Everyday Kitchen

Indian · Dinner

Egg curry

Draft recipe — not kitchen-tested
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.

Jump to recipe

Representative photograph of egg curry
Representative photograph of egg curry. This photograph is not a result of testing this draft. Photo credit and licence
0 of 4 steps complete

Screen wake-lock status will appear when cooking view starts.

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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Eggs

Base

Finish

Equipment

Saucepan; wide pan; knife; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, 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

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly 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 draft uses firm yolks for safer reheating and storage.

Food safety references

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

Related recipes