Korean-Style Japanese Curry Eggs

Ingredients

• 4 large Eggs (Boiled, then pan-fried)
• 1 small Onion (Sliced into strips)
• 2 tablespoons Neutral oil (For pan-frying eggs)
• 1 tablespoon Butter (For caramelizing onion)
• 1 cube Japanese curry roux cube (Brands like Golden Curry or Vermont Curry)
• 1 cup Water (For dissolving curry)
• 1 teaspoon Kochukaru (Korean chili flakes) (Optional, for spice)
• 2 servings Cooked rice (For serving)
• 1 stalk Green onion (Sliced, for garnish)

Instructions

1. Boil the eggs

   Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes for hard-boiled eggs.

   Time: PT12M

2. Prepare ice bath and peel eggs

   Transfer boiled eggs to an ice bath (bowl of ice water) for 5 minutes. Peel eggs once cool.

   Time: PT7M

3. Slice onion

   While eggs are boiling/cooling, slice a small onion into thin strips.

   Time: PT3M

4. Pan-fry the eggs

   Heat 2 tablespoons of neutral oil in a skillet over medium heat. Add peeled eggs and pan-fry, turning, until golden and blistered all over (about 4 minutes). Remove eggs and set aside.

   Time: PT5M

   Temperature: Medium heat

5. Caramelize the onion

   In the same skillet, add 1 tablespoon butter. Add sliced onion and cook on low heat, stirring occasionally, until soft and caramelized (about 8 minutes).

   Time: PT8M

   Temperature: Low heat

6. Add spice (optional)

   Add 1 teaspoon kochukaru (Korean chili flakes) to the onions and stir for 30 seconds.

   Time: PT0M30S

   Temperature: Low heat

7. Make curry sauce

   Add 1 cup water and 1 Japanese curry cube to the skillet. Stir until curry cube is fully dissolved and sauce thickens (about 3 minutes).

   Time: PT3M

   Temperature: Medium heat

8. Simmer eggs in curry

   Return pan-fried eggs to the skillet. Simmer in curry sauce for 2 minutes, turning to coat.

   Time: PT2M

   Temperature: Medium-low heat

9. Serve

   Serve curry eggs over hot cooked rice. Garnish with sliced green onion.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

16g

Carbohydrates

54g

Fat

16g

Fiber

3g