Golden Egg Curry from Burma: Rivers of flavor by Naomi Duguid

Name: Golden Egg Curry from Burma: Rivers of flavor by Naomi Duguid
Ingredients: 4 large or extra-large eggs, preferably free-range; 2 small shallots, minced; ⅛ teaspoon turmeric; ⅓ cup peanut oil or unroasted sesame oil; 2 medium tomatoes (about ½ pound), finely chopped; 2 teaspoons fish sauce; 2 teaspoons minced garlic; ¼ teaspoon Red Chile Powder, or to taste; ½ teaspoon salt, or to taste; 2 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each

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Burmese egg curry is a beautiful way of presenting eggs. They’re first boiled, then peeled and fried in medium-hot oil. The smooth whites blister and firm up in

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Ingredients

4 large or extra-large eggs, preferably free-range
2 small shallots, minced
⅛ teaspoon turmeric
⅓ cup peanut oil or unroasted sesame oil
2 medium tomatoes (about ½ pound), finely chopped
2 teaspoons fish sauce
2 teaspoons minced garlic
¼ teaspoon Red Chile Powder, or to taste
½ teaspoon salt, or to taste
2 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each