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Golden Egg Curry

Golden Egg Curry


Golden Egg Curry Recipe

Serves 4

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 eggs cut in 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, and a condiment like Crispy Shallot Dried Shrimp Relish or Tart-Sweet Chile-Garlic Sauce.


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 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each


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.

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21 COMMENTS... read them below or add one

  1. Sally Aye via Facebook

    Put some tamarind juice will taste even better. I don’t like eggs except egg curry. One of my favorite dish growing up in Burma. Hope you will share more Burmese recipes to the world. :)

  2. Michael M

    I can’t wait to try this! I love Burmese food! It’s a wonderful blend of Southeast Asian, Chinese & Indian flavors with it’s own unique twist. I frequently work with Burmese refugees and am very happy this great cuisine is getting more recognition. I hope to see more Burmese recipes here in the future.

  3. Denise Hebrank

    I received my copy of “Burma” on its release date. Gorgeous photography and so informative. The recipes are amazing! Reads like a travel log. I love egg curries and weather hard cooked or fried and allowed to drizzle over the rice, the eggs add a richness that can’t be beat.

  4. Vert Driver via Facebook

    i like the recommendation for free range eggs, what i have found a true free range chicken with a natural diet will have the richest tasting yolk.

  5. Kyi-Sin

    This is one of my favorite Burmese curries! I am happy to see a Burmese recipe on your blog since I am Burmese, and it is hard to find recipes on the internet. I have my mom on speed dial though :).

    • This dish may well have roots in South Asia, but it is a Burmese curry, Priyanka. There’s been lots of cross-influence around the Bay of Bengal… Many of the Indian egg curry dishes I’ve seen poach the eggs in the tomato-etc sauce, rather than this double cooking method, well triple in fact.

    • Michael M

      Burmese cuisine shares many dishes with that of India and Bangladesh. Seeing that these countries share a border and that these borders have shifted back and forth over time it’s not surprising.

    • Indian and Burmese food have influenced each other a lot.. Being an Indian who has experienced authentic burmese food made in burmese household I know some dishes are very similar..
      This is very much Burmese Curry, just because we have same style of egg curry in India it does not make this curry here any less Burmese…
      That is the beauty of food, it is does not defined by borders rather it flows like free water…

  6. Doug

    Thanks for the great recipe. Tried it last night and it hit just the right taste profile. Next time I’ll add a little more spice but the fish sauce really makes it.

  7. jsrosenfeld

    I have this book and it’s a treasure from a lesser known country that has great cuisine!

    The recipe is not too shabby either. I made it and it’s good, and that comes down from my entire family.

    Great blog!

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