Burmese Golden Egg Curry


4 duck eggs

1/3 cup cooking oil

1/3 tsp turmeric powder

2 shallots (chopped)

2 tsp chopped garlic

¼ tsp chilli powder

2 tomatoes (chopped)

2 tsp fish sauce

½ tsp salt

2 green chillies (seeded and cut into strips)

Preparation Instructions:

  1. Bring 5 cups of water to a boil on medium high heat. Add in duck eggs and simmer for 8 minutes.
  2. Discard the hot water and top with cold water to cool the duck eggs completely.
  3. Shelled the duck eggs and set aside.
  4. Heat up a non-stick skillet on medium high heat with 1/3 cup of cooking oil with 1/3 tsp of turmeric powder. Stir to dissolve.
  5. Add in shelled duck eggs, pan-fry until golden and a little blistered all over. Remove and drained. Leave to cool completely before cutting into half lengthwise and set aside.
  6. Leave 2 tbsp of cooking oil in the skillet. Saute the chopped shallots and garlic until fragrant.
  7. Add in chopped tomatoes and chilli powder. Saute until the tomatoes become soften mass.
  8. Stir in fish sauce, salt and green chillies strips. Stir to combine.
  9. Place the eggs cut side down in the sauce and toss to coat.
  10. Dish out and serve.

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