Crispy Golden Burmese Egg Curry

1. Boil and Peel Eggs

Place the eggs in a saucepan, cover them with cold water, and bring to a medium boil. Let them cook for 8 minutes to ensure they are evenly cooked. Once done, drain the hot water and cool the eggs in cold water until they are easy to handle, then peel them.

2. Fry Eggs

Heat the peanut oil or unroasted sesame oil in a wide heavy skillet over medium-high heat. Stir in the turmeric, which will dissolve and infuse the oil with flavor. Add the peeled eggs to the skillet, frying them until they become golden and blistered on all sides. Use a slotted spoon to remove the eggs from the skillet and place them on a plate. Cut each egg lengthwise.

3. Prepare Sauce Base

Pour off all but 2 to 3 tablespoons of the frying oil from the skillet, setting aside the excess for another use. Return the skillet to medium heat and add the minced shallots and garlic, frying until they become translucent and fragrant.

4. Cook Tomatoes and Spices

Add the Red Chile Powder and finely chopped tomatoes to the skillet, cooking them at a strong simmer for about 10 minutes until the tomatoes soften. Stir in the fish sauce and salt, adjusting the seasoning to your taste.

5. Finish with Eggs and Chiles

Add the sliced green cayenne chiles and stir them into the mixture. Place the cut eggs, cut side down, into the sauce, and cook for about 3 minutes until the oil sizzles, allowing the eggs to absorb the rich flavors of the sauce. Serve the dish hot.