Poached Egg Curry in A Hurry

Egg Drop Curry

Delicious  poached  egg  curry  that cooks  in under  30 minutes.

Course Breakfast, Dinner
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Syama


  • 6 Eggs
  • 1 - 2 Onions
  • 1/2 Inch Fresh Ginger
  • 2 Cloves Garlic
  • 2 Green Chili Serrano or similar
  • Few Curry Leaves
  • 1/2 Tsp Mustard Seeds
  • 1/4 Tsp Turmeric
  • Salt
  • 1/2 tsp Vinegar
  • 1 C Coconut Milk See Notes
  • 2 Tbsp Oil Preferably Coconut
  • Water As Needed


  1. Chop the onions, finely mince the ginger and garlic. For spicier curry slit or chop the green chilies otherwise leave them whole or  avoid  altogether.

  2. In a heavy bottomed pan, heat 2 tbsp oil. When the oil is hot add the mustard seeds. Once the mustard seeds splutter add 2 C of the chopped onions, ginger, garlic, curry leaves, and the green chilies. Keep the heat at medium. Sprinkle 1/2 tsp salt over the onions. Cook till the vegetables are soft, 4-5 minutes, stirring a few times in between.
  3. Once the onions become soft add the turmeric powder and mix well. Pour 1 & 1/2 C of the thin coconut milk or water and bring it to a boil. Reduce the heat to low, add the vinegar (optional). Slowly break the eggs into the pan , one by one. Cover and turn the heat to medium and cook for 4 to 5 minutes. 

  4. Open the lid  and  check on the  eggs. If the eggs look runny flip them gently place the lid back on and cook for a few more minutes, or  scoop a little of  the  curry  and  pour over the  eggs  to  let   firm up. 

  5. Add the (thick) coconut milk, reduce heat and stir  or  swirl the pan to mix .  Taste and adjust salt. Turn off the heat and let rest a few minutes before serving .

Recipe Notes