Bombay Style Curried Eggs Recipes

BOMBAY-STYLE CURRIED EGGS

Steps:

• Beat the eggs, milk, salt, and pepper together in a large bowl until well blended.
• Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and ginger root.
• Saute, tossing often, until the mushrooms are tender, about 10 minutes.
• Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender.
• Reduce the heat to medium-low.
• Pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very creamy; do not let them dry out.
• Serve immediately, garnished with cilantro.
• Serve some naan or chapatis and a fruit salad, and there you have it!

INDIAN STYLE CURRIED EGGS

Steps:

• Cook the rice using absorption, steam or boiling methods.
• Meanwhile, head oil in a non-stick frying pan over medium heat. Add onion and ginger. Cook for 3 minutes or until onion is tender.
• Stir in tandoori paste, tomatoes, stock, lemon juice and salt and pepper. Bring to the boil. Reduce heat to low. Add eggs. Spoon sauce over eggs and simmer 15 minutes or until sauce thickens and eggs are heated through.
• Roughly chop half the coriander. Add to rice with almonds and stir well to combine. Season with salt and pepper.
• Spoon rice into serving bowls. Spoon over eggs and sauce. Sprinkle with remaining coriander leaves.
• NOTE: To peel tomoatoes, cut a small cross in the base of each tomato. Place into a heat-proof bowl. Cover with boiling water. Stand for 5-10 minutes or until skin begins to curl where it has been cut. Drain. Peel and discard skin.

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.