Eastern Eggs


Eggs are on sale. Of course they are. They are specially reduced in price for Easter – dirt cheap. So folks go mad buying eggs:  an egg buying spree. Makes me wonder when I see folks carrying more than four cartons of cheap eggs at the check out. 48 eggs! What are they going to do with all that egg? Quiche? Frittata? French toasts? Devilled eggs? Cakes? Custard? Meringues? Soufflé? There’s millions of things to make, but what are ‘they’ going to make?  The Chinese will most definitely make the delicious ‘egg foo young’ and me – the one who came home with 2 cartons just because they were on sale, I made some golden egg curry.


If you have more eggs in the fridge than you imagined here’s a recipe for you to try. I grew up eating a version of this made by my Mom. It is a pretty common dish back home and all over South East Asia and it is delish!


Golden Egg Curry


  • Eggs: 4 (Boiled and peeled)
  • Onions: 1 medium sized, finely diced
  • Garlic: 5 cloves
  • Tomato: 1 medium (finely chopped)
  • Tomato paste: 1/2 tsp
  • Curry leaves: 2 sprigs
  • Cumin (whole): 1/2 tsp
  • Turmeric powder: 1/2 tsp +1/2 tsp
  • Cayenne pepper:  1 tbsp
  • Veg oil: 2 tbsp + 2 tbsp
  • Sugar: 1/2 tsp
  • Salt: to taste


  • Toss the boiled eggs in 1/2 tsp turmeric powder and 1/4 tsp salt.
  • In a frying pan heat oil and on medium heat fry the turmeric coated boiled eggs, turning every 2 -3 minutes till they turn golden brown in color.
  • Frying boiled eggs should be done with care as they have a tendency to splatter and burst if left to fry for too long on hot oil.
  • The fried eggs will have a thin fried coating.
  • In the same frying pan add the rest of the oil and the cumin seeds.
  • When the seeds start to bubble add the finely diced onions and over medium heat fry the them till they are translucent.
  • Add the sliced garlic and the finely chopped tomato and keep frying over low heat taking care not to burn the garlic.
  • Add the tomato puree along with 1/2 cup water, the cayenne and the turmeric powder and the curry leaves (you may want to add organ instead of curry leaves if you like) and boil gently till the sauce forms. This can take unto 10-15 mins of boiling over medium heat. Add salt and sugar and toss the fried eggs in the gravy.
  • Cover the pan and cook the eggs for another 5 mins or so.
  • Serve hot with boiled rice and a slice of lemon. You can choose to slice the eggs before serving or whole.
  • Enjoy.



4 thoughts on “Eastern Eggs

  1. Such an unusual dish to me, and an exotic use for the humble boiled egg. I think there’ll be a few less hidden by the Easter Bunny this weekend 😊. Lovely photography, I must learn to take photos like you.

    • Thank you for the compliments! I am honoured. 🙂 Your love for photography will take you where you want to be. It is s much fun.
      As for the eggs, it is so common to make curry out of boiled eggs in Asia that we almost take it for granted. They are delicious.

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