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Burmese Egg Curry Recipe for a Myanmar Breakfast Favourite. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Burmese Egg Curry Recipe

This classic Burmese egg curry recipe makes a Myanmar curry shop staple that’s typically eaten for breakfast. Served with a spicy tomato and onion-based curry, the boiled eggs are peeled and deep fried in turmeric until golden, which is why you’ll also spot a Burmese golden egg curry recipe in Burmese cookbooks.
Prep Time20 mins
Cook Time29 mins
Course: Breakfast, Main, Side Dish
Cuisine: Burmese
Servings: 4 People
Calories: 347kcal
Author: Terence Carter

Ingredients

  • 5 large eggs
  • 100 ml peanut oil or raw sesame oil
  • 1 tsp turmeric
  • 2 red shallots sliced finely
  • 3 red shallots chopped roughly
  • 2 tsp minced garlic
  • 1 tsp chilli powder
  • 1 tsp dried ginger powder
  • 2 tsp curry powder
  • 2 medium Roma tomatoes chopped roughly
  • 1 tinned tomato crushed
  • 2 tsp fish sauce
  • 2 tsp dried shrimp ground

Instructions

  • Boil the eggs according to our boiled egg guide around 6 minutes. Cool the eggs down in an ice bath carefully remove the shells in the water. Dry the eggs off with a paper towel so that they don't splatter when fried.
  • Heat oil in large wok to medium heat, add the turmeric and fry the 2 shallots until soft, lightly caramelised and golden in colour. Remove with a slotted spoon and place on a rack with a kitchen towel.
  • Transfer the oil to a smaller, deep frying pan and add extra oil if necessary so that the oil will cover the eggs halfway. Heat the oil to medium.
  • Using a slotted spoon, lower the eggs into the oil and roll them around every 20 seconds or so until they are an even golden colour.
  • Remove the eggs with a slotted spoon, drain and set aside.
  • Add the oil back into the wok and stir-fry the other shallots. When they are translucent, add the garlic, ginger, chilli powder, curry powder, tomatoes, and fish sauce.
  • Cook this down until the sauce becomes thick. Halve the eggs carefully and place yolk side up in the curry. Add about 1/2 a cup of water and simmer.
  • When you're happy with the consistency of the curry, add half the dried shrimp, stir through and then check the seasoning and add salt as necessary.
  • When serving, top the serving dish or each individual dish with the turmeric-fried onion slices.
  • Serve with the rest of the ground dried shrimp.

Nutrition

Calories: 347kcal | Carbohydrates: 9g | Protein: 10g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 415mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 716IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg