Egg Curry

Eggs are substitutes in the absence of chicken, fish or any meat items. You cant think of what to cook and have lots of eggs in your refrigerator, then the best thing to make is the egg curry. It is very simple to make an egg curry. 

Do keep an egg curry masala ready for you, I have used Everest Egg Curry Masala. You can even skip the egg curry masala if not available and proceed with the main ingredients like onions, tomatoes, ginger, garlic, turmeric, pepper, butter, and lime.

Ingredients

2 Tomatoes
2 Onions
1 Tablespoon Ginger - Garlic Paste
1/2 Tablespoon Egg Curry Masala
1/2 Tablespoon Turmeric and Pepper
2 Tablespoon Oil / Salted Butter
4 Eggs
1 Slice of Lime
Salt To Taste

Servings / Time

4 people / 30 minutes

Preparation

1. Boil eggs for around 10 minutes. After the eggs have been boiled, allow the eggs to cool, you can place the boiled eggs in cold water as this helps to deshell the eggs very easily without getting the shells sticking to the eggs.

2. Chop onions and tomatoes into fine pieces, make a paste of the onions and tomatoes on the grinder.

3. Heat the pan with oil, add the above paste along with ginger garlic paste, turmeric, pepper, egg curry masala. Cook for around 10 minutes, then drizzle some butter. Add some salt if required, since I have used salted butter, I have added less salt. Add salt as per your taste.

4. Now Cut the deshelled eggs into halves and add the eggs to the gravy. Now cook for around 5 minutes so that the gravy blends into the boiled eggs. Do not stir just place the eggs and allow to cook as we do not want the egg yolks separating from the egg whites. You can mildly place some gravy over the eggs.

5. Squeeze lime all over once ready.

6. Serve hot with rotis.

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