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–+ servings
Burmese Egg Curry

Burmese Egg Curry: A Comforting Breakfast Tradition

Burmese Egg Curry is a delightful and flavorful breakfast dish that combines deep-fried eggs and a rich, spicy curry sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Burmese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 4 large Large Eggs Can substitute with duck eggs.
  • 1/4 cup Peanut Oil or Raw Sesame Oil Can substitute with canola oil.
  • 1 teaspoon Turmeric Optional if unavailable.
  • 2 medium Red Shallots Can substitute with regular onions.
  • 2 cloves Minced Garlic Fresh is best; powder can work.
  • 1 teaspoon Chili Powder Adjust to your spice preference.
  • 1 teaspoon Dried Ginger Powder Fresh ginger is a delicious alternative.
  • 1 tablespoon Curry Powder Essential spice blend for Burmese curries.
  • 2 medium Roma Tomatoes Any ripe tomato can be used.
  • 1 can Tinned Tomato Can also use extra fresh tomatoes.
  • 1 tablespoon Fish Sauce Can substitute with soy sauce for vegetarian option.
  • 1/4 cup Dried Shrimp Can be omitted or replaced with seaweed.

Equipment

  • wok
  • Pot
  • Ice Bath
  • Paper Towels

Method
 

Step‑by‑Step Instructions for Burmese Egg Curry
  1. Prepare Eggs: Begin by placing large eggs into a pot of boiling water. Cook for 5-6 minutes, then transfer to an ice bath.
  2. Fry Shallots: Heat peanut oil in a wok and add turmeric and sliced shallots. Sauté until golden brown, 3-5 minutes.
  3. Deep-Fry Eggs: Fry the peeled eggs in the same oil for 4-5 minutes until golden brown. Drain on paper towels.
  4. Make Curry Base: In the same wok, sauté remaining shallots, garlic, and ginger powder until fragrant. Add chili powder and curry powder and toast for 1 minute.
  5. Add Tomatoes: Mix in chopped Roma tomatoes and tinned tomatoes. Simmer for 10 minutes until the sauce thickens.
  6. Combine: Halve the deep-fried eggs and place them in the sauce. Add water to desired consistency and let simmer for 5 minutes.
  7. Final Touch: Stir in dried shrimp and fish sauce. Adjust seasoning with salt and garnish with crispy fried shallots before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 18gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 370mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months in a sealed container.

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