Burmese Golden Egg Curry

To all the shakshuka lovers out there:  I think you guys are really really going to like this one.  It’s the same basic format as the famous Israeli and North African dish, with eggs nestled in a fiery, chile pepper-laced tomato sauce.

But that’s where the similarities end.  Instead of cracking uncooked eggs into the sauce, as is done with shakshuka, hard boiled eggs are fried in turmeric-tinged oil until golden and blistered and then added to the sauce.  It’s pretty magical.

And that’s a pretty bold statement considering that I wouldn’t even eat hard boiled eggs a couple years ago.  But that was before I learned the trick to the perfect hard-boiled eggs:  8 minutes at a low boil with an immediate  subsequent dunks into ice water.  You end up with the most perfectly creamy golden yellow centers.

No scary grey yolks here folks.

I could make the obvious statement that this would be great brunch food, but this curry would be awesome anytime of day.   And it was particularly great when paired with the spinach salad that I’ll be posting in a couple days.  Seriously, match made in heaven.  All those leftover Easter eggs will be the perfect excuse to try this one.

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Burmese Golden Egg Curry

Yield: 4 servings

Ingredients:

* 4 eggs, at room temperature
* 1/3 cup oil, such as untoasted sesame oil or a neutral flavored oil
* 1/4 teaspoon turmeric
* 1/2 cup finely chopped shallots
* 2 cloves garlic, minced
* 1/4 teaspoon cayenne pepper
* 15-ounce can diced tomatoes with their juice (approximately 1-3/4 cups)
* 2 teaspoons fish sauce
* 1/2 teaspoon salt
* 2 Jalapeno chile peppers, seeded and thinly sliced lengthwise
* chopped cilantro leaves

Directions:

Bring a medium saucepan of water to a low boil. Carefully lower the eggs into the water and cook at a low boil for 8 minutes. Remove the eggs and place immediately into an ice bath to stop them from cooking further. When cool, peel the eggs and set aside.

Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the turmeric and give it a quick stir. Add the eggs and cook, turning them occasionally to evenly expose them to the oil, until the eggs are golden yellow and slightly blistered on all sides. Remove from heat and set aside on a plate. Cut the eggs in half lengthwise.

Remove all but 2-3 Tablespoons of the turmeric oil (save it for another purpose). Add the shallots and garlic and cook, stirring, until the shallots have softened. Add the cayenne pepper and give it a quick stir. Add the diced tomatoes and cook, stirring frequently, until the tomatoes begin to break down. Add a little water, if necessary, to prevent the tomatoes from sticking/burning. You can also help break up the chunks of tomato with a wooden spoon.

Add the fish sauce, salt and Jalapeno chile pepper. Cook, stirring frequently, until the chile pepper begins to soften. Add the hard-boiled eggs, cut side down, into the pan and cook for approximately 2-3 minutes. Remove from heat and sprinkle with cilantro.

Recipe Adapted from Burma: Rivers of Flavor by Naomi Duguid

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8 Responses to “Burmese Golden Egg Curry”

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    1
    Eileen — March 22, 2013 at 9:57 am

    This sounds amazing! I would never have thought to use hard-boiled eggs in a curry. Can’t wait to try it!

    Reply

    • Cate — March 22nd, 2013 @ 5:38 pm

      I’d seen a bunch of Indian hard-boiled curry recipes before, but I’ve never actually made them. With the success of this one, though, I might have to give them a shot. Particularly one from my favorite Indian Cookbook, 5 spices: 50 dishes :)

      Reply

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    Barbara — March 22, 2013 at 2:18 pm

    Your dishes always look so yummy! Always wish I could sample it while reading your post!

    Reply

    • Cate — March 22nd, 2013 @ 5:39 pm

      Thanks! Wish I could have teleported some your way :)

      Reply

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    Allison (Spontaneous Tomato) — March 30, 2013 at 10:46 am

    I love egg curries, and this one looks great! At first glance, I really thought those were green bell pepper strips, not jalapeños, but now I can see how this dish would have a real kick! I might try it out, but– as a tomato-lover– I think I would double the tomatoes… :)

    Reply

    • Cate — March 30th, 2013 @ 12:30 pm

      More tomatoes? Always a good idea :)

      Reply

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    Tiffany — April 11, 2013 at 2:12 pm

    Another success! I was excited to try this after a recent delightful Indian Egg Curry experience. I made this with the coconut rice and carrot salad.

    Not sure what your elevation is, but I have to cook my eggs for 12 minutes for perfection. 8 minutes results in a less than soft boiled egg with runny whites.

    Question: is it suppose to be made with garlic or ginger? The ingredient list says one thing and the directions say another. I went with the garlic and it was yummy. For the reason mentioned on the other post, mine turned out to be a scorcher, but still the other flavors were bold enough to stand up to the spice!

    Reply

    • Cate — April 11th, 2013 @ 8:01 pm

      So glad to hear that you liked it Tiffany! And thanks for the catch, I’ll be sure to edit that now.

      As for the elevation, we’re pretty much at sea level here, although I’m surprised that elevation makes such a difference- who knew? Eight minutes is just about perfect here, although sometimes I’ll cut it down to seven if I want the yolks just on the cusp of soft boiled. It’s a good reminder I guess that everybody should always follow their instinct and feel fee to adapt recipes- runny whites would definitely not be good here!

      Reply

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