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.