Savory Baked Egg Curry: A Rice-Loving Delight
[Recipe/Home Cook] A Guaranteed Rice Thief! Baked Egg Curry Recipe
The start of any meal dilemma often begins with raiding the refrigerator. I bought a dozen soft-boiled eggs wanting to increase my protein intake, but eating them plain felt a bit mundane. So, I decided to make this incredibly rice-addictive baked egg curry! ^^
Basic Ingredients
- 6 boiled eggs
- 1 onion
- 2.5-3 blocks of solid curry roux
- 1 Tbsp cumin powder
- 1-2 Tbsp chili powder (adjust for spice preference)
- 500ml water
- Cooking oil, as needed
- Pinch of black pepper
- 2 servings cooked rice
Optional Ingredients (for enhanced flavor)
- 4 sausages
- 4 sausages
Cooking Instructions
Step 1
Let’s take a look at the ingredients first. If you have pre-boiled eggs or stone-baked eggs at home, you can use them directly as I did. Slice the onion thinly. For the other ingredients, there’s no special preparation needed as they can be used as-is.
Step 2
I’m using boiled eggs from home, but for those who need to boil eggs first, here’s a quick tip on how to peel them easily! 1) Take the eggs out of the refrigerator and let them come to room temperature beforehand. 2) When the water is boiling vigorously, add a little cold water or a few ice cubes, then gently add the eggs and cook them over low heat. 3) After boiling for about 10 minutes, immediately transfer them to cold water to cool before peeling.
Step 3
Now, let’s truly begin cooking! Heat a generous amount of cooking oil in a pan. Place the eggs in the hot oil and fry them, rolling them around to ensure all sides are deeply golden brown. This step gives the eggs a lovely texture and flavor.
Step 4
Continue frying the eggs until their original color (white or yellow) is no longer distinguishable, meaning they are thoroughly browned. Then, add the sliced onions to the pan alongside the eggs and sauté until they become translucent.
Step 5
Once the onions are somewhat translucent, make some space in the pan and add the sausages you plan to use as a garnish. Grill them until nicely browned as well. This adds another layer of flavor and texture to the dish.
Step 6
You’re more than halfway done! Now, we’ll start building the curry flavor. Add a good amount of chili powder to create a spicy foundation. Adjust the quantity based on your preference for heat.
Step 7
Next, add the cumin powder to introduce an exotic aroma. If you enjoy the distinct flavor of Indian curries and aren’t averse to cumin, feel free to add a heaping tablespoon. The amount can be adjusted to your liking.
Step 8
Now, stir-fry everything together until it becomes fragrant and slightly oily, resembling chili oil. This step helps to meld the flavors of the spices with the other ingredients.
Step 9
Pour in the prepared 500ml of water and stir to combine. Once the mixture comes to a boil, add 2 blocks of solid curry roux and stir until dissolved. Taste and adjust the consistency and flavor; we added another block for a thicker curry, but you can add more or less to suit your preference.
Step 10
Finally, add a pinch of black pepper. As Chef Baek Jong-won wisely noted, pepper and curry are an exceptionally well-paired combination! Let it simmer gently for a short while until everything is nicely integrated. Your baked egg curry is almost ready!
Step 11
Prepare a shallow, slightly deep bowl that can nicely hold the curry over the rice. Place the cooked rice in the bowl, shaping it attractively. Then, generously ladle the curry over the rice, like covering it with a warm blanket. We also added the pre-grilled sausages on top for garnish.
Step 12
Cut the beautifully baked egg in half and enjoy it with the rice and rich curry. This dish is truly a ‘rice thief’! I highly recommend everyone to try making it. Enjoy your delicious meal!
