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Golden Egg Curry

October 9, 2012 23 Comments

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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. | rasamalaysia.com

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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. | rasamalaysia.com

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.

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

Method:
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.

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. | rasamalaysia.com

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.

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. | rasamalaysia.com

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.

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Recipe Name
Golden Egg Curry
Author
Rasa Malaysia
Average Rating
5
Based on 9 Review(s)

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23 COMMENTS... read them below or add one

  1. jsrosenfeld

    February 10, 2013 at 5:26 AM

    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!

    Reply
  2. Taz

    October 25, 2013 at 8:57 AM

    Tried it and loved it.. Thinking of tweaking the same recipe with chicken or prawns.. it will taste yum I am sure xx

    Reply
    • Rasa Malaysia

      October 25, 2013 at 10:30 AM

      Good idea!

      Reply
  3. Rita

    April 2, 2016 at 6:42 PM

    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.

    Reply
    • Rasa Malaysia

      April 3, 2016 at 12:33 AM

      Thanks Rita. :)

      Reply
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