Never would have dreamed of trying this knock-out recipe from the absolutely awesome 660 Curries unless I was embroiled in this egg exploration. Mighty glad I stretched my wings on this one, though. It was so delicious. The chalkiness of the cooked yolks turned velvety when simmered in the intense curry sauce.
The finished eggs were nested in brown rice, alongside stir-fried pea vines and red cabbage, onions and shallots I finished in a shower of balsamic vinegar in the wok. Kind of turned out like a warm slaw. Darned tasty, fairly healthy dinner, which was what I was craving after a weekend of really rich food in Portland. (See below.)
This success has inspired me to go on the hunt for more world-food egg recipes. Can you help?