Burmese Egg Curry - Chet Oo Chin Hin

Chet Oo Chin Hin

Egg curry in Burma is generally made from duck eggs (bae oo) but in North America duck eggs are scarce, so chicken eggs (chet oo) are more commonly used. I've left the eggs whole to keep them in tact. Halved eggs tend to lose their yolks during this cooking process.

A Burmese lady in our Burmese food group on Facebook introduced us to her hassle-free way of cooking egg curry. After hard-boiling and peeling the eggs and potatoes, all the ingredients are combined in a saucepan with enough chicken broth and/or water to cover and slowly simmered together until the potatoes are cooked through and the gravy thickens.

This spicy-hot and sour curry is best enjoyed with steamed rice.

Ingredients  

6 eggs, boiled and peeled

1 russet/baking potato, cut in 12 pieces

1 large onion, diced

6-8 cloves garlic, minced

1 Tbsp. ginger paste

1 large tomato, diced

2 tsp. tamarind paste

1 Tbsp. chicken bouillon powder

1/2 tsp. turmeric powder

1 tsp. chili/paprika powder

4-6 Thai bird chilies, stems removed and left whole

2 Tbsp. fish sauce

salt and sugar to taste

1/2 cup deep fried onions

4 Tbsp. vegetable oil

Enough chicken broth + water to cover eggs and potatoes in saucepan

1/4 cup cilantro, minced (optional)

Directions

1. Place all ingredients (except cilantro) in a saucepan and cover with chicken broth and water.
2. Place saucepan over medium-high heat and bring to a boil.
3. Lower heat to medium-low and simmer for 1/2 to 3/4 hour until potatoes cook and gravy thickens.
4. Adjust salt and sugar to taste, garnish with cilantro if desired and transfer to a serving dish.

Serve with steamed, long grain rice.