Golden Egg Curry

4.67 from 6 votes

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 Time20

Cook Time10

Total Time30

Course: Asian Recipes

Cuisine: Egg

Keyword: Golden Egg Curry

Servings: people

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.