Burmese egg curry is a beautiful way of presenting eggs. They’re first boiled, then peeled and fried in medium-hot oil. The smooth whites blister and firm up into an attractive golden crust. Only then are eggs cut in half and added to a sauce—here, a light tomato-based sauce that’s mildly chile hot.
Serve with rice or bread, a crisp salad, and a condiment like Crispy Shallot Dried Shrimp Relish or Tart-Sweet Chile-Garlic Sauce.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 234.6mg||8 %|
|Potassium 49.9mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.2g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11
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