Egg Drop Curry can easily be classified under a quick weeknight dinner or a leisurely brunch. Mildly spiced with a creamy texture lent by the coconut milk, egg drop curry is definitely a crowd-pleaser.
As with most dishes I share I have a few variations that you could adapt which has been given in the my take section. I believe in doing this because, in my opinion, it is never mandatory to follow a recipe to the dot. That’s like restricting the flow of colors on a canvas. So, go with the flow of cooking, add and subtract quantities to suit your taste.
The first time I made egg curry, I used hard boiled eggs of course. While the curry tasted great, my only complaint was that the eggs never really absorb the flavors of the curry. You poke them with a fork, make slits with a knife or cut them into halves, they just do not seem to absorb the flavors. Its almost like eating a curry and hard boiled eggs on a side plate!
Then, one day, while watching a video on how to get that perfectly poached egg, something the author said about the time to cook or not adding too much salt in water struck a chord with me. That’s when it occurred to me that if eggs were dropped into a curry, they would turn out flavorful. Once the idea occurred to me, a little search made me realize that I am no pioneer woman and egg drop curry already exists. My dreams of revolutionizing the egg curry world went out of the window but the curry tasted amazing nevertheless! 😀
But I wonder why I never came across a recipe for this all those years when the idea of poaching the eggs in curry had not occurred to me! Anyways, here’s the recipe for
Egg Drop Curry