Poached Eggs Curry | Egg Drop Curry Recipe

Dimer Jhol - poached eggs curry - egg drop curry

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This Poached Eggs Curry or Egg Drop Curry is perhaps, the easiest Egg Curry recipe that you will ever come across. Here, a gravy of onion, tomato, ginger and garlic is prepared and in the end, little wells are made where each egg is dropped and allowed to cook. Fascinating right? No need to boil eggs beforehand and no need to peel eggs. A simple one-pan egg curry recipe that can be served with both rice as well as rotis or chapattis.

For the base gravy of this poached eggs curry recipe, I follow my Bengali Dimer Dalna jhol recipe. It is a simple onion-ginger-garlic-tomato based gravy, flavoured with Bengali gota gorom moshla or whole spices that make up for Bengali Garam Masala. It consists of Green Cardamom, Cinnamon and Cloves. Pretty simple actually. Overall this is one of those dishes which save me from toiling long for a wholesome meal.

poached eggs curry

Another easy egg recipe to your rescue!

I can probably build another website if I go on sharing the ways I include eggs in our daily diet. Our family is an eggs-loving family. Both I and my husband have been brought up on a dose of two eggs per day. Not kidding at all! Even now, I am tempted to make my Dimer Dalna or Bengali Egg Curry by the count of two eggs per person. Of course, I do not!

However, I make sure to include eggs in our daily diet, at least 4-5 times a week. This may include a simple Omelette for breakfast or savoury Egg Toast or Dim Pauruti for Sunday brunch. Or, playing around with my arsenal of egg curries for lunch or dinner menu.

When I want the easiest of all egg recipes, I resort to this Egg Drop Curry or Poached Eggs Curry. The name is quite self explanatory here, you simply crack the eggs and drop the yolk and the white in the bubbling curry. Now, simply let it simmer for 3-4 minutes, and you have a delicious side dish with perfectly cooked eggs in it.

Now, if you need reasons to try this Poached Eggs Curry, let me point out few for you:

  • No need to boil eggs separately. This cuts down the preparation time by almost half
  • No peeling of eggs required. We all know how irritating that could be
  • This is a one-pot or a one-pan dish, meaning lesser dishes to wash
  • It comes together in like 10 minutes flat. A frying pan allows for faster cooking as it is spread out and the gravy gets sauteed faster. Meaning a quicker dish in the end
  • Once the eggs have cooked inside the gravy, it becomes tastier. My tip – leave the yolk runny. That makes this Egg Drop Curry even better
  • You can actually serve it in any which way. Pair it with rice, rotis or chapattis for lunch or dinner. In case you are feeling hungry and don’t have time to make chapattis, enjoy this with a couple of slices of bread. It’s finger-licking good

How to make Poached Eggs Curry – Ingredients list

  • Eggs
  • Onion
  • Tomatoes
  • Ginger & Garlic
  • Salt & Turmeric Powder
  • Red Chilli Powder (Kashmiri Lal Mirch)
  • Whole Spices like Green Cardamom, Black Cardamom, Cloves & Cinnamon
  • Ketchup
  • Mustard Oil
  • Ghee – optional
  • Fresh Coriander leaves

Step-by-step instruction of how to make Poached Eggs Curry in Bengali style

  • Using a food processor or a normal grinder, grind the onion, ginger, garlic and tomatoes into a coarse mix. A few chunky pieces will give a body and texture to the gravy. However, if you prefer your gravy to be smooth, you can turn this mix into a smooth paste
  • Now, take a frying pan. The biggest you have. The more they spread, the better will be your chances to have fully spread poached eggs
  • Heat some mustard oil and drop the whole spices in it. For more flavour, half crush them in a mortar pestle. Ass they sizzle, drop the ground paste into the oil and stir.
  • As it continues to saute, add the powdered spices and cook till it reduces and starts releasing bubbles of oil at the edges
  • Now we will make the gravy by adding some water to it. Give it a good stir and let it simmer.
  • Crack an egg separately in a bowl. Make a small well in the gravy and drop the egg in it gently, ensuring the yolk is intact. Similarly, repeat for the rest of the eggs
  • Once all the eggs are in, cover the frying pan with its lid and let it simmer on low heat for 4-5 minutes. Once done, you will see that the eggs have taken a shape of a perfectly done sunny side up.
  • To finish, drizzle some ghee and sprinkle some finely chopped coriander leaves
  • Serve hot

Things to remember while making this Poached Eggs Curry

  • Always crack the eggs separately in a bowl first. This is like cooking with Eggs 101! I know there are many recipes that tell you to drop the eggs directly in the gravy, but don’t do it as you run the risk of ruining the entire gravy if one of the eggs turn out to be rotten or bad
  • I have found that at a time, a 22 cms frying pan is good enough to hold four poached eggs at a time. So, if you are cooking a larger batch then use a bigger frying pan, perhaps a paella pan.
  • Sometimes I make the poached eggs separately in a pan and then gently lower them in the simmering gravy. Especially when I am cooking this dish for my guests, I make the eggs separately so that they remain intact and beautiful

How to serve this Bengali Dimer Jhol recipe of Poached Eggs Curry?

As I told you, this is a perfect side dish that can be served with rice, rotis or chapattis, paranthas or even a couple of slices of bread.

Looking for more easy Egg Recipes? Check these out.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Poached Eggs Curry | Egg Drop Curry Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Poached Eggs Curry or Egg Drop Curry is perhaps, the easiest Egg Curry recipe that you will ever come across. Here, a gravy of onion, tomato, ginger and garlic is prepared and in the end, little wells are made where each egg is dropped and allowed to cook. Fascinating right? No need to boil eggs beforehand and no need to peel eggs. A simple one-pan egg curry recipe that can be served with both rice as well as rotis or chapattis.

Course: Side Dish
Cuisine: Bengali
Keyword: Bengali Egg Curry, Egg Recipes, Gluten Free Recipes
Servings: 3 People
Author: Priyanka
Ingredients
  • 3 Eggs
  • 1 Onion
  • 2 Tomatoes
  • 1 inch Ginger
  • 4 Cloves of Garlic
  • Salt to Taste
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder Kashmiri Lal Mirch
  • 1 Green Cardamom
  • ½ Black Cardamom
  • 2 Cloves
  • ½ inch Cinnamon
  • 2 tbsp Ketchup
  • 3 tbsp Mustard Oil
  • 1 tsp Ghee – optional
  • Fresh Coriander leaves
Instructions
  1. Using a food processor or a normal grinder, grind the onion, ginger, garlic and tomatoes into a coarse mix. A few chunky pieces will give a body and texture to the gravy. However, if you prefer your gravy to be smooth, you can turn this mix into a smooth paste
  2. Now, take a frying pan. The biggest you have. The more they spread, the better will be your chances to have fully spread poached eggs
  3. Heat some mustard oil and drop the whole spices in it. For more flavour, half crush them in a mortar pestle. Ass they sizzle, drop the ground paste into the oil and stir.
  4. As it continues to saute, add the powdered spices and cook till it reduces and starts releasing bubbles of oil at the edges
  5. Now we will make the gravy by adding some water to it. Give it a good stir and let it simmer.
  6. Crack an egg separately in a bowl. Make a small well in the gravy and drop the egg in it gently, ensuring the yolk is intact. Similarly, repeat for the rest of the eggs
  7. Once all the eggs are in, cover the frying pan with its lid and let it simmer on low heat for 4-5 minutes. Once done, you will see that the eggs have taken a shape of a perfectly done sunny side up.
  8. To finish, drizzle some ghee and sprinkle some finely chopped coriander leaves
  9. Serve hot
Recipe Notes

Things to remember while making this Poached Eggs Curry

  • Always crack the eggs separately in a bowl first. This is like cooking with Eggs 101! I know there are many recipes that tell you to drop the eggs directly in the gravy, but don’t do it as you run the risk of ruining the entire gravy if one of the eggs turn out to be rotten or bad
  • I have found that at a time, a 22 cms frying pan is good enough to hold four poached eggs at a time. So, if you are cooking a larger batch then use a bigger frying pan, perhaps a paella pan.
  • Sometimes I make the poached eggs separately in a pan and then gently lower them in the simmering gravy. Especially when I am cooking this dish for my guests, I make the eggs separately so that they remain intact and beautiful

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