CURRIED EGGS
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
- Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
CURRIED FRIED EGGS
Great unique taste to the same old morning fried eggs.
Provided by barbara lentz
Categories Eggs
Time 10m
Number Of Ingredients 3
Steps:
- 1. Melt the butter in a skillet over med heat add the curry powder and let it dissolve.
- 2. Turn the heat up and crack the eggs into the skillet. Baste the eggs with the curry butter until whites are done.
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
CURRIED DEVILED EGGS
Steps:
- Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
- Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
- Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
- Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
- Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
MADRAS CURRIED EGGS WITH RICE
Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.
Nutrition Facts : Calories 464 calories, Fat 24g fat (10g saturated fat), Cholesterol 403mg cholesterol, Sodium 236mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.
More about "curried fried eggs recipes"
GOLDEN EGG CURRY RECIPE - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (6)Total Time 30 minsCategory Asian RecipesCalories 247 per serving
- Place the eggs in a saucepan, add cold water to cover, bring to a boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in cold water. When the eggs are cool enough to handle peel them.
- Heat the oil in a wide heavy skillet over medium-high heat. Add the tumeric and stir to dissolve it. When the oil is hot enough to sizzle when a drop of water is dropped into it, add the peeled eggs and fry until golden and a little blistered all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips. Frying the egg is a fun little task, quickly done, and it makes them very attractive. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside.
- Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots and garlic, and fry briefly, until translucent. Add the chile powder and tomatoes and, stirring frequently to prevent sticking, cook at a strong simmer until the tomatoes have broken down into a softened mass, about 10 minutes.
- Stir in the fish sauce and salt, then taste and adjust the seasoning if you wish. Raise the heat to medium-high, add the chile strips, and stir. Place the eggs cut side down in the sauce and cook until the oil sizzles, about 3 minutes. Serve hot or at room temperature.
THAI YELLOW EGG CURRY - THAT SPICY CHICK
From thatspicychick.com
5/5 (1)Category DinnerAuthor Mike HultquistCalories 645 per serving
- Chop the red onion, garlic, ginger, Bird’s Eye red chilies, Prik Kee Nu green chilies (if using), carrots, potatoes, baby corn, makrut lime leaves, and coriander as indicated in the ‘Ingredients’ section. Thinly shave the coconut sugar disc with a knife. Whisk together the corn starch and water in a small measuring cup (for easier pouring) or bowl until combined well and a slurry has formed.
- Bring a pot of salted water to a rolling boil. Use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 8 minutes for medium-boiled eggs, or 10 minutes for hard boiled eggs. Transfer the eggs using the slotted spoon to an ice bath (a bowl filled with water and ice). Peel after 10 minutes.
CURRIED DEVILED EGGS - WELL PLATED BY ERIN
From wellplated.com
4.2/5 (5)Total Time 35 minsCategory AppetizerCalories 36 per serving
- Fill a saucepan with enough water to cover the eggs by 1 inch. Add the salt and bring to a gentle boil. Once the water is boiling, gently lower in the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs 14 minutes. A few minutes before the eggs are finished cooking, fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into the ice water. Let cool completely, about 15 minutes, then peel under cool running water.
- In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt. Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside. Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
- Scoop or pipe the curry mixture into the hollow egg whites (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.
CURRIED EGG TARTINES RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (19)Author Zaynab IssaServings 4
MAHI MAHI BANH MI WITH SPICY CURRIED MAYO + FRIED …
From halfbakedharvest.com
EGG CURRY RECIPE | EGG MASALA CURRY | HOW TO MAKE EGG CURRY
From recipesofhome.com
EASY EGG CURRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CURRIED PICKLED EGGS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CURRIED EGGS ON TOAST RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CURRIED EGGS WITH SPINACH - AMERICAN EGG BOARD
From incredibleegg.org
FRIED EGGS RECIPE | INCREDIBLE EGG
From incredibleegg.org
EGG CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STIR-FRIED CURRY NOODLES WITH EGGS AND GREENS RECIPE | BON APPéTIT
From bonappetit.com
HARISSA FRIED EGGS RECIPE | KITCHN
From thekitchn.com
EGG-FRIED NOODLES WITH BEANSPROUTS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
KEDGEREE - ENGLISH CURRIED RICE AND FISH | RECIPETIN EATS
From recipetineats.com
YOTAM OTTOLENGHI’S PARTY FINGER FOOD: CHEESY POTATO FILO CIGARS, …
From theguardian.com
CURRIED EGGS | EGG RECIPES - BRITISH LION EGGS - EGG INFO
From egginfo.co.uk
CURRIED FRIED EGG OPEN NAAN RECIPE - AUSTRALIAN EGGS
From australianeggs.org.au
CURRIED EGGS | THE COOK UP | JULIE GOODWIN | SBS FOOD
From sbs.com.au
FAVORITE FRIED EGGS RECIPE - COOKIE AND KATE
From cookieandkate.com
You'll also love