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Recipe details
Egg Curry
Halved hard-boiled eggs are gently simmered in a thin turmeric-and-curry-spiced gravy for a simple savory meal. A quick dinner idea, ready in 25 minutes.
≈ 41 kcal/100 g · ≈ 54 kcal/serving
25 minEasyIndian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs, raw in shell100 g
neutral cooking oil5 g
water120 ml
mild curry powder2 g
ground turmeric1 g
salt3 g
Cookware and utensils
small saucepan
small skillet
knife
Directions
01
Place the eggs in the saucepan, cover them with water, and bring the water to a boil.
Products
large eggs, raw in shell — 100 g; water — 120 ml
Action
boil
Time
8 min
Temperature
Boiling water
02
Turn off the heat, cover the saucepan, and let the eggs stand in the hot water.
Products
large eggs, raw in shell — 100 g
Action
rest
Time
9 min
Temperature
Hot water; eggs should reach 71°C/160°F or higher
03
Cool the eggs briefly under cold running water, shell them, and cut them in half.
Products
large eggs, raw in shell — 100 g
Action
peel and cut
Time
3 min
Temperature
Cool enough to handle
04
Heat the oil in the skillet over medium heat.
Products
neutral cooking oil — 5 g
Action
heat
Time
2 min
Temperature
Medium heat
05
Stir the curry powder and turmeric into the oil for a few seconds.
Products
mild curry powder — 2 g; ground turmeric — 1 g
Action
bloom spices
Time
1 min
Temperature
Medium heat
06
Pour in the water and add the salt.
Products
water — 120 ml; salt — 3 g
Action
make gravy
Time
1 min
Temperature
Simmering liquid
07
Add the halved eggs cut-side down and simmer until the gravy lightly coats them.
Products
large eggs, raw in shell — 100 g
Action
simmer
Time
1 min
Temperature
Simmering; serve only after the egg centre is at least 71°C/160°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
