Tamil egg curry from Agak Agak: Everyday Recipes from Singapore (page 62) by Shu Han Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roti jala, turmeric lacy pancakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FieryFantail on May 22, 2026

    Perfectly jammy eggs in a warm balanced curry. Really tasty!

  • treay on June 25, 2025

    This was a nice recipe and quite easy to do. The worst part was peeling the eggs. I followed the recipe and cook them only for 8 minutes and then plunged them into ice-cold water to stop the cooking. It worked, they were still creamy, but I did not manage to get a single one peeled without breaking it down into pieces. I served it with basmati rice topped with homemade Burmese Balachaung condiment, homemade tomato chutney and pappadums. Lovely meal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.