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. 

Egg Drop CurryAs 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. 

Egg Drop Curry

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!

Egg Drop Curry

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


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes



  • 4 large Eggs
  • 3/4 cup Coconut Milk
  • 1/4 cup Onion finely chopped
  • 1/4 cup tomato finely chopped
  • 1/2 cup water
  • For Spice paste (masala)
  • 6 whole dried red chilies (can be substituted with a tbsp of paprika)
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 4 tbsp Grated Coconut
  • 1 tbsp of Tamarind sauce (can be substituted with 1/2 tbsp lime juice and 1 tsp sugar)
  • 2 Garlic clove


  1. Blend all the masala ingredients into a smooth paste. Set aside.
  2. Heat oil in a deep pan; add the chopped onion.
  3. Sauté the onions for a mi, add the tomatoes and continue cooking till they turn mushy.
  4. Add the spice paste and cook for about 2 min until it loses its raw smell.
  5. Add some salt and cook for another min. Add half cup water.
  6. Once the water starts boiling, reduce the heat; & break the eggs and slip them into the boiling curry one at a time. Drop them from the sides without disturbing the yolk.
  7. Pick up some curry from in-between the eggs and pour over the eggs. Cover and cook for 2-4 min.
  8. Turn off the heat; add the coconut milk and stir. Cover and let it rest for a min.
  9. Add cilantro for garnish and serve hot.

My Take:

Go easy on the coconut milk if you like your curry to be thicker and spicier.

The time for cooking the eggs is your choice. If you like a poached egg texture, then 2 min is more than enough. I like it cooked through and through and therefore cook for about 4 min.

Yummily Yours'


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  1. This was really good! I will definitely be making it again. My eggs cooked at different rates and I ended up liking it better when the yolk was still a bit runny to mix into the sauce. Mmmmm! Thanks 🙂

    • I am glad you liked it 🙂 i should try the runny thing for my husband. He might like it. Keep trying more and writing! Thanks!

  2. This looks so yummy, I wish I liked eggs but I don’t like whole eggs with yolks. Can you suggest anything in place of the egg or do you think maybe beating the egg, as in scramble, then add to the soup?

  3. Same here, i was looking for a recipe with poached eggs and it looks like 97% of all recipes are with boiled eggs, i was in Nepal and ordered egg curry and i get this smooth and silky egg inside it totally blew my mind and boiled eggs out of egg curry forever 😀
    thank you for this recipe!

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