Curry Poached Egg Recipe, Delicious Side Dish for Lunch

Curry spice poached egg illustration (taste.com.au)

Eggs never fail to be processed into various dishes. Starting from scrambled eggs, fried eggs, boiled eggs, Balinese spiced eggs, balado eggs, bacem eggs, everything is delicious. Every processed egg makes your appetite increase and of course your energy also increases.

If you are getting bored with the same processed eggs, try making boiled eggs with curry sauce. Check out the full recipe below, OK!

Ingredients and how to make curry spice poached eggs

Poached egg illustration (unsplash.com/sharonmccutcheon)

Total serving time: 45 minutes
Number of servings: 5-7 servings

Materials:

• 5-7 domestic chicken eggs
• 2 stalks of curry leaves, pick the leaves
• 4 pieces of lime leaves, discard the bones of the leaves
• 2 stalks of lemongrass, bruised
• 200 ml of instant coconut milk, dissolve with 800 ml of water
• salt to taste
• sugar to taste
• powder broth to taste
• right amount of oil

Powdered seasoning ingredients:

• 8 grains of shallots
• 5 cloves of garlic
• 5 curly red chilies
• 4 large red chilies
• 4 cm finger turmeric, grilled and peeled
• 2 cm galangal
• 3 candlenuts
• ½ teaspoon coriander

Supplementary material:

• 2 stalks of celery, sliced ​​leaves
• enough fried red onions

How to make curry spice poached eggs:

1. Bring the water to a boil, then boil the chicken eggs until cooked. Remove and immerse in ice water. Peel and set aside.
2. Heat the oil. Sauté ground spices with curry leaves, lime leaves, and lemon grass until fragrant.
3. Pour the coconut milk slowly while stirring until it boils. Add chicken eggs, salt, sugar, broth powder. Stir well and correct the taste.
4. Reduce the heat and let stand for a moment for the flavors to infuse.
5. Turn off the heat, then transfer the eggs and curry sauce to a serving bowl. Sprinkle celery and fried shallots on top.
6. Curry spice poached eggs are ready to be served for lunch.

Tips for making curry spice poached eggs:

1. Apart from domestic chicken eggs, you can use native chicken eggs, omega 3 eggs, or unsalted duck eggs.
2. If you like, chicken eggs that have been boiled and peeled can be fried until they are crusty.
3. If you don't want too much gravy, you can reduce the amount of coconut milk and water to three quarters or even half.

The taste is savory and delicious, the boiled egg with curry sauce will make you want to eat it all. Happy cooking!

(irp/Maz)