Best Broken Egg Curry Recipes

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EGG CURRY (BAIDA CURRY)



Egg Curry (Baida Curry) image

This southern Indian egg curry features a myriad of flavorful spices and the wonderful creaminess of coconut milk. Naturally meat-free, it's one of India's most popular curries!

Provided by Kimberly Killebrew

Categories     Main Course

Time 55m

Number Of Ingredients 22

2 tablespoons coconut oil
1 teaspoon mustard seeds
2 whole cloves
1 2-inch piece cinnamon stick
3 green cardamom pods (, cracked)
1 medium yellow onion, finely chopped
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 serrano chile peppers, seeds and membranes discarded, finely diced
1 teaspoon garam masala
authentic homemade garam masala (, click link for recipe (HIGHLY recommended))
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground fennel seeds
8 curry leaves (optional)
1/4 teaspoon Kashmiri chile powder ( (or more according to heat preference))
3 ripe tomatoes, finely chopped
2 tablespoons ketchup
13.5 ounces coconut milk (1 can)
1 teaspoon salt
6 hard-boiled, shelled eggs, cut in half
2 tablespoons chopped cilantro

Steps:

  • Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them.
  • Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes.
  • Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.
  • Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the cilantro. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
  • Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao, biryani, or wrapped in a delicious homemade dosa.

Nutrition Facts : Calories 418 kcal, Carbohydrate 14 g, Protein 11 g, Fat 36 g, SaturatedFat 28 g, Sodium 763 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BROKEN EGG CURRY



Broken Egg Curry image

Make and share this Broken Egg Curry recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

2 inches ginger
2 garlic cloves
2 onions, chopped
2 tablespoons ghee
1 lb tomatoes, skinned and chopped
1 bunch coriander leaves, chopped
4 fresh green chilies, chopped
salt, to taste
3 cups coconut milk
6 eggs

Steps:

  • Grind ginger and garlic together to make a paste.
  • Fry onions in ghee until golden.
  • Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
  • Add coriander, chiles, salt, and coconut milk.
  • Increase the heat.
  • Let the curry come to boil.
  • Then break the eggs into the curry and do not stir.
  • When the eggs set the curry is ready. Serve with rice.

EGG CURRY



Egg Curry image

Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).

Provided by Tejal Rao

Categories     soups and stews, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/4 cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
1/2 teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems

Steps:

  • In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
  • Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
  • Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

DELHI-STYLE EGG CURRY



Delhi-Style Egg Curry image

Wonderful for a weekend brunch, or for supper after the theatre, this curry is a joy to prepare when you feel like pottering about in the kitchen on a rainy day. It is nourishing, warming and yummy. I always serve it with either parathas or rice, with pickles and chutneys alongside. Use more or less chile powder and green chilies depending on how spicy hot you like your food. Adapted from a recipe by Madhur Jaffrey. For garam masala, see recipe #6588, Garam Masala II by Recipezaar. Add to it 1 tablespoon cardamom seeds, a 2-3 inch stick of cinnamon, broken up, increase the nutmeg to 1/3, and follow the same method. Use the required amount as per the recipe below.

Provided by Daydream

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 -3 tablespoons peanut oil
1 onion, sliced finely into half-rings (approximately 5 oz.)
1 tablespoon peeled and finely chopped fresh ginger
5 cloves garlic, peeled and pressed through a garlic crusher
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon pure chile powder
1 teaspoon bright red Hungarian paprika
4 tablespoons natural yoghurt
2 -3 medium tomatoes, peeled and very finely chopped (about 10 oz in all)
12 fluid ounces chicken stock
1/4 teaspoon salt, to taste
4 fluid ounces whipping cream
1/4 teaspoon garam masala
1 -3 fresh hot green chili pepper, left whole (or finely chopped for a hotter dish)
4 tablespoons chopped fresh cilantro
8 hard-boiled eggs, peeled and halved lengthways

Steps:

  • Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
  • Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
  • Toss in the ginger and garlic and continue to stir and fry for a minute.
  • Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
  • Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
  • Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process.
  • When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken.
  • The sauce can be prepared to this stage ahead of time.
  • When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.
  • Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
  • Serve as recommended above with parathas or rice.

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