Made with whole boiled eggs, Egg Curry is a simple, delicious recipe that is both filling and healthy. As you may very well know, the goodness of eggs is found in the yolk (containing over 90 percent of an egg’s calcium and iron) and the white (containing almost half the egg’s protein).
Of all the egg recipes I know, this is one of my top picks, especially since this is so simple and goes very well with a lot of sides. For years, I had avoided this recipe for fear of cholesterol and I still regret it. I had limited my egg consumption to just whites and even developed a taste for egg white recipes (which are incidentally quite delicious too). I lost count of the number of yolks I have tossed in the trash can during all those years:(
The other stuff I mistakenly avoided for many years are bananas (one of my doctors made me believe that bananas caused colds!), ghee ( for many years I thought I was putting on weight because of ghee) and cooking in coconut oil ( the world I grew up in, coconut oil was only meant for healthy hair). It’s amazing how nutrition claims and weird beliefs can impact your diet and make you miss out on some of the most wonderful things in life.
One interesting thing about this recipe is that the eggs are browned in a pan after they are boiled (and cooled) and that gives them a unique flavor (there are some Indian recipes that actually deep fry boiled eggs but I do not recommend that). Just half a teaspoon of oil is enough to brown the eggs. Using a knife to slit the boiled eggs evenly will help absorb the curry flavor from the tomatoes and onions. For instructions on making ginger/garlic paste, you can click here.
You can’t go wrong with this dish- it’s yummy!
This deliciously tangy and spicy egg curry can be had by itself or with a host of other items like cauliflower rice, jeera rice, quinoa or roti.
Why is this Healthy?Eggs are regarded a 'complete' source of protein as they contain all eight essential amino acids; the ones we cannot synthesize in our bodies and must obtain from our diet.
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Set aside boiled eggs, diced tomatoes and diced onion in separate bowls; slit boiled eggs randomly to ensure spices get absorbed
Heat half a teaspoon of oil in a pan and gently brown the eggs uniformly
Sauté onions in a different pan (with 2 teaspoons of oil) . Add ginger/garlic paste and continue to sauté till the onions are golden brown. Add turmeric, red chili powder and mix well
Add tomatoes and continue cooking till most of the moisture evaporates. Add garam masala and coriander powder . Stir well to ensure that the spices blend in evenly
Add the browned eggs and cook them with the tomatoes and onions for a few minutes to ensure they absorb the spices ( this will help flavor the eggs but not necessarily make them spicy)
Garnish with cilantro and serve with cauliflower rice
Egg curry can be had by itself or with a host of other sides like Brown Jeera Rice, Jeera Quinoa, Cauliflower Rice or Alu Palak Paratha.
*Use organic ingredients wherever possible
Amount Per Serving
Calories from Fat 126
% Daily Value*
Total Fat 14g
Total Carbohydrates 12g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.