Curried Eggs was an idea I discovered during those moments when you open the fridge for the fourth time, hoping something new magically appears, nothing new appeared.

Anyway, after a lot of trials, I finally put together a curried egg recipe that is stupidly simple but tastes like something you would order at a cozy café on a rainy afternoon.

And no, you do not have to be a first-class chef to pull this off. Here let us appreciate what curried egg mean.

What Curried Egg Truly Mean

First off, if you’re here wondering, why would anyone curry an egg?,  trust me, you’re not alone. I had the same thought.

But now let me tell you, Curried eggs are basically hard-boiled eggs bathed in a spiced, aromatic curry sauce. The flavors soak in, and suddenly the humble boiled egg turns into a hero of the dinner table.

Depending on where you’re from, you might find variations from India, Sri Lanka, or even some parts of our Africa here.

Some people like it creamy with coconut milk. Others prefer it spicy and tomato-based. This recipe falls somewhere in the middle because honestly, balance is key.

The Needed Ingredients for Curried Eggs

For the eggs:

• 6 large eggs (Go with free range if you want fancy, but regular eggs work just fine).

For the curry sauce:

• 2 tablespoons vegetable oil (sunflower, canola, whatever you have).
• 1 medium onion (chopped or diced).
• 3 cloves garlic (minced, or smash).
• 1-inch piece of ginger (a teaspoon of ginger powder works in a pinch).
• 2 medium tomatoes (chopped, but canned diced tomatoes work too).
• 1 teaspoon ground turmeric.
• 1 teaspoon ground cumin.
• 1 teaspoon coriander powder.
• 1 teaspoon chili powder (adjust to taste).
• 1 cup coconut milk (optional, but recommended for creaminess).
• 1/2 cup water or vegetable broth (depending on how thick you like your curry).
• Salt (to taste, of course), Fresh cilantro or parsley for garnish (totally optional, but pretty).

Step-by-Step Guide Of Making Curried Eggs

First Step:

• Boil the Eggs (Try Not to Overcook Them).
• Put your eggs in a pot, cover with water, and bring to a boil.
• Once the water starts bubbling like crazy, turn off the heat, cover the pot, and let them sit for about 10-12 minutes.
• After the time’s up, drain the hot water and give the eggs a cold bath. This makes peeling way easier.
• Peel them and set aside

Second Step:

• Heat the oil in a deep pan or skillet over medium heat. Add your chopped onions and sauté till they’re soft and golden.
• This should take around 5-7 minutes. Toss in the minced garlic and grated ginger next. Cook for another minute or two until your the aroma fills the kitchen.
• Now, it’s time to add your spices. Add the turmeric, cumin, coriander, and chili powder. Stir for about 30 seconds.
• Careful not to burn the spices – they go bitter fast if left unattended.
• Add your chopped tomatoes and cook till they break down into a thick paste. This part can take 5-8 minutes depending on how juicy your tomatoes are. If it’s sticking to the pan too much, just splash a bit of water.
• If you’re using the creamy style, pour in that coconut milk now, along with half a cup of water or broth. Stir everything together and let it simmer for 5-10 minutes till the flavors meld. Taste for salt. Add more if needed.

Third Step:

• Take your peeled eggs and gently score them with a knife just little slits around the surface. This helps the curry seeps inside. 
• Place the eggs into the sauce and let them simmer for another 5-7 minutes on low heat.
• Spoon the sauce over them occasionally so they’re fully coated and soaking in all that spicy goodness. If you like it extra saucy, feel free to add a splash more water or broth at this stage.

Fourth Step:

• Garnish and Serve 
• Sprinkle chopped cilantro on top if you’re feeling fancy.
• Serve hot with steamed basmati rice, naan bread, or honestly even plain old white bread.

A Few Mistakes to avoid while making curried eggs.

1. The first time I tried this recipe, here’s where I missed the step.
2. Overcooked the eggs, I left them boiling too long which later resulted to dry, chalky yolks.
3. Burnt the spices, do not get to distracted and leave the spices frying unattended for long.
4. Do not add too much chili powder. 
5. Skipped tomato paste consistency step; The sauce was too watery because I didn’t let the tomatoes break down enough before adding coconut milk. 

How to make your curried egg tasty

1. Add peas or spinach for some greens.
2. Throw in some potatoes if you’re feeling hungry.
3. Use boiled duck eggs for a more dramatic flair. 
4. Add a squeeze of lemon just before serving to brighten up the flavors.

In Conclusion

Although this is not a super authentic recipe straight from grandma’s kitchen, It’s more like your are slightly lazy, but very hungry friend trying to feed herself without burning the house down. But honestly, it works.

This curried egg recipe hits that perfect spot between comfort food and something a little bit exotic. Plus, it uses pantries, comes together in under 30 minutes.