Egg Curry

Making Egg Curry

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the eggs for 9 minutes, cool them under cold water and peel.

   Mark done Start 9 min timer

2. Heat 1 tbsp of the oil, add the turmeric and chilli powder for the eggs, and roll the eggs in it for 2 minutes until blistered. Lift out.

   Mark done Start 2 min timer

3. Add the remaining oil and fry the cumin seeds for 30 seconds.

   Mark done Start 30 sec timer

4. Add the onions and fry 10 minutes, until deep golden.

   Mark done

5. Stir in the ginger and garlic paste and the chillies and cook 2 minutes.

   Mark done

6. Add the ground coriander, turmeric and chilli powder and cook 30 seconds.

   Mark done

7. Add the tomatoes and salt and cook 8 minutes, until the oil separates.

   Mark done

8. Pour in the water and simmer 5 minutes.

   Mark done

9. Return the eggs whole, cover, and simmer 5 minutes.

   Mark done

10. Halve the eggs in the pan, stir in the garam masala, and scatter the coriander over.

    Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Tips for Making Egg Curry

• Nine minutes gives a set yolk that still has colour.
• Blister the eggs in spiced oil before they meet the gravy.
• Halve them in the pan at the end so the yolks stay whole.

Changing the Recipe

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Egg Curry

• Steamed rice
• Chapati
• Onion salad

Sides from the same cuisine on this site: Chapati (Roti), Gluten-Free Naan, Idiyappam.

Leftovers and Storage

Keeps 2 days refrigerated. The whites firm up but the gravy improves.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.