Eggs are cooked, peeled, and fried in tomato curry sauce in a medium-hot pan. Chef Naomi Duguid’s recipe.
Naomi Duguid’s Burma: Rivers of Flavor is one of the few cookbooks I’m eagerly anticipating.
If you want to learn more about a lesser-known country’s food, this new cookbook by Naomi Duguid is a great place to start.
Stunning food photography by Richard Jung, whose work I like, is exquisite for the eyes.
This Golden Egg Curry is one of my favorite recipes in the cookbook, and I wanted to share it with you.
The headnote claims that Burmese egg curry is an attractive way to serve eggs.
After boiling, they are peeled and fried in medium-high oil.
A golden crust forms as the delicate whites blister and harden.
After that, the eggs are chopped in half and tossed with a somewhat spicy tomato sauce. With rice or toast and a salad or sauce, this dish is perfect for sharing.
Rasa Malaysia’s recipe for egg sambal or sambal telur is a good match for the dish’s description.
From the photo and the description, I can tell that this is the type of egg that I enjoy eating, and I hope you do as well.
Amazon.com and local bookstores have Burma: Rivers of Flavor on hand today for you to purchase. Enjoy!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 247 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- ASIAN CUCUMBER SALAD
- ASIAN BBQ WINGS
- ASIAN FIVE-SPICE CHICKEN
- ASAM PEDAS FISH
- ¼ teaspoon Red Chile Powder or to taste
- 2 teaspoons minced garlic
- 1/8 teaspoon turmeric
- 1/3 cup peanut oil
- 2 tsp. fish sauce
- ½ teaspoon salt or to taste
- 2 small shallots, minced
- 2 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each
- 4 large eggs or extra-large eggs, preferably free-range
- 2 medium tomatoes, about ½ pound, finely chopped
- Boil water and eggs, cover them, and cook for 8 minutes at medium-low heat. Cool the eggs in cold water after draining. As soon as they’re safe to handle, remove the shells from the eggs.
- Over medium-high heat, heat the oil in a large, heavy skillet. Dissolve the turmeric in the water, then add it. Peeled eggs should be added to hot oil when it starts to sizzle when a drop of water is poured into it. Fry until golden brown and blistered on all sides, flipping the eggs halfway through cooking to sear the tips. The frying an egg is quick and straightforward, and the finished product is visually appealing. Remove the eggs from the oil and place them on a plate using a slotted spoon. Set them aside after cutting them in half lengthwise.
- Remove everything except for 3 tablespoons of oil from the pan before serving (the oil can be used again for stir-frying). Shallots and garlic should be sauteed briefly in the remaining oil. Cook the mixture for about 10 minutes until the tomatoes have broken down into a mushy mess at a high simmer.
- Stir in the fish sauce and salt, and then take a taste to see if you need to modify the flavor. Stir in the chile strips and raise the heat to medium-high. Cook the eggs cut side down until the oil sizzles, about 3 minutes. Place the eggs in the sauce. Serve at room temperature or heated.