 calories per serving.
What To Serve With Golden Egg Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Golden Egg Curry
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey! I thought this recipe looked familiar! I have the Rivers of Flavor cookbook. I’ve made this curry several times and it’s just as wonderful as it looks. The fishcake salad from the same book is also phenomenal.
I will try this at home.
I will try this at home.
Thank you so very much for this beautiful site, I browse thru yr recipes v often. The golden egg curry is my fav. And hv prepared it many many times. Will b prep more of yr recipes, God bless yr talent n sharing it with the world.
Thanks Rita. :)