Egg Stew
- 58 min
- mild
- Serves 4
Egg stew is a Kerala curry of boiled eggs, potato and carrot in coconut milk with whole spices, ginger and green chilli. Mild, serves 4, about 60 minutes.
Ingredients
Eggs6
Water, For Boiling1000 ml
Coconut Oil2 tbsp
Cinnamon3 grams
Green Cardamom, Crushed1 grams
Cloves1 grams
Curry leaves4 grams
Green Chilli, Slit10 grams
Ginger, Julienne10 grams
Garlic, Finely Chopped12 grams
Onion, Thinly Sliced2
Salt1½ tsp
Potato300 grams
Carrot60 grams
Coconut Milk500 ml
Turmeric Powder1 grams
Black Pepper Powder½ tsp
Coriander Leaves, Chopped4 grams
Contains: egg.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 568kcal | 2272kcal |
| Protein | 15g | 62g |
| Carbohydrate | 30g | 121g |
| Fat | 45g | 181g |
| Fibre | 6.6g | 26g |
| Sugar | 8.1g | 32g |
Cookd masalas for eggs
Method
Get the ingredients ready. Peel and thinly slice the onion. Peel and cut the potato into 2 cm cubes; slit the green chillies; peel and cut the ginger into thin strips; peel and finely chop the garlic. Crush the cardamom, wash the curry leaves and coriander leaves, and chop the coriander leaves.
Place the eggs in water and cover the pan. Heat on high flame for 8 to 10 minutes until the water boils. Lower to medium flame and boil for 9 minutes until the yolks are firm. Drain, cool for 5 minutes, then peel and make two shallow cuts on each egg.
Heat oil in a kadai on low flame for 1 minute until warm. Add cinnamon, cardamom, cloves, curry leaves, green chilli, ginger and garlic. Fry for 2 minutes until the raw smell of the garlic goes.
Add the sliced onion and salt. Cook on medium flame for 6 to 8 minutes until the onion is soft and lightly golden.
Add the potato, carrot, thin coconut milk, water, turmeric powder and salt. Mix and cover the kadai. Cook on medium flame for 12 minutes until the potato is easily pierced with a fork.
Pour in the thick coconut milk and add pepper powder, salt and the boiled eggs. Simmer on low flame for 3 minutes without boiling hard, until the stew is hot and slightly thick. Coat the eggs gently with the gravy.
Add the coriander leaves and switch off the flame. Rest for 2 minutes until the gravy settles, then serve warm.
Before you start
- How long does Egg Stew take?
- 58 minutes from start to finish. That is 15 minutes of preparation and 43 minutes of cooking.
- How many people does Egg Stew serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Egg Stew vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Egg Stew spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Egg Stew?
- 6 Eggs, 3 grams Cinnamon, 1 grams Green Cardamom, 1 grams Cloves, 4 grams Curry leaves, 10 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Egg Stew?
- No, it is cooked in an open pot.
- How many calories are in Egg Stew?
- About 568 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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