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Burmese Egg Curry

Savory Burmese Egg Curry: A Breakfast Delight Awaits

Experience the rich flavors of Burmese Egg Curry, a breakfast delight that transforms simple eggs into a savory gem.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Burmese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 4 large eggs
  • 1/4 cup peanut oil or raw sesame oil Substitute with any neutral oil, taste may vary
  • 1/2 teaspoon turmeric Use curry powder as a substitute if needed
  • 1 cup red shallots Thinly sliced
  • 2 cloves minced garlic Fresh garlic is best
  • 1/2 teaspoon chili powder Adjust according to spice tolerance
  • 1/2 teaspoon dried ginger powder Fresh ginger can be used
  • 1 tablespoon curry powder Mix for authentic flavor
  • 2 medium roma tomatoes Chopped
  • 1 cup crushed tinned tomatoes
  • 1 tablespoon fish sauce Use soy sauce for vegetarian option
  • 2 tablespoons dried shrimp (ground) Pounded dried fish can substitute
Optional Garnish
  • 1/2 cup fried shallots Can be made at home or bought pre-made

Equipment

  • Pot
  • Wok
  • Slotted spoon
  • Paper Towel

Method
 

Step‑by‑Step Instructions
  1. Boil the large eggs in water for 6 minutes, then transfer to an ice bath, cool, peel, and set aside.
  2. Heat 1/4 cup of peanut oil in a wok over medium heat, add 1/2 teaspoon of turmeric, and stir to infuse the oil.
  3. Fry 1 cup of sliced red shallots in the hot oil for 4-5 minutes until golden and crispy. Remove and drain on paper towel.
  4. Deep fry the peeled eggs in the oil for about 3-4 minutes until golden brown, then remove and drain on paper towel.
  5. In the oil, stir-fry the fried shallots, minced garlic, and dried ginger powder over medium heat for 2-3 minutes.
  6. Add 2 chopped roma tomatoes, 1 cup crushed tinned tomatoes, and 1 tablespoon fish sauce, simmer on low for 10 minutes.
  7. Cut the fried eggs in half and nestle them into the sauce, simmer for an additional 5 minutes.
  8. Adjust seasoning if needed, serve hot garnished with crispy fried shallots.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 250mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

For best results, use fresh ingredients and monitor cooking times closely to avoid overcooking the eggs.

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