Eggs – How to ensure that spices reach inside the eggs in the egg curry

curryeggs

For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them.
Then I prepare the gravy and pressure cook the eggs and the gravy.

Anything I do, doesn't let the spices go inside the eggs.
I was thinking of cutting the eggs into halves but then on pressure cooking they'll split up!

Best Answer

I said:

I am ready to mess up with its skin, but if I cut it up totally, the yellow yolk will get lost in the gravy.

Yesterday I did an experiment:

After properly hard boiling the eggs, I shelled them and cut them into two parts vertically.

I fried these sliced eggs on both sides in around 3 (6 ml) spoons oil in a semi circle wok. No, the yolk didn't get lost in the oil. It was all intact in the sliced eggs.

I fried all the spices etc. in the wok, and added the water as needed. Now, as a final step, I carefully placed the fried sliced eggs in the same wok [with the yolk side facing up], covered with a lid, and let it boil on simmer gas for some minutes.

This time the spices did get inside the egg yolk, and also the yolk was completely intact.

  • Since the eggs are sliced, pressure cooker usage may cause the yolk to dismantle. An open vessel usage is a must in this case.
  • It is also necessary to keep the yolk side facing up when you place the eggs in the curry for the final boil up to keep them intact.

Here is how I made the egg curry finally.

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