Name: Burmese Egg Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Burmese
Ingredients: 5 large eggs; 100 ml peanut oil or raw sesame oil; 1 tsp turmeric; 1 tsp chilli powder; 1 tsp dried ginger powder; 2 tsp curry powder; 2 tsp fish sauce; 2 tsp dried shrimp (ground); 2 red shallots (sliced finely); 3 red shallots (chopped roughly); 2 tsp minced garlic; 2 medium Roma tomatoes (chopped roughly); 1 tinned tomato (crushed)

Jump to Recipe

Introduction

Burmese Egg Curry is a flavorful and comforting dish featuring boiled eggs simmered in a rich, spiced tomato sauce. This unique curry combines aromatic spices and textures that create a satisfying meal perfect for any time of day.

The image shows a large white plate with a rich, dark reddish-brown stew spread evenly across the base. On top of the stew, there are five halved boiled eggs with slightly runny bright yellow yolks, placed in a circular pattern, along with two round golden-brown fried patties. The stew contains visible cooked onions and diced tomatoes, giving it a chunky texture. Around the main plate, there are two smaller white bowls filled with white rice, topped with some stew, sliced green chili peppers, and halved boiled eggs. On the sides, there are small white bowls containing sliced green chili peppers and light brown shredded coconut. The whole setup is on a white marbled surface covered partially with a colorful woven textile. A woman's hand is reaching in from the right side, slightly holding one of the smaller bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large eggs
100 ml peanut oil or raw sesame oil
1 tsp turmeric
2 red shallots (sliced finely)
3 red shallots (chopped roughly)
2 tsp minced garlic
1 tsp chilli powder
1 tsp dried ginger powder
2 tsp curry powder
2 medium Roma tomatoes (chopped roughly)
1 tinned tomato (crushed)
2 tsp fish sauce
2 tsp dried shrimp (ground)

Instructions

Step 1: Boil the eggs for about 6 minutes. Cool them in an ice bath, then carefully remove the shells while still submerged. Dry the eggs with a paper towel to prevent splattering when frying.
Step 2: Heat oil in a large wok over medium heat. Add turmeric and the finely sliced shallots, frying until soft, lightly caramelized, and golden. Remove them with a slotted spoon and drain on a kitchen towel.
Step 3: Transfer the oil to a smaller, deep frying pan, adding more oil if needed to cover the eggs halfway. Heat to medium.
Step 4: Using a slotted spoon, lower the eggs into the hot oil. Roll them gently every 20 seconds until evenly golden in color.
Step 5: Remove the eggs, drain, and set aside.
Step 6: Return the oil to the wok and stir-fry the roughly chopped shallots until translucent. Add garlic, ginger, chilli powder, curry powder, chopped tomatoes, crushed tinned tomato, and fish sauce.
Step 7: Cook the mixture down until the sauce thickens. Halve the eggs and place them yolk side up in the curry. Add about 1/2 cup of water and let simmer gently.
Step 8: Once the curry reaches your desired consistency, stir in half the ground dried shrimp. Taste and adjust salt as needed.
Step 9: When serving, sprinkle the turmeric-fried shallots over the top for added texture and flavor.
Step 10: Serve the remaining ground dried shrimp on the side for guests to add as desired.

Tips & Variations

Use raw sesame oil for a nuttier flavor, or peanut oil for a more neutral taste.
Adjust the chilli powder to your preferred heat level to make it milder or spicier.
For a vegetarian version, substitute fish sauce and dried shrimp with soy sauce and dried seaweed flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the curry has thickened too much.

How to Serve

A light grey shallow bowl holds a stew with five halves of cooked eggs placed evenly on top; the eggs have golden yolks and white edges with some red sauce on them. The stew beneath is a rich mix of dark purple cooked onions, red tomato chunks, and orange-brown fried pieces. Around the bowl, there are two white bowls filled with white rice and topped with similar stew and green sliced chili peppers. On the white marbled surface under everything, there are two wooden small plates, one with sliced green chili peppers and one with light brown shredded flakes. The whole scene is bright and colorful, showing warm tones in the food and a patterned fabric underneath the dishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use hard-boiled eggs instead of slightly soft-boiled?

Yes, you can use hard-boiled eggs if you prefer a firmer yolk. The curry flavor will still be delicious.

Is this dish spicy?

The heat level depends on the amount of chilli powder used. You can reduce or omit it for a milder curry, or add fresh chilies for extra spice.