In a time before they might sell for an unfathomable $18 a carton, I’d eat eggs six ways to Sunday: fried hard with sweet chili sauce on top and buttered toast on the side, rolled into an omelet, made into an egg salad, or transformed into a quiche. Eggs and I were having a good time. Now I carefully ration my eggs, doling them out in dishes designed to stretch them far. Six eggs split among four servings can feel measly, but sink them in a creamy, spiced, tomato-tinged sauce like this omelet curry and suddenly, there’s enough for seconds.
The combination of lots of milk and a little salt whisked into the eggs makes the fluffiest omelet imaginable, tender as a forehead kiss. Milk keeps the texture jiggly, and the salt denatures the egg proteins, preventing them from tightening up as they cook. Loosely based on butter chicken, the sauce demands a bit of attention to detail for the best outcome. For the most fully developed flavor, cook the sauce until fat pools on the surface, an indicator that the fat-soluble compounds in the spices are fully bloomed.
Serve with toast, rice, or treat yourself to some homemade roti.
Recipe information
Total Time
50 minutes
Yield
4–6 servings
Ingredients
Eggs
Curry and Assembly
Preparation
Eggs
Step 1
Whisk ¾ cup whole milk, ¼ cup finely chopped cilantro, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. ground turmeric in a medium bowl until turmeric is evenly dispersed. Add 6 large eggs and whisk until smooth. Set aside.
Curry and Assembly
Step 2
Stir 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. garam masala, 1 tsp. ground coriander, 1 tsp. paprika, ½ tsp. cayenne pepper, ½ tsp. ground cumin, and ½ tsp. ground turmeric in a small bowl to combine; set spice mixture aside.
Step 3
Heat 4 Tbsp. unsalted butter in a medium high-sided skillet over medium. Add 1 tsp. cumin seeds and cook, stirring often, until fragrant, about 1 minute. Add 1 large onion, finely chopped, and cook, stirring occasionally and adding a splash of water as needed to keep onion from burning and scraping up browned bits stuck to pan, until very tender and deep golden, 10–15 minutes.
Step 4
Reduce heat to medium-low. Add 5 garlic cloves, finely grated, and one 2" piece ginger, finely grated, and cook, stirring constantly, until mixture is just beginning to stick to bottom of pan. Add a splash or so of water (up to ¼ cup) and continue to cook, stirring and scraping constantly, until fat begins to pool on surface, about 5 minutes.
Step 5
Add 2 Tbsp. double-concentrated tomato paste, reserved spice mixture, and ¼ cup water. Cook, stirring often and adding up to an additional ½ cup water as needed to prevent mixture from burning, until spices are fragrant and fat pools on surface, 5–7 minutes. Add ⅓ cup heavy cream and 1 cup water. Simmer until curry thickens slightly, about 10 minutes.
Step 6
Meanwhile, melt remaining 1 Tbsp. unsalted butter in a medium nonstick skillet over medium. Add reserved egg mixture and cook, stirring with a heatproof rubber spatula, until eggs are 70% cooked. Smooth eggs into an even layer and cover pan. Reduce heat to low and cook, undisturbed, until eggs are mostly set, about 3 minutes (there may still be a wet spot in the center).
Step 7
Slide egg into curry. Using spatula, break up egg into about 2" pieces and turn gently to coat in sauce. Transfer omelet curry to a large bowl and top with cilantro leaves with tender stems. Serve with steamed white rice or roti.
