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Burmese Egg Curry Recipe

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★★★★★

4.9 from 61 reviews

Burmese Egg Curry is a flavorful and aromatic dish featuring boiled eggs fried to a golden crisp and simmered in a rich, spiced tomato curry sauce. Enhanced with turmeric, garlic, dried shrimp, and curry powder, this traditional Burmese recipe offers a delightful balance of spices and textures, perfect for a comforting meal served with steamed rice.

Ingredients

Scale

Eggs and Oil

  • 5 large eggs
  • 100 ml peanut oil or raw sesame oil

Spices and Aromatics

  • 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

Tomatoes

  • 2 medium Roma tomatoes (chopped roughly)
  • 1 tinned tomato (crushed)

Instructions

  1. Boil the Eggs: Boil the eggs for about 6 minutes following a boiled egg guide for a medium-hard boil. Immediately transfer the eggs to an ice bath to cool. Carefully peel the shells while submerged in water to prevent cracking, then pat the eggs dry with a paper towel to avoid oil splatter during frying.
  2. Prepare Turmeric Shallots: Heat 100 ml of oil in a large wok over medium heat. Add 1 tsp turmeric and the 2 finely sliced shallots. Fry until the shallots are soft, lightly caramelised, and golden in color. Remove with a slotted spoon and place them on a rack lined with kitchen towel to drain excess oil.
  3. Heat Oil for Frying Eggs: Transfer the turmeric-flavored oil to a smaller, deep frying pan. Add extra oil if needed so the eggs will be halfway submerged. Heat the oil over medium heat, preparing it for frying the eggs.
  4. Fry the Boiled Eggs: Using a slotted spoon, gently lower the peeled boiled eggs into the hot oil. Roll them around every 20 seconds to ensure even frying until they turn an even golden color all over.
  5. Drain Fried Eggs: Remove the fried eggs with a slotted spoon and let them drain. Set aside for later use.
  6. Cook Curry Base: Pour the oil back into the wok. Add the 3 roughly chopped shallots and stir-fry until translucent. Then add 2 tsp minced garlic, 1 tsp dried ginger powder, 1 tsp chilli powder, 2 tsp curry powder, 2 chopped Roma tomatoes, and 1 crushed tinned tomato. Stir and cook down until the sauce thickens.
  7. Simmer Eggs in Curry: Halve the fried eggs carefully and place them yolk-side up into the thickened curry sauce. Add about ½ cup of water and simmer gently to allow the flavors to meld.
  8. Finish with Dried Shrimp and Seasoning: Add half of the ground dried shrimp into the curry and stir through thoroughly. Taste and season with salt if needed.
  9. Serve with Garnish: When serving, sprinkle the turmeric-fried shallots on top of the dish or each individual portion for a crispy, flavorful garnish.
  10. Optional Serving Addition: Serve the dish accompanied by the remaining ground dried shrimp on the side for extra flavor enhancement.

Notes

  • Boiling eggs for 6 minutes will yield medium-hard yolks that fry well without breaking apart.
  • Patting eggs dry before frying helps prevent dangerous oil splatters.
  • Using peanut or raw sesame oil adds authentic depth and flavor typical in Burmese cooking.
  • Adjust chili powder amount to your preferred spice level.
  • The dried shrimp adds umami flavor but can be omitted for those with allergies or dietary restrictions.
  • Serve this curry with steamed jasmine rice to soak up the delicious sauce.

Keywords: Burmese egg curry, egg curry recipe, Burmese cuisine, fried boiled eggs, spicy egg curry, Myanmar recipe

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