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.