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Egg Drop Curry Recipe

"This recipe involves poaching eggs in curried coconut milk. When the runny yolk mixes with the coconut sauce…Foodie Heaven! You can view the original recipe at Yummily Yours." — Prashanthi Kuruvadi Suresh

Servings: 3

Active time: 15 minutes

Total time:

Masala (spice paste)

Ingredients

  • 1 Tbsp paprika
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 Tbsp grated coconut
  • 1 Tbsp tamarind sauce
  • 2 cloves garlic

Preparation

  1. Blend paprika, coriander seeds, cumin seeds, grated coconut, tamarind sauce, and garlic into a smooth paste.
  2. Set aside.

Egg Drop Curry

  • 3 Tbsp cooking oil
  • 1/4 c chopped onion
  • 1/4 c chopped tomato
  • salt to taste
  • 1/2 c water
  • 3/4 c coconut milk
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • cilantro (optional) to taste
  1. Heat oil in a deep pan. Add chopped onion and sauté for a minute. Add tomatoes; cook until tomatoes are mushy.
  2. Add spice paste and cook for about 2 minutes.
  3. Add salt to taste and cook another minute. Add water.
  4. When water comes to a boil, reduce heat. Break eggs into a bowl or custard cup. Gently slide them into the boiling curry, one at a time. Drop them from the sides without disturbing the yolks.
  5. Ladle curry and pour over the eggs. Cover and cook 2-4 minutes.
  6. Turn off heat; add coconut milk and stir. Cover and let rest for a minute.
  7. dd cilantro for garnish and serve hot.

Notes

For a thicker, spicier curry, use less coconut milk. The cooking time for the eggs is your choice. If you prefer a poached egg texture, 2 minutes is more than enough. If you prefer your eggs cooked-through, we recommend about 4 minutes.

Variations

Tamarind sauce can be substituted with 1/2 tablespoon lime juice and 1 teaspoon sugar.

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Nutrition Facts

Serving Size (1/3 of recipe)
Total Servings 3

Amount Per Serving:

Nutrition Category Amount
Calories 320
Calories from Fat 250
Total Fat 28g (43% DV)
Saturated Fat 17g (85% DV)
Trans Fat 0g
Cholesterol 250mg (83% DV)
Sodium 110mg (5% DV)
Total
Carbohydrate
10g (3% DV)
Dietary Fiber 4g (16% DV)
Sugars 5g
Protein 11g
Vitamin A 35%
Vitamin C 10%
Calcium 8%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.