Egg Curry Recipe – Eats Now

Name: Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggs; 1 White Onion; 2 tablespoons Canola oil; 2 Ginger slices; 5 Curry leaves; 1/2 teaspoon Mustard seeds; 1/2 teaspoon Fennel seeds; 1/4 teaspoon Turmeric; 1/4 teaspoon Chile powder; 1/2 teaspoon Coriander powder; 1/2 teaspoon Kosher salt; 1 cup Coconut milk; 1/2 cup Cilantro

Servings: persons

3 Eggs
1 White Onion
2 tablespoons Canola oil
2 Ginger slices
5 Curry leaves
1/2 teaspoon Mustard seeds
1/2 teaspoon Fennel seeds
1/4 teaspoon Turmeric
1/4 teaspoon Chile powder
1/2 teaspoon Coriander powder
1/2 teaspoon Kosher salt
1 cup Coconut milk
1/2 cup Cilantro

1
Hardboil eggs by placing them a saucepan, cover with cold water and cook for 10 minutes till done. Drain eggs, cool and peel them .
2
Peel and chop onion into small dice.
3
Heat canola oil in a saucepan . When the oil shimmers, add mustard and fennel seeds. Let the seeds splutter for 10 seconds, then add ginger, curry leaves and onions. Saute onions for 5 minutes till translucent and soft.
4
Sprinkle in powdered spices, salt and stir to mix.
5
Add coconut milk and bring to a low boil.
6
Cut eggs vertically in half and slide them into curry. Let eggs simmer for a few minutes.
7
Garnish with cilantro and serve .
8
Egg curry to arrives very well with a bowl of hot cooked rice.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Eggs, 1 White Onion, 2 tablespoons Canola oil, 2 Ginger slices, and more.

Yes, Egg Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions