Try this Egg Curry recipe, or contribute your own.
- 1 medium onion finely chopped
- 6 eggs
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp chili powder
- 1 tsp cumin seeds
- 2 tsp oil
- 1 tbsp tomato paste
- 1 tsp garam masala
- 1/4 tsp turmeric powder
- 1 green chili (or less if you don't like spicy food)
- 2 cups chopped tomatoes or 1 15oz can if fresh tomatoes a
- 1 tbsp cumin powder
- 1 tbsp dried fenugreek leaves (optional)
- Carbohydrate 42.7974023730367 g
- Cholesterol 29.4 mg
- Fat 44.5596622454675 g
- Fiber 1.9131352480161 g
- Protein 26.6674580778788 g
- Saturated Fat 8.86954116678674 g
- Serving Size 1 1 recipe (800g)
- Sodium 1973.11516666776 mg
- Sugar 40.8842671250206 g
- Trans Fat 2.40140149386797 g
- Calories 661 calories
Step-by-step
- Put eggs in a pot and cover with cold water.
- Bring the water to a boil on high heat.
- Cover the pot, turn off heat and let eggs cook for 15 minutes.
- Once the 15 minutes are up, pull them out of the hot water, rinse with cold water to stop cooking, and set aside to cool.
- Peel and cut into half once cooled.
- Heat 2 tsp of oil in a frying pan until hot. Add in the cumin seeds. They should sizzle when you toss them in.
- Add the onions and green chilies. Saute until soft and translucent. About 7 minutes.
- Stir in the tomato paste and spices. Saute for about a minute.
- Add the tomatoes and salt. Cook for about 5 minutes and add 1 cup of water (you may need a little more).
- Simmer for about 10 minutes.
- Taste and adjust seasoning.
Substituting canned crushed tomatoes for fresh chopped tomatoes alters the moisture balance and acidity of the sauce, requiring an extra five minutes of simmering to concentrate the natural sugars properly. Standard plum tomatoes contain higher pectin levels than standard canned varieties, meaning fresh produce often yields a thicker final consistency without added starch.
Testing doneness relies entirely on visual cues and timer tracking rather than an internal thermometer. Submerging eggs in cold water and bringing the pot to a boil before turning off the heat initiates gentle residual cooking that prevents the yolks from developing a grey-green sulfur ring. Plunging those eggs into cold water immediately halts internal carryover cooking, ensuring the whites remain tender rather than rubbery.
Extracting maximum flavor from dry spices requires precise temperature control during the blooming phase. Whole cumin seeds added to hot oil must sizzle aggressively within three seconds to release their essential oils, but excessive heat will scorch the fine turmeric and chili powders instantly. Cooking the tomato paste for precisely sixty seconds before adding the liquid drives off raw metallic flavors and caramelizes the natural sugars.
Standard metal frying pans work adequately for this recipe, though a heavy-bottomed cast iron skillet distributes heat more evenly across the cooking surface. Cast iron retains thermal energy efficiently, which prevents hot spots when reducing the tomato sauce over medium heat. Wooden spoons scrape the bottom corners easily to prevent the tomato paste from burning during the initial paste-sauting stage.
