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Egg curry

Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Simmer hard-boiled eggs in a simple tomato and onion curry. Score the whites lightly so the sauce can cling.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Eggs

Base

Finish

Equipment

Saucepan; wide pan; knife; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Boil the eggs · About 12 min

  1. Bring 6 eggs, 1000 ml water for boiling to a boil. Cover; simmer for 10 minutes, then cool under cold water and peel.

    Check: The yolks are firm.

Cook the base · About 12 min

  1. Heat 25 ml neutral oil; cook 180 g onion, chopped for 7 minutes. Add 15 g ginger-garlic paste for 1 minute, then 300 g tomatoes, chopped, 1 tsp ground coriander, ½ tsp ground cumin, ¼ tsp turmeric, ½ tsp chili powder and ¾ tsp salt. Cook for 5 minutes.

Simmer · About 8 min

  1. Lightly score the whites. Add eggs and 150 ml water; simmer gently for 8 minutes.

Finish · About 1 min

  1. Add ½ tsp garam masala and 15 g coriander leaves; turn off the heat.

Tips

  • Do not cut deeply into the yolk when scoring eggs.
  • The sauce should be ready before eggs go in.

Substitutions

  • Use coconut milk instead of finishing water for a richer sauce.
  • Use canned tomatoes instead of fresh tomatoes.

Storage

  • Get perishable Egg curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Egg curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Egg curry to 74°C / 165°F, stirring or turning it for even heating. When Egg curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Boil eggs one day ahead; refrigerate them.
  • Make the sauce one day ahead and reheat before adding eggs.

FAQ

Can I halve the eggs?

Yes. Add halves gently and avoid vigorous stirring.

Why are the eggs green around the yolk?

Long boiling or slow cooling can cause a harmless green ring.

Can I use soft-boiled eggs?

This recipe uses firm yolks for safer reheating and storage.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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