When I think of eggs, I think of breakfast. Eggs are probably the most popular breakfast food, all over the world. And so many preparations to choose from! Scrambled eggs, egg whites, poached eggs, eggs Benedict, omelet, fried eggs, hard boiled, soft boiled, over easy, and so many others.
I love those buffet breakfasts where I get to pick the ingredients for a made-to-order omelet. I’m fascinated with the way every omelet these chefs make is different, but turns out perfect. They often have 4 different omelets going simultaneously!
Why eggs?
Here’s why:
- I find eggs easy to cook. If I have busy days, eggs are one of the least time-consuming of all breakfasts.
- They are versatile: they can disappear into a dish (cakes, muffins, pies), or they can stand out on their own.
- I love the way they taste: it is heard to ruin eggs, unless you’re trying to make an omelet and turn it into a scrambled egg!
- Lastly, they are full of nutrition: eggs are regarded a ‘complete’ source of protein, as they contain all eight essential amino acids.
My parents started us on eggs at a very young age. Though they never ate eggs themselves, since we were vegetarians, they were willing to make an exception. One thing was odd though. My stomach used to hurt whenever I ate boiled eggs. I never had this problem with omelets or scrambled eggs! We never figured that one out and it is long forgotten, since this issue lasted only a few years.
Egg Curry
Indians like to make a curry with almost everything and eggs are no exception! While eggs are mostly eaten for breakfast world over, this is not necessarily the case with Indian cuisine. Egg bhurji for instance, a popular scrambled egg dish made with onions, tomatoes and spices, is served as an appetizer. It is also served with naan, roti or other Indian bread.
My friend, who is from the northern part of India, taught me this recipe years ago. I make incisions to boiled eggs, dry them and then saute till they get slightly crisp outside. Tomatoes bring in the tangy taste and onions add a natural, mild sweetness. The spices-ginger/garlic, turmeric, chili powder, garam masala and coriander powder add a nice spicy flavor that comes together in this delicious recipe. I love to eat egg curry with hot rotis, Brown Jeera Rice, or Jeera Quinoa.
Eggs are regarded a ‘complete’ source of protein as they contain all eight essential amino acids; the ones we cannot synthesize in our bodies and must obtain from our diet. Don’t discard the yolk! And truly pasture-raised eggs are way better than the ones that you’d find in the grocery store. So, find a farmer’s market or a coop near you for farm fresh eggs!
Love eggs? Then, do check out our other yummy egg recipes:
Check out our other yummy curry recipes:
- Yummy Green Beans & Potato Curry
- Delicious Instant Pot Lamb & Potato Curry
- Baked Spicy Chicken Curry
- Baingan Bartha-Roasted Eggplant Curry
- Chana Masala-Spiced Chickpeas Curry
- Aloo Gobi
- Bhindi (Okra) Masala
- Baingan Bartha-Roasted Eggplant Curry
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Egg Curry
Ingredients
- 3 Eggs - Pasture raised, boiled, shelled
- 1/4 Pound Tomato
- 1 Cup Onion - fine cut
- 1/4 Cup Cilantro - fine cut
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili Powder
- 3/4 Teaspoon Garam Masala
- 3/4 Teaspoon Coriander Powder
- 1/4 Teaspoon Sea Salt - or to taste
- 2 1/2 Teaspoons Coconut Oil - (or olive oil)
Instructions
- Do you have everything ready to go?: Boiled eggs, diced tomatoes, diced onion, ginger/garlic blend, cilantro and spices.
- Dry and make slits in the boiled eggs randomly to ensure spices get absorbed. Set IP to 'sauté' mode. Heat oil and sauté the eggs till they are slightly crispy/brownish on the outside. Set them aside.
- Now sauté onions. Add ginger/garlic paste and continue to sauté till the onions are golden brown. Add turmeric, red chili powder and mix well.
- Add tomatoes and continue cooking till most of the moisture evaporates. Add garam masala and coriander powder. Stir well to ensure that the spices blend in evenly.
- Add the sautéed eggs and cook them with the tomatoes and onions for a few minutes to ensure they absorb the spices (this will help flavor the eggs but not necessarily make them spicy). Sprinkle cilantro and mix well.
- Serve hot with fresh rotis.
One of my favorite dishes too. Didn’t know about the browning part. Will try soon
Browning is optional, but I think it gives it a bit of the ‘smoked’ flavor, and makes for a good little change from the mundane. Let me know how it turns out.
Looks delicious M! I love egg curry and make it all the time. There are a couple of different ways I use the recipe you’ve given. I add a cup or so of yoghurt to the base gravy before adding in the eggs..It gives it a creamy texture to the Curry
Also another way I make it is to
break open the eggs directly onto the gravy, put a lid on and cook em until well done
– Egg Enthusiast
Sounds delicious. I’ll definitely try this out. Thanks!
I always have trouble peeling boiled eggs. do you have any tricks up your sleeve for a perfectly peeled boiled egg? Thanks
Hi Nithya, for several years I have used a rice cooker to boil eggs. It may seem strange but once you start doing this you’ll realize it’s the easiest thing in the world. Just set the eggs in the rice cooker, add half a cup of water, cover it with the lid and turn it on- your eggs are ready in 15 minutes. Now set the boiled eggs in a bowl and run cold water from the tap for about 15 seconds (this helps separate the shell from the egg slightly). Now crack the egg and start peeling the shell along with the fine filmy layer of skin. You’ll get your perfectly peeled boiled egg. Try this and see how it works for you.
How interesting..Thanks Venu! I’ll be sure to give this a go
Thanks Nithya. Let me know how it turns out.
I will try this at home.
Great! Let us know how it turns out