Poached Eggs Curry | Egg Drop Curry Recipe
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.
Servings 3 People
Equipment
- Non-stick frying pan
- Stove Top
- Electric Chopper or Food Processor
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
- 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
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