Crispy & Tender Baked Egg Curry Rice
Endless Egg Delights: Making Baked Egg Curry
I tried following Chef Baek Jong-won’s recipe, and it was uniquely delicious and great. This recipe elevates the classic curry by incorporating eggs that are pan-fried until golden brown and slightly crispy on the outside, while remaining tender and moist within. The sweetness of the caramelized onions and the soft potatoes complement the savory curry, making it a truly satisfying meal.
Main Ingredients- 8 hard-boiled eggs (number can be adjusted freely)
- 2-3 Tbsp curry powder
- 1 onion
- 2 potatoes (optional)
- 600ml water (enough to cover ingredients)
Cooking Instructions
Step 1
First, prepare your hard-boiled eggs. The recipe uses 8, but feel free to adjust the number of eggs to your preference. You can use up any eggs you have in the refrigerator!
Step 2
In a deep pot, add a generous amount of cooking oil. Place the hard-boiled eggs, in their shells, directly into the oil. Cover the pot with a lid and gently roll the eggs over low heat. This ‘frying’ method helps prevent oil splatters and ensures the eggs cook evenly. Continuously roll the pot gently to prevent sticking.
Step 3
Continue to fry the eggs until their surfaces turn a nice golden brown. Be mindful not to burn them; keep rolling the pot to ensure even browning. This pan-frying process enhances the eggs’ texture and flavor, making the protein deliciously crispy.
Step 4
Prepare one onion and chop it to your desired shape. Thinly slicing it or dicing it into bite-sized pieces both work well. Whichever shape you choose, it will add wonderful flavor to your curry.
Step 5
If you’re using potatoes, peel and chop them into your preferred size. Potatoes add a nice texture to the curry, but they are optional. Remember, the star of this dish is the ‘baked egg’!
Step 6
With the fried eggs still in the pot, add the chopped onion and sauté them together. Cooking the onions longer will bring out their sweetness and deepen the flavor, so sautéing them thoroughly is recommended. Aim for caramelization for an even richer taste.
Step 7
If you’re adding potatoes, put them in the pot now and sauté them with the onions. Sauté until the potatoes are slightly tender.
Step 8
Although I added water a bit earlier than planned due to being busy with filming, ideally, you would sauté the onions until they are nicely caramelized. Pour in 600ml of water. Adjust the amount of water so that the ingredients are just submerged.
Step 9
Now it’s time to add the curry powder. Add 2-3 tablespoons of curry powder and stir well to dissolve any clumps. Once it reaches your desired consistency, stop adding. If it’s still too thin, add a little more curry powder. Don’t worry, you can always adjust the thickness by adding more curry powder if it’s too watery, or a bit more water if it becomes too thick!
Step 10
Finally, add a pinch of black pepper. Black pepper is a perfect companion to curry, enhancing its overall flavor profile.
Step 11
Your delicious Baked Egg Curry is ready! The contrast between the crispy exterior and the tender interior of the eggs, combined with the hearty potatoes and sweet onions, will make your mouth water.
Step 12
Serve this flavorful curry generously over a bowl of warm rice for a delightful curry rice experience. Enjoy this delicious meal!
