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Hetty's Golden Burmese Egg Curry
Recipe by: Hetty McKinnon of Arthur Street Kitchen
Variations of egg curry are pervasive throughout southeast Asia – there are son-in-law eggs from Thailand (Thai fried hard-boiled eggs in tamarind sauce), sweet-and-sour eggs from Malaysia, and many egg curry dishes from Indonesia, India, Bangladesh and Pakistan. Golden egg curry is Burmese in origin and is traditionally made with duck eggs. My take on this dish is loosely inspired by the warming spices of golden milk. Turmeric, cinnamon and ginger join to create a richly spiced curry. This dish is elevated by hearty hard-boiled eggs, which are fried in turmeric-laced oil.