[{"data":1,"prerenderedAt":196},["ShallowReactive",2],{"guide-en-egg-curry":3},{"id":4,"title":5,"body":6,"description":146,"extension":147,"meta":148,"navigation":191,"path":192,"seo":193,"stem":194,"__hash__":195},"guides\u002Fen\u002Fguides\u002Fegg-curry.md","Egg curry",{"type":7,"value":8,"toc":137},"minimark",[9,14,54,58,70,80,89,99,116,125],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39,42,45,48,51],"ul",{},[18,19,20],"li",{},"4 large eggs",[18,22,23],{},"1 tbsp neutral oil",[18,25,26],{},"1 onion, finely chopped",[18,28,29],{},"1 tsp grated ginger",[18,31,32],{},"2 garlic cloves, minced",[18,34,35],{},"300 g chopped tomatoes",[18,37,38],{},"½ tsp cumin seeds",[18,40,41],{},"½ tsp each turmeric, ground coriander and garam masala",[18,43,44],{},"¼ tsp chilli powder, optional",[18,46,47],{},"¼ tsp salt",[18,49,50],{},"150 ml water",[18,52,53],{},"1 tbsp chopped coriander",[10,55,57],{"id":56},"method","Method",[59,60,66],"cook-step",{"cue":61,"diagram":62,"number":63,"title":64,"scene":65},"The whites and yolks are fully firm.","boil","1","Hard-cook and peel","shell\u002Flower-spoon",[67,68,69],"p",{},"Lower eggs into gently boiling water for 12 minutes, then chill and peel. Keep whole.",[59,71,77],{"cue":72,"diagram":73,"number":74,"title":75,"scene":76},"The onion softens and colours without blackening.","stir","2","Cook the onion base","plated\u002Faromatics",[67,78,79],{},"Start this while the eggs boil. Warm oil over moderate heat. Add cumin for 20 seconds, then onion. Cook 8–10 minutes until golden. Add ginger and garlic for 1 minute.",[59,81,86],{"cue":82,"diagram":83,"number":84,"title":85},"The tomato loses its raw, watery texture.","sauce","3","Reduce the tomatoes",[67,87,88],{},"Add tomatoes, turmeric, ground coriander, optional chilli and salt. Cook 8–10 minutes, stirring, until thick.",[59,90,96],{"cue":91,"diagram":92,"number":93,"title":94,"scene":95},"The gravy coats the eggs but remains spoonable.","assemble","4","Simmer with eggs","plated\u002Feggs-in-gravy",[67,97,98],{},"Add water and simmer 3 minutes. Add peeled eggs and garam masala and simmer gently for 3–5 minutes to warm through. Finish with coriander.",[100,101,103,106,109],"guide-notes",{"title":102},"Equipment & heat",[10,104,102],{"id":105},"equipment-heat",[67,107,108],{},"Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.",[67,110,111,115],{},[112,113,114],"strong",{},"Nonstick:"," A nonstick pan suits the gravy over moderate heat.",[100,117,119,122],{"title":118},"Troubleshooting",[10,120,118],{"id":121},"troubleshooting",[67,123,124],{},"Sharp, raw-tasting gravy needs longer tomato cooking before adding water. Tough whites need less simmering after the eggs enter.",[100,126,128,131,134],{"title":127},"About this version",[10,129,127],{"id":130},"about-this-version",[67,132,133],{},"This is an onion-and-tomato North Indian home version. Coconut-based and other regional egg curries use different gravy methods.",[67,135,136],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":138,"searchDepth":139,"depth":139,"links":140},"",2,[141,142,143,144,145],{"id":12,"depth":139,"text":13},{"id":56,"depth":139,"text":57},{"id":105,"depth":139,"text":102},{"id":121,"depth":139,"text":118},{"id":130,"depth":139,"text":127},"Hard-cooked eggs warmed in a spiced onion-and-tomato gravy.","md",{"slug":149,"family":150,"region":151,"aliases":152,"texture":155,"difficulty":157,"prep":158,"cook":159,"wait":138,"servings":74,"tools":160,"equipment":164,"nonstick":177,"related":178,"art":182,"photo":138,"status":183,"sources":184},"egg-curry","Around the world","North India",[153,154],"anda curry","anda masala",[156],"Firm","Easy",15,35,[161,162,163],"Saucepan","Deep frying pan","Wooden spoon",[165,169,171,173,174,176],[166,167,168],"induction","nonstick","pot",[166,170,168],"steel",[172,167,168],"gas",[172,170,168],[175,167,168],"electric",[175,170,168],"A nonstick pan suits the gravy over moderate heat.",[179,180,181],"hard-boiled","tea-eggs","shakshuka","curry","Researched",[185,188],{"title":186,"url":187},"Swasthi Shreekanth — Punjabi-style egg curry","https:\u002F\u002Fwww.indianhealthyrecipes.com\u002Fpunjabi-egg-curry-anda-curry-dhaba-style\u002F",{"title":189,"url":190},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",true,"\u002Fen\u002Fguides\u002Fegg-curry",{"title":5,"description":146},"en\u002Fguides\u002Fegg-curry","5-yiCxt_mcHubWU809AMIyaHcyjgFdDMPSb020RmHlU",1791403721931]