Burmese Golden Egg Curry (Bae Uu Chin Hin)
You will find many egg currys all over Asia. But this time we stop in Myanmar for a very simple and super delicious version of an egg curry. The Burmese cuisine is strongly influenced by India, Thailand, China and the Shan State. In Myanmar the golden egg curry is often made with duck eggs. It is then called bae ou chin hin. But (as we do) it can also be prepared with more widely available hen eggs. It is then called jet-u jhet, which simply means “chicken egg cooked”.
Make it veggie!
The hard boiled eggs are cooked in a tangy tomato sauce with tamarind paste, onions, garlic and fish sauce. If you replace the fish sauce with dark soy sauce, it is a delicious, aromatic and filling vegetarian dish.
6 large chicken eggs, hard boild
4 tbs peanut oil
3 shallots, peeled and thinly sliced
2 onions, finely diced
½ tsp turmeric
½ tsp capsicum powder
2 thai chilis , deseeded, thinly sliced
3 garlic cloves, finely chopped
1 (½ inch) piece ginger, peeled and finely chopped
1 tbs fish sauce
300 g tomato puree
1 tsp brown sugar
1 tbs tamarind paste
Salt, to taste
½ bunch coriander, chopped, for serving
Heat oil in a pan over high heat. Add shallots and stir fry until lightly brown. Transfer to a plate lined with paper towel and sprinkle with salt.
Carefully place eggs in the remaining hot oil and lower heat. Stir fry the eggs for 4-5 minutes. Transfer eggs to a plate.
Add onions, turmeric, capsicum powder, chili, garlic and ginger to the pan and stir fry for 5 minutes. Now pour in tomato puree, tamarind paste, fish sauce and brown sugar. Simmer for 10 minutes to reduce the liquid.
Now cut eggs in half and carefully place them back into the pan. Pour some of the mixture over the eggs, making sure that they are coated generously and simmer for another 2 minutes.
Serve with fried shallots and roughly chopped cilantro on top of the egg Curry.
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