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Recipe details
Egg curry with warm spices
Boiled eggs simmered in a light sauce of water, cumin, turmeric, chili, and salt. The spices are toasted in oil before the eggs are added for a warmly seasoned, simple curry. A quick dinner idea, ready in 25 minutes.
≈ 68 kcal/100 g · ≈ 240 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.
Eggs2 pcs
Water240 milliliters
Neutral cooking oil10 grams
Ground cumin1 grams
Ground turmeric1 grams
Chili powder0.5 grams
Salt1.5 grams
Cookware and utensils
Saucepan
Slotted spoon
Small bowl
Directions
01
Place the eggs in the saucepan and cover them with water.
Products
Eggs — 2 pcs; Water — 240 milliliters
Action
Cover
Time
1 min
Temperature
Room temperature water
02
Boil the eggs over medium heat.
Products
Eggs — 2 pcs; Water — 240 milliliters
Action
Boil
Time
10 min
Temperature
Boiling water
03
Transfer the eggs to the bowl and cover them with cold water.
Products
Eggs — 2 pcs; Water — 240 milliliters
Action
Cool
Time
3 min
Temperature
Cold water
04
Peel the cooled eggs.
Products
Eggs — 2 pcs
Action
Peel
Time
2 min
Temperature
Cool to touch
05
Heat the oil in the saucepan.
Products
Neutral cooking oil — 10 grams
Action
Heat
Time
1 min
Temperature
Medium heat
06
Toast the cumin, turmeric, chili, and salt in the oil.
