Curried Poached Eggs Recipes

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EGGS POACHED IN CURRIED TOMATO SAUCE



Eggs Poached in Curried Tomato Sauce image

This is like a South Asian version of huevos rancheros. The sauce yields more than what you'll need for one serving. Refrigerate or freeze what you don't use.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 45m

Yield 1 serving

Number Of Ingredients 15

1/2 tablespoon tamarind paste, or a 1/2-inch ball of tamarind pulp (1/4 ounce) plus 1/4 cup warm water, or 1 tablespoon fresh lemon juice
2 teaspoons canola oil
1 shallot, chopped
1 garlic clove, minced
1 small serrano pepper, minced more to taste, or 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder (optional)
1 (14-ounce) can diced tomatoes in juice
Salt
freshly ground pepper
Pinch of cayenne
1 to 2 eggs
1 tablespoon chopped cilantro
3/4 cup cooked basmati rice

Steps:

  • If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
  • Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
  • For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1695 milligrams, Sugar 18 grams, TransFat 0 grams

CURRIED POACHED EGGS



Curried Poached Eggs image

Make and share this Curried Poached Eggs recipe from Food.com.

Provided by Derf2440

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 eggs
4 slices thick crisp buttered toast

Steps:

  • Fill medium saucepan with about 3 inches of water.
  • Stir in coriander, curry powder, cumin, turmeric, salt and pepper.
  • Bring to a boil.
  • Reduce heat to a gentle simmer.
  • Break one egg into a small dish.
  • Gently slip egg into water.
  • Repeat with remaining eggs.
  • Cook in barely simmering water for 3 to 5 minutes.
  • Remove eggs with a slotted spoon and drain well.
  • Serve immediately on crisp buttered toast.

CURRIED STUFFED EGGS



Curried Stuffed Eggs image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

12 hard-cooked eggs, peeled
10 tablespoons curry paste
4 tablespoons finely chopped chutney
4 tablespoons toasted pine nuts

Steps:

  • Cut the eggs in half lengthwise.
  • Remove the yolks and put them through a sieve into a mixing bowl.
  • Add the curry paste and blend until smooth. Add the chutney and pine nuts and blend. Fill the center of each egg white half, using a spoon or a pastry bag outfitted with a pastry tube.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 242 milligrams, Sugar 9 grams

PERFECT POACHED EGG



Perfect Poached Egg image

I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.

Provided by lutzflcat

Time 10m

Yield 1

Number Of Ingredients 2

1 large egg
1 tablespoon white vinegar

Steps:

  • Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
  • Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
  • When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
  • Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

CREAMY, CHEESY GRITS WITH CURRIED POACHED EGGS



Creamy, Cheesy Grits with Curried Poached Eggs image

I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. -Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 bacon strips, coarsely chopped
2 cups vegetable broth
1/2 cup quick-cooking corn grits
1 cup shredded sharp cheddar cheese
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons white vinegar
2 teaspoons curry powder
4 large eggs
Additional shredded cheddar cheese, optional
1 to 2 tablespoons minced chives or parsley

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat., Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water. , Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water., Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

Nutrition Facts : Calories 316 calories, Fat 19g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 870mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

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