Golden Egg Curry

Golden egg curry… sounds like something straight out of a fable, right?

This recipe is from the Burma cookbook, at the request of another one of our community members – TheBardVyune!

You start with the most important ingredient – the eggs!

Hard boil them, then stick ’em in an ice bath to cool. Once they’re cool enough to handle, peel the eggs.

So far, these are just plain old white hard-boiled eggs. But what makes them golden?

The next step is frying the hard-boiled eggs, so they get browned and bubbly on the outside. But to make them even more golden, you add turmeric to the oil.

Once your eggs are fully golden – make sure to get the tips too! – set them aside, and drain off half of the oil.

Now it’s time for the curry portion of the dish!

Start with some diced shallots and minced garlic.

Once those are transparent but not browning too much, add in some diced tomatoes and chili powder.

Let those stew for ten minutes or so, until the tomatoes are nice and broken down.

Next, fish sauce for that hit of umami, and a bit of salt.

Sliced peppers, for a bit of floral fruitiness and heat – the recipe calls for green cayenne peppers, so if you can get that and you like heat, then go for it! We were only able to buy poblano peppers, which are hardly spicy at all – but still quite delicious.

Lastly – slice the golden eggs in half, and nestle them cut-side-down among the veggies. Let that cook just a little more, and then your golden egg curry is ready to eat!

Serve with rice, and chili garlic sauce if you have it.

The eggs were really tasty, but in our opinion the real winner of this dish was the veggie portion.

In fact, since we loved it so much AND I just happened to have a bunch of all the ingredients leftover, I made an extra triple batch of the veggies after I finished cooking the original recipe!

It’s earthy and umami and so incredibly flavorful. I LOVED the poblanos that I used since we couldn’t get cayenne peppers, especially because it was all the flavor with none of the spice.

But if you can get cayenne peppers (or even jalapenos), and you like spice, then definitely go for that!

Golden Egg Curry

from Burma: Rivers of Flavor

  • 4 large eggs
  • 1/2 cup peanut oil or unroasted sesame oil
  • 1/8 tsp turmeric
  • 2 small shallots, minced
  • 2 tsp minced garlic
  • 1/4 tsp red chile powder
  • 2 medium tomatoes, finely chopped
  • 2 tsp fish sauce
  • 1/2 tsp salt
  • 2 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each
Cooking Directions
  1. Place the eggs in a saucepan, add cold water to cover, bring to a boil, and cook at medium boil for 8 minutes. Drain the eggs and cool in cold water. When the eggs are cool enough to handle, peel them.
  2. Heat the oil in a wide heavy skillet over medium-high heat. Add the turmeric 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. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside.
  3. Pour off all but 2 to 3 tbsp of the oil. 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.
  4. 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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