Egg Curry Recipe

Egg is a versatile cooking ingredient. Many people who do not eat meat eat eggs. The flavorful aroma of this saucy egg curry will have your mouth watering as you prepare it, good thing it is quick to make. Check it out the egg curry recipe here!!

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings:  6 [/one_third_last]


[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 6 Eggs

For the masala :

  • Coconut ½ piece
  • 5 Red chilies,roasted
  • 2 tsp Coriander seeds,roasted
  • 1 pinch Ajwain seeds, roasted
  • 1 pinch Methi seeds, roasted
  • 1 pinch cumin seeds, roasted
  • 1 Onion, chopped
  • Salt to taste

For seasoning :

  • 1 Onion, chopped
  • Oil 2 tbsp

[/tab] [tab]Yield: 6  servings

Nutritional information is not yet available. [/tab] [/tabs]

[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Grind to a paste the ingredients for the masala.

Step 2

Put the paste in a vessel and boil along with 4 cups of water and one onion.

Step 3

When the curry is boiling, lower the flame and break the six eggs one by one into the curry.

Step 4

Add salt and cook till the eggs are done and remove from the flame and keep aside.

Step 5

Take another vessel, put some oil in it and fry one onion till brown.

Step 6

Pour the curry over it. Boil for a little more time and remove from the flame. Egg Curry is ready to serve.

[/tab] [tab]

  • Serve with rice.

[/tab] [/tabs]

Bushra Waheed Avatar


Leave a Reply

Your email address will not be published. Required fields are marked *

You’ll also love