Egg Curry
Serves 1
Directions
- 1Start by boiling some eggs.
- 2Start by boiling some eggs.
- 3Start by boiling some eggs.
- 4While waiting for the eggs, slice up a small onion into strips.
- 5While waiting for the eggs, slice up a small onion into strips.
- 6While waiting for the eggs, slice up a small onion into strips.
- 7Give the eggs an ice bath after boiling, this makes them easier to peel.
- 8Give the eggs an ice bath after boiling, this makes them easier to peel.
- 9Give the eggs an ice bath after boiling, this makes them easier to peel.
- 10Heat some oil in a skillet.
- 11Heat some oil in a skillet.
- 12Heat some oil in a skillet.
- 13Pan-fry the eggs until they are golden all over to give them extra texture.
- 14Pan-fry the eggs until they are golden all over to give them extra texture.
- 15Pan-fry the eggs until they are golden all over to give them extra texture.
- 16Set the eggs aside.
- 17Set the eggs aside.
- 18Set the eggs aside.
- 19Add a bit of butter to the same skillet.
- 20Add a bit of butter to the same skillet.
- 21Add a bit of butter to the same skillet.
- 22Cook the onion on low heat until it's caramelized.
- 23Cook the onion on low heat until it's caramelized.
- 24Cook the onion on low heat until it's caramelized.
- 25Add a bit of gochugaru to make it a little spicy (optional).
- 26Add a bit of gochugaru to make it a little spicy (optional).
- 27Add a bit of gochugaru to make it a little spicy (optional).
- 28Once the onion is soft and brown, add a cup of water and one cube of Japanese curry.
- 29Once the onion is soft and brown, add a cup of water and one cube of Japanese curry.
- 30Once the onion is soft and brown, add a cup of water and one cube of Japanese curry.
- 31When the curry is all dissolved, add the eggs back in.
- 32When the curry is all dissolved, add the eggs back in.
- 33When the curry is all dissolved, add the eggs back in.
- 34Serve this over rice.
- 35Serve this over rice.
- 36Serve this over rice.
- 37Garnish with green onion.
- 38Garnish with green onion.
- 39Garnish with green onion.
Ingredients
- eggs
- eggs
- eggs
- 1 small onion
- 1 small onion
- 1 small onion
- oil
- oil
- oil
- butter
- butter
- butter
- gochugaru
- gochugaru
- gochugaru
- 1 cup water
- 1 cup water
- 1 cup water
- 1 cube Japanese curry
- 1 cube Japanese curry
- 1 cube Japanese curry
- rice
- rice
- rice
- parsley
- parsley
- parsley
- green onion
- green onion
- green onion
Equipment
potcutting boardknifeskilletbowl
Tips
- Adding gochugaru is optional to make it a little spicy.
- You can garnish with parsley or green onion.