Why this recipe works
Eggs are a complete, inexpensive protein with choline and vitamin B12. The gravy is the same onion-tomato bhuna behind most curries, so it comes together fast. The only real craft is in the boiling: get that right and the eggs are tender with a bright yellow yolk, not a chalky, green-rimmed one.
Ingredients
- Eggs6
- Turmeric½ tsp
- Cumin seeds1 tsp
- Coriander powder1½ tsp
- Red chilli powder½–1 tsp
- Ginger-garlic paste1 tbsp
- Onions & tomatoes2 each
- Garam masala½ tsp
- Oil, salt, coriander leaves2 tbsp
Method
-
1
Boil the eggs for about 9 to 10 minutes, then plunge them straight into cold water and peel.
Why: that grey-green ring on an overcooked yolk is iron and sulfur reacting into ferrous sulfide. Stopping at 10 minutes and cooling fast prevents it, keeping the yolk yellow and the white tender.
-
2
Prick or lightly score the peeled eggs, and toss them in a little turmeric, salt and chilli. Sear them in a spoon of hot oil until just golden, then set aside.
Why: scoring gives the smooth egg surface something to hold onto, so the masala clings instead of sliding off.
-
3
In the same pan, crackle the cumin, brown the onions, then add the ginger-garlic, coriander, chilli, remaining turmeric and tomatoes. Bhuno until the oil separates.
The base: the oil separating tells you the masala is done and the spices have bloomed into the fat. The same grammar as every gravy here.
-
4
Add water for a gravy, simmer a few minutes, then return the eggs (halved or whole) to warm through. Finish with garam masala and coriander leaves.
Why: the eggs are already cooked, so they only need to warm and soak up the gravy; long boiling would only toughen the whites.
Three ways
1 · Everyday
Onion-tomato gravy, as above. A 25-minute weeknight staple.
2 · Coconut (Kerala)
Finish with coconut milk and curry leaves for a mellow, southern egg roast.
3 · Higher-veg
Wilt in spinach or peas with the gravy to stretch it and add fibre.