Steamed Eggs Curry

Eggs are one of the easiest protein rich ingredients to cook. There are many ways to cook eggs and similarly there are numerous ways to prepare a side dish with eggs. Egg curry is go to side dish when there is no non-veg at home. There are many ways to cook egg curries; dry curry, gravy curry or a tangy gravy. Today, for Cooking Carnival – Cooking with Protein Rich Ingredients, I have a unique egg curry.

Steamed egg curry is something I tasted when I was a child. One of my grand aunts use to make it and later even mom made it but not very often. I vaguely remember my grand aunt carefully making a small hole at the narrow end of the egg shell, pouring the egg (white & yolk) into a bowl, seasoning it with spices and then refilling the egg shell. She used the tiny broken shell to close the egg shell opening. I do not remember how she managed to boil these eggs though. As a kid, it was a delight and a treat to eat spicy boiled/steamed eggs in a curry.

My plan for today was another recipe which I shall post tomorrow. I did not have all the ingredients for that recipe and as it was raining on and off all day yesterday, I did not feel like stepping out to buy just one ingredient. And I had not yet decided on the 3rd recipe for this week. Considering what all I had on hand and as it was getting dark out side, I decided to experiment with this curry and take quick pictures before it got dark. Though my grand aunt usually filled the egg shell and steamed/boiled the eggs, later on everyone started steaming the egg mixture in an airtight container, in pressure cooker. Since I don’t have a small container with a tight lid to put in a pressure cooker, I steamed it in a pot. I used a 6 ½” cake pan, placed it in a steamer and steamed the eggs mixture.

I liked the curry a lot and even Mr U liked it. However, the curry was a bit mild to our taste. But for the milder curry, egg cubes were well seasoned and tasted great. This is a nice variation to regular egg curry. I made the curry dry but one can make a gravy as well. Also, for gravy curry, can add some masala of choice; such as poppy seeds, cashew paste, coconut powder.

Cooking Time: 20 – 25 minutes
Serves: 2

Ingredients:
Steaming

• 4 Eggs
• 4 tablespoon or ¼ cup Milk
• ¾ teaspoon Chili Powder (adjust to taste)
• ½ teaspoon Salt (adjust to taste)
• ½ teaspoon Coriander Powder
• Oil to grease a cake pan or steel box for steaming

Curry

• 2 tablespoon Oil
• 1 cup chopped Onion
• 2 Green Chilies chopped
• 1 tablespoon Ginger Garlic Paste
• 1 Scallion, chopped
• 1 ½ teaspoon Coriander Powder
• ½ teaspoon Chili Powder (It was mild to my taste. Adjust to taste)
• ¼ – ½ teaspoon Salt (adjust to taste and mind you steamed egg is seasoned)
• ¼ Turmeric Powder
• 1 medium sized Tomato, chopped or ¾ – 1 cup chopped tomatoes
• Steamed Egg Cubes
• Cilantro ~ Kothmir ~ Coriander Leaves, chopped

Preparation:

• Steaming Eggs – Take 1 ½ – 2 cups of water in a saucepan and bring to boil.
• Grease a 6 ½” cake pan or a steel box for steaming.
• Take milk, chili powder, salt and coriander powder in a bowl. Can add turmeric as well but I forgot to add. Whisk lightly to combine.
• Add egg and whisk until spices blend in and egg mixture is light and fluffy.
• Pour mixture in a greased pan.
• Insert a steamed in boiling water and place the egg mixture pan in the steamer.
• Cover and steam for 5 – 6 minutes on medium high flame. When a knife inserted should come clean.
• Remove the pan from boiling water and let cool for few minutes.
• Run a knife around the pan and turn it onto a plate. I had some difficult removing the steamed egg cake from the pan. Using my fingers, I loosened the bottom of the cake and then transfer to plate.
• After transferring it to a plate, cut into cubes.
• Curry – Heat oil in a pan.
• Saute onions until soft.
• Add green chilies and ginger garlic paste. Saute until ginger is fried.
• Add scallions, coriander powder, chili powder, salt, turmeric and mix.
• Add tomato, mix, cover and cook until soft.
• Add egg cubes and mix to coat the spices.
• Cover and cook for 4-5 minutes on medium low flame stirring once or twice.
• Remove the cover and cook for few minutes until curry is done.
• Garnish with cilantro and serve with rice or roti.

Note:

• Steaming – I steamed the eggs in saucepan. I have not tried steaming in a pressure cooker. I don’t have a small pan or a steel container with a lid in which I could pressure cook. Hence steamed the eggs in a saucepan. If pressure cooking, cover egg mixture pan/container with a tight lid and then steam it. I came across various online recipes which called for various cooking times. I have tried either of these.
  • Pressure cooking for 3 – 4 whistles
  • Pressure cooking for 10 – 15 minutes without a whistle
• Curry – The recipe I mentioned was mild to my taste. Egg cubes were well seasoned but curry was a bit bland to my taste. Adjust chili powder and salt to taste. Also, I missed garam masala in the curry. Can add a pinch of garam masala or some roasted coriander powder before turning off the heat. Also, add more onions for curry.

This day in 2014 – Bangladeshi Rustic Chicken Curry
This day in 2015 – Pindi Chana with Poori

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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