Best 4 Broken Egg Curry Recipes

**Broken Egg Curry: A Unique and Flavorful Dish with Variations**

Broken egg curry is a delightful dish that stands out with its unique texture and explosion of flavors. Originating from the Indian subcontinent, this dish features a combination of soft-boiled eggs, aromatic spices, and a rich, creamy sauce. The eggs are gently cooked in a flavorful gravy, resulting in a velvety texture that perfectly complements the spicy and tangy flavors. This versatile dish offers various recipe variations, each adding its own distinct twist to the classic broken egg curry. From the creamy and nutty coconut milk-based version to the fiery and robust Andhra-style rendition, there's a perfect recipe for every palate. Additionally, there are options for vegetarians and those with dietary restrictions, making this dish accessible to a wide range of individuals. Explore the diverse recipes within this article to find the perfect broken egg curry that tantalizes your taste buds and leaves you craving for more.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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.

FRAGRANT EGG CURRY

Fragrant Egg Curry image

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

Provided by Sonya01

Categories Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 Spanish onion, chopped
2 tablespoons grated fresh ginger
2 garlic cloves, crushed
2 tablespoons light oil
2 tablespoons good-quality curry powder
1/2 teaspoon ground turmeric
1 cinnamon stick
10 fresh curry leaves
425 g diced tomatoes
8 hard-boiled eggs
1/3 cup red lentil
1 cup peas (frozen are fine)
2 tablespoons chopped fresh coriander
cooked rice, to serve

Steps:

Place onion, ginger and garlic in a food processor and process to form a paste.
Heat the oil in a heavy-based saucepan, add the paste and cook over low heat for 2-3 minutes. Add the spices and cook for 1 minute, stirring to release the flavours. Add the tomatoes and 500ml (2 cups) water and bring to the boil. Reduce heat to medium and simmer for 15 minutes.
Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if mixture is too thick add an extra 125ml (1/2 cup water). Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.

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

Ingredients

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.

Tips:

Use fresh ingredients for the best flavor. If you can, use organic eggs and vegetables.
Don't overcook the eggs. They should be cooked through but still slightly runny in the center.
Be careful not to burn the spices. If you're using a dry spice blend, toast it in a little oil before adding it to the curry.
Adjust the amount of chili pepper to taste. If you don't like spicy food, you can omit the chili pepper altogether.
Serve the curry with rice, naan, or roti.

Conclusion:

Broken egg curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover eggs. The curry is packed with flavor and the eggs add a richness and creaminess that makes it irresistible. Serve it with rice, naan, or roti for a complete meal.