Soft Egg Curry Rice
Make Simple and Delicious Egg Curry with Eggs on Hand
This is a dish I sometimes make when I have too many eggs and need to use them up quickly. The combination of curry and eggs is fantastic. It’s a comforting and tasty meal made with simple ingredients, perfect for a quick lunch or dinner.
Ingredients
- 3 large eggs
- 4 Tbsp store-bought curry powder
- 1/2 medium onion (or 1 small onion)
- 1 Tbsp butter
- 50 ml milk
- 100 ml water
- 1/3 tsp salt
Cooking Instructions
Step 1
First, prepare the onion. Slice it thinly. The recipe calls for 1/2 an onion, but if your onion is small, using a whole one will add more flavor and depth.
Step 2
In a large bowl, crack the 3 eggs. Add 50 ml of milk and 1/3 tsp of salt. Whisk gently with a fork or whisk until well combined to create the egg mixture. Adding milk will make the eggs extra tender.
Step 3
Melt 1 Tbsp of butter in a heated pan over medium-low heat. Once the butter is melted, add the sliced onions and sauté until they become tender and slightly golden brown. When the onions start to turn a light brown, add 100 ml of water.
Step 4
Once the water begins to boil, add 4 Tbsp of the store-bought curry powder. It’s important to dissolve the curry powder thoroughly to avoid lumps. Use a spatula or whisk to stir and cook until smooth.
Step 5
When the curry reaches your desired thickness, reduce the heat to very low. Slowly drizzle the prepared egg mixture over the curry. Let it cook gently until the egg forms soft curds. Once the egg is cooked through, your delicious and tender egg curry is ready!
