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Burmese Egg Curry

Burmese Egg Curry: A Comforting Breakfast Delight

Enjoy a delicious Burmese Egg Curry, a comforting breakfast delight that embodies the rich flavors of Myanmar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Burmese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 4 large eggs Duck eggs preferred, hen's eggs are a substitute.
  • 1/4 cup peanut oil or raw sesame oil Peanut oil for nuttier flavor, sesame oil for unique aroma.
  • 1 teaspoon turmeric Essential for coloring and flavor.
  • 2 medium red shallots Can substitute with regular onions.
  • 3 cloves minced garlic Use fresh for best flavor.
  • 1 tablespoon chili powder Adjust according to spice tolerance.
  • 1 teaspoon dried ginger powder Fresh ginger can be used.
  • 1 tablespoon curry powder Homemade or store-bought.
  • 2 medium Roma tomatoes Best for texture and acidity.
  • 1 can tinned crushed tomatoes Helps create a rich sauce.
  • 1 tablespoon fish sauce For vegetarian option, substitute with soy sauce.
  • 1 tablespoon dried shrimp (ground) Can be omitted for vegetarian twist.
For Serving
  • 4 cups rice or flatbreads Serve alongside to balance the curry.

Equipment

  • Pot
  • Wok
  • deep frying pan
  • slotted spoon
  • ice bath

Method
 

Step-by-Step Instructions
  1. Boil the Eggs: Place large eggs in a pot of boiling water for exactly 6 minutes. Transfer to an ice bath to cool, and peel gently.
  2. Prepare the Oil: Heat about ¼ cup of peanut or raw sesame oil in a large wok over medium heat until shimmering, add turmeric, cooking for 30 seconds. Fry diced shallots until golden, about 4-5 minutes. Remove shallots and set aside.
  3. Deep Fry the Eggs: Heat enough oil in a deep frying pan to submerge the eggs. Fry peeled eggs until golden, around 5-7 minutes. Drain on paper towels.
  4. Make the Curry Base: In the wok with leftover oil, stir-fry shallots until translucent, about 3 minutes. Add garlic, dried ginger, chili powder, and curry powder, stirring for a minute. Add chopped tomatoes and fish sauce, cooking until thickened, about 8 minutes.
  5. Add Eggs to Curry: Halve the fried eggs and place them cut-side up in the curry sauce. Spoon sauce over eggs. Simmer together for 5 minutes.
  6. Finish and Serve: Adjust seasoning, sprinkle ground shrimp if desired, and serve topped with fried shallots with rice or flatbreads.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 240mgSodium: 500mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

Be careful when peeling soft-boiled eggs. Store leftovers in an airtight container; flavors deepen after a day in the fridge.

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