Egg Curry - Delicious curry - easy and simple

You must have made eggs in every form and shape but have you tried egg curry yet?  If not, try this recipe out and you will love to have it on every weekend as a special treat for the whole family!

This recipe is my own version which I kept simple but flavourful. I omitted the usual Indian spices used in this dish because they are not easily available in most of the countries in Europe and America.  Also, some could find the aroma of them too overwhelming.  If you have access to authentic Indian spices such as; cumin powder, coriandar powder and garam masala, feel free to add them in very small amounts for a spicier and an exotic version of the same.   

You will love this egg curry, especially in the winter months as it is just right for the season, so comforting and warm.

So, let's get started;

A pictorial description of the recipe is given at the bottom of this page.

You will need the following ingredients:

Ingredients            Amounts

Eggs                             6 - 7

Onions                            1

Tomatoes                        1

Chilli powder               1tsp

or Paprika

Turmeric Powder        1/2tsp

Double cream              3 tbsp

Bay leaves                        2

Salt to taste

A pinch of sugar

Warm water

Olive oil

Ginger and garlic chopped(optional)

Indian spices: garam masala, cumin powder and coriander powder (Optional) - Use these in small quantities only if they are available.  They are not essential for this recipe

Let's make; This is a very simple cooking process.  Just read through the steps, memorise and set to work

1st step

• Hard boil the eggs with a pinch of salt in the water which helps in removing the shell once boiled

• Add 1 tbsp of olive oil or any other cooking oil to a flat pan and heat it up

• Sprinkle a little salt, chilli powder/paprika powder, and turmeric

• Now drop the boiled eggs and fry them while rolling them around the pan until well coated with the spices

• Keep aside

2nd step

• In a different wide pan, add 2 tbsp of oil and heat up.  Drop two bay leaves

• Fry the thinly sliced onion until soft

• Add the chopped tomato and fry

• Splash a little hot water and continue mixing

• Add chilli powder, turmeric powder and salt

• Add a little bit more hot water and keep frying until onions and tomatoes form a thick sauce

• Now drop all the eggs into the pan onto the sauce

• Roll the eggs in the sauce until well-coated

• Add a bit more hot water and keep the eggs rolling and soaking up the sauce

• Now add hot water above the level of eggs and simmer under a low flame for about 12 mins

• Thereafter, pour at least 3 - 4tbsp of double cream and mix gently

• Cover and simmer for another 5mins

• Sprinkle a pinch or two white sugar and just shake the pan. Cover and let the curry settle for a while before serving

• You can serve this delicious egg curry with noodles, bread, steamed rice, fresh naans or rotis

Tell me in the comments section how this turned out to be and how you liked it.

The full cooking process in pictorial description for easy browsing

Fry the boiled eggs in a little oil, turmeric powder, salt and chilli or paprika powder

In a different pan fry onions, bay leaves and tomatoes (add chopped garlic if you prefer)

                                        

Add in the spices: chilli powder, turmeric powder and salt and fry

                                            

                                                               Add in a little hot water and keep frying until a thick sauce is formed

Add in the eggs and fry them in the thick gravy

Pour in hot water just to cover the eggs.  Simmer for 12mins uncovered

Add in double cream. Simmer for 5 mins covered