Hard-boiled eggs are currently all the rage. With Easter only a couple days away, they are EVERYWHERE! Because the thought of eating plain hard boiled eggs for the next week straight makes me a bit squeemish–I thought I’d share a few recipes to use them up!
First up is this recipe for Golden Eggs (Turmeric Fried Boiled Egg).
I’d be lying if I said I loved boiled eggs. Even as a kid, I remember really disliking them. A lot.
As I’ve aged, my tastes have matured a bit and I don’t necessarily hate plain boiled eggs, but I definitely prefer my eggs to be cooked overwell. In butter. Preferably used as a garnish on top of my avocado toast. 😉
It wasn’t until I met my egg-curry loving husband that I realized boiled eggs can actually taste pretty good. Especially if they’ve been lightly pan-fried first.
I still don’t usually eat these eggs plain [update: my kids love these eggs plain!], instead I use them when making curries, but they do taste really nice–and look beautiful, too! Plus, turmeric is really good for health.
This recipe, if you can call it that, is one that most Bengali women (and men) I know use when making their egg curries. In my experience, eggs are pretty well loved in West Bengal and egg curry is something most people really enjoy. I not only really like the flavors, but I also love how the outside of the egg becomes a bit crispy. It’s gives a nice texture to the egg.
In the next few days, or so, I plan to share a really simple Bengali inspired Egg Curry Recipe. In the mean time you can find another one of my Egg Curry recipes from way back in 2013 HERE (it’s really rich and delicious!).
In this recipe I have used mustard oil to pan-fry the egg. I like the taste and it’s also a commonly used oil in West Bengal. If you don’t have mustard oil or find the flavor off-putting (it can be a bit of an acquired taste), substitute an oil or fat that you do enjoy. Ghee. Butter. Bacon grease. I won’t judge–and neither will anyone else!. 😉
I also steam my eggs instead of boil them. Truth is, I never have luck getting the perfect boiled egg. Usually they’re cooked beautifully but the shells won’t come off and so I have to mangle them. But steamed eggs always turn out perfectly! (My method is in the notes section of the recipe below).
Now, let’s turn those eggs golden!
Turmeric can be pretty messy to cook with–especially if young kids are helping in the kitchen (and you have white cupboards…). To keep my kitchen (and my kids) clean, I use a ziploc bag to coat the eggs in turmeric. Using your hands is definitely better–you can coat the egg evenly, but this little “hack” works well for me.
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THIS RECIPE WAS UPDATED SLIGHTLY ON 4/8/20 FROM AN EARLIER VERSION.
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Golden Eggs: Turmeric Fried Boiled Eggs Recipe
These eggs can be eaten plain, used in salads and are "eggcelent" (#imsopunny) when used to make egg curry.
This cooking technique is very popular in West Bengal (I've learned this from my mother-in-law) and other parts of India as well.
- 6 hard boiled/steamed eggs (see "Notes" on how to steam eggs)
- 1 tsp ground turmeric, or as needed to coat the eggs
- pinch red chili powder, as needed to coat the eggs (to taste) (I use a deggi mirch or a medium spiced chili powder.)
- 1/4 to 1/2 tsp kosher salt (to taste)
- 1 tbsp mustard oil (or substitute grapeseed oil, ghee, butter, bacon grease…etc)
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Remove and discard the shells from your eggs. If your eggs are wet on the outside, dry them with a paper towel. Try to remove as much moisture as possible.
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Rub turmeric powder and salt onto the outsides of the eggs. They should be lightly coated and have a yellow tinge. If you'd prefer not to dirty your hands, place the eggs, turmeric and salt in a Ziploc bag. Seal the bag and gently shake/move the eggs around until they are all evenly covered.
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In a large non-stick pan (pan should be large enough for your eggs so they have room to move and aren't crowded. Else, fry the eggs in batches), heat the mustard oil over medium high heat. Once the oil is hot, add the eggs.
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Watch the eggs closely, they'll cook quickly. Once you notice the outside beginning to crisp and bubble, turn the eggs. Continue frying the eggs until the outsides are evenly cooked and are a deep, golden color.
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Once the eggs are done frying, remove onto a plate lined with paper towels. Use as desired.
To steam the eggs:
- I haven’t noticed any difference in cook-time whether I’m steaming 1 or 10 eggs. I also always steam the eggs in a single layer.
- If you don’t have a steamer or the utensils to make one, you could also steam the eggs in your rice cooker while your rice is cooking! In my experience, when the rice is done, the eggs are usually perfect.
- Add water to the bottom of a pot. Around an inch should be enough.
- Put the eggs in a steamer basket or on top of a trivet inside the pot. You don’t want the eggs to touch the water, or they will boil rather than steam.
- Turn the gas to medium-high heat and cover the pot with the eggs inside.
- Set your timer. I have found 16 minutes yields perfect steamed eggs with bright yellow yolks–no gray coloring.
- Remove the eggs right away and place in an ice bath. Let them soak for a few minutes.
- Peel the eggs! They’re ready to use.
